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2-ingredient cottage cheese flatbread recipe baked golden brown on parchment paper

2-Ingredient Cottage Cheese Flatbread

Easy high-protein flatbread made with just cottage cheese and eggs - gluten-free and keto-friendly!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Breakfast, Main Course, Snack
Cuisine: American
Calories: 96
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat preferred, small curd
  • 2 large eggs room temperature

Equipment

  • Large baking sheet
  • Parchment paper
  • Blender or food processor
  • Spatula

Method
 

  1. Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
  2. Add the cottage cheese and eggs to your blender or food processor. Blend for 60-90 seconds until the mixture is completely smooth and lump-free.
  3. Pour the batter onto your prepared baking sheet and use a spatula to spread it into 4 evenly-sized circles, each about 6 inches in diameter and 1/8-inch thick.
  4. Bake for 18-22 minutes, until the edges are golden brown and the centers feel firm when lightly touched.
  5. Let the flatbreads cool on the baking sheet for 5 minutes before carefully peeling them off the parchment.

Notes

Use full-fat small curd cottage cheese for best texture. Store in refrigerator for up to 4 days with parchment paper between each flatbread. Can be frozen for up to 3 months.