Easy Low Carb Cottage Cheese Flatbread (Print version)
A 2-ingredient high-protein flatbread made from blended cottage cheese and eggs, baked until golden and ideal for low-carb sandwiches and wraps.
# Ingredients:
Flatbread
01 -
2 cups (450 g) high-protein cottage cheese
02 -
4 large eggs
03 -
1/2 teaspoon garlic powder (optional)
04 -
1/2 teaspoon Italian seasoning (optional)
05 -
1/4 teaspoon salt (optional)
For the pan
06 -
Cooking oil spray
07 -
Parchment paper
# Instructions:
01 -
Line a half sheet pan (18 x 13 inches) with parchment paper, leaving enough overhang to cover the bottom and sides. Spray the top of the parchment generously with cooking oil to prevent sticking.
02 -
Add cottage cheese, eggs, and any optional seasonings to a food processor or blender. Process until completely smooth with no visible curds remaining, about 30 to 60 seconds.
03 -
Pour the batter onto the prepared pan. Use a spatula to spread it evenly across the surface, pushing it close to the edges but leaving about a half-inch buffer. The thinner and more even the layer, the better the texture.
04 -
Bake at 350°F (177°C) for 35 to 40 minutes, until the surface is set and lightly golden with no wet spots in the center. It is fine to bake a few minutes longer if the top still looks pale.
05 -
Let the flatbread cool completely on the pan, at least 20 minutes. Peel gently from one corner and lift off the parchment. Cut into halves or quarters for sandwiches and wraps.
# Good to know:
01 -
Cool completely before peeling or the flatbread will tear.
02 -
Use high-protein cottage cheese for the firmest, most pliable texture.