Cottage Cheese Flatbread
A soft, protein-rich flatbread that’s naturally gluten-free and keto-friendly! Made with just a few wholesome ingredients, this flatbread is perfect for wraps, sandwiches, or even pizza bases.
📝 Ingredients (Makes 4 flatbreads)
- 1 cup cottage cheese (full-fat for best texture)
- 1 cup almond flour (blanched preferred for smooth texture)
- 1 large egg
- 1/4 tsp garlic powder (optional, for flavor)
- 1/8 tsp salt (optional)
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a blender or food processor, blend cottage cheese until smooth.
- In a bowl, combine the blended cottage cheese, almond flour, egg, garlic powder, and salt. Mix until a thick batter forms.
- Scoop 1/4 of the batter onto the parchment paper and spread it into a circle or oval about 1/4 inch thick. Repeat for remaining batter to make 4 flatbreads.
- Bake for 18–20 minutes, or until the edges are golden and centers are firm.
- For a crispier texture, broil for an additional 2 minutes or pan-fry each side on medium heat for 1–2 minutes after baking.
- Let cool slightly before serving. Enjoy warm or store for later!
💡 Notes
- Texture Tip: Blending the cottage cheese makes the batter smoother and helps avoid lumps.
- If the batter is too runny, add 1–2 tablespoons more almond flour.
- You can also make mini rounds for snack-size flatbreads.
✅ Tips
- For herbed flatbread, add dried oregano, basil, or rosemary.
- Want cheesy garlic bread? Add 1/4 cup shredded mozzarella and sprinkle with extra garlic before baking.
- Double the batch and freeze between parchment sheets for meal prep.
- Use it as a gluten-free pizza base—just top and broil after baking.
🍽️ Servings
- Yields: 4 medium flatbreads
- Serving size: 1 flatbread
- Total recipe time: ~25 minutes
🔢 Nutritional Info (Per Flatbread, approximate)
- Calories: 210 kcal
- Protein: 11g
- Fat: 17g
- Carbs: 5g
- Fiber: 2g
- Sugar: 1g
- Net Carbs: 3g
Note: May vary slightly based on brand of cottage cheese and almond flour used.
🌟 Benefits
- High in protein from both egg and cottage cheese.
- Low-carb and keto-friendly.
- Gluten-free & grain-free, suitable for sensitive diets.
- Great alternative to wraps, naan, or pita.
- Can be customized with herbs, spices, or cheese.
❓Q&A
Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes, but the texture may be slightly more doughy and less fluffy.
Q: Can I make it without eggs?
A: Try using a flax egg (1 tbsp ground flax + 2.5 tbsp water), though it will be less airy.
Q: How do I store it?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Q: Can I cook it on a skillet instead of baking?
A: Yes! Pour and spread batter on a greased nonstick skillet over medium heat, cook each side for 2–3 minutes until golden.
Q: Is this safe for kids?
A: Absolutely. It’s soft, mild, and packed with nutrients, making it kid-friendly and great for school lunches.