2-Ingredient Cottage Cheese Flatbread (Keto Version)
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Introducing the ultimate keto-friendly, high-protein 2-ingredient cottage cheese flatbread that’s both simple to make and incredibly versatile!
A modern take on an age-old recipe, this cottage cheese flatbread combines just 2 simple ingredients for extraordinary results.
This oven-baked cottage cheese flatbread has become a favorite of mine, with around 200 calories and just 5g of carbs per serving.
I absolutely love that it only needs 2 main ingredients (cottage cheese and egg)—perfect for busy days when I want something quick yet satisfying.
It pairs beautifully with so many toppings, but my personal favorite is to load it up with savory mushrooms, creamy scrambled eggs, melted cheese, and sautéed spinach.
This cottage cheese flatbread is the ideal base for endless combinations, making it a must-try for any keto-friendly meal.
Why I Loveeeee This Recipe?
- Keto-Friendly & Low-Carb: With only 5g of carbs, it’s perfect for staying within keto limits.
- High in Protein: Each serving packs in 25g of protein, making it a satisfying and filling choice.
- Only Need 2 Easy Ingredients: Minimal prep and simple ingredients mean you can whip it up in no time!
- Crispy, Light, & Airy: This flatbread has a delightful texture—crispy on the edges, yet light and airy inside.
- Versatile: Use it as a base for sandwiches, wraps, or pair with your favorite toppings.
- Perfect for Pairing: Tastes amazing with mushrooms, scrambled eggs, cheese, and spinach—my favorite combo!
- Bready Texture Without the Guilt: Enjoy the texture of bread without the carbs, ideal for low-carb diets.
- Great for Meal Prep: Bake ahead and enjoy throughout the week as a snack or meal base.
Do you know?
Cottage cheese is an impressive protein powerhouse, delivering about 25g per cup—much more than Greek yogurt (10 g/cup), a single egg (6 g) or 23 almonds (6g).
Ingredients
- 1 cup cottage cheese
- 1 egg
Additional Seasoning
- 1 tsp oregano
- 1 tsp garlic powder
Two ingredients, one perfect flatbread.
Intructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy removal and to prevent sticking.
- Blend the Ingredients: In a blender, add the cottage cheese, egg, oregano, and garlic powder. Blend until smooth.
- Spread the Batter: Pour the mixture onto the lined baking sheet, spreading it out evenly and thinly with a spatula for a thin, crispy texture.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are golden and the center appears set.
- Cool and Serve: Remove from the oven, let it cool slightly, then serve warm with your favorite toppings.
Variations
These variations let you adapt cottage cheese flatbread to your dietary needs and cooking preferences, making it an easy, customizable recipe for any occasion!
- With Flour: For a slightly denser, bready texture, add 2-3 tablespoons of almond flour or coconut flour to the mixture. This addition gives the flatbread more structure and a hearty feel.
- Egg-Free: To make it without eggs, use a flaxseed “egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a substitute. This keeps it vegan-friendly while adding a boost of fiber.
- Air Fryer Version: For a quicker, crispier flatbread, preheat the air fryer to 350°F (175°C). Place small portions of the batter onto a parchment-lined air fryer tray and cook for 8-10 minutes or until golden brown and crispy.
- Nut-Free: Substitute almond or coconut flour with oat flour if you’re avoiding nuts. Oat flour gives the flatbread a slightly chewy texture while keeping it nut-free.
- Higher Fiber Boost: Add 1-2 tablespoons of chia seeds or ground flaxseed to the batter for an extra fiber boost, which also gives the flatbread a more rustic texture.
- Gluten-Free Flour Blend: If you prefer a more traditional bread texture, add 2-3 tablespoons of a gluten-free flour blend, making the flatbread fluffy and pliable while staying gluten-free.
Stuffing Ideas
I’m a big fan of mushroom and spinach, but feel free to customize it to your own taste:
- Mushroom & Spinach: Sauté mushrooms and spinach with garlic and a sprinkle of salt. Add a touch of mozzarella or feta for a creamy, savory filling.
- Greek-Inspired: Fill with chopped cucumbers, tomatoes, Kalamata olives, feta cheese, and a drizzle of tzatziki sauce.
- Avocado & Smoked Salmon: Layer mashed avocado, smoked salmon, thinly sliced red onion, and a sprinkle of fresh dill.
