Viral Cottage Cheese Flatbread - The Next "Big Thing" or Epic Fail?
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- Опубликовано: 15 окт 2024
- For the last two weeks, recipes and news stories for the "Viral Cottage Cheese Flatbread Everyone is Talking About" has been showing up in my news feed. Would this be the new "chaffle"? I had to find out for myself.
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Based on the variation in recipes I've seen for this on the internet in terms of time, temperature, and ingredient quantities, along with people saying that "it worked for me" or "it was a total fail", I'm leaning toward thinking that the brand of cottage cheese could be a factor (similar to the cottage cheese crackers).
I used full fat cottage cheese, and it worked beautifully. The mixture must be thicker. And do spray your silicone sheet
Keto Twins used 2 eggs to 1 cup cottage cheese and their's turned out pretty well...I saved it to try when I have some time in hopes it will break my naan bread addiction that kills my diet...
I used Daisy full fat cottage cheese. This was my first time making this flat bread. I made 2. Made a great tuna salad roll up!
I think using 2 eggs per cup of cottage cheese is most common variation I’ve seen and worked really well for me. Maybe try that if you decide to experiment again.
Hahaha, poor Steve, I've had the same experience ... but I've tried *only* the cottage cheese buuut it didn't work as well 😮😢!!
Rainy greetings from Germany,
Ela 🤗
Hello. I've made this flatbread twice already. I used two eggs to 1 cup of full-fat cottage cheese and added my preferred spices. I sprayed parchment paper with olive oil, put a layer of bagel seasoning and a little shredded parm down as an extra layer on the bottom and baked at 360 degrees for about 40 minutes. I also topped it with a little more bagel seasoning and shredded parm. Let it brown slightly for more flavor. It came out perfect each time.
This sounds fabulous Mary!
Yep that’s what I was going to say he just needed one more egg😂
I had the same experience - I did not use silicone but rather parchment paper and it was good. 350 degrees F, @ 45 minutes. No issues and will make this more.
Can I make it with low fat cottage cheese, please, thank you.
@@MarysiaHall I make mine with fat free cottage cheese and it works fine - all depends on the brand, texture, water content, etc..
I think fail videos are important to remind everyone that it rarely works the first time. Even the pros have recipes that go sideways, and that's OK. Let's face it, we learn from failure more than success!
Yes! I really do appreciate all the cooks out there! Your time and money to perfect these impt recipes for folks that are trying to get healthy! Imagine GREAT for a pizza crust! Thank Y'all! For Real!
You need to use 2 eggs to 1 cup of cottage cheese,thats the recipe that I’ve seen everywhere. I’ve used various seasonings and it’s turned out amazing every time. I’ve added fresh parsley,along with the garlic and onion powder. I’ve used fresh green onion with cilantro and a little salt and pepper. I’ve even added caraway to create a rye style flat bread to make a keto/ low carb Reuben. The possibilities are endless and always turn out wonderful. I use parchment paper for mine when I bake it and it needs to bake for 40 minutes at 350 degrees.
Thanks ,,,lm gonna do that
Thanks….I’ve been afraid to try it so I’m going to follow your example 😊
Please tell me what brand of cottage cheese you use. Thx
@@aliciastanley5582 I use “Good Culture” full fat (4%)
Thanks. I will try your recipe!
I used full fat cottage cheese (Aldi’s) and 2 eggs on parchment paper. Made great flat bread wraps for sandwiches.
You know I've looked high and low trying to find full fat cottage cheese, but not found any. I will check again in Aldi. 🤩. Cheers Rosemary Western Australia 73yrs
It’s out there … even found some at Walmart here in AZ
ALDI's . . . the global grocery store :-0)
This was so good! I used 1 cup Cottage Cheese, 2 eggs, garlic powder, onion powder and whatever spices you like. Scrunch the parchment paper then spray with avocado oil. It makes 2 large pieces and it came right off the paper but you need to let it cool first. I loaded it with stuff halfway across then rolled it up. Don't push to hard as it may crack. Probably not sturdy enough for pizza unless you're good with folding it. And who isn't?! I can eat pizza without a crust and this will keep your hands clean🤣
I also did it with 2 eggs per cup., Recipe called for 1/2 cup and 1 egg and I doubled it. Was a bit concerned when I saw they use 1 egg.
