If you’re looking for a simple, healthy bread alternative that fits into a low-carb or high-protein diet, this cottage cheese flatbread is a must-try.
It’s made with just two ingredients—cottage cheese and eggs. That’s it! No flour, no gluten, and no fancy tools needed. It’s soft, tasty, and perfect for sandwiches, wraps, or a quick snack.
Ingredients You’ll Need
For this easy flatbread, you only need:
- 2 cups (428 g) cottage cheese (4% milkfat is best)
- 4 large eggs
You can also add optional seasonings like garlic powder, Italian seasoning, or grated cheese if you want extra flavour.
Step-by-Step Instructions
Preheat the Oven
Start by preheating your oven to 350°F (177°C). Line a half sheet pan (18 x 13 inches) with parchment paper. Spray a little cooking oil on the paper so the flatbread doesn’t stick.
Blend the Mixture
Put the cottage cheese and eggs into a blender or food processor. If you’re using any spices or cheese, add them now. Blend everything until smooth.
Spread on the Pan
Pour the smooth mix onto the prepared pan. Use a spatula to spread it out evenly. Leave about ½ inch space around the edges because the batter will spread while baking.
Bake Until Golden
Place the pan in the oven and bake for 35–40 minutes. The top should turn golden brown. If you want a firmer texture, bake for a little longer.
Let It Cool
Once baked, don’t remove the flatbread immediately. Let it cool fully in the pan. If you try to lift it while it’s hot, it may break apart.
Slice and Use
Once cooled, gently peel it off the parchment paper. You can cut it in half for two large sandwich bases or into smaller pieces if you prefer. This recipe is flexible, so you can shape it however you like.
How to Store
Keep leftover flatbread in the fridge in an airtight container. It stays fresh and soft, ready for your next meal or snack.
Extra Tips
Use full-fat or high-protein cottage cheese for best results. Low-fat versions work but may make the bread more moist.
You can add seasoning like Italian herbs, garlic powder, or cheese for extra flavour.
If you don’t have a large sheet pan, divide the batter into two smaller pans.
Nutritional Info (Per Serving)
- Calories: 179
- Carbs: 3g
- Protein: 20g
- Fat: 9g
- Net Carbs: 3g
- Sodium: 402mg
This cottage cheese flatbread is a smart and easy choice if you’re on a keto diet, avoiding gluten, or just want something healthier than regular bread. It’s soft, high in protein, and can be used in many ways—sandwiches, wraps, or even just eaten plain. With only two main ingredients and a few easy steps, this flatbread is perfect for busy days or healthy meal prep. Give it a try, and enjoy a tasty bread substitute that fits your lifestyle!
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.
