Why You’ll Love This Recipe
I love this recipe because it’s as easy as blending and baking. I don’t need any fancy ingredients, and the result is a high-protein flatbread that works in so many ways. I enjoy using it as a wrap for lunch, a side with soup, or a quick snack topped with veggies or cheese. It’s low-carb, light, and perfect for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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3 large eggs
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Optional add-ins:
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Pinch of salt
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1–2 tbsp almond flour (for a sturdier texture)
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Herbs or garlic powder for flavor
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Directions
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I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a blender, I combine the cottage cheese and eggs until smooth.
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If I want a firmer texture, I add almond flour and season with salt or herbs.
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I pour the batter onto the baking sheet and spread it evenly into a thin rectangle or circle.
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I bake for 20–25 minutes, or until the flatbread is set and lightly golden.
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I let it cool before cutting into portions or using as a wrap.
Servings and timing
This recipe makes 4 flatbreads. I usually take about 5 minutes to prepare and 20–25 minutes to bake.
Variations
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I sometimes mix in Italian herbs, garlic powder, or paprika for extra flavor.
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For a sturdier flatbread, I add almond flour or even a spoonful of ground flaxseed.
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I like using the flatbread as a pizza crust by topping it with sauce, cheese, and veggies, then baking again.
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For a breakfast version, I spread nut butter and sliced fruit on top.
storage/reheating
I store my flatbreads in the fridge in an airtight container for up to 4 days. To reheat, I warm them in a skillet over medium heat or pop them in the toaster oven for a few minutes. They also freeze well, and I thaw them in the fridge before reheating.
FAQs
Can I make this recipe without a blender?
Yes, I whisk everything together by hand, but blending makes the batter smoother.
How do I keep the flatbread from sticking?
I always use parchment paper to make sure it doesn’t stick to the baking sheet.
Is the flatbread sturdy enough for sandwiches?
Yes, but when I want it firmer, I add almond flour to the mix.
Can I cook this on a stovetop instead of baking?
Yes, I pour the batter into a nonstick skillet and cook it like a large pancake until set on both sides.
Is this recipe keto-friendly?
Yes, it’s low in carbs and fits perfectly into a keto or low-carb lifestyle.
Conclusion
I love how this 2-ingredient cottage cheese flatbread makes it easy to create healthy, high-protein meals in minutes. Whether I use it as a wrap, pizza base, or snack, it always turns out soft, flexible, and satisfying.
Print2-Ingredient Cottage Cheese Flatbread
This quick, high-protein flatbread is soft, low-carb, and perfect for wraps, sandwiches, or healthy snacking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 flatbreads
- Category: Bread, Wraps, Low-Carb Recipes
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup cottage cheese
3 large eggs
Optional Add-ins :
Pinch of salt
1–2 tbsp almond flour (for a sturdier texture)
Herbs or garlic powder for flavor
Instructions
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a blender, combine cottage cheese and eggs. Blend until completely smooth.
(Optional) Stir in salt, almond flour, or herbs for added flavor and texture.
Pour batter onto the baking sheet, dividing into 4 even rounds or spreading into one large rectangle.
Bake for 15–18 minutes, or until set and lightly golden around the edges.
Allow to cool slightly, then peel from parchment. Use as wraps, sandwich bread, or pizza bases.
Notes
For sturdier flatbreads, add 1–2 tbsp almond flour.
Keeps well in the fridge up to 3 days or freezer up to 1 month.
Reheat in a dry skillet or oven for best texture.
Use parchment, not foil, to prevent sticking.
