I haven't found myself as blown away by the viral cottage cheese flatbread recipe as some people. Even making it as many have recommended, I found that the "bread" would crack when folded and the edges were often over done.

So I set forth to come up with a process that created consistent results and would allow a person to make the recipe in bulk. Thus was born my mini-flatbreads.

Link to printable recipe on SeriousKeto.com: [ Ссылка ]

Products used in this video:
Variable measuring cup: [ Ссылка ]
Mini food processor: [ Ссылка ]
Silicone bun mold (price may vary based on demand): [ Ссылка ]
Less expensive mini-baking sheets: [ Ссылка ]

Recipe:
- Preheat oven to 350F (175C)
- In a food processor, Nutribullet or blender combine 1 cup (285g) full fat cottage cheese and 2 large eggs and process until smooth
- Add seasoning of choice, I recommend 1/2 tsp
- Divide batter between the 6 compartments in you silicone mold (linked above) on a baking sheet
- Bake for 25 minutes, rotating the tray halfway through
- Remove tray from oven and allow to rest for 5 minutes, then flip over each mini flatbread and return to the over for 5 minutes.

Macros per flatbread:
Calories: 63
Fat: 3.5g
Total carbs: 1.8g
Protein: 5g

Timestamps:
0:00 Intro
1:38 Recipe
4:04 Making in bulk
5:10 Breakfast sandwich

🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): [ Ссылка ]

👨‍🍳 You can contribute to SeriousKeto's recipe test lab and enjoy some "behind-the-scenes" perks by becoming a channel member: [ Ссылка ]

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