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Say goodbye to endless searching for keto bread options with this clever 2-ingredient cottage cheese flatbread. Mixing just cottage cheese and eggs creates a protein-rich foundation that works for everything from breakfast bites to dinner flatbreads. Each golden slab packs a whopping 24 grams of protein while staying incredibly low in carbs.
I couldn't believe this would actually work when I first tried it. But after making it dozens of times with different tweaks, it's now something I make every week. My kids go crazy for it topped with pizza ingredients, and nobody can believe what's actually in it when I tell them.
Rounding Up Your Supplies
- Full-fat cottage cheese: gives the right consistency and flavor - don't go for the diet versions
- Fresh eggs: help everything stick together and rise a bit - let them sit out before using
- Garlic powder: brings a mild savory kick without taking over
- Onion powder: helps create that warm, bread-like smell
- Sea salt: brings out all the tastes without being noticeable
- Italian herbs: take this simple flatbread to the next level
Whipping Up Your Flatbread
- Getting Started:
- Put your oven rack right in the middle and heat it up good to 350°F. Make sure to line your quarter sheet pan with parchment that covers all the sides too.
- The Mixing Magic:
- Throw your cottage cheese and eggs into your blender along with whatever seasonings you like. Mix until everything looks completely smooth without any little cheese lumps.
- Spreading It Out:
- Pour your smooth mixture onto your lined pan and use a spatula to push it all the way to the edges. Getting this even will make sure it cooks the same all over.
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I've tried tons of low-carb bread options, and this one beats them all for how easy and consistent it is. I love how the protein keeps hunger away for hours, and you can switch up the toppings so you never get bored.
Tasty Topping Ideas
Make your flatbread extra fancy by adding smoked salmon with cream cheese on top, or go for a tasty Mediterranean vibe with some olives and crumbled feta cheese.
Mix-It-Up Options
Try blending in rosemary and thyme for something that reminds you of focaccia, or sprinkle on some Everything Bagel mix before baking for a breakfast treat.
Keeping It Fresh
This flatbread tastes best right after baking when it's still warm. If you have some left, put it in a sealed container in your fridge for up to two days and warm it up in your toaster oven before eating.
Since making this a regular part of my cooking routine, I've realized it's not just about cutting carbs - it's about having something that's actually good and packed with protein. Whether you're watching what you eat or just want more protein in your day, this flatbread hits all the right spots for taste and nutrition.
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Frequently Asked Questions
- → Can I use low-fat cheese instead?
- Full-fat works best for texture, but drained low-fat cheese can be used too.
- → Why does cottage cheese need draining?
- Too much liquid can mess with the texture and stop the flatbread from setting.
- → What if I want different seasonings?
- Go ahead! Replace garlic and onion powder with your favorite spices or herbs.
- → How can I store it after baking?
- Keep in the fridge inside something airtight for three days. Reheat when you’re ready.
- → Why let it cool after baking?
- Cooling helps firm it up, so it won’t fall apart when you handle it.