Low-Carb Cottage Cheese Flatbread (Print Version)
# Ingredients:
→ Main Ingredients
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1 cup cottage cheese (full-fat or low-fat, depending on your preference)
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2 large eggs
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1½ cups almond flour
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1 teaspoon baking powder
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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1 tablespoon olive oil (or any oil of your choice)
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Salt and pepper to taste
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Fresh herbs (optional, for garnish)
# Instructions:
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In a large mixing bowl, combine cottage cheese and eggs. Use a whisk or fork to mix them together until smooth. Add almond flour, baking powder, garlic powder, and onion powder. Stir until the mixture is well-combined and has a smooth, thick batter-like consistency. Season with salt and pepper according to your taste.
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Heat a non-stick skillet or griddle over medium heat. Drizzle a teaspoon of olive oil (or your preferred cooking oil) into the pan, ensuring it covers the surface evenly.
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Pour approximately ¼ cup of the batter into the preheated pan. Use the back of the spoon or a spatula to gently spread it into a round or oval shape. Cook the flatbread for about 3–4 minutes on each side, or until golden brown and crispy around the edges. As the flatbread cooks, it will puff up slightly. Gently flip it over and cook the other side for an additional 3–4 minutes until it's golden and browned.
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Continue with the remaining batter, adding a little more oil as needed for each new flatbread. Adjust the heat to ensure that the flatbread cooks evenly without burning.
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Once all the flatbreads are cooked, place them on a plate. If desired, garnish with some fresh herbs like parsley or cilantro. These flatbreads are perfect for dipping into hummus, using as a wrap for grilled chicken, or as a base for a cheesy flatbread pizza.
# Notes:
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These flatbreads are high in protein and low in carbohydrates.
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You can store leftovers in an airtight container in the refrigerator for up to 3 days.
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To reheat, warm them in a dry skillet or in the oven at 350°F for a few minutes.