I’ve made this about 4 times now. 1c cottage cheese and 2 eggs 350 about 30 minutes- work good every time. I did not let it cool before taking off parchment paper. Flipped it over and peeled back slowly. Thanks ❤️😁🌹
I also have had great luck using 2 eggs with 1 cup of 2% cottage cheese (good culture brand). Even teen approved in my house with repeat requests to keep these around for lunches.
I just paused the video to tell you yes- I want this measuring device you have. Now, back to the show✨🙏🏽✨
@@karenrowan4806 I used Good Culture as well. Plz tell me the temp & for how long. I used one egg & the bottom tasted almost like an omelett.
The comments from the viewers are GREAT! thank you to all of you for sharing your tips for this recipe and thank you to Steve, i will try this Sunday
I used 1 cup of full fat cottage cheese, 2 eggs and 3 teaspoons of various spices. I spread it on sprayed parchment paper to the edges of a quarter baking sheet. 350 degrees for 40 minutes. It was brown (yours looked undercooked) and was perfect for two flatbread turkey sandwiches. I really liked it and will make it again.
I used 90ml of egg whites (equal to 2 whole eggs) and parchment paper (unsprayed) and Smaller pan (9x17?) and was quite satisfied with the results. Sliced it in half to make 2, stacked with the used parchment in between layers (I made 3 pans, so 6 wraps) in an old tortilla bag and put in fridge for a weeks worth of lunch sandwiches. Makes phenomenal BLT!
Hi Steve
I tried the Keto Twins recipe and cut it in half.
I did mine the same as yours but used 2 eggs. Cooked on parchment paper, which I scrunched up first. Next time will spray it. I ended up cooking it more than 30 minutes. When it was cooled I turned it upside down and it came right off in one piece. I cut it into 6 squares. Made a turkey and cream cheese sandwich. Worked great, a bit of egg taste which I don’t mind. Thanks for your video.
How sturdy was it? I feel that's a major issue if this is going to be used as a flatbread.
@@SeriousKeto it was like flat bread only not as thin. I think the key to brown edges is to make sure it is even all sides. Mine looked like the one in “In The Kitchen With Emily”. Not the best for pizza crust.
Might try it today! Thank you Steve ❤
Hi Steve! I’ve made it several times and it turns out perfect. I got the recipe from Shredhappens. I use 1 cup cottage cheese, 2 eggs, 1 clove of garlic, a small bunch of cilantro and a few shakes of Italian seasonings. I use parchment paper but I never spray the paper and it never sticks. 350 for 30 mins.
I don't at all mind seeing recipes that don't work. Shows that it happens to all of us, and sometimes the comments section will lead to solutions that will make things work.
Really looking forward to seeing what you come up with for new chaffle recipes!
Problem is he didnt do the recipe. Every recipe calls for 2 eggs and he used 1. Thats like making a brownie recipe and using only half the flour and saying the recipe didnt work.
Thank you Steve.
I used 1 cup cottage cheese and 2 eggs with onion powder ,garlic powder and Italian seasoning.
Put parchment paper on my baking sheet that came with my digital air fryer. (Did not spray parchment paper) Baked on 350 degrees for 30-40 minutes.
Let cool completely. Did not stick.
@@amanda-644 That's exactly how I will bake mine, simple and no hassle
My first attempt was a huge batch involving a 1.5 pound container of cottage cheese and about three eggs. I poured it into the largest baking pan I had with parchment paper and I had to bake it for about an hour maybe more but it came out absolutely fantastic, I cut it into three pieces. The third piece lasted about a week in the refrigerator with no degradation. My wife and I were hankering for a subway style sandwich and this flatbread held the cold cuts together just perfectly.
