The Viral Cottage Cheese "Flatbread"... But Better!
About this recipe
If you've been intrigued by the viral cottage cheese flatbread trend but found it lacking, this recipe is a game changer. Steve from Serious Keto has revamped the classic approach to create mini flatbreads that are not only pliable but also perfect for bulk preparation.
These mini flatbreads are easy to make and can be filled with your favorite ingredients, making them a versatile addition to your meals. With just a few simple ingredients and a straightforward process, you'll have a delicious alternative that won't crack when folded.
Ingredient notes
- Use 285g (1 cup) of full fat cottage cheese, as recommended by the creator.
- For seasoning, Steve suggests using 1/2 tsp of your choice, such as everything bagel seasoning, but he emphasizes that a little goes a long way.
Tips from Serious Keto (Steve)’s video
- Blend the cottage cheese and eggs for about 10-20 seconds until smooth, then scrape down the sides and blend for another 5 seconds to ensure everything is well mixed.
- Grease the silicone mold with avocado oil and rub it down with your fingertip to ensure even coating before adding the batter.
Good to know
- How many mini flatbreads does this recipe make?
- This recipe yields 6 mini flatbreads.
- What is the baking time for the flatbreads?
- Bake the flatbreads in a preheated oven at 350°F (175°C) for 25 minutes, rotating the tray halfway through.
- Can I make more than 6 flatbreads at once?
- Yes, you can easily double the recipe and use two cookie sheets to make 12 flatbreads at a time.
No life story here — the video and the recipe are the whole point. All credit to Serious Keto (Steve): watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
In a food processor, combine 1 cup (285g) full fat cottage cheese and 2 large eggs. Process until smooth, about 10-20 seconds.
- 3
Scrape down the edges of the processor and blend for an additional 5 seconds.
- 4
Add 1/2 tsp of seasoning of choice and pulse 3-4 times until combined.
- 5
Grease a silicone mold with avocado oil, ensuring each compartment is well coated.
- 6
Divide the batter evenly among the 6 compartments of the silicone mold.
- 7
Tap the mold on the counter a few times to remove air bubbles and settle the batter.
- 8
Bake in the preheated oven for 25 minutes, rotating the tray halfway through (around 12-13 minutes).
- 9
Remove from the oven and let rest for 5 minutes. The flatbreads will shrink slightly during this time.
- 10
Flip each mini flatbread over and return to the oven for an additional 5 minutes to cook the other side.
Heads up — we had to guess a little:
- The amount of seasoning is inferred based on the recommendation to limit to 1/2 tsp, which is a common practice in cooking.
Credit where it’s due: this recipe was transcribed from Serious Keto (Steve)’s original video on YouTube. Follow them there — it’s their dish.
Are you Serious Keto (Steve)? Claim this page or ask us to take it down. Your call, always.
