This 3 ingredient keto flatbread is so easy to make and can be used in place of tortillas or regular flatbread in your favorite recipes. All you need is a few eggs, Greek yogurt, and some shredded mozzarella cheese. With only 3 grams of carbs per serving, you can feel good about adding this flatbread to your meal plans!
Preheat your oven to 400°F (205°C/Gas Mark 6) and line a baking sheet with parchment paper.
In a mixing bowl, whisk 3 eggs. Then, whisk in 1 cup Greek yogurt. Finally, mix in 1 cup mozzarella and the optional ½ tablespoon Italian seasoning if using.
3 eggs, 1 cup Greek yogurt, 1 cup mozzarella, ½ tablespoon Italian seasoning
Pour the mixture out onto the prepared baking sheet and spread it into your desired shape using a spatula.
Bake at 400°F (205°C/Gas Mark 6) for 18-20 minutes or until golden brown.
Remove from the oven and let cool for 5 minutes before slicing or serving.
Notes
Mozzarella cheese is a little salty on its own, but you can certainly add a dash of salt and pepper if you'd like!
When making this flatbread, I usually spread the batter out onto the baking sheet in a thin rectangle or oval that is roughly 13×11 inches.
You want to use Greek yogurt for this recipe for a couple of reasons. First, regular yogurt will be higher in carbs. Second, it is much more watery than Greek yogurt and will not give you the best results.
The batter should be somewhat thin but still thick enough to hold its shape when spread out on the baking sheet. If it is too thin, add a little more Greek yogurt.
After your flatbread is ready, you can add some tasty toppings like Parmesan, feta cheese, or butter, or just enjoy it how it is!
To store: Let your flatbreads cool to room temperature, then put them in a Ziploc bag or airtight container in the fridge. Enjoy them within 3-4 days.
To reheat: You don't need to reheat these flatbreads much, but if you'd like them to regain some pliability, pop them in the microwave for 20-30 seconds.