Can you make flatbread with cottage cheese and flour?

Absolutely! Cottage cheese is a fantastic addition to flatbread. When combined with almond flour, it adds a creamy texture and a protein boost. This combination also keeps the flatbread moist while giving it a nice, sturdy structure that’s perfect for sandwiches, wraps, or simply on its own.

Why does my cottage cheese flatbread fall apart all the time?

If your cottage cheese flatbread is falling apart, it might be due to too much moisture or not enough binding. Make sure to whisk the cottage cheese and eggs until smooth, then gradually fold in the almond flour and baking powder. Letting the batter rest for a few minutes before cooking can also help it firm up, giving you a more cohesive and easy-to-flip flatbread.

What kind of flour do you use for flatbread?

For this recipe, almond flour is the star. It’s naturally gluten-free and provides a nutty flavor and light texture. However, you can also experiment with other flours like whole wheat or spelt if you’re not following a low-carb diet. Each type of flour brings its own unique texture and flavor, so feel free to try different versions to see which one you like best.

Does cottage cheese melt when you bake it?

Cottage cheese doesn’t completely melt like shredded cheese does, but it does soften and blend nicely into baked goods. In flatbreads, it creates a tender, moist crumb that holds together well and adds a delightful tang. It’s one of the reasons why cottage cheese almond flour flatbread has such a wonderful, fluffy texture.

Cottage Cheese Almond Flour Flatbread – 3 Tips for Perfect Results!

Description

Light, fluffy, and packed with cheesy goodness, these gluten-free flatbreads blend cottage cheese and almond flour for a low-carb treat perfect for keto-friendly meals.

Ingredients

Base Ingredients

1 cup cottage cheese (full-fat or low-fat)

2 large eggs

1½ cups almond flour

1 teaspoon baking powder

Seasonings

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 tablespoon olive oil, plus extra for cooking

Salt and pepper to taste

Fresh herbs for garnish (optional)

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Instructions

Whisk cottage cheese and eggs until smooth. Add almond flour, baking powder, and seasonings. Stir to form thick batter

Preheat non-stick skillet over medium heat. Coat surface with olive oil

Scoop ¼ cup batter onto skillet, spread into round shape. Cook 3-4 minutes per side until golden

Repeat with remaining batter, adding oil as needed. Garnish with herbs and serve warm

Notes

Can be made vegan with plant-based cottage cheese and flax eggs
Freezes well for up to 2 months
Perfect for keto and paleo diets

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Cuisine: American

Nutrition

Calories: 160 kcal
Sugar: 1 g
Sodium: 230 mg
Fat: 13 g
Saturated Fat: 2.5 g
Unsaturated Fat: 9 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 8 g