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Paleo Flatbread With Artichoke Dip

Start to Finish: 45 minutes (10 minutes active)


  • 1 cup of almond flour
  • 1/8 cup arrowroot flour
  • 1/2 cup of full-fat canned coconut milk (BPA-free)
  • 2 eggs
  • 1 teaspoon avocado oil or Grass-Fed Ghee, plus more or frying
  • 1 teaspoon sea salt
  • 2 tablespoons avocado oil mayo (recipe)
  • 1/2 cup artichoke hearts
  • Juice from 1/2 lemon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon of black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated sweet potato


  1. Preheat oven to 300 degrees.
  2. In a bowl, mix almond flour, arrowroot flour, turmeric, sea salt and black pepper.
  3. In a separate bowl, whisk eggs and coconut milk together. Add to dry mixture.
  4. Grease a cast iron skillet with avocado oil or ghee and pour the flatbread batter into the skillet. Bake for 25 minutes.
  5. While flatbread bakes, prepare artichoke dip: In a blender, blend avocado mayo, artichoke hearts, and lemon juice until smooth.
  6. After 25 minutes, remove flatbread from the oven. Spread artichoke dip over the top and bake for an additional 10 minutes.
  7. While flatbread bakes, add a small amount of ghee to a frying pan. Add sweet potatoes and fry until cooked through, 4-5 minutes.
  8. Remove from oven and garnish with parsley and sweet potato shreds.

Makes: Serves 4

Nutritional Information (Per Serving):

  • Calories: 354
  • Protein: 10g
  • Carbs: 16g
  • Fiber: 5.5g
  • Sugar: 2g
  • Net Carbs: 10.5g
  • Fat: 27g
  • Saturated Fat: 7g
  • Salt: 645mg
  • Potassium: 34mg
  • Vitamin A: 4mg
  • Vitamin C: 6mg
  • Iron: 11mg