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Gluten FreeNut FreeLow CarbVegetarianKeto
Just 2 ingredients make this cottage cheese flatbread recipe. Cottage cheese flatbread is a delicious and versatile dish that combines the creaminess of cottage cheese with the flexibility of a flatbread.
No flour makes this a great low carb and gluten-free recipe for you to enjoy with the filling of your choice. Or enjoy with toppings such as avocado, cheese, smoked salmon, scrambled eggs or sugar-free marinara sauce for a satisfying low-carb meal or snack.
These were a surprise hit with us and have creeped into the weekly "must bake" list. They were flexible enough to roll for a sandwich wrap as well as being delicious just by themselves. The flatbreads don't have an eggy taste either but are a neutral flavor to which you can add your own seasoning.
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- Carbs in Flatbread
- Ingredients
- How to Make Cottage Cheese Flatbread
- Recipe Tips
- Storage
- More Low Carb Flatbread Recipes
- Cottage Cheese Flatbread
Carbs in Flatbread
The number of carbohydrates in flatbread can vary depending on the recipe and ingredients used. A 6-inch diameter piece of plain flatbread typically contains around 15-20 grams of carbohydrates. These cottage cheese flatbread have just 2 grams net carbs and 9 grams of protein, with just 91 calories.
Ingredients
Only two ingredients make these tasty low carb flatbreads.
- Cottage cheese - use plain and full fat cottage cheese. Full-fat cottage cheese is lower in carbohydrates and provides a creamier texture, which enhances the flavor of the flatbread.
- Eggs - a great source of protein. Use them at room temperature.
How to Make Cottage Cheese Flatbread
This is an easy recipe to make using either a food processor or blender.
Blend ingredients well until there is a creamy texture.
Pour the cottage cheese mixture on lightly oiled parchment paper.
Season to taste.
Bake until golden and firm.
Recipe Tips
Lightly spray the parchment paper with oil before pouring the flatbread mixture on. Otherwise it will stick to the paper. I found this out myself the hard way!
Enhance the flavor of your keto flatbreads by adding seasonings such as salt, black pepper, garlic powder, onion powder, Italian seasoning, dried herbs (e.g., rosemary, thyme, oregano), or spices (e.g., paprika, cumin, chili powder).
Use the flatbreads as a pizza crust. Cover with marinara sauce, top with mozzarella cheese and toppings of your choice, then place until the grill until the cheese is bubbling.
Storage
Store the flatbreads in a single layer or stack with parchment paper between each piece to prevent sticking, then store them in an airtight container. Properly stored, cottage cheese flatbreads can last in the refrigerator for up to 3-4 days. Before serving, you can warm them up in a toaster, oven, or microwave.
More Low Carb Flatbread Recipes
Try our other low carb flatbread recipes, for variety and different textures too:
Rosemary Garlic Flatbread
Broccoli Flatbread
Coconut Flour Flatbread
Cottage Cheese Flatbread
Angela Coleby
These cottage cheese and egg flatbreads are versatile and can be enjoyed on their own as a snack or paired with toppings such as avocado, cheese, or smoked salmon for a more substantial meal. They're soft, flexible and packed with protein.
5 from 2 votes
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Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Bread
Cuisine Low Carb
Servings 4 flatbreads
Calories 91 kcal
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Ingredients
- 8 oz cottage cheese
- 2 large eggs
Instructions
Preheat the oven to 180C/350F degrees and lightly spray a parchment lined baking tray.
Place the cottage cheese and eggs in a blender or food processor and process until smooth.
Pour the mixture over the parchment paper and spread out into a rectangle shape.
Season to your own taste. We sprinkled some Everything But the Bagel seasoning over ours.
Bake for 45 minutes until firm and golden brown color.
Remove from the oven and allow to cool for a couple of minutes before removing the flatbread from the parchment paper.
Fill and roll or enjoy with a topping.
Notes
A serving is a quarter of the total recipe.
Season with your own flavors.
Do not forget to spray the parchment paper with oil before pouring the cottage cheese mixture on it.
Nutrition
Serving: 1servingCalories: 91kcalCarbohydrates: 2gProtein: 9gFat: 5gNet Carbohydrates: 2g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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- Keto Cottage Cheese Bread
- Keto Bread Crumbs
- Cranberry Walnut Bread
- Keto Easter Bread
Reader Interactions
Comments
Tammy Mckean
I followed the recipe exactly and mine burnt! I put the spray on the parchment paper. and cooked for 45 minutes at 350! Might have been my oven but I will try it again but cook for less time
Reply
Trudy
Have a question: has anyone tried to make this a sweet bread? I was thinking something like adding a sweetener and cinnamon, or blueberries. I am certainly going to make this as it’s so quick and easy but I tend not to like savory breads. Just a thought of making this more like a pastry type bread.
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Angela Coleby
Good question. I like the idea and think cinnamon would be great.
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Kelly
❤️Love this it’s so easy and delicious thank you 😊
Reply
Angela Coleby
Happy to hear! Thanks!
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Stacey
I made this following the recipe and it turned out great.
I then made it with 1scoop Isopure unflavored protein powder using the same size and it didn’t work, it makes a larger batch so you will need to use a larger sheet pan. If it gets too thick it won’t turn out. So the third and 4th batches I used a full size sheet pan and it turned out great. Just another option to get more protein that works.Reply
Angela Coleby
Very helpful. Thanks!
Reply
Linda
For those of us who use jump to recipe button you may want to edit the directions to state spray parchment paper with oil. I read that in the full write up after I put it in the oven lol.
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Angela Coleby
It is in the instructions on the recipe card. I will reword it for clarity. I made the same mistake the first time I made this too!!
Reply
Kathy
Delicious!!!!
(Baked for 30 mins, my oven runs hot)
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Angela Coleby
Happy you enjoyed it!
Reply
Yvonne
I made this today. Very easy and good. BUT the parchment paper must be sprayed before pouring the mixture on. Months ago when I made a similar recipe I didn’t spray the paper and the flatbread stuck, it was a mess to peel up.
Reply
Angela Coleby
I made the same mistake on my first attempt too!
Reply
