I tried the viral protein flatbread and it was delicious! It didn’t hold together super well though so I tried a new version with a couple of tweaks! I added gelatin to the recipe, and I sprayed the parchment paper with coconut oil. Way better!! This time I loaded it up with smoked salmon, protein cream cheese and capers! I’d love to add onion to it as well. I haven’t had a flatbread or wrap in so many years so this was VERY exciting for me.
The macros for the bread are 35 g of protein, 17 g of fat, and 8 g carb.
Total macros for the smoked salmon and protein cream cheese wrap were: 58 g protein, 32 g fat, 9 g carb and 564 energy calories.
What you need - The Ingredients:
1 Cup light cottage cheese (2%) (350 g)
2 eggs
2 tablespoons gelatin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
salt to taste
coconut oil spray (or sub)
parchment paper
What To Do- Directions:
Pre-heat the oven to 375 F or 190 C. Add together the cottage cheese, eggs, gelatin and spices in a blender or food processor.
Pour the mixture into a baking pan with parchment paper sprayed with coconut oil. Pick it up and balance it out to spread it flat into the corners.
Place it in the oven at 375 F or 190 C for 35 minutes.
Let it cool outside of the oven, then gently flip it onto a cutting board. Peel off the parchment paper.
I topped mine with some high protein cream cheese, smoked salmon, capers, tomato and salt and pepper. Roll together tightly, and that’s a wrap! 🌯 Let me know if you try it and check out more reels on my Instagram @ketogenicgirl!