This 2 Ingredient Cottage Cheese Flatbread is simple, high in protein, and a perfect low-carb alternative to traditional bread. It comes together quickly with just cottage cheese and eggs, and it’s ideal for wraps, sandwiches, or as a side to soups and salads. I love how versatile and satisfying it is without the need for complicated ingredients.
Why You’ll Love This Recipe
I love that this recipe is incredibly easy and fast. It’s gluten-free, grain-free, and packed with protein, making it perfect for a healthy lifestyle. Whether I’m meal prepping or just need a quick bread substitute, this flatbread always delivers. It’s light but sturdy enough to hold fillings, and the texture is pleasantly soft with a slight chew.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese (I prefer using full-fat for a richer taste)
3 large eggs
directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a blender or food processor, I blend the cottage cheese and eggs until smooth and fully combined.
I pour the mixture onto the prepared baking sheet and spread it into an even rectangular shape (about ¼ inch thick).
I bake it for 25–30 minutes, or until the flatbread is firm to the touch and lightly golden on top.
Once baked, I let it cool slightly before slicing or using it as desired.
Servings and timing
This recipe makes about 2–3 flatbreads depending on the size, and serves 2–4 people. It takes about 5 minutes to prep and 25–30 minutes to bake, so I usually have it ready in under 40 minutes.
Variations
I like to mix things up by adding herbs or spices to the batter before baking—garlic powder, Italian seasoning, or even a bit of paprika works great. For a cheesy version, I sometimes sprinkle shredded mozzarella on top halfway through baking. I’ve also tried it with Greek yogurt instead of cottage cheese, and it gives a slightly tangier taste.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just pop it in a skillet over medium heat for a couple of minutes on each side, or warm it in the oven at 300°F (150°C) for about 5 minutes. It can also be frozen—just layer parchment between pieces and store in a freezer-safe bag for up to a month.
FAQs
Can I use egg whites instead of whole eggs?
Yes, I can substitute egg whites for whole eggs, but I’ve noticed the flatbread may turn out slightly drier and less rich in texture.
What kind of cottage cheese works best?
I like using full-fat or 2% cottage cheese for the best texture and flavor. Low-fat versions work too, but the flatbread may be less creamy.
Can I cook this on the stove instead of the oven?
Yes, I’ve made it in a non-stick skillet over medium-low heat. I just pour the batter and cover it with a lid, cooking for 5–6 minutes on one side, then flipping carefully.
Is this recipe keto-friendly?
Absolutely. It’s low in carbs and high in protein and fat, making it perfect for a keto or low-carb diet.
Can I add other ingredients to the batter?
Definitely. I like to stir in herbs, spinach, or even shredded cheese before baking to switch up the flavor.
Conclusion
This 2 Ingredient Cottage Cheese Flatbread is one of my favorite go-to recipes when I need something quick, healthy, and satisfying. It’s easy to customize, stores well, and fits into a variety of meals. Whether I’m wrapping up veggies, dipping it into soup, or using it as a pizza base, this simple flatbread always comes through.
This 2 Ingredient Cottage Cheese Flatbread is a quick, high-protein, and low-carb alternative to traditional bread. Made with just cottage cheese and eggs, it’s perfect for wraps, sandwiches, or as a healthy side.
Ingredients
1 cup cottage cheese (preferably full-fat)
3 large eggs
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Blend the cottage cheese and eggs in a blender or food processor until smooth.
Pour the mixture onto the prepared baking sheet and spread it evenly into a rectangular shape about ¼ inch thick.
Bake for 25–30 minutes, or until the flatbread is firm and lightly golden on top.
Let it cool slightly before slicing or using as desired.
Notes
Add herbs or spices like garlic powder, Italian seasoning, or paprika for extra flavor.
Top with shredded mozzarella halfway through baking for a cheesy version.
Substitute Greek yogurt for a tangier flavor.
Can be cooked in a skillet instead of the oven.
Store in the fridge for up to 4 days or freeze for up to 1 month.
