Description
A quick and high-protein flatbread made with cottage cheese and almond flour, perfect for wraps and dips.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon garlic powder
- Optional: 1 teaspoon dried herbs (oregano, rosemary)
- Optional: Freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- In a mixing bowl, whisk the eggs until frothy. Add the cottage cheese and stir until the mixture is fairly smooth.
- Add almond flour, coconut flour, baking powder, and salt. Mix until the batter is even and scoopable.
- Stir in any optional seasonings.
- Spread the mixture onto the parchment, shaping it into a flatbread about 1/4 inch thick.
- Bake for 15–20 minutes, watching for the edges to turn golden and the center to feel set when lightly pressed.
- Let it cool for a few minutes on the baking sheet before slicing. Use as a wrap, sandwich base, or tear-and-dip bread.
Notes
For lower-fat version, use reduced-fat cottage cheese. Store in the refrigerator for up to 3–4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free