Hi Steve, today I attempted the cottage cheese flat bread. I was pleasantly surprised! One cup of cottage cheese, two eggs, and a tablespoon of lupin flour. I also added a little ranch powder for taste. I used parchment paper and sprayed with Avocado oil. It came right off the paper. cooked at 350 for 35 minutes. it's Crazy how cottage cheese could make a bread... LOL. :)
Ooh, a little lupin flour! Sounds promising.
Tried this last week. Used 2 large eggs and 1 c cottage cheese and same seasoning only more. Baked on parchment paper sprayed with oil. Came off the paper easily. I would call it a spongy bread substance that is good for a "wrap." Wanted to see if I could get a different texture so next time added 1 packet of keto chow, a pinch of salt, and 1/8 tsp baking powder (no other seasoning). Same outcome, spongy but with mild taste of the keto chow.
What flavor of KC did you use?
Also did you still use two eggs with the KC?
@Darnabymom possibly chicken? Not sure which one of the sweet ones would work unless you are making some sort of pastry thing.
I have cottage cheese on my shopping list for this week to try a variation of this. I saw a video earlier this week where someone used it as a pizza crust, that looked really yummy. I'll let you know once i try it!
I'm so thankful for all the helpful people who follow you. Great suggestions! And, yes, more chaffles, please.😊
Hi Steve! 👋🐈 'Failure is the condiment that gives success its flavour.' - Truman Capote
So, chaffles, eh? nom nom nom 🐈
Hi Steve, I made it with 1 cup cottage cheese, 1/2 cup egg whites and some seasoning. 350 for 45 min, spread it on sprayed parchment but spread it thick as it shrinks to 1/3rd the thickness. It worked great! Made my husband a scrambled egg sandwich and he loved it! I hope you will try it.
I heard that you must use 2 eggs for the flatbread: it helps it be pliable. I only had the low-fat cottage cheese and it worked great with the 2 eggs. I've seen one egg be used for pancakes. Thanks for your videos! -Evette
Looks like you've gotten plenty of comments on at least semi- successful flatbread attempts, so I'll just say I learn as much from the epic fails as the big wins.
👍yes… me too!!!
Use 2 Eggs, 224 grams of Cottage Cheese,5 grams of minced garlic. Use a brownie pan line with parchment paper. I made to the recipe 4 times and it turned out great each time.
When you say brownie plan, are you talking about a square baker 8 or 9 inches square?
@@karenn993 Yes. But, I believe mine is 12 or 14.
@@treyurquhart4508 so then more of an 11 x 13 pan?
@@karenn993 Yes. I made some flatbread this weekend using that size and they turned really well.
You need to use two eggs. Just made this yesterday and it turned out great! I added abut 1/4 cup of Parmesan and a Tsp. Of garlic powder. Used parchment sprayed with avocado oil.
I was thinking a little Parmesan would help with pliability and taste. Thanks!
Tried it for chaffle 2 eggs, 1 cup cottage cheese, 1 tsp garlic salt, 1 tsp cilantro. All i will say is DO NOT put this in mini waffle maker. Cooked in oven on parchment lined cookie sheet sprayed with oil and it was a cracker. And, NOT necessarily a good one.
So, i added 1 1/4 cups almond flour, and 3 Tablespoons coconut flour to recipe. Cooked in oven 350 degrees for 25 minutes. Turned pan and cooked 15 more minutes. It had a good taste and worked for me. I will make again with my add ins. Good flatbread. Make sure parchment paper sprayed well. Need to cut and fold when still hot, or cut into bread squares. For chaffle needs even more flour. Still working on chaffle part. 😊
Right... you need flour to call it bread. Otherwise it falls aprt
I’m so glad you made this video. It makes me more confident to try new recipes. Even Steve has recipes that don’t turn out the way he hoped and he’s a pro! Thank you again
I have made this using one cup of cottage cheese, two eggs and seasonings. Sprayed a piece of baking paper and cooked for 20 minutes at 200 Celsius. It turned out beautiful. Your mixture looked very thin.
