High Protein Cottage Cheese Flatbread Recipe
Servings 1 large flatbread
Cottage cheese flatbread is a low carb, high protein option that's a cinch to make! You likely have everything on hand that you need to whip up a batch of these wraps and take your low carb lunch game to the next level. Plus, they're made without any flour, and they're naturally gluten-free and low-carb. The best part - they have 43 grams of protein per flatbread, making them one of the easiest ways to eat more protein every day! {Gluten-free & vegetarian}
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Pinch freshly ground black pepper
Instructions
- Preheat oven to 350℉. Line a 9x13 rimmed sheet pan with parchment paper, spray lightly with non-stick cooking spray.
- Drain excess liquid from cottage cheese in a fine mesh sieve, using a spoon to push the cottage cheese around and encourage the liquid to drain away. This step is very important, don’t skip it.
- Blend all ingredients together in a blender or food processor until very smooth, about 40 seconds.
- Pour into the middle of a prepared sheet pan and spread into a rectangle, making sure it’s about ½” thick.
- Bake for 30-40 minutes until golden brown. It will puff up, but deflate as it cools.
- Cool COMPLETELY on the sheet pan before removing it. This will let it set up and become pliable.
- Once cooled you can use your flatbread to make rolled or stacked sandwiches. Just fill with your favorite sandwich ingredients. Alternatively, you can top it with your favorite pizza toppings and it place back in oven for about 10-15 minutes or until cheese has melted.
Notes
- You can change up the seasoning in this recipe. For a southwest flair, use cumin and chili powder or you could use everything bagel seasoning for another twist.
- If you wish to double the recipe, it doubles well.
- Using parchment paper is very important, it keeps your flatbread from sticking to the pan, and helps cook it gently. I do not recommend baking these flatbread without parchment paper.
- If you try to remove the flatbread while it’s still hot, it will break apart. Let it cool completely before trying to handle it.
- For rolled sandwiches, I had the best luck rolling it so the lighter colored side is up. When I rolled the pan/parchment paper side up, the edges cracked.
- For a flat sandwich, cut the flatbread in half or quarters.
- One flatbread is enough for two small sandwiches, or one large, very filling sandwich.
Nutrition
Calories: 338kcalCarbohydrates: 10gProtein: 43gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 343mgSodium: 804mgPotassium: 368mgFiber: 1gSugar: 7gVitamin A: 680IUVitamin C: 0.1mgCalcium: 339mgIron: 3mg
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