Blending cottage cheese into the batter adds 4 grams of protein per thin without any cheesy flavor—just structure and moisture.
Protein Sandwich Thins
Elevate your lunch game with these scrumptious Protein Sandwich Thins! Whip them up in just 30 minutes using a handful of wholesome ingredients like Greek yogurt and almond flour for a delightful texture. Each slice is a powerhouse, boasting over 14g of protein and 3g of fiber, making it the perfect guilt-free base for your favorite fillings!
Prep
12
min
Cook
18
min
Serves
4
people
Level
beginner
The Story
This gym-bro flatbread owes an unlikely debt to 1990s Israeli breakfast culture, where cottage cheese and eggs ruled the table, mashed together with America's obsession with almond flour and New York's beloved everything bagel seasoning—the result is a sandwich thin that's part Tel Aviv dairy counter, part Brooklyn deli, part macro-tracking spreadsheet, and entirely a bizarre triumph of modern nutritional engineering.
Regional Twist
In Montreal's Mile End, bagel obsessives would swap plain garlic powder for a heavier hand of toasted garlic and smoked paprika, then double down on the everything bagel seasoning until the cottage cheese base practically disappears beneath a proper Quebecois bagel-shop crust.
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 cup cottage cheese (I used good culture 2%) (240 ml)
- 1 egg
🫙Pantry Staples(2)
- 1 cup almond flour (not packed) (125 g)
- 1/2 teaspoon baking powder (2.5 ml)
🧂Spices & Seasonings(2)
- Optional: everything bagel seasoningoptional
- 1/4 teaspoon garlic powder (1.25 ml)
👨🍳 Instructions
- 1
Line baking tray with parchment and spray lightly with nonstick spray.
- 2
Blend cottage cheese, egg, and garlic powder. Then fold in almond flour and baking powder.
- 3
Divide dough into four equal parts and spread each onto baking tray.
- 4
Flatten into a disc about 4-5 inches wide (they will spread a little) and bake at 350 for 15-18 minutes until golden on top.
- 5
Careful not to burn. Allow to cool then fill with favorite sandwich fixings and enjoy!
💡 Pro Tips
- ✓Blend the cottage cheese until completely smooth with no visible curds, as residual curd clumps create weak points that cause the thins to tear when you bite into a sandwich.technique60-90 seconds high-speed blending
- ✓Drain excess liquid from the cottage cheese before blending since cottage cheese runs 80% moisture, and extra liquid will prevent the almond flour from binding into a spreadable dough.ingredient80% moisture content
- ✓Use fresh baking powder that fizzes vigorously when tested in warm water, since these thins rely entirely on chemical leavening (no yeast or gluten structure) to achieve a bread-like rather than cracker-like texture.ingredient1/2 tsp baking powder per disc
- ✓Wet your spatula or fingers with water before flattening each disc, because the sticky almond flour-cottage cheese dough will otherwise pull apart unevenly and create ragged edges that