keto-friendly flatbread

keto-friendly flatbread


for 1 flatbread

  • 1 cup

     shredded mozzarella cheese (100 g)

  • 1 tablespoon

     cream cheese

  • 1 large egg, beaten
  • ¼ cup

     almond flour (30 g)

  • 2 cloves garlic, minced
  • ½ teaspoon

     dried oregano

  • ½ teaspoon

     dried thyme

  • 1 teaspoon

     fresh rosemary, minced

  • salt, to taste
  • pepper, to taste


Under 30 min

  1. In a medium bowl, combine the mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is fully melted and the consistency is smooth, about 1 minute total.
  2. Let the mixture cool for a few minutes to prevent the egg from scrambling, then add the egg, almond flour, garlic, oregano, thyme, rosemary, salt, and pepper, and stir until thoroughly combined.
  3. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper or grease with nonstick spray.c
  4. Transfer the mixture to the baking sheet. Press and flatten firmly into an even layer about ¼-½-inch (½-1 ¼cm) thick.
  5. Bake for 10-15 minutes, until golden brown.
  6. Serve as desired: slice into chips, cut into breadsticks, or top with your favorite sauce and toppings to make a pizza.
  7. Enjoy


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *