Viral Cottage Cheese Flatbread (Printable)

Protein-rich flatbreads from cottage cheese and eggs — soft, versatile, and ready in about 25 minutes.

# What You'll Need:

→ Base

01 - 1 cup (240g) cottage cheese (full-fat or low-fat)
02 - 2 large eggs

# How To Make It:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a blender or food processor, combine the cottage cheese and eggs. Blend until completely smooth, about 30 seconds.
03 - Pour the mixture onto the prepared baking sheet, using a spatula to spread it into 3–4 thin, even rounds or one large rectangle (about 1/4-inch thick).
04 - Bake for 18–22 minutes, or until the flatbreads are set, lightly golden, and can be easily lifted from the parchment.
05 - Let cool for a few minutes. Gently peel the flatbreads from the parchment. Serve warm or at room temperature.
06 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

# Expert Advice:

01 -
  • You get soft, foldable flatbread from just two ingredients—it feels like a secret shortcut.
  • No gluten, barely any carbs, and you still get that satisfying chew.
02 -
  • If you don&apost blend the batter enough, you&aposll end up with grainy flatbread that tears apart far too easily.
  • Baking too long dries them out and makes them brittle, so start checking around the 18-minute mark—golden means good.
03 -
  • Let the flatbreads cool before peeling them off parchment to prevent sticking and tearing.
  • Adding a tiny pinch of salt or herbs elevates the flavor subtly—try it once, you won&apost go back.
Go Back