Ethiopian Almond Flatbread

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Mount Kenya

📍 Where this dish comes from: Kenya · Mount Kenya
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Ethiopian Almond Flatbread, plated and ready to serve

Injera — fermented teff flatbread — anchors nearly every meal in Ethiopia, used to scoop up wats and stews rather than eaten as a side on its own. Real injera isn’t keto-compatible, and this recipe doesn’t attempt to replicate its tangy, fermented flavor. What it borrows is injera’s role at the table: a soft, tearable bread for scooping up this book’s other Ethiopian dishes.

What You’ll Need

Ingredients for Ethiopian Almond Flatbread

Ethiopian Almond Flatbread

A keto flatbread inspired by injera's role at the table, without the fermented teff.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: East African
Servings: 6 servings
Calories: 120kcal

Ingredients

  • 2 cups almond flour
  • 3 large eggs
  • 1/2 cup water
  • 1/2 tsp baking powder
  • Salt to taste
  • Oil for cooking

Instructions

  • Whisk almond flour, eggs, water, baking powder, and salt into a thin, smooth batter.
  • Rest the batter 30 minutes at room temperature.
  • Heat a lightly oiled skillet over medium-low heat.
  • Pour a thin layer of batter into the skillet, swirling to spread it thin.
  • Cook 2–3 minutes per side until set and lightly golden.
  • Repeat with remaining batter and serve warm.

Nutrition

Serving: 1serving | Calories: 120kcal | Protein: 6g | Fat: 10g | Fiber: 2g
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Cooking Ethiopian Almond Flatbread in the kitchen

Health Benefits

  • Almond flour provides healthy fats and vitamin E in place of grain-based flour.
  • Eggs contribute a complete protein profile that supports the bread’s structure.
  • This version carries a fraction of the carbohydrate load of traditional teff injera.
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