Zero-Carb Cheesy Flatbread (High-Protein)
One of the easiest hacks to creating higher protein, healthier breads is adding Greek yogurt. Most of the time you just need flour, yogurt, and a couple of other ingredients to make something delicious and that leaves you wondering why you didn’t make it sooner. Well, this flatbread recipe is one of those moments for me! I saw a couple of similar recipes online and each looked too good to be true so I had to try for myself (and of course make a couple tweaks as I went). I love getting fresh, warm flatbread at restaurants and when I’ve gotten some from the store to have at home, it either doesn’t taste great or I have a really hard time finding one with simple ingredients. A simple, low-carb flatbread made mainly from eggs and cheese. It works as a wrap, pizza base, or sandwich bread alternative. Ingredients (1 large flatbread or 2 small) 2 large eggs 1 cup shredded mozzarella cheese 2–3 tbsp cream cheese or cottage cheese (blended smooth) 1/2 tsp garlic powder 1/2 tsp baking powder (optional, for a lighter texture) Salt and black pepper to taste Optional: Italian herbs, chili flakes
A simple, low-carb flatbread made mainly from eggs and cheese. It works as a wrap, pizza base, or sandwich bread alternative.
Ingredients (1 large flatbread or 2 small)
2 large eggs
1 cup shredded mozzarella cheese
2–3 tbsp cream cheese or cottage cheese (blended smooth)
1/2 tsp garlic powder
1/2 tsp baking powder (optional, for a lighter texture)
Salt and black pepper to taste
Optional: Italian herbs, chili flakes
Instructions
Preheat oven
Set to 180°C (350°F). Line a baking tray with parchment paper.
Mix base
In a bowl, whisk eggs. Add mozzarella, cream cheese (or cottage cheese), garlic powder, salt, pepper, and optional herbs. Mix well into a thick batter.
Spread mixture
Pour onto the tray and spread evenly into a thin rectangle or circle.
Bake
Bake for 12–15 minutes until set and lightly golden.
Cool slightly
Let it rest for a few minutes so it firms up before lifting.
Protein estimate
Around 25–35g protein per flatbread (depending on cheese used)