I tried with two eggs but had a time peeling off the parchment paper. But it tasted great and held up. So I had a thought and used silicon hamburger bun trays (mine are about 3.5" across), and sprayed them with olive oil. The bottoms weren't brown BUT they popped right out, held up great, and those light bottoms can be the inside of the sandwich. I am over the moon with these! Tried so many keto breads that i about gave up. One more time for the win!!
I'll have to give that a try!
My first try was like yours, the next time I sprayed a good amount of avocado oil down, and that helped. Then I added between 1-2 tablespoons of lupin flour, and let the bread cool completely. That seemed to work. It wasn't particularly 'bread' like, but it worked as a sandwich wrap.
I wonder if adding the lupin flour plus a bit of baking powder would give it a bit fluffier texture
I followed "Keto Twins" recipe for flatbread. They used 4 eggs and 16 oz full-fat cottage cheese and seasonings to taste. It was a bit wet but I liked the taste and consistency. I made it again and cooled it on a paper towel which helped the wetness. Looking at other recipes for this I think yours would turn out better with more egg. Looking forward to some chaffle ideas.😊
I love that you show failed recipes it makes me feel not so bad in my cooking endeavors! Can’t wait to see your new chaffle recipe! 😋
Made these using 2 eggs and 1 cup full fat cottage cheese, plus seasonings, turned out perfect! 35 mins on 350° preheated oven! ❤
I've seen a video where all they did was plop some cottage cheese onto a baking sheet, spread it out a little and bake. It came out flexible enough to use as a wrap.
Learning what not to do is still learning! More importantly I would like to vote heck yes for more chaffle videos! Chaffles! Chaffles! Chaffles!!
Yes! Agree! More chaffles ❤
Thank you for not being perfect. It shows courage and authenticity. I love that about you.
Not being perfect comes pretty easily for me.😉
I appreciate the kind words. 🙂
I've found even with silicone, always grease it. Egg white bread is the only exception in my experience. I use 1/2 C cottage cheese to 1 egg on a silicone edge tray lightly greased with butter or tallow. Bake @ 350 about 20 minutes.
I used the one cup of cottage cheese , two eggs + seasonings recipe cooking it for 38 minutes at 350. Pulled it out of the oven, let it rest for 10 minutes and topped with pizza ingredients cooking it at 450 for 10 minutes and 3 minutes on broil. The crust was soft but it tasted great.
2 eggs , 1 cup cottage cheese...spices. you did everything right except 2 eggs.
I like that you show your failed recipes, it shows that they happen to the best of us.
I haven't seen the viral videos on this but I'm wondering if a little bit of gelatin might help, it does in my egg white crepes.
I tried another version of this last night and it was a fail as far as a wrap. However, it did have a good flavor and so I ate it as chips. The video that I watched did not specify blending the cottage cheese or adding an egg. I will try that today with two eggs as someone commented and blend the cottage cheese. I will eat it again as chips if it fails as a wrap. It's a good way to get extra high quality protein and so even if it doesn't work the way I thought it would, it's a win for me one way or another. I think this would also be good as a sweet version with cinnamon and sweetener of choice if that's your thing. Thanks for sharing!
I tried it once. I liked the crunchy edges. The rest was just ok. I think it needs some tweaking. I did parchment paper that I forgot to spray. But was still able to flip it and peel it off. I did 1c Daisy cottage cheese, 1 large egg, a bit of salt, pepper and Everything bagel seasoning. I spread it pretty thin (less than 1/8"). It does still break easily. Wondering if baking powder would help..
I used 1 cup cottage cheese, 2 eggs, pesto and mushroom keto chow and came out decent.. going to make it again as a pizza crust
I made this and now I can’t stop it is so good and a complete game changer! If it helps sometimes I use one egg and other times two but I always prefer a thicker consistency
I feel like once I nail down this recipe, it will be ripe for experimentation with other add-in ingredients.
I say YES to chaffles. I agree with the others, 2 eggs, parchment sprayed.
