Easy Keto Mini Cottage Cheese Flatbread
This recipe is designed to teach everyone how to make easy keto mini cottage cheese flatbread.
Servings 6 mini flatbreads
Calories 70kcal
Ingredients
- 285 grams (1 cup) cottage cheese,
- 2 large eggs
- optional dry seasonings I used 1/2 tsp dry Italian seasonings
Instructions
- Preheat oven to 350 degrees. Lightly grease six 4-inch diameter silicone bun molds. Set aside. Place all the ingredients into a large blender. Blend for 1 minute or until smooth and slightly foamy. Divide the batter between the prepared silicone molds.
- Bake in preheated oven at 350 degrees for 25 minutes or until golden and puffy. Remove from oven. Allow to sit in the molds for 5 minutes or until the breads are deflated. Turn the breads over and place them back into the molds. Breads will be a little moist.
- Place breads bake into preheated oven at 350 degrees for 5 more minutes or until no longer moist. Remove from the oven and allow to sit in the pan another 5 minutes to firm up. Remove the breads from the molds and transfer them to a wire rack.
- Yoc can use these warm or at room temperature in any recipe that requires flatbread.
Nutrition
Serving: 1mini flatbread | Calories: 70kcal | Carbohydrates: 1g | Protein: 7g | Fat: 3g
