Viral Cottage Cheese Flatbread (2 Ingredients, 18g Protein!)
This viral cottage cheese flatbread needs just two ingredients — cottage cheese and eggs — and bakes up golden, flexible, and sturdy enough to roll. With 18g of protein per serving and no flour, no kneading, and no yeast, it is the simplest high-protein bread swap you can make at home.
Why It Works
The protein comes from two everyday sources: one cup of low-fat cottage cheese (about 24g protein) and two large eggs (about 12g protein). That is roughly 36g of protein in the whole batch — about 18g per serving when you cut the flatbread in half. The eggs set around the cottage cheese curds as it bakes, giving the flatbread structure without any flour.
Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon Italian seasoning (optional)
Equipment
- Rimmed baking sheet
- Parchment paper
- Mixing bowl and whisk or blender
Method
- Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Blend the cottage cheese and eggs until mostly smooth — a few small curds are fine and add texture.
- Stir in the salt and any seasonings.
- Pour the batter onto the lined sheet and spread into an even rectangle about 1/4 inch thick.
- Bake 28–32 minutes, until the top is golden and the edges are firm and lightly browned.
- Cool on the tray for 5 minutes, then lift off the parchment. Use warm as a wrap or flatbread, or cool completely for sandwiches.
Nutrition (per serving, 2 servings)
Approximately 163 calories, 18g protein, 5g carbs, 8g fat, 3g sugar per serving.
Tips
- Do not spread the batter too thin or it will crisp instead of staying flexible.
- Parchment paper is essential — the flatbread sticks to foil or a bare tray.
- For extra protein, fill with grilled chicken or turkey.
5 Variations
- Everything bagel: sprinkle everything bagel seasoning on top before baking.
- Pizza style: add 2 tablespoons grated parmesan to the batter (adds about 4g protein per serving).
- Herb: mix in 1 tablespoon chopped fresh rosemary or thyme.
- Spicy: add 1/4 teaspoon chili flakes to the batter.
- Sweet: skip the salt, add 1 teaspoon honey and a pinch of cinnamon; serve with berries.
Storage
Store in an airtight container in the fridge for up to 4 days. Rewarm in a dry skillet or the oven. It also freezes well for up to 1 month — layer parchment between pieces.
FAQs
Does it taste like eggs? Lightly, but the cottage cheese mellows it — most people taste a mild, savory flatbread.
Can I use full-fat cottage cheese? Yes — the flatbread will be slightly richer; protein stays about the same per serving.
Why did mine crack when rolling? It was likely overbaked or spread too thin. Roll it while still slightly warm.
Is it gluten-free? Yes — there is no flour at all.
Can I make it in the air fryer? A small batch works in an air fryer at 325°F for 12–15 minutes on parchment.
How much protein per serving? About 18g per serving (2 servings per batch).
Final Thoughts
Two ingredients, one tray, thirty minutes — and a flexible, high-protein flatbread with 18g protein per serving. It is hard to beat that ratio of effort to reward.