Steve! When u first started watching you… was with Chaffles- which began my journey…. I’m so excited you may be doing them again! Those were such great fun and informative videos🦋💕🦋
I think you spreader to thin. I do it in the skillet and I add shredded mozzarella. Very low heat and not lid so the water evaporates. Then I turn it to crispy it on the other side. It comes out very yummy. Never did it in the oven. ON the skillet so I can eat it every morning. Then I put guacamole, turkey and voila. Delicious!
That sounds tasty
Yes! That’s how I did it and flipped it a couple of times until crispy and used as a pizza crust. So good!
@@jackierininger846 Yes, that is a good idea!
Then more like an omelet? I like the skillet idea
Made the recipe posted on Facebook which called for 2 eggs and 1 cup of Daisy full-fat cottage cheese, plus spices you prefer. I used parchment paper but didn’t spray it. It came off just fine. I made it into two fairly thin pieces. Don’t know if that helped or not. The taste was great, not eggy at all. I was very pleased with the result. Made a tuna sandwich with one of the pieces; it was satisfying and tasty. This is the first time I’ve been pleased with a bread substitute since trying keto. Needless to say, I’ll be repeating this recipe again.
I have seen many people have this not turn out. Just pictures of success cases. I am skeptical 😉
Thanks for testing this, it is always interesting to watch someone who has so much experience with cooking
Thank you for being transparent.
I tried this version, same process (use parchment paper).
3 eggs
1 cup plain Greek yogurt
2/3 cup shredded mozzarella
seasonings optional
Mix well and bake at 400F, 20 mins., let cool.
It's a flat bread recipe, but add some sugar free syrup and it tastes exactly like French toast.
Interesting
You needed to add the second egg. I’ve made it twice and it comes right up without breaking. I used parchment paper that I sprayed with avocado oil.
I am glad you shared the "fail" recipe just so we all see that when it happens to us, it can happen to anyone. I saved off a post from Kristy Hawk, kristrysketolifestyle content creator when she posted on ig about this trend. She was able to roll it into a sandwich/wrap sort of thing around a chopped Italian sub filling of lunch meat, cheese, tomato and lettuce. Her combination was similar to what others have posted in the comments, 1/2 cup good culture cottage cheese, 1 egg, 1tbsp grated parm, and Italian seasonings for about a 7x10 inch flat bread.
I tried this a couple weeks ago exactly according to the basic recipe and it was a disaster! Of course I used parchment paper but never heard anyone say use nonstick spray. Needless to say there was no getting it off of the parchment paper so I finally trashed it. Not sure if I’m willing to waste anymore money to try it again.
I tried it with a second egg, on sprayed parchment and was pretty underwhelmed. At least it came off the paper. I'm willing to give it one more try, but frankly I'm baffled why everyone thinks this is so great.
Most recipes I seen used 1 cup of cottage cheese and two eggs and it turned out good. I even seen on recipe where they used all cottage cheese spread across Parchment paper. Great video, thanks for sharing.
I put some olive oil on my parchment paper. It came off pretty easily. The only difference is i used 2 eggs, but i think a thicker layer would be better. Tasted ok.
i tried it , the same thing happened at first to me , my second try worked because i doubled up the ingredients, and i was also using parchment paper, if you dont cook it long enough it will stick as well. So i doubled the ingredients, used parchment paper, no oil necessary and didnt take it out early. the temp was 350 for 40 mins .
So Steve here is my two cents. I used low fat Good Culture ( the whole 16 oz) and instead of 2 whole eggs , I used egg whites ( 8 TBS) plus seasonings. Mine took a good 30 minutes to cook. I used parchment paper, didn't spray it. It worked out perfectly. Next time I'm planning on adding 1or two TBS of Oat Fiber ( really like the mouth feel of Oat Fiber) gives it like bread texture.
Thanks for showing the failurs to me this is like a learning curve . Can not wait to see what you come up with.
I use one large egg per 1/2 cup of cream cheese and bake it in a round pizza pan (about 20cm diameter) on parchment paper. Since I am using an infrared convection oven where the heat mostly comes from the top, I turn it over when the top is starting to brown and the dough is baked firm enough onto another piece of parchment paper to bake it finished on the flip side . It is about 3 - 5 mm thick in the end and when done I can use it as a pizza base. It turned out perfect every time so far.
