Keto Vegetable Cheese Flatbread

Name: Keto Vegetable Cheese Flatbread (Carrot & Zucchini, 1 Egg)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1
Cuisine: Keto
Ingredients: 1 small zucchini; 1 medium carrot; 1 egg; 50 g (about ½ cup) shredded cheese; Salt and black pepper, to taste; Optional: dried garlic, paprika, Italian herbs; Filling of your choice, such as sliced turkey, spinach and cherry tomatoes

Carrot & Zucchini, 1 Egg

Keto vegetable cheese flatbread rolled with turkey, spinach and cherry tomatoes

Grated zucchini and carrot, one egg and a handful of cheese, baked into a golden, seasoned flatbread you can fill and roll. A wrap with no tortilla, ready in about 40 minutes with just five ingredients.

1Serves
15 minprep
25 minbake
350°Foven
serving(est.), flatbread only: 320 kcal, 20g protein, 21g fat, 8g carbs after fiber

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Why this works

This flatbread is just vegetables, one egg and cheese. Grated zucchini and carrot get mixed with the egg and a handful of shredded cheese, seasoned with garlic and paprika, then baked on a tray until golden. It comes out sturdy enough to fill and roll, so it does everything a tortilla does.

Two baked carrot and zucchini cheese flatbreads on a parchment-lined tray

The trick is the salt. Salting the zucchini first pulls out the water, so the flatbread bakes firm instead of soggy.

The recipe

Keto Vegetable Cheese Flatbread

Serves 1 · 15 min prep · 25 min bake · 350°F oven · per serving (est.), flatbread only: about 320 kcal, 20g protein, 21g fat, about 8g carbs after fiber

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Ingredients

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Method

01
Grate the zucchini, sprinkle it with a pinch of salt and let it sit for 5 minutes.
02
Squeeze out as much liquid as you can, using your hands or a clean kitchen towel.
03
Grate the carrot.
04
In a bowl, mix the zucchini, carrot, egg and shredded cheese.
05
Season with pepper and any of the optional spices, and mix well.
06
Line a baking tray with parchment paper and spread the mixture into an even layer, about 1 cm thick.
07
Bake at 180°C (350°F) for 25 minutes, until golden.
08
Let it cool slightly, add your filling and roll it up.

Good to know

Don't skip the squeeze. Wet zucchini is the reason flatbreads tear or stay soft in the middle.

Keep the layer even. Thin edges brown first, so push the mixture out to the same thickness everywhere.

Let it cool for a few minutes before rolling. Warm, it bends; cooled, it holds.

Make two smaller flatbreads instead of one large one if you want two wraps.

Storage: keeps in the fridge for up to 3 days. Warm it in a dry pan for a minute before filling.

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Questions

Before you start

Is this flatbread keto?

Yes. Zucchini, egg and cheese are low carb. The carrot adds some natural sugar, so one medium carrot is enough for the whole flatbread.

Which cheese works best?

Mozzarella gives a soft, bendy flatbread, while cheddar or gouda make it a little firmer and more flavorful. Any shredded cheese that melts well works.

How is this different from your vegetable wrap?

Our flourless vegetable wrap uses two eggs and more cheese for one thin, high-protein wrap. This flatbread uses one egg, salts the zucchini first and is seasoned, so it bakes a little thicker and works well for quick lunches.

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