{"id":185793,"title":"Cottage Cheese Flatbread","modified":"2026-10-06T06:53:27+02:00","plain":"A flourless keto flatbread made with cottage cheese and eggs, seasoned with paprika and garlic.\n\n\n\nFresh from the oven, this flatbread smells of paprika and mellow garlic, with a tender center and firmer edges. It’s a flourless keto flatbread: cottage cheese and eggs replace the dough, for 4 g of net carbs per serving. Allow 37 minutes in total, with 2 minutes of prep and 35 minutes of baking at 200 \u00b0C, for 2 servings. Find this recipe among my keto breads and doughs.\n\n\n\nWhat is cottage cheese flatbread?\n\n\n\nHere, flatbread means a flourless bread: cottage cheese and eggs take the place of dough. No kneading, resting, or rising. Simply blend a fluid batter, pour it out, then let it firm up in the oven.\n\n\n\nThe blender mainly serves to smooth out the naturally grainy cottage cheese with the eggs and spices, ensuring even baking and cleaner slicing once the bread has cooled slightly. With no gluten network to hold everything together, parchment paper keeps the batter from sticking, and a baking dish that is not too large, with a base of 16 \u00d7 24 cm for example, keeps the layer thick enough for a soft center.\n\n\n\nAlong the same lines: Keto crackers.\n\n\n\nThe origin and idea behind the recipe\n\n\n\nThis cottage cheese flatbread starts with a simple idea: reduce carbs while keeping a base you can top or fill. It relies on easy-to-find, protein-rich ingredients that hold their shape well after baking. Cottage cheese provides moisture and a mild flavor, while eggs hold everything together.\n\n\n\nBlend, then pour onto parchment paper, with no kneading or shaping. The method suits quick meals and low-carb menus, particularly for a savory sandwich. Its main limitation becomes clear when handling it: the flatbread needs a gentle touch and lacks the elasticity of a wheat flatbread.\n\n\n\nThe main ingredients\n\n\n\nThe 200 g of cottage cheese form the base: moisture, mild flavor, and protein. Once everything is blended, the small curds almost disappear, giving a more even surface after baking.\n\n\n\nAnother recipe in the same spirit: Flaxseed crackers.\n\n\n\nThe 2 eggs bind everything together. In the oven, they set and firm up the mixture, allowing you to slice the flatbread without it falling apart.\n\n\n\nThe spices liven up this mild mixture: 1 teaspoon of paprika for warmth, half a teaspoon of garlic powder and the same amount of onion powder for flavor. A pinch of freshly ground black pepper and 2 pinches of salt complete the seasoning, without affecting the structure or low carb content.\n\n\n\nBaking tips and serving\n\n\n\nBake at 200 \u00b0C in a dish lined with parchment paper. Check after 30 minutes: it often needs another 5 minutes, until the surface is firm and the center no longer looks liquid. Color alone is not a reliable guide, and excessive browning mainly dries out the edges. Let it cool slightly before peeling off the paper to reduce tearing in the thinner areas.\n\n\n\nOn a related note: Zucchini flatbread.\n\n\n\nThe flatbread works better as a sandwich than as a wrap, with creamy fillings: spreadable cream cheese or guacamole soften the edges, while smoked salmon, cucumber, or a few lettuce leaves round it out without making it soggy. For sauces, sriracha mayo and Japanese mayonnaise work very well, added just before serving. If you have a portion left over, let it cool before storing it in an airtight container in the refrigerator, with the fillings kept separately. The next day, enjoy it cold or gently reheated, for example with air fryer salmon or air fryer chicken breasts.\n\n\n\nFind more dishes like this among my low-carb recipes.\n\n\n\n\n\n\tCottage Cheese Flatbread (Keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g cottage cheese (= 1 tub)2 eggs1 teaspoon paprika0.5 teaspoon garlic powder0.5 teaspoon onion powder1 pinch black pepper (freshly ground)2 pinches salt (Celtic sea salt)\t\n\t\n\t\tPreheat the oven to 200 degrees. Line an ovenproof dish or baking sheet with parchment paper.Blend the cottage cheese with the eggs and spices in a small food processor or in the beaker of an immersion blender.Pour onto the parchment paper.Bake for half an hour. Check it then. It will probably need another 5 minutes.\t\n\t\n\t\tEquipment: oven set to 200 degrees, parchment paper, ovenproof dish (not too large, mine measured 16x24 (base)), (small) food processor or immersion blender.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/185793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=185793"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/185793\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/184622"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=185793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=185793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=185793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}