Turkish · Brunch
Cheese and Egg Flatbread (Keto)
A single Turkish-style flatbread made with a shredded mozzarella and almond flour base instead of dough, topped with a fried egg, melted feta and cheddar cheese, and chili-butter drizzle. Baked until crisp at the edges, then finished with fresh parsley and lemon juice for a savory, low-carb take on kaşarlı yumurtalı pide.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
641Calories
36.2gProtein
50.1gFat
8.8gCarbs
2.2gSugar
2.6gFiber
1198mgSodium
509mgChol
28.5gSat Fat
380mgPotassium
720mgCalcium
2.3mgIron
1.8mcgVitamin B12
7.2mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Stir the mozzarella, almond flour, cream cheese and baking powder together until a soft, sticky dough forms.
2
Press the cheese dough onto parchment into an oval about 1/4 inch thick, roughly 6 inches long, using damp fingers so it does not stick.
3
Bake at 400°F for 8 minutes on the middle rack until the edges turn golden and firm enough to hold their shape.
4
Remove the base from the oven, scatter the feta and cheddar over the surface leaving a small border, then crack the egg into the center.
5
Bake at 400°F for 6 to 7 minutes until the egg white is fully set but the yolk still jiggles slightly.
6
While the flatbread bakes, melt the butter over medium-low heat with the minced garlic and pepper flakes for 1 minute until nutty.
7
Rest for 5 minutes so the cheese crust firms up enough to lift in one piece without tearing.
8
Plate
Slide the flatbread onto a plate, drizzle with the garlic chili butter, scatter the parsley, squeeze lemon juice over it, and season.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g shredded mozzarella cheese
- 22 large eggs
- 2 oz56g crumbled feta cheese
- 1 oz28g shredded cheddar cheese
- 4 tbsp4 tbsp almond flour
- 2 tbsp2 tbsp cream cheese, softened
- 1 tsp1 tsp baking powder
- 2 tbsp2 tbsp unsalted butter
- 2 clove2 clove garlic
- 1 tsp1 tsp Aleppo or red pepper flakes
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
