Ooo this one’s a lifesaver 😌 — low-carb cheese flatbread that’s quick, flexible, and actually tastes like real food. No yeast, no rising, no drama.
Low-Carb Cheese Flatbread (3-Ingredient Base)
Makes
2 flatbreads
Prep: 5 minutes
Cook: 10 minutes
Ingredients
- 1½ cups shredded mozzarella cheese
- 1 large egg
- ½ cup almond flour
Optional seasoning (highly recommended)
- Garlic powder
- Italian seasoning
- Salt & black pepper
Instructions
1. Preheat
- Oven to 375°F (190°C)
- Line a baking sheet with parchment paper
2. Mix dough
In a bowl, combine:
- Mozzarella
- Egg
- Almond flour
- Seasonings (if using)
Mix until a thick, sticky dough forms.
3. Shape
- Divide dough in half.
- Place on baking sheet.
- Flatten into thin round or oval flatbreads (¼-inch thick).
💡 Thinner = crispier.
4. Bake
- Bake 8–10 minutes, until:
- Edges are golden
- Center is set
For extra browning, broil 1–2 minutes at the end.
How to Use It
- Wraps or sandwich base
- Pizza crust
- Garlic cheese bread
- Dipper for soups
Tips
- Use low-moisture mozzarella for best texture.
- If dough is too wet, add 1–2 tbsp almond flour.
- Let cool 2 minutes before lifting — it firms up fast.
Variations
- Egg-free: replace egg with 1 tbsp cream cheese
- Parmesan boost: swap ¼ cup mozzarella for parmesan
- Herb flatbread: add dried oregano or rosemary
- Skillet version: cook on nonstick pan, 2–3 minutes per side
If you want a keto version with psyllium, a wrap-style flexible flatbread, or an air-fryer method, I’ve got you 😄