📺 Original Video: EASIEST Carnivore Flatbread EVER (2 Ingredients) by Steak and Butter Gal
📅 Duration: 13:18
TL;DR
- Just cottage cheese and eggs, blended smooth, baked at 350°F for 40 minutes
- Sear it in beef fat for gorgeous, rustic brown marks
- Chewy, spongy, foldable texture that works as wraps, sandwiches, or dipped in soup
- Keeps beautifully for 1-2 days, perfect for meal prep and road trips
- Versatile enough to please strict carnivores and animal-based eaters alike
Quick Info
| Detail | Value |
| Dish | Carnivore Flatbread |
| Servings | ~6-8 pieces |
| Prep Time | 5 min |
| Cook Time | 40 min (+ 1 min/piece for searing) |
| Difficulty | Easy |
Ingredients
For the flatbread:
- 2 cups cottage cheese (whole milk preferred, she uses Good Culture brand)
- 4 chicken eggs
For searing:
- Beef fat (or bacon fat, duck fat, or butter)
Instructions
▶01:17 Step 1: Preheat oven to 350°F. Get this going first so it’s ready when your batter is done.
▶01:17 Step 2: Blend the batter. Combine 2 cups of cottage cheese and 4 eggs in a food processor or blender. Beat until completely smooth and creamy. You can also do this by hand if you don’t mind the workout.
▶01:33 Step 3: Pour onto a baking sheet. Line a baking sheet with parchment paper and pour the batter on. Don’t stress about making it perfect. Just let it naturally spread into whatever shape it wants.
▶01:50 Step 4: Bake for 40 minutes. Transfer to your preheated oven and bake for a full 40 minutes.
▶03:25 Step 5: Cool and flip. Transfer the parchment paper and flatbread to a cool, dry surface. Let it cool down, then flip the entire thing over. The bottom side actually looks better than the top.
▶03:40 Step 6: Cut into pieces. Cut into whatever shapes you like. Circles, triangles, squares, whatever works for you.
▶03:56 Step 7: Sear in animal fat. Preheat a stainless steel pan, grease it with beef fat (or your preferred fat), and sear each piece for about 60 seconds total. Press down with your fingers to create those beautiful, irregular brown marks that make it look like a proper flatbread.
The Verdict
▶10:51 This flatbread genuinely surprised both of them. It’s spongy and chewy like a real flatbread, folds without cracking, and even has a layered texture that Steak and Butter Guy compared to filo pastry. “It’s chewy and spongy like a flatbread,” he says, visibly impressed. The fact that it’s just cottage cheese and eggs is kind of wild when you see how it performs.
The real selling point here is versatility. They brainstormed wraps, gyros with meatballs, dipping it into carnivore soups, and of course the classic move of just slathering butter on top. She made a stacked sandwich with mustard, turkey slices, avocado, and basil for Steak and Butter Guy (who eats animal-based rather than strict carnivore), and it held together perfectly even after a 7-hour road trip to Montana.
Tips & Variations
- Halve it easily: Use 1 cup cottage cheese + 2 eggs for a smaller batch
- Add herbs and spices to the batter before baking to change the flavor profile. They mention it could easily become a naan bread this way
- Great for meal prep. The flatbread maintains its chewy, doughy texture for 1-2 days after baking
- Strict carnivore version: Skip the greens, load it up with fatty meat, cheese, and carnivore-friendly sauces
- Animal-based version: Add avocado, herbs, whatever plant foods work for you
- Storage hack: She packed the sandwich in a reused basil container and it traveled 7 hours and still smelled fresh
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