Cottage Cheese Flat Bread
Cottage Cheese is having it’s 15 minutes of fame right now! With this recipe… I can totally see why! I decided to try Cottage Cheese bread after seeing it pop up all over the place and I’m so glad I did.
Nick LOVES it as a simple bread option for sandwiches over the summer. I love how easy it is to make (no mess and so simple!). You can make a batch for the week and reheat as needed. And it’s super versatile with the ability to change up the seasoning.
Be sure to check out our simple tips and tricks to making (and storing!) our cottage cheese bread HERE
Recipe:
1 Cup Cottage Cheese
2 Eggs
1 teaspoon Seasoning
Blend until smooth
Pour over parchment paper
Ours makes a 12x7 rectangle
Bake 350 for 30-35 minutes
Macros: 1/4 of the sheet (we made 4 handheld sized sandwiches out of it)
Calories: 90, Fat: 5g , Carbs: 3, Fiber: 0g, (Net Carbs 3), Protein: 9g
Keto Dad Tips and Tricks
Bake on parchment paper. The bread will appear soft, but as long as it’s golden brown, it will cool into a solid sheet.
To store for later, pre-cut sandwich slices and layer between paper towels. Store in an airtight container in the fridge for up to 3 days.
TIP: If you are reheating the bread, toast the slices or crisp up on a pan on the stovetop. We love making sandwich melts with reheated cottage cheese bread!
You can use this as flatbread for pizzas too! Don’t put on too much liquid (sauce or watery veggies like tomatoes) or it will get soggy. My favorite is just a few toppings and cheese and then toasted in our toaster oven!
If yours isn’t done, make sure you’re making it as wide and long as mine (so it’s thin). Ours was 12x7.
Tip: We always use name brand parchment paper. We use it quite a bit when cooking/baking Keto and the quality seems to help the bread peel off easily and not stick!
Recipe video:
