2 Ingredient Cottage Cheese Flatbread
This popular viral cottage cheese flatbread is so easy to make. Just blend 2 ingredients, pour onto a baking sheet and bake. You end up with a low carb, high protein, keto-friendly bread substitute that works great for sandwiches and wraps.
Ingredients
- 2 cups (428 g) cottage cheese, 4% milkfat, can also use low fat (see note)
- 4 large eggs
Instructions
- Preheat oven to 350°F (177°C). Line a half sheet pan (18 x 13 inches) with parchment paper (using enough parchment paper so that it lines the bottom and edges of the sheet pan) and spray with cooking oil (spray on top of the parchment paper). This will help prevent the flatbread from sticking to the parchment paper and will help it come off easily later.
- In a food processor, add cottage cheese and eggs. If adding any seasonings or other cheeses, add them in at this time as well. Blend until smooth. You can also use a blender.
- Pour the mixture onto your prepared sheet pan. Use a spatula to spread it evenly across so it is close to the edge of the parchment paper but leave a little bit of buffer from the edge (about ½ inch) because the mixture will spread a little as it bakes. Try to spread the batter as straight as possible around the edges so that your flatbread will be mostly rectangle in shape when it is done baking.
- Bake for about 35-40 minutes or until surface is golden brown. This flatbread is very moist so it’s okay to bake it a little longer to get a nice golden brown exterior.
- Allow the bread to fully cool before attempting to remove. If you try to remove while it is still hot, it will break apart easily. Once fully cooled you can peel/roll the flatbread off the parchment paper.
- Cut the flatbread in half so you end up with two large flatbreads for sandwiches. You can also cut/divide into 4 to make smaller sandwiches. I found it easier to cut into the flatbread into 2 pieces and assemble two very large sandwiches which I then cut in half for a total of 4 sandwiches. Store any uneaten flatbread in the fridge.
Notes
- Half sheet pan is the most common size sheet pan that most people own and measures about 18 x 13 inches.
- I cut the flatbread in half for two very generous flatbreads. You can cut/divide them smaller. As you can see from the photos, one flatbread makes a very large sandwich, so I cut the sandwiches in half.
- You can add other seasonings and cheeses for more flavor to your flatbread. I added 1 tbsp of Italian seasoning to mine.
- This recipe works best with a high protein cottage cheese. I like using Good Culture brand (Amazon | Target)* which contains 14 grams or protein per 1/2 cup.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- You can use cottage cheese with a little lower protein but the bread will be a little more moist. It also works with low fat cottage cheese.
- Nutrition estimate assumes 4 servings and is calculated for one serving.
Serving: 1serving, Calories: 179kcal, Carbohydrates: 3g, Protein: 20g, Fat: 9g, Saturated Fat: 5g, Sodium: 402mg, Sugar: 3g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!