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
