I’ve seen these viral cottage cheese flatbreads everywhere. And with it looking so tasty and with very little ingredients, I knew I had to make it for you guys!
It’s naturally gluten- free, it’s flour-free and it’s keto. It’s definitely NOT dairy-free, so if we’ve asked you to avoid dairy, this recipe is not for you, yet. Try my naan bread recipe instead, linked here.
My thoughts: It was pretty tasty and I will make again! We both really enjoyed it. I rolled them up into wraps with some cashew pesto and sautéed vegetables and they were delightful! I still prefer my naan bread, and so does Dr. Chris. But if you’re looking for less carbs, or for a larger wrap, this is great for you!
I changed the recipe up a little bit and added some herbs and spices. Feel free to change it up and use completely different seasonings! I think rosemary would also work very well in this.
YIELD: 1 large flatbread
INGREDIENTS
2 eggs
1 cup of cottage cheese *see notes below
3/4 tsp sea salt (I love this brand)
1/4 tsp organic garlic powder (I love this brand)
1/2 tsp oregano (I exclusively use this brand for all my spices and herbs because they’re organic, fresh and have no additives)
*I used Good Culture organic whole milk cottage cheese. This was the healthiest cottage cheese option I could find. You can get it at the health food store and even Publix. Please do not buy cheap, polluted, dairy products. Spend a little extra for higher-quality dairy products. There are not many great cottage cheese options, but this was the healthiest I could find. If you know of any better brands, please let me know in the comments!
DIRECTIONS:
Preheat the oven to 350
Prepare a baking sheet lined with parchment paper
Put all ingredients into a high-speed blender and blend well
Pour blended mixture onto prepared parchment paper-lined baking sheet
Spread out the mixture evenly with a spatula. If you don’t spread it out evenly, the thinner parts will burn. I spread mine out with a spatula, then shook the baking sheet a little bit to ensure it was all spread out in one, thin, even layer.
Bake for 40 minutes.
Remove from oven and let cool completely. If you don’t let it cool, it may fall apart. Cooling allows it to firm up.
Top with your favorite sauce and toppings and eat as a flatbread or roll up into a burrito/lavash wrap (I prefer the wrap - see image below)
Enjoy fresh!!
God Bless!
Taylor

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