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KetoTwo-ingredient baseTooGut original

Cottage Cheese Keto Flatbread Wraps

The viral cottage cheese wrap rebuilt to stay flexible: thin, lightly browned and strong enough to fold around lunch without splitting.

Prep8 mins
Cook32 mins
Serves4
DifficultyEasy
Start cooking
Flexible cottage cheese flatbread wraps with uneven browned edges and a loose fold
TooGut pickFlexible, practical, genuinely delicious.

The two-ingredient version works because eggs set the sheet while cottage cheese keeps it tender. Spread it thinly, bake until the centre loses its wet shine and peel the paper away only after a short cool.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Four flatbreads

  • 300 gfull-fat cottage cheese
  • 4 large eggs
  • ½ tspfine sea salt
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Blend briefly

Heat the oven to 180°C and line two large trays. Blend cottage cheese, eggs and salt for 20 seconds until mostly smooth.

Spread four imperfect rounds

Divide between the trays and spread into four thin 20 cm rounds. Keep the edges natural rather than drawing perfect circles.

Bake away the wet shine

Bake for 28 to 34 minutes, swapping the trays halfway, until lightly browned and dry through the centres.

Cool before peeling

Leave on the trays for 8 minutes, then peel the paper away from the flatbread rather than pulling the bread from the paper.

Keep them flexible

Stack under a clean tea towel while still slightly warm. Fill and fold, or refrigerate between sheets of baking paper.

Per serve, estimate · Metric

Nutrition snapshot

Energy620 kJ

Protein16 g

Fat8 g

Carbohydrate4 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Two large oven trays
  • Blender
  • Baking paper
  • Offset spatula