Place a nonstick skillet over low to medium-low heat and allow it to warm gradually. If your pan is not reliably nonstick, lightly grease it with a small amount of cooking oil.

Divide the blended batter into approximately four portions. Pour one portion into the center of the warm skillet.

Immediately spread the batter into a thin, even circle using the back of a spoon or by carefully tilting and rotating the skillet. Aim for a tortilla-like thickness rather than a thick pancake.

Cook gently until the surface changes from glossy to mostly set and the edges begin to look firm. This should take several minutes depending on your pan and heat.

Carefully slide a flexible spatula around the edges of the flatbread to loosen it from the skillet. If the center still looks wet or the flatbread is difficult to lift, allow it to cook for another 30–60 seconds.

Once the flatbread releases easily, slide the spatula underneath and carefully flip it. Cook the second side briefly until completely set. Do not overcook it if you want a soft and flexible texture.

Transfer the finished flatbread to a plate lined with parchment paper and allow it to cool slightly. Repeat with the remaining batter, placing parchment between the cooked flatbreads if stacking.

Serve warm with your favorite keto fillings such as grilled chicken, eggs, turkey, cheese, avocado, lettuce, cucumber or a creamy sauce.

For storage, cool the flatbreads completely, place parchment between them, and refrigerate in an airtight container for 3–4 days or freeze for up to 1 month for best quality.