Cheesy Egg Flatbreads (Low-Carb / Keto Style)
Description
These soft, flexible flatbreads are made with just eggs and cheese. They cook up golden, slightly crisp on the outside, tender inside, and roll beautifully. Perfect as wraps, breakfast crepes, or bread replacements when you’re cutting carbs.
Ingredients
2 large eggs
1 cup shredded mozzarella cheese
(or mozzarella + cheddar blend)
Optional: pinch of salt or garlic powder
Instructions
Mix
In a bowl, whisk eggs until smooth. Stir in shredded cheese.
Cook
Heat a non-stick skillet over medium-low heat.
Lightly grease if needed.
Pour & Spread
Pour a thin layer of batter into the pan, spreading gently into a circle.
Flip
Cook 1–2 minutes until set and lightly golden.
Flip carefully and cook another 30–60 seconds.
Repeat
Continue until all batter is used. Stack or roll while warm.
Tips for Best Results
Low heat = flexible wraps
Use fine-shredded cheese for smoother texture
Let rest 1 minute before rolling to prevent tearing
Store stacked with parchment between layers
Servings
Makes 4–6 flatbreads, depending on size
Nutritional Info (Approximate, per flatbread)
Calories: ~90–110
Protein: 6–7g
Fat: 7–8g
Carbs: ~1g
Net carbs: ~0.5–1g
(Exact values depend on cheese brand)
Benefits
✔ Very low carb
✔ High protein & fat (keeps you full)
✔ Gluten-free
✔ Quick & budget-friendly
✔ Great bread replacement for keto
“Helps you dry out” = mostly water-weight loss from reduced carbs, not fat loss by itself.
Q & A
Q: Is it really zero carb?
A: No—close, but not zero. Cheese and eggs have trace carbs.
Q: Can I freeze them?
A: Yes! Cool completely, stack with parchment, freeze up to 2 months.
Q: Can I make them crispy?
A: Cook slightly longer on medium heat or add a little butter to the pan.
Q: Best fillings?
A: Eggs, chicken, avocado, bacon, cream cheese, or sugar-free spreads.