I also had a total fail. The egg separated somehow and rose in a bubble that blackened but the rest of it was undercooked ick. I did have luck with Maria emmerich's waffles. 2 eggs, 2 tblsp gelatin and 2 Tblsp equip protein.(or keto chow) I added water and vanilla Makes 4-5 waffles in he chaffle maker. Have you tried it? it is very bread-like
I have not tried that.
Hi Steve. You can drain the cottage cheese slightly through cheesecloth to get a firmer texture. I would also use 4% fat, large curd cottage cheese. Also, even the silicone mat needs a bit of spraying or oil. The egg and cheese will stick to anything. Hope this helps and please update us if you attempt it again. Love the content.
your videos pop up time to time and this one makes me realize that you would be perfect in a vintage 1950’s type of movie.. you are so polite, and you have the 50’s look.. 😊
I consider that one of the best compliments I’ve ever received. Thank you.
@@SeriousKeto :-)
I tried it once with ricotta (taste preference reasons) that I strained in cheesecloth in a colander, weighted with a plate with a can on top overnight in the fridge. Mine turned out the right kind of pliable. Maybe having less moisture helps? 🤷♀️
Also, I looked up Kemp's and they have carrageenan, guar gum and locust bean gum. Maybe those things affect how it turns out? As opposed to brands like Daisy which doesn't. It would be interesting to see which brands and ingredients are used in the successful results vs failures.
just made this minus the spices but did what the lady said (did not use yours since it did not work) did not spray my parchment paper since she said not to and omg it tastes like cheese buns... now she made a tuna wrap outta hers and that is what I am going to do... her recipe was one cup cottage cheese and two eggs but since I am single and frankly tend to freeze sooo much so much I decided to make half a cup and one egg and put it in a cake pan.. it came out amazing was perfect. She said 30 to 40 mins I did 40 and I am sooo excited for supper!!!! This is amazing
I use two eggs to one cup of cottage cheese on parchment paper (do not spray parchment). I bumped up the temperature to 375 F and cooked for slightly less time. I've made it four times now, it has come out perfectly each time. I really like this flat bread.
1 cup full fat cottage cheese, 2 eggs, seasonings. Blended well, just like you did. I put mine on parchment paper in roughly the same size. I did not spray the paper. Baked for 25 min at 350 in a convection oven. Mine came off the paper with no tearing. Was more brown on top and was really tasty. My teenager even loved it.
I did that 2 egg recipe yesterday. It came off the parchment fine, but it still cracked when I tried to roll it and the taste was pretty meh.
@@SeriousKeto I added garlic powder, onion powder, and oregano. Close to a tsp each or more. Maybe you're letting it cool too much before removing and rolling.
My daughter told me about this, and so I tried it today…it turned out perfectly. I used Daisy lowfat cottage cheese because that’s all I had and I only heard the recipe verbally - full fat wasn’t mentioned. I did not use a blender or cuisinart….just used a small wisk and whipped it up well…added my seasonings…bit of garlic, italian seasoning, sprinkle of cajun, sprinkled flaxseed on it also… I baked it on parchment paper with a bit of olive oil spread lightly on it. Baked it in toaster oven (put the parchment paper in the pan that came with the oven) at 350 degrees for 35 minutes….let totally cool and it came out perfectly. I can’t wait to have it for a turkey sandwich! I wonder if when you use a food processor or immersion blender that it breaks everything down too much? (I’m not a baker, so I’m sort of clueless about that type thing) Or maybe it is definitely the parchment paper that is key? I’ll be curious if you try it again! I’m off to Costco and will buy some wraps that are gluten free - much easier, lol… best wishes to all…
I used 2 eggs…
Selfish as it may sound, I'm glad yours turned out the same as mine. It was driving me nuts. I tried with just egg whites too but that was even worse. I'm starting to wonder if it's Scotch mist.🤷🏼♀️
Every recipe I have seen uses 1 cup of cottage cheese and 2 eggs. I think the egg is what helps with holding it together.
