Looking for an easy, low-carb, high-protein bread alternative that’s perfect for sandwiches, wraps, or just a tasty snack? Look no further than this viral cottage cheese flatbread recipe.
With just two ingredients, this keto-friendly flatbread is incredibly simple to make and comes together in no time. Whether you’re on a keto diet, watching your carbs, or simply craving a healthy bread substitute, this recipe is a game-changer.
Ingredients:
- 2 cups (428 g) cottage cheese (4% milkfat, or you can use low-fat)
- 4 large eggs
Instructions:
- Preheat the Oven: Set your oven to 350°F (177°C). Line a half sheet pan (18 x 13 inches) with parchment paper, making sure the paper covers both the bottom and the edges of the pan. Lightly spray the parchment paper with cooking oil to prevent the flatbread from sticking.
- Prepare the Mixture: In a food processor, add the cottage cheese and eggs. If you’re adding any extra seasonings or cheeses, now is the time to include them. Popular options include Italian seasoning, garlic powder, or grated cheese for extra flavor. Blend until smooth (you can also use a blender for this step).
- Pour and Spread: Pour the mixture onto your prepared sheet pan. Use a spatula to spread it evenly across the pan. Make sure to leave about ½ inch of space from the edges of the parchment paper, as the batter will spread slightly while baking.
- Bake: Place the pan in the oven and bake for 35–40 minutes or until the surface of the flatbread turns a golden brown. The flatbread will remain quite moist, so it’s okay to bake it a little longer if you prefer a firmer exterior.
- Cool and Remove: Let the flatbread cool completely before attempting to remove it from the pan. If you try to remove it while it’s still hot, it may break apart easily. Once cooled, carefully peel or roll the flatbread off the parchment paper.
- Slice and Serve: Cut the flatbread in half to make two large pieces for sandwiches, or divide it into smaller portions for multiple sandwiches. I find that cutting it into two large pieces works well, as it makes generous sandwiches that you can easily cut into halves for a total of four sandwiches.
Storage:
Any leftover flatbread can be stored in the fridge for later use. Simply place the flatbread in an airtight container to keep it fresh.
Notes:
- Pan Size: A half sheet pan is the most common size for many home bakers and measures 18 x 13 inches.
- Size of Flatbread: You can cut the flatbread into smaller pieces if desired. I recommend cutting it in half to create large, hearty sandwiches.
- Seasoning: You can add other seasonings and cheeses for additional flavor. For a savory twist, I added 1 tbsp of Italian seasoning to the batter.
- Cottage Cheese: This recipe works best with a high-protein cottage cheese. I recommend the Good Culture brand, which provides 14 grams of protein per half cup. While you can use lower-protein cottage cheese, the texture will be a bit moister.
Nutritional Information (per serving):
- Calories: 179 kcal
- Carbohydrates: 3g
- Protein: 20g
- Fat: 9g
- Saturated Fat: 5g
- Sodium: 402mg
- Sugar: 3g
- Net Carbs: 3g
This cottage cheese flatbread is an amazing bread substitute for anyone following a keto diet, looking to reduce carbs, or simply wanting a high-protein, gluten-free alternative. The soft, moist texture and versatility of this flatbread make it perfect for sandwiches, wraps, or even as a quick snack. Give it a try for your next meal—it’s quick, easy, and oh-so-delicious!
FAQ
What are the key ingredients for the keto pecan cake?
The key ingredients for the keto pecan cake include pecan halves, large eggs (separated into whites and yolks), and allulose (a sugar substitute). The cake is free from flour and is keto-friendly, low in carbs, gluten-free, and grain-free.
Can I use a different sweetener instead of allulose?
While this recipe works best with allulose or regular granulated sugar, it doesn’t work as well with other low-carb sweeteners like erythritol or monk fruit. Allulose helps create the right texture and sweetness in this particular recipe.
How many servings does this keto pecan cake recipe yield?
This recipe yields approximately 12 servings depending on the size of each slice. Each slice has about 2 net carbs making it suitable for a keto or low-carb diet.
What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to grease it well and line the bottom with parchment paper to help release the cake after baking.
How can I store the leftover keto pecan cake?
Store the leftover pecan cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for longer storage, up to 5 days. For longer storage, you can freeze the cake slices and thaw them as needed.
