Protein-Packed Cottage Cheese Flatbread (2 Ingredients)
Make this viral cottage cheese flatbread for a 30g protein meal. Blended smooth and baked with everything bagel seasoning, it's the ultimate low-carb, foldable wrap.
If you’re skeptical about using dairy as a dough replacement, this cottage cheese flatbread will change your mind. It’s a game-changer for anyone tracking macros who still wants a foldable, flexible wrap for turkey sandwiches or breakfast burritos. By blending the curds into a smooth batter, you create a surprisingly sturdy base that doesn't taste like a tub of cheese.
This high protein cottage cheese flatbread works because the eggs and dairy proteins set firmly in the oven, creating a thin, pliable sheet. It’s essentially a savory, protein-dense crêpe that holds up to heavy toppings without tearing. Plus, at its core, this is a 2 ingredient cottage cheese flatbread that takes less than 5 minutes of active prep time.
Don't skip the parchment paper here—it's the only way to ensure your flatbread releases cleanly. Whether you're making a low-carb pizza or a Mediterranean wrap, this recipe provides a 30-gram protein punch that keeps you full until dinner.
Ingredients
Flatbread Base
- 1 cup (225g) full-fat cottage cheese (4% milkfat recommended)
- 2 large eggs
- 1 teaspoon everything bagel seasoning
- 1/4 teaspoon garlic powder (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a small rimmed baking sheet with high-quality parchment paper.
- 2
Place the cottage cheese and eggs into a high-speed blender or food processor.
- 3
Blend on high for 30–45 seconds until the mixture is completely smooth and no cheese curds remain.
- 4
Pour the batter onto the center of the parchment-lined sheet and spread it into an even rectangle, about 1/4-inch thick.
- 5
Sprinkle the everything bagel seasoning and garlic powder evenly over the top of the wet batter.
- 6
Bake for 25–30 minutes, or until the edges are golden brown and the center feels firm and dry to the touch.
- 7
Remove from the oven and let the flatbread cool on the pan for at least 5 minutes; this allows the proteins to fully set so it becomes foldable.
- 8
Gently peel the flatbread away from the parchment paper and flip it over to fill with your favorite toppings.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 385 kcal
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 21 g
- Fiber
- 0 g
- Sugar
- 6 g
- Sodium
- 1180 mg
Tips
- → Use full-fat cottage cheese for the best structural integrity; fat-free versions contain more moisture and can result in a soggy texture.
- → Spray the parchment paper lightly with avocado oil or coconut oil before pouring the batter to ensure an effortless release.
- → If your flatbread feels too soft, bake it for an additional 3-5 minutes at 400°F (200°C) at the very end to crisp the edges.
- → Blend thoroughly; if you leave curds in the batter, the flatbread will have 'wet' spots that make it difficult to fold.
FAQ
Why does my cottage cheese flatbread stick to the paper?
This usually happens if the flatbread is underbaked or if low-quality parchment was used. Ensure the center is matte and firm before pulling it out, and always let it cool for 5 minutes before peeling.
Can I make this in an air fryer?
Yes, you can bake it at 350°F in an air fryer for about 12-15 minutes, provided your air fryer basket is lined with parchment paper and the batter is spread thin.
How do I store leftovers?
Store the cooked flatbread in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet for 1 minute per side to regain its flexibility.
Does it taste like eggs?
It has a mild savory flavor, similar to an omelet but firmer. The everything bagel seasoning is crucial for masking the egginess and making it taste more like traditional bread.
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