Mini Keto Flatbreads are an easy way to a low-carb breakfast
These mini keto flatbreads just may become your favorite way to breakfast when you’re going low carb.
Made with mostly egg whites, almond flour and a bit of butter and sour cream, these little guys are packed with flavor and fat to keep you satisfied. That you can make a stack of 30 breads in about 5 minutes of active time that freeze beautifully for future meals is a win all around.
| Taste | Texture |
| Tasty biscuit | Tender, a little crumbly but in a good way |
| Active time | Total time | Yield | Difficulty |
| 5 min | 30 min | 30 breads | Easy |
I really struggled with what to call these things. My Mom came up with the concept by wanting to make my cottage cheese keto bagels but without a hole. What you end up with is something like a squat thin English muffin or a mini pita. Whatever you call them, just like the keto bagels and my original cottage cheese keto bread, they toast up AMAZINGLY well and make for such a delicious accompaniment to eggs and avocado.
Why you’ll love these mini keto flatbreads
- Easy: And I mean fall-off-a-log easy. Mix the liquid parts in the blender, mix in a bowl, scoop and flatten. That’s it!
- Time-saving meal prep: This recipe makes 30 little flatbreads. If you eat 2 in a serving that’s 15 separate meals. I typically don’t eat big breakfasts, so I will often just have 1 with a couple eggs just to have some kind of bread. It’s hard to find a recipe that will give you that much bang for your time buck.
- Delicious: Cottage cheese, sour cream, and butter in an almond flour bread make for rich flavor that in no way feels like health food.
- Sturdy enough for sandwiches: These work so well as little sandwich thins. Like the keto bagels, they’re great as a base for a fried egg sandwich. I love them too split in half and toasted with cheese on top. It’s like the healthier version of the drool-worthy cheese bread at the local pizza place of my childhood.
Ingredients for Mini Keto Flatbreads
- Olive oil spray for the pan
- Cottage cheese, preferably full-fat (454 g)
- 1 large egg + 3 large egg whites
- 3 Tablespoon sour cream
- 2 Tablespoons melted butter
- 2 cups almond flour (192 g)
- 1/2 cup coconut flour (48 g)
- 3 Tablespoons ground flaxseeds
- 3 teaspoons baking powder
Equipment needed
- Blender or food processor
- 1/2 Sheet trays
- Silicone baking mats or Parcchment
- 1 ounce cookie scoop (Vollrath black )
Process for making keto flatbreads
- Make the batter: Blend up the cottage cheese, eggs, sour cream, and melted butter in a food processor or blender until smooth. Mix the dry ingredients in a bowl. Pour in the dry ingredients and stir until smooth.
- Scoop: Line 2 sheet trays with a silicone mat or with parchment sprayed with olive oil. Use a 1 ounce cookie scoop to scoop out 15 breads on each sheet tray.
- Flatten: Spray a piece of plastic wrap with a little olive oil spray. Press the plastic oil side down on top of the scoops of batter. Press down to flatten the breads into about 1/4″ thick rounds.
- Bake: Bake the breads for 20-22 minutes until the batter is set and there is some light browning around the bottom edge.
Tips for making the best keto breads
- Use the silicone mats: Between the eggs and the lack of gluten, these breads are extra sticky and will tear if your baking surface isn’t non-stick. If you don’t have silicone mats to bake on, be sure to grease a piece of parchment well with olive oil.
- Definitely use the cookie scoop: Cookie scoops make quick work of making these breads and makes sure you’re getting breads that are the same size.
- Split if you’d like: Just like with the keto bagels, you can split these breads, though they are thinner than the bagels. Follow the same freezing directions for the bagels.
Ways to change up your keto flatbread
- Bigger breads: Simply spread 1/2 the batter on each sheet pan in one layer. From there you can cut up the bread into as large of pieces as you’d like. This is an easy way to make a sheet pan keto sandwich bread.
- Keto English Muffins: Give each bread 2 scoops of batter. When you flatten the breads, just barely flatten them. Let the breads bake a little longer just until the tops bounce back when you touch them in the middle.
- Sprinkle with seeds: Sprinkle the tops with any seeds you’d like. Poppy seeds , sesame, pumpkin seeds, flaxseeds, or Everything Bagel seasoning are all excellent choices.
Mini Keto Flatbreads
- Total Time: about 30 minutes
- Yield: 30 small breads 1x
- Diet: Keto
Description
These mini flatbreads a little thicker than a tortilla and a little thinner than an English muffin will win your heart with their rich flavor and tender biscuit-like texture. Add a fried egg and some avocado, and you’ll have a very very good day.
Ingredients
Olive oil spray for the pan
- 16 oz cottage cheese, preferably full-fat (454 g)
- 1 large egg + 3 large egg whites
- 3 Tablespoon sour cream
- 2 Tablespoons melted butter
- 2 cups almond flour (192 g)
- 1/2 cup coconut flour (48 g)
- 3 Tablespoons ground flaxseeds (see note)
- 3 teaspoons baking powder
Instructions
Make the batter
- Preheat the oven to 350 F (180 C). Line 2 baking sheets with silicone baking mats. If you don’t have silicone mats, line your sheets with parchment , spraying the paper with olive oil spray.
- Blend up the cottage cheese, eggs, sour cream, and melted butter in a food processor or blender until smooth (Alternatively, you can whiz up ALL the ingredients in the blender, though I find it’s easier to mix the liquid into the dry ingredients so as to avoid the blade).
- Measure the almond flour, coconut flour, flaxseed, and baking powder in a bowl. Mix the dry ingredients together and then pour in the liquid ingredients.
- Stir to make a smooth batter.
Form the breads
- Use a 1 ounce cookie scoop to scoop out 15 breads on each sheet tray.
- Spray a piece of plastic wrap with a little olive oil spray. Press the plastic oil side down on top of the scoops of batter. Press down to flatten the breads into about 1/4″ thick rounds.
Baking the breads
- Bake the breads for 20-22 minutes until the batter is set and there is some light browning around the bottom edge.
Directions for freezing keto flatbreads
- Cool the breads for a few minutes just until cool to the touch.
- Stack the breads in groups of 3 or 4 enough. You should be able to fit all of the breads in one 1 gallon plastic bag. Remove as much air as you can from the bag and then pop the whole bag into the freezer.
- Breads are good toasted straight out of the freezer up to 2 months. To toast the breads, place them into a 350F toaster oven or oven for 5-6 minutes.
Notes
Flaxseeds or flour: My Mom uses regular all-purpose flour in place of the flaxseeds. No it’s not keto, but she likes the texture this lends and figures that your portion is so small, that this won’t matter much carb-wise. I have also used chickpea flour to good success.
Bigger breads: Simply spread 1/2 the batter on each sheet pan in one layer. From there you can cut up the bread into as large of pieces as you’d like. This is an easy way to make a sheet pan keto sandwich bread.
Keto English Muffins: Give each bread 2 scoops of batter. When you flatten the breads, just barely flatten them. Let the breads bake a little longer just until the tops bounce back when you touch them in the middle.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
