This Low Carb Flatbread (Spiced Beef with Tzatziki Sauce) is a mouthwatering Greek-inspired dish that’s filling and easy to make. It’s a great blend of spice, and a perfect keto lunch! 
In the spirit of the season and in celebration of FINALLY getting to enjoy more time outside, I wanted to make a recipe with a street-food kind of vibe to it.
This flatbread wrap is light and fresh tasting, but is also filling and flavorful. Even if these particular flavors aren’t your jam, you must try they flatbread base that the beefy goodness sits in.
It’s incredibly easy to make, and can serve as a wrap or tortilla for practically anything you can imagine.
Low Carb Flatbread (Spiced Beef with Tzatziki Sauce)
The flatbread itself is actually a small tweak on the ever popular, fathead dough. This can be tweaked to make anything from pizza pockets to keto dinner rolls. This modification, however was realized accidentally a few weeks ago when Joe was hurriedly making a pizza and forgot to add the egg.
D’oh! Or genius?? We went ahead and proceeded as usual with the pizza making, to find that his little mistake made for a flatbread-style crust that was crispy and delicious. Who knew it could be so simple?
Now on to what I put inside…
The meat really was as simple as browning some ground beef, adding seasoning and pickled jalapenos. It made for a really flavorful bite without too much spice. You could definitely substitute ground turkey or chicken if you want!
The keto tzatziki rounds out the dish and cuts some of the spice with a cool, fresh, cucumber taste. Typically tzatziki is made with plain greek yogurt, but because of that relatively high carb count, I made mine with sour cream. Still delicious, just more keto friendly!
Here are the macros for the individual parts. Full nutrition is at the bottom of the post.
Please be aware these are my personal calculations from the brands I used. Cheese and almond flour especially can vary by brand.
For complete accuracy, always calculate using your own brands especially if you have a medical condition.
Per One Serving (1/4 recipe) of Tzatziki:
Calories: 37
Total Carbs: 2.1g
Fiber: .2g
Net Carbs: 1.9g
Fat: 2.6g
Protein: .8g
Per One Serving (1/4 recipe) of Spiced Beef:
Calories: 363
Total Carbs: 2.1g
Fiber: .4g
Net Carbs: 1.7g
Fat: 30.2g
Protein: 19.8g
Per One Serving (1/4 recipe) of Flatbread:
Calories: 200
Total Carbs: 6g
Fiber: 1.5g
Net Carbs: 4.5g
Fat: 13.5g
Protein: 11.5g
Here’s exactly how I made it all!
PrintLow Carb Flatbread – Spiced Beef with Tzatziki Sauce
This Low Carb Flatbread (Spiced Beef with Tzatziki Sauce) is a mouthwatering Greek-inspired dish that’s filling and easy to make. It’s a great blend of spice, and a perfect keto lunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 1x
Ingredients
Flatbread
- 1 1/4 cup mozzarella cheese
- 1/2 cup almond flour
- Pinch of salt, optional
- 1 ounce cream cheese
Spiced Beef
- 1 lb ground beef
- 1/4 cup white onion, diced
- 1/4 cup pickled jalapenos
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/4 teaspoon ground cloves
- 1/3 cup water
- 1 tablespoon cilantro, chopped
Tzatziki Sauce
- 1/2 cup sour cream
- 1/4 tsp cumin
- 1 tsp dried dill
- 1 tsp lemon juice
- salt & pepper,
- 1/2 English (seedless) cucumber; sliced and quartered
Instructions
You may want to bake flatbread first so it has time to bake and cool while you prepare the ground beef and sauce.
Flatbread
Preheat oven to 350 degrees. Line large baking sheet with parchment and set aside.
In large bowl, place mozzarella and almond flour. Break cream cheese into small pieces and place into bowl. Microwave bowl for 1 minute, or until all ingredients are melted and easily mixed.
Using spoon or rubber spatula, mix ingredients until ball forms. Wet hands with a bit of water and pick up dough ball. Form it until smooth and all ingredients are fully combined.
Use a knife to cut dough ball into 4 even sections.
Re-wetting hands when necessary (prevents sticking) press each dough ball out into flat circle, about 5-6 inches in diameter. You may do this in hands or on baking sheet, whichever is easier.
Bake for 12-14 minutes or until flatbread begins to turn golden brown. They may puff up a bit, that’s ok.
Keep warm for serving. (Stacking and covering with a towel will work)
If your dough is too stiff or will not spread, it may be too cold. Place it back in the microwave for 5-10 seconds and it should be easier to spread.
Spiced Beef
Brown ground beef in skillet over medium heat. When no pink remains, drain grease.
Add onion, jalapenos, ginger, cumin, cloves and water. Bring to quick boil then simmer for about 10 minutes until most of water has evaporated from pan and onions are soft. Turn off heat and add cilantro.
Tzatziki Sauce
In large bowl, place sour cream, cumin, dill, lemon juice, salt, and pepper. Whisk together until smooth.
Add cucumber to bowl and fold in until fully covered with sauce.
To Serve
Place 1/4 of beef mixture on flatbread and top with 1/4 of sauce mixture. Fold and garnish with additional jalapeno and cilantro,if desired.
