keto ricotta and asparagus flatbread recipe {dairy-free}

This keto ricotta and asparagus flatbread recipe is a must-try, and I don’t say that lightly. Roasted asparagus, caramelized leeks and this creamy, sunflower cashew ricotta top a crisp, keto flatbread that’s an incredibly easy flatbread to make. It’s a tasty combination that results in the perfect light and healthy meal, side dish for a special occasion, or even a lovely work-from-home lunch. Plus, how pretty is that asparagus?

an easy flatbread to make

This keto ricotta and asparagus flatbread recipe is a really easy flatbread to make, and is a good way to enjoy this dairy-free sunflower cashew ricotta! If you’re not dairy-free and want to use regular ricotta, that works great too.

This easy flatbread is a one-bowl, five-minute, low-carb deal, and results in a crisp, thin flatbread with so many uses! I adapted it from this low-carb tortilla recipe, and I’ve been making it on repeat lately for my kids who firmly believe every night is pizza night. 😉 And with this easy flatbread, a low-carb pizza night in is totally possible.

how to make the keto flatbread

Before I get to all the details on how to assemble the flatbread, let’s make the keto flatbread dough! It’s a mix of almond flour and coconut flour, and you can easily add different seasonings or spices to change up the flavor.

Here’s what I use to make this easy flatbread:

Combine all the ingredients in a bowl (or food processor) and stir the mixture until it forms a thick dough. I use my hands to knead it after the first few minutes of stirring because it’s easier.

Form a ball with the dough, roll it out into a thin flatbread, then make a crust by pinching the edges together to form a slightly raised edge. The flatbread is ready to go, and you can move on to prepping the toppings.

If you’re using yeast, the only difference will be in taste. I like the addition of yeast to this keto flatbread recipe, because it gives the flatbread more of that beloved, bread-like flavor. The difference isn’t major, but I do like it. In a small bowl, stir the packet of dry active yeast with the water (make sure it’s warm) while you’re putting all the dry ingredients into your large mixing bowl. Then add the yeast in when it’s time to add the wet ingredients.

assembling the ricotta and asparagus flatbread

Now that your keto flatbread is ready (and wasn’t it an easy flatbread to make?!), you can prepare the other ingredients.

  1. Start by washing the leek to get all the sand out (I slice it lengthwise and then fan it out while holding it under running water). Slice the white-ish to light green parts of the leek really thin, and then place the leek into a pan with olive oil. Cook the leeks until they’re caramelized, about 10 minutes on medium heat.
  2. Rinse and dry the asparagus and cut some pieces smaller so you have different lengths to lay across the flatbread. Spread a generous layer of ricotta onto the flatbread.
  3. When the leeks are done, spread them across the ricotta layer. Then line up the asparagus on top of the leeks until the top is completely covered, except for the crust along the edges.
  4. Drizzle on some olive oil and sprinkle with salt and pepper. Bake the keto ricotta and asparagus flatbread at 400 °F for about 15-20 minutes, or until the crust edges are golden and the asparagus is done.
  5. Let it cool for five minutes, then cut and serve.
holding a slice of keto ricotta and asparagus flatbread

pro tips to making this easy flatbread!

  • Having the sunflower cashew ricotta ready in advance will speed this process up significantly! You can make the dairy-free ricotta up to a week ahead of time, and store it in the fridge. Standard dairy ricotta will work too, so if you’re not dairy-free and want to use store-bought ricotta, no worries! I haven’t tried it, but I think other tasty alternatives include Boursin cheese spread, cream cheese, a nut milk cream cheese, or Greek yogurt. (If you try it out, please let me know!)
  • Caramelizing the leeks ahead of time give them a bolder, sweeter flavor, so don’t skip this step!
  • To cut the keto ricotta and asparagus flatbread, I like to use the pointy end of a sharp knife and make small cuts across the flatbread. This helps prevent the asparagus from raising too much as you’re cutting.
keto ricotta and asparagus flatbread closeups of asparagus

This keto asparagus and ricotta flatbread recipe has all the right flavors, a rich creaminess from the ricotta, and a nice, crisp crust.

It’s the perfect spring and summertime meal, and you can also pocket that easy flatbread recipe for all your pizza night needs!

a slice of keto ricotta and asparagus flatbread

you might also love…

  • This low-carb chicken shawarma plate is a delicious combination of Middle Eastern flavors. Grilled chicken on top of a bed of cabbage and roasted veggies with a creamy, garlic tahini sauce!
  • Keto teriyaki chicken meatballs and broccoli is a simple and healthy, low-carb meal! With no frying required, these baked keto meatballs are a dream!
  • I’m obsessed with this keto coffee cheesecake with an Oreo-inspired (sugar-free) crust. It’s the ultimate sweet indulgence and an easy keto cheesecake recipe!
keto ricotta and asparagus flatbread {dairy-free}

keto ricotta and asparagus flatbread {dairy-free}

Yield: 4 large slices
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This keto ricotta and asparagus flatbread is delicious, healthy, and an easy flatbread to make! Paired with a dairy-free ricotta and caramelized leeks, it's a nutritious and beautiful low-carb meal or side dish.


  • 1-1/2 cups almond flour
  • 4 tablespoons coconut flour
  • 1 tablespoon flax seed meal
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder (aluminum-free and gluten-free)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 egg (pasture-raised when possible)
  • 2 tablespoons warm water
  • 2 teaspoons apple cider vinegar
  • 1 packet active dried yeast (optional)
  • 1/3 cup cashew sunflower ricotta (or standard, store-bought ricotta)
  • 1 leek
  • 20-25 asparagus spears (thin asparagus works best)
  • salt and pepper to taste
  • 2 tablespoons olive oil, divided


caramelizing the leeks and making the flatbread dough

  1. Preheat the oven to 400°F. Rinse the leek, cutting it lengthwise first to easily fan out the insides and get all the sand out. Cut the white to light green part of the leek into thin slices.
  2. In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the leek slices, and cook for 10 minutes, or until they're caramelized. Stir them occasionally.
  3. If you're using yeast in the flatbread, empty the yeast packet into a small bowl and stir in the warm water. Set it aside. The yeast is optional and only for flavor, as it won't react the same way as it does in gluten breads.
  4. In a large mixing bowl, combine the almond flour, coconut flour, flax seed meal, xanthan gum, baking powder, and seasonings. Stir to make sure the dry ingredients are well combined and evenly distributed.
  5. In a separate bowl, whisk together the egg, apple cider vinegar, and the water (or yeast/water mixture). Add it to the dry ingredients and combine to form a thick dough. Use your hands to knead the ingredients together, making sure the dough is thoroughly combined. Roll it into a ball.
  6. Lay out parchment paper or a baking mat and sprinkle about a tablespoon of extra coconut flour onto it . Place the dough ball onto the floured surface and roll it out. You want the flatbread to be about 1 cm thick.
  7. Use your hands to clean up the edges, shaping and pressing the dough together along the edge to form a slight lip for the crust.
  8. Carefully transfer the parchment paper/baking mat holding the flatbread onto a baking sheet.

assembling and baking the flatbread

  1. Spread a layer of the cashew sunflower ricotta (or standard ricotta) onto the flatbread.
  2. Add the caramelized leeks on top of the ricotta.
  3. Lay the asparagus spears across the top (trimming some to different lengths as needed).
  4. Drizzle the remaining 1 tablespoon of olive oil on top of the asparagus and sprinkle on salt and pepper to taste.
  5. Bake at 400°F for 15-20 minutes or until the flatbread crust is golden brown and the asparagus is roasted.
  6. Allow it to sit and cool for five minutes before serving.


This recipe uses my sunflower cashew ricotta but it's not necessary. If you're not dairy-free, you can substitute the nut ricotta for regular ricotta, a low-carb cheese spread like Boursin, or full-fat cream cheese.

When rolling out the flatbread, it helps to place another sheet of parchment over the dough to prevent it from sticking to the rolling pin.

This flatbread recipe also makes a great keto pizza crust!

To cut the keto ricotta and asparagus flatbread, I like to use the pointy end of a sharp knife and make small cuts across the flatbread. This helps prevent the asparagus from raising too much as you're cutting.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 24gTrans Fat: 0gCholesterol: 62mgSodium: 93mgCarbohydrates: 12gNet Carbohydrates: 3gFiber: 9gSugar: 3gProtein: 12g

This nutritional information is approximate and is provided for convenience as a courtesy.

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