Servings: 4 servings
Calories: 410kcal
Ingredients
- 2 cups almond flour
- 2 large eggs
- 1 tsp baking powder
- 1 pinch salt
- 4 tbsp butter
- 1 tsp berbere spice blend
- 1/2 tsp ground ginger
Instructions
- Whisk flatbread ingredients into a batter; cook in a greased skillet 3–4 minutes per side, in batches, until golden.
- Melt butter with berbere and ginger over low heat until fragrant, about 2 minutes.
- Tear warm flatbread into pieces, toss thoroughly in the spiced butter.
- Serve warm, spooning any extra butter over the top.
Notes
Chef's Tip: Torn, not sliced, pieces catch more of the spiced butter in every crevice — stay true to the traditional tearing technique.
Keto Swap: Almond flour flatbread in place of wheat; net carbs drop from roughly 35g to 5g.
Family Version: This scales up cleanly — double the batter and the spiced butter both, and it becomes a shareable communal breakfast in the true Ethiopian style.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 13g | Fat: 37g | Fiber: 3g
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