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 miniflatbreads.

Link to printable recipe on SeriousKeto.com: https://www.seriousketo.com/archives/...

Products used in this video:
Variable measuring cup: https://amzn.to/3XuYp9O
Mini food processor: https://amzn.to/45AY0Vj
Silicone bun mold (price may vary based on demand): https://amzn.to/45CDcgm
Less expensive minibaking sheets: https://amzn.to/3Xx6I4Z

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

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