I blogged about the fabulous Lo-Dough® product a while ago and the delicious Salami Pizzas Funnyman enjoys. One night I attempted a pita bread – and they turned out fantastic coming in at only 3.9g carbs per entire pita! If you want to make it a more substantial meal, add some good-quality prosciutto after baking – see pic at the end). This post was not sponsored by Lo-Dough®, and I am happy to link to their website and share the love with my UK readers…
In the meantime, melt the butter in a small pan and add the garlic. Cook over a low heat until the garlic has softened, but not coloured. Set aside. Assuming you are making one pita / at a time, remove the pita from the packaging.
Heat the olive oil in a non-stick pan over moderately high heat. Place a piece of Lo-Dough® in the pan and cook for a minute or two on each side until slightly browned and toasted.
Remove the Lo-Dough® from the pan and brush generously with the garlic butter. Scatter over the Parmesan and place the pita onto a tray. Bake in the oven for 5-6 minutes before removing and seasoning with freshly ground black pepper. If there is any garlic butter left, drizzle it over.
Enjoy as is or top with best-quality prosciutto* for a more substantial meal, if desired. *not included in the macros below.
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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per pita
Nutritional Information per pita
Calories 331Kcal / 1384kJ
Fat 32g of which saturates 18g Carbohydrates 3.9g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 3.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
*Lo-Dough® uses a dietary fibre, made from the wheat plant, which has been certified gluten-free in line with UK and European legislation. This means it has been officially certified to contain less than 20mg/kg of gluten. In fact, the wheat fibre we use falls demonstrably below a gluten level of 10mg/kg. If you have a severe wheat allergy we do not recommend using Lo-Dough as some of the other wheat-based allergens may still be present.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.