- Buffalo Chicken: Combine shredded cooked chicken with buffalo sauce and a touch of Greek yogurt or cream cheese. Add celery sticks for extra crunch.
- Hummus & Veggie: Spread a generous layer of hummus and top with sliced bell peppers, cucumbers, shredded carrots, and a handful of arugula.
- Caprese: Layer fresh mozzarella, sliced tomatoes, and basil leaves. Drizzle with balsamic glaze.
- Egg & Avocado: Fill with scrambled eggs, sliced avocado, and a dash of hot sauce.
- Chicken Caesar: Combine shredded rotisserie chicken with Caesar dressing, chopped romaine, and Parmesan cheese for a flatbread version of the classic Caesar wrap.
- Roasted Veggies & Goat Cheese: Add roasted bell peppers, zucchini, and a bit of creamy goat cheese.
- Pesto & Turkey: Spread a thin layer of pesto, then add sliced turkey, spinach, and provolone cheese.
Tips to Prevent Sogginess
When I first made this, my initially crispy flatbread turned soggy right away. But after a few tries, I managed to improve the recipe. Here’s what you can do:
- Avoid Wet Fillings: When using the flatbread for wraps or sandwiches, opt for drier fillings like grilled veggies, meats, or cheeses. If using wet ingredients like tomatoes or sauces, pat them dry before adding.
- Pre-Bake Slightly: If you’re filling the flatbread with toppings, you can bake it for a few extra minutes to firm it up before adding moist ingredients.
- Use Parchment Paper: Place a layer of parchment paper between layers if storing multiple flatbreads to absorb any excess moisture.
- Cool Completely: Allow the flatbread to cool completely before storing or adding toppings, as residual heat can cause moisture buildup.
- Serve Immediately: Flatbread is best enjoyed fresh. If prepping ahead, consider reheating it in the oven or air fryer to restore its crispiness before serving.
Storage Instructions
- Refrigerator: Place the flatbread in an airtight container or wrap it in plastic wrap. Store in the fridge for up to 3-4 days.
- Freezer: For longer storage, freeze the flatbread by placing a layer of parchment paper between each flatbread to prevent sticking. Store in a freezer-safe bag or container for up to 3 months.
- Reheating: Simply pop it in the oven or air fryer for a few minutes until warm and crispy.
Frequently-Asked Questions
Can I use other cheese for flatbread?
I have not tried other cheese versions, but theoretically, you can use mozzarella, cheddar, or ricotta. Cottage cheese provides unique texture and moisture, so adjustments may be needed for other cheeses.
Does this flatbread taste like regular bread?
It’s not exactly like traditional bread, but it has a similar texture—crispy outside and soft inside—while being lighter and less bready.
Does cottage cheese flatbread taste like eggs?
No, it doesn’t taste like eggs. The cottage cheese provides a mild, savory flavor, while eggs help with texture and binding.
What does cottage cheese do in baking?
Cottage cheese adds moisture, binds ingredients, and provides a soft, tender texture with a protein boost, all while keeping the dish lighter and healthier.
2-Ingredient Cottage Cheese Flatbread (Keto Version)
This crispy, high-protein, low-carb flatbread is made with just two ingredients. Quick, simple, and perfect for a keto-friendly snack or meal.
Ingredients
- 1 cup cottage cheese
- 1 egg
Additional Seasoning
- 1 tsp oregano
- 1 tsp garlic powder
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy removal and to prevent sticking.
- Blend the Ingredients: In a blender, add the cottage cheese, egg, oregano, and garlic powder. Blend until smooth.
- Spread the Batter: Pour the mixture onto the lined baking sheet, spreading it out evenly and thinly with a spatula for a thin, crispy texture.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are golden and the center appears set.
- Cool and Serve: Remove from the oven, let it cool slightly, then serve warm with your favorite toppings.
Notes
- Refrigerator: Place the flatbread in an airtight container or wrap it in plastic wrap. Store in the fridge for up to 3-4 days.
- Freezer: For longer storage, freeze the flatbread by placing a layer of parchment paper between each flatbread to prevent sticking. Store in a freezer-safe bag or container for up to 3 months.
- Reheating: Simply pop it in the oven or air fryer for a few minutes until warm and crispy.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 200 kcalTotal Fat 10gCarbohydrates 5gFiber 0gProtein 25g