Also in almost every recipe I see the oven temp is around 380 to 400 for 35 to 40 minutes.
This video pleased me SO MUCH!!! Why, you ask? I made this recipe three times, altering the time, temp and method (parchment sprayed versus same MIU silicone mat.) It was a DISASTER every. single. time!! Can't wait to see if your next video yields better results 🤞
Glad to see I’m not alone. 😉
I think if you do 1/2 cup to one egg you would get a better consistency. Also I think it was spread a bit too thin and undercooked. I made this with 1 cup to 2 eggs for about 40 mins and it came out well but still a bit over browned on edges. 😊
So intriguing. I tried it using 1/4 cup of egg whites and a lower fat cottage cheese which I baked on parchment paper. My first attempt was almost too wet but I can't attest to a consistent outcome at this stage because I was just desperate to finish off a container of cottage cheese! As always, thanks for sharing your experience.
Plan to make it a second time and not let it spread as much. I took it off mat immediately and it came off in one piece. Tasted very nice - I blended in onion powder and garlic powder. Before it went in oven, I sprinkled it with Italian seasoning.
Made this several times as well and ran into the same issue. The second time I made this, I did not spread nearly as thin on sprayed parchment paper and it came out beautifully. Also, used 2 eggs with 1/2 cup cottage cheese, bagel seasoning and sprinkled additional shredded cheese on top. I also had to let mine cool for a good 30 minutes before trying to lift off paper. Makes a great vehicle for sandwiches:)
Thank you for the grams conversion for us in the UK. It took so long to find a recipe that mentions the grams. Google said everything from 110g to 250g.
Thanks for giving this a try. I would definitely be interested in some chaffle variations. I find them the easiest and most reliable product on those rare occasions when I want a bread substitute. I've been using flavored collagen or Ketochow for various flavors, but I haven't quite nailed down the ratios.
Steve, thanks for doing this video. If you come up with a solution, please do another video. I'm looking forward to more chaffle videos. I've been adding a half scoop of vanilla ice cream protein powder to mine for more protein and flavor.😊
If you want a great tasting protein to add to chaffles, I recommend the Cinnamon Crunch Quest powder: amzn.to/3V6p3mt
It's not cheap, but it sure does make a tasty chaffle.
Another Chaffle episode would be great. Thanks for trying the cottage cheese flatbread. I hope you try it again with 2 eggs as so many have suggested.
Chaffles with dried mushroom powder (flavor + protein binder) have been dormantly sitting on my experiment list for sometime. Might be fun to play with.
If you do it, I'd love to hear how it turns out and how you use them.
1 C cottage cheese & 2 eggs. It’s that extra egg that makes it work…the whole top will kinda brown like the edges did.
This is essentially a giant cheese egg omelet to use as a wrap lol
1 cup of CC and two whole large eggs (- OR, 1 whole egg and 1 tablespoon of egg whites. Your choice.)
Spray the pan even if you use parchment or silicone. It needs it. This works flawless for me.
I have added baking powder to floof it (when I use for bakes like lasagna type things, or just if I want some lightness to it.
Usually 350 to 375 for 20 mins - but watch it (start with a cold oven (no preheat)).
Thanks for the tips!
I use 1/2 cup full fat Meijer brand cottage cheese, 2 eggs, italian seasoning. Bake on parchment paper- no spray. I use my Ninja which measures a 10x8 cooking area. 28 minutes at 300⁰, flipped after 18 minutes.
Pretty tasty. Holds up very well.
I found that 2 eggs and 1 c. cottage cheese plus seasoning in a 9 in round cake pan does a great base for pizza. I guess a 8X8 square pan would be similar for flat bread.
I just made this flat bread. I used half cup cottage cheese, 1 egg and put salt,pepper, granulated garlic and Italian seasoning to taste. grounded all ingredients until smooth and bakd it on parchment paper for 15 minutes at 350 in my oven. It turned out perfect and so delicious.
