Cheesy Keto Bread Flat (Print Version)
# Ingredients:
→ Flatbread Basics
01 -
1 large egg
02 -
½ cup full-fat cottage cheese (Good Culture is a solid pick!)
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¼ teaspoon garlic powder (optional for an extra flavor kick)
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⅛ teaspoon black pepper, freshly cracked (optional)
05 -
1 teaspoon grated Parmesan cheese
# Instructions:
01 -
Turn your oven to 350°F to get it warmed up. While that's going, grab an 8x8 pan and line it with parchment paper, letting a bit hang over the edges to make lifting easier. Spray the paper lightly with cooking oil to prevent sticking—it'll save you hassle later!
02 -
Combine your cottage cheese, egg, Parmesan, and any seasonings in a blender or food processor. Blend until it's completely smooth, kind of like a crepe batter. If you see lumps, pulse it again and scrape the sides to make sure everything's even.
03 -
Pour the mixture into the pan you've prepared. Spread it out evenly with a spoon or spatula, working it into the edges and corners. Make sure the thickness across the pan looks level to keep it from cooking unevenly.
04 -
Bake for about 25 minutes. Keep an eye on it—when the edges start getting a light golden hue and pull a bit away from the pan, it's done. The center should look fully set and shouldn't wobble if you gently shake the pan.
05 -
Take the flatbread out of the oven and let it sit for 3 to 5 minutes. This short cooling time is enough to let it firm up, but don't leave it too long or it might stick more to the paper.
06 -
Carefully lift the parchment with the flatbread out of the pan and place it on a clean cutting board. Use a thin spatula to gently slide between the paper and bread if it's sticking, and slowly peel back the parchment from one corner.
07 -
Here's the fun part—put your flatbread to use! It’s super versatile. Turn it into a wrap, build a pizza on it, cut it into wedges for dipping, or make a quesadilla packed with your favorite toppings. Personally, I love it as a breakfast wrap filled with eggs and avocado!
# Notes:
01 -
Each serving has only 4g of carbs. It's an awesome choice for low-carb or keto folks and naturally gluten-free, too. Plus, it's loaded with protein from the egg and cottage cheese.
02 -
Blending the cottage cheese and egg until smooth is key for the right texture. Any leftover lumps will change how the flatbread cooks up.
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Switch up the seasonings to match your taste. Everything bagel spice, Italian herbs, or just a little cayenne for heat all bring something special to the table!