No-Flour Flatbread
No-four flatbread is easy to make, stores in the refrigerator well, and is a perfect low-carb wrap for sandwiches or breakfast burritos.
Servings: 2
Calories: 286kcal
Ingredients
- 2 large Eggs
- ½ cup cottage cheese
- ½ cup shredded Mozzarella cheese
- 1 tbsp almond flour
- 1 scoop protein powder Premier Protein Vanilla
- ½ tsp baking powder
- ½ tsp sale
- Cooking Spray for Pan Prep
- Everything Bagel Seasoning to taste
Instructions
- Preheat oven to 325-350°In a bowl, combine the dry ingredients and set aside.In a blender, mix the eggs, cottage cheese, and mozzarella until smooth.Add the dry ingredients to the blender and blend again until fully combined.Line a cookie sheet with parchment paper and lightly spray with olive oil or butter.Spread mixture into a thin, even layer (about 1/4" thick) on the baking sheet, spread to the edges. Bake at 325–350°F until golden brown, watching carefully as it can brown unevenly.About three-quarters of the way through baking, check the bottom—if it’s not browned to your liking, carefully flip the flatbread.If the top starts browning too quickly, cover it loosely with foil.
Notes
Nutritional facts are just estimates and not calculated by a licensed nutritionist.
Nutrition
Serving: 0.5flatbread | Calories: 286kcal | Carbohydrates: 7g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 248mg | Sodium: 556mg | Potassium: 212mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 0.1mg | Calcium: 356mg | Iron: 1mg