I used 1 cup of cottage cheese & 1 egg. Looking at the comments, many are using 2 eggs. I put it on parchment paper. Next time I will spray avocado oil on it. Did yours stick to the paper? i suppose I'd double your baking time, I used the same tempt as you did. I'm disappointed it didn't come out well. 😐
Thanks, it helps to know i'M not the only one that has these failures from time to time. It always looks so easy in the videos and then I try and.... well, some thing turn out but there are some real FLOPS!
I used the same recipe. I did mine at 360 for 40 min on parchment paper with no spray on the bottom rack and turned out perfect. When I took it out it smelled eggy so didn’t have high hopes but when it cooled and I used it as a wrap for a caprese wrap it didn’t taste eggy at all.
I just made my own variation. 2 cups regular cottage cheese (daisy brand), 4 whole eggs. Bake at 350 for 45 minutes, then slice and individually fry the slices in butter. I then took turkey slices and hand shredded cheese and put it into a sandwich and fried that in butter. Was delicious. I was able to eat half of it in one sitting, the other half I wrapped in the parchment paper I cooked it in and stored in the fridge for tomorrow.
Edit: I melted some butter and painted it onto the parchment paper before cooking. Highly recommend doing this.
Sounds tasty
Yes, You need to use two eggs not one! Thank you for showing us what not to do though. Appreciate it.
Yay, more chaffle recipes! Something new will be fun! ❤
Yeah, you need 2 eggs with 1 cup cottage cheese. I and my husband loved it for a sandwich.
I used 1 egg & 1 cup of cottage cheese. It browned on top & tasted pretty good. However. it did not brown at all on the bottom. It was like eating an omelet. Plz tell me the texture of yours.
I would use parchment paper sprayed lightly with avocado oil. I had the same problem. That should work.
I was thinking of making this. I'm always interested in any keto bread related recipes. I would definitely be interested in a "cottage cheese chaffle". Thank you!!!
I have made it twice now and think you actually need that second egg. You would have better no-stick results if you use a quality parchment paper and maybe don't spread it quite so thin. I have used it for two sandwich-y meals: as a "bun" for grilled sausage, and in place of bread for a deli-meat sandwich.
Thank you for testing this!
I read some of the comments and they pretty much say the same thing. Use 1 cup cottage cheese and 2 eggs with whatever seasoning you like. I used a quarter sheet pan with parchment paper sprayed a little and it made enough for 3 small wraps. Others seemed happy with the results, but not so much for me. The first wrap was okay and I refrigerated the other two. After being refrigerated, it reminded me of a lasagna noodle, which wasn't that great for a wrap. For me, just use a piece of romaine lettuce and be done with it.
Dja try toasting/broiling the "lasagna noodle"? Might have done something good?
@@elenorsnow8970 Good idea. Maybe I'll try that. Thank you.
The Keto Twins have a version of this and it works. They also just released a video of making lasagna noodles with the same recipe. Looks fantastic! Their recipe uses 8 ounces of cottage cheese and 2 eggs. Also, it bakes for only 15-17 minutes when making the noodles. Check them out, Steve.
thanks!
--just saved me a trip to the store (20 min. ) mixing it up (5 min) baking it (15 min) and clean up (15 min.) great video! looking forward to the chaffle videos!
I loved this video. I like seeing your process. I think I'll try it with 2 eggs as they're saying below.
Thank you for sharing this (even if failing) cottage cheese flatbread. I, too, have been curious to see "if" it was all it was pumped up to be. Personally, I'll just buy LC Mission tortillas OR make my tried-and-true chaffles. I am looking forward to going back to see assorted chaffles recipes. You just cannot beat them. I still make your stuffing chaffles (or is it chaffle stuffing????hahaha). It is THE BEST. If you all have not tried them, you MUST! Soldier On!
There's another company that makes low and zero carb tortillas with fewer ingredients and less 'bad' stuff, La Banderita
This cottage cheese thing is intriguing. Cottage cheese chips, ice cream, now breads…definitely worth trying these out
Is that a Dreo air fryer behind you? Do you like it? I have one and I use it daily but haven't really found the steaming feature very useful.
Yep. I’m working on a review video.