Cottage Cheese Flatbread (Print Version)
# Ingredients:
→ Essentials
01 -
A cup of cottage cheese (either full-fat or low-fat, your call)
02 -
Two large eggs
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1 tablespoon of olive oil, or a different cooking oil if you prefer
04 -
1½ cups of almond flour
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1 teaspoon of baking powder
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A pinch of salt and pepper, adjust based on what you like
07 -
¼ teaspoon of onion powder
08 -
¼ teaspoon of garlic powder
09 -
Optional: fresh herbs on top for added flavor
# Instructions:
01 -
Grab a big bowl and whisk together the cottage cheese and eggs. Keep stirring until it’s smooth. Then toss in the almond flour, baking powder, onion powder, and garlic powder. Mix it all until you’ve got a thick, lump-free batter. Add some salt and pepper to season it how you like.
02 -
Place a non-stick pan or griddle on medium heat. Pour in about a teaspoon of olive oil or whichever oil you like, making sure the pan’s surface gets a nice coating.
03 -
Put around ¼ cup of batter into the hot pan. Spread it out gently with your spoon or spatula to form a flat, round shape. Let it cook for 3–4 minutes per side—keep an eye on it and flip when the edges turn golden and crispy. It’ll puff up a tiny bit too.
04 -
Repeat the same steps with what’s left of the batter. Use a little oil for each batch. Play with the heat to make sure your flatbreads get evenly done without burning.
05 -
After all the flatbreads are finished, pile them onto a serving plate. Sprinkle some fresh herbs like parsley or cilantro if you’d like extra flavor. These work great as a base for wraps, dipping into hummus, or even a creative pizza topping.
# Notes:
01 -
Packed with protein and low in carbs.
02 -
Keep unused bread in an airtight container in the fridge for up to three days.
03 -
Warm leftovers in a pan or pop them into the oven at 350°F for a short time.