Easy Keto Cottage Cheese Flatbread
A ridiculously easy, incredibly quick, and versatile low-carb/keto flatbread made from cottage cheese and eggs. Perfect as a pizza base, wrap, or for dipping, requiring minimal effort and becoming a true kitchen staple.
Equipment
- Oven
- Baking Sheet
- Parchment paper or silicone mat
- Blender or food processor
- bowl
- Whisk
- Spatula or spoon
Ingredients
Main Ingredients
- 1 cup Cottage Cheese full-fat recommended
- 2 large Eggs
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 3 tbsp Melted Butter
- 2 tsp Everything Bagel Seasoning
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Add the cottage cheese and eggs to a blender or food processor and blend until super smooth and creamy.
- Pour the smooth mixture into a bowl. Whisk in the garlic powder and Italian seasoning. Drizzle in the melted butter and whisk until well combined.
- Carefully pour the batter onto the prepared baking sheet and spread it out into a thin, even rectangle or circle, about 1/4 to 1/2 inch thick.
- Bake in the preheated oven for 25-35 minutes, or until set and the edges are golden brown.
- Immediately sprinkle the Everything Bagel Seasoning evenly over the top once out of the oven.
- Let it cool on the baking sheet for 5-10 minutes before carefully peeling it off the parchment.
- Slice into desired shapes and enjoy warm.
Notes
Substitutions and Additions:
- Experiment with ricotta or add shredded parmesan/mozzarella.
- Swap seasonings: try onion powder, smoked paprika, chili flakes, rosemary, thyme, salt, or pepper.
- Add nutritional yeast, dried chives, or dill to the batter.
- Sprinkle shredded cheese over the top during the last 5-10 minutes of baking. Tips for Success:
- Blend the cottage cheese and eggs until absolutely smooth.
- Spread the batter as evenly as possible for even cooking.
- Don't overbake; it should be golden and set but slightly flexible.
- Allow sufficient cooling time on the baking sheet.
- The blended cottage cheese/egg mixture can be made ahead and stored in the fridge for a day. Storage:
- Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days, layering with parchment paper if needed.
- Reheat gently in a dry skillet, toaster oven, or conventional oven (around 300°F/150°C). Microwaving may make it rubbery.
- Experiment with ricotta or add shredded parmesan/mozzarella.
- Swap seasonings: try onion powder, smoked paprika, chili flakes, rosemary, thyme, salt, or pepper.
- Add nutritional yeast, dried chives, or dill to the batter.
- Sprinkle shredded cheese over the top during the last 5-10 minutes of baking. Tips for Success:
- Blend the cottage cheese and eggs until absolutely smooth.
- Spread the batter as evenly as possible for even cooking.
- Don't overbake; it should be golden and set but slightly flexible.
- Allow sufficient cooling time on the baking sheet.
- The blended cottage cheese/egg mixture can be made ahead and stored in the fridge for a day. Storage:
- Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days, layering with parchment paper if needed.
- Reheat gently in a dry skillet, toaster oven, or conventional oven (around 300°F/150°C). Microwaving may make it rubbery.