This 2 Ingredient Cottage Cheese Flatbread is my go-to when I want something quick, healthy, and high in protein. It’s soft, bendable, and surprisingly flavorful considering how minimal it is. I love making it for wraps, sandwiches, or just as a side with my meals.
Why You’ll Love This Recipe
I keep coming back to this flatbread because it’s:
Made with only two ingredients
Naturally high in protein and low in carbs
Gluten-free and keto-friendly
Quick to whip up and bake
Great for meal prep and easy to store
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese (full-fat or low-fat)
3 large eggs
directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a blender or food processor, I blend the cottage cheese and eggs until completely smooth.
I pour the batter onto the parchment-lined tray and spread it into an even rectangle or circle, depending on how I plan to use it.
I bake it for 25–30 minutes, until the edges turn golden and the top is set.
Once it’s done, I let it cool slightly, then peel it off the parchment. It’s ready to use!
Servings and timing
This recipe makes about 4 servings, and each batch yields one large flatbread that can be cut into multiple pieces. Prep time: 5 minutes Cook time: 25–30 minutes Total time: 30–35 minutes
Variations
I sometimes add garlic powder, onion powder, or Italian herbs to the batter for more flavor.
For a cheesy twist, I sprinkle some shredded mozzarella or parmesan on top before baking.
To make it sweet, I add a pinch of cinnamon and use it for breakfast wraps with fruit and yogurt.
If I want a thicker, fluffier texture, I add a tablespoon of almond flour.
storage/reheating
I store leftover flatbread 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 few minutes on each side. It also reheats well in a toaster oven or air fryer if I want it a bit crispier.
FAQs
How do I keep the flatbread from sticking to the pan?
I always use parchment paper, not foil, and sometimes lightly spray it with oil just to be safe.
Can I use egg whites instead of whole eggs?
Yes, I’ve tried it with just egg whites and it still works, though the texture is slightly less rich.
Is this flatbread freezer-friendly?
Absolutely. I separate layers with parchment paper and freeze for up to a month. I reheat from frozen or let it thaw in the fridge.
What kind of cottage cheese works best?
I usually use full-fat for a creamier result, but low-fat also works. Just avoid dry curd varieties.
Can I make it on the stove instead of baking?
Yes, I’ve made it in a non-stick skillet over low heat like a crepe. It takes about 5 minutes per side.
Conclusion
This 2 Ingredient Cottage Cheese Flatbread is a staple in my kitchen for a reason. It’s simple, healthy, and endlessly customizable. Whether I’m wrapping up lunch, scooping up dips, or just enjoying it warm from the oven, it always hits the spot.
This 2 Ingredient Cottage Cheese Flatbread is a soft, bendable, high-protein, gluten-free bread alternative made with just cottage cheese and eggs. Perfect for wraps, sandwiches, or eating on its own.
Ingredients
1 cup cottage cheese (full-fat or low-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 batter onto the parchment-lined tray and spread it into an even rectangle or circle.
Bake for 25–30 minutes, until the edges are golden and the top is set.
Let it cool slightly, then peel it off the parchment and serve as desired.
Notes
Use parchment paper to prevent sticking—avoid foil.
Full-fat cottage cheese gives a creamier texture, but low-fat works too.
Freeze flatbread with parchment between layers for up to a month.
To reheat, use a skillet, toaster oven, or air fryer.
Add seasonings or cheese for variation; almond flour for extra fluffiness.