I didn’t weigh this recipe for nutritional purposes. If you need more accurate serving information, place beef and sauce separately on food scale to get weight in grams. Divide weight by 4 and that will give you the grams per serving.
Notes
Recipe Swaps:
For less carbs, omit flat bread and replace with cauliflower rice. Some of these carbs are from the seasoning.
To reduce calories: use leaner ground beef or turkey, or make smaller servings
Notes:
There’s no egg in this flatbread, you don’t need it and doing so may make the dough overly wet.
Sauce: You may swap for regular cucumber if you’d like
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Nutrition
- Serving Size: 1 flatbread
- Calories: 600
- Fat: 46g
- Carbohydrates: 10g TOTAL, 8g NET
- Fiber: 2g
- Protein: 46g
Julie says
April 3, 2018 at 6:21 amSounds delishish can’t wait to make!
Cathleen says
April 3, 2018 at 10:08 amThis looks delicious! I look forward to making the flatbread in particular, as I am REALLY missing bread on the keto diet. Thanks for sharing!
Sam says
April 3, 2018 at 10:18 amI hope you love it! You should DEFINITELY try my dinner roll recipe! It’s on the homepage if you scroll down just a bit 🙂
Dorothy says
April 4, 2018 at 10:23 amI actually DID have almond flour, so no need to know if it could be substituted. It was so good and will certainly be on the regular rotation of meals for my household. I am going to make the flatbread to use with crock pot pulled pork next time I make it, they were great.
★★★★★
Amber says
May 1, 2018 at 9:00 pmI just made these in preparation for tacos on cinco de mayo and they smell delicious, can’t wait to try them! Have you ever tried making a bunch in advance and storing them in either the fridge or freezer? If so did they store well and how did you reheat them? Thanks for the recipe!
Ashley says
June 7, 2018 at 4:33 pmI made these in less than 30 minutes! So easy!
SAUCE: I peeled the cucumber, and cut it into cubes. I personally added a little garlic salt to the sauce! The chunks of the cucumber when eating the salty meat and warm cheese tortilla was AMAAAZING.
Thank you for the fabulous recipe!
Evelyn Coleman says
August 6, 2018 at 3:19 pmI made this recipe, of course, I confess I may have done it incorrectly as I wasn’t sure if you were saying to put the cream cheese in a different bowl and heat in microwave for 1 min. I ended up putting all the ingredients in the microwave for 1 minute and it came out fine. So now I am not sure LOL Anyway, thank you for this recipe. So far it is the best of any bread type recipe I have tried.
★★★★★
Cindi says
August 20, 2018 at 6:36 amThis recipe is fantastic! I made it over the weekend. My husband and I were thrilled! Thank you.
★★★★★
Diana says
September 2, 2018 at 1:05 pmThis recipe was delicious and super easy to make! I’ve made the flatbread recipe again and again for other purposes. It’s our family’s new favorite “bread” recipe!! Recently, I’ve made the flatbread into breadsticks and used them for dipping in herbed olive oil. I’ve used almond meal when I don’t have blanched almond flour and it works just as well; gives it a nice, rich, nutty flavor. This is such a tasty all-around recipe and I’m so thankful to have found the flatbread dough! Thank you!
★★★★★
Connie Duncan says
October 16, 2018 at 3:02 pmWell that was easy! Fun actually. Now how do I turn these into tacos later? They’re in a ziplock bag in the fridge. Can they be fried just like tortillas now? Thank you!
Ang says
December 5, 2018 at 7:26 pmHelp! I can’t get the pita bread not to stick. I did it without spray, with cooking spray, on tin foil, right on the pan. Each time, they stuck like glue to the pan and I had to scrape off the top layer to use. Suggestions?
Elle says
February 8, 2019 at 10:23 amParchment paper? Silicone mat?
Adriana says
April 5, 2019 at 1:34 pmA Silpat mat is a great addition to your kitchen. Reynolds Non-Stick Aluminum Foil is also awesome!
Elle says
February 8, 2019 at 10:28 amIt’s nice to know I can try leaving out the egg and it might still work. The batches with an egg are always too big, and leaving out the egg makes it easy to scale down. Looking forward to trying the spiced beef and tzadziki, too.
Kristen says
March 4, 2019 at 5:52 pmI only tried the flatbread recipe and it was fantastic! I had to get up in the middle of dinner to make another batch because the kids and hubby thought it was the best “bread” ever and wanted more! I used garlic salt in place of the regular salt for a little added flavor. Fantastic! I can’t wait to try the rest of the recipe!
★★★★★
Christine Mandarino says
May 5, 2019 at 3:04 pmI just made these😊
I added an egg because I wanted them a little puffier. I also seasoned with a mesquite seasoning, (which has garlic, onion, salt & pepper) parsley & chives.
I microwaved everything except the flour & egg.
After 1 min+30 seconds, I transferred it to a nonstick pan and added the flour & egg.
Mixing and alternating it off & on the heat until fully incorporated.
I placed in between two pieces of parchment paper sprayed and rolled it as thin as I could.
I scored them into triangles and baked @ 375 for 6 min then turned oven down to 350 for another 7 min.
They are delicious!
This will become a snack staple in my house.
I’ll experiment with other cheeses such as Oaxaca, pepper jack etc.
Thank you for the great alternative😋
★★★★★