So if you have been following me and my keto weight loss journey for a while, you know that I am a huge, huge fan of Cut Da Carb flatbread. These all-natural, low carb, thin flatbreads can be substituted for everything from tortillas, to wraps, to pasta and pizza crust and more. I feel like I somehow incorporate these magically delicious low carb creations at least 3 – 4 times a week and with good reason. They are SO versatile and each sheet is 9g of net carbs – and I usually only use 1/2 sheet per serving.
Ok, so what makes Cut Da Carb so damn good? I think it really comes down to their process. First, they claim they make their flatbreads every day – so you get a literally fresh batch mailed to you — and I can attest, they arrive SUPER fast and taste so fresh, you’d think I picked them up at my local bakery. Second, they hold up extremely well in the freezer. I typically buy two packs and throw a pack in the freezer when they arrive so I never run out (because that’s how obsessed I am).
What’s best, is that these ingenious sheets of deliciousness don’t taste like you’re sacrificing – I use them on taco night, for sandwich wraps multiple times a week and in my keto enchilada casserole. I have yet to try them in keto lasagne or keto pizza, but based on the glowing reviews, I’m sure it will be amazing. One of my quick and favorite tricks with these flatbreads is to cut them into tortilla chip triangles and pop ’em in the air fryer on 400? for around 8 minutes. They come out crisp and thin and perfect for homemade guacamole. This combo is basically a go-to when I’m entertaining — the non-keto folks can’t tell the difference and it’s simple and healthy.
Have you tried Cut Da Carb flatbread? Share your favorite ways to use them in the comments!
