Description
A soft, foldable, zero-carb flatbread made from just eggs, mozzarella, and cream cheese. Ready in about 20 minutes, it works as a wrap, a pizza base, or a simple side for any carnivore meal.
Ingredients
Units
Scale
- 4 large eggs
- 4 oz cream cheese, softened to room temperature
- 1 1/2 cups shredded mozzarella cheese
- Optional: 1/4 tsp salt, 1/4 tsp garlic powder
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat.
- Whisk eggs in a bowl until smooth.
- Add softened cream cheese and whisk until no large lumps remain.
- Stir in shredded mozzarella (and optional seasonings) until evenly combined.
- Pour batter onto the lined pan and spread evenly to about ¼ inch thickness.
- Bake 10–12 minutes, until the top is set, matte, and lightly golden at the edges.
- Let rest on the pan for 5 minutes before slicing.
- Cut into pieces and serve, or cool fully before storing.
Notes
For a thinner, more tortilla-like result, spread the batter to about ⅛ inch and reduce bake time by 1–2 minutes. For a pizza base, spread slightly thicker and pre-bake an extra 2 minutes before adding toppings. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months, separated by parchment paper.
Best enjoyed warm, when the flatbread is at its most flexible and easiest to fold.
Nutrition
- Serving Size: 2 pieces (¼ of recipe)
- Calories: 245
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 19 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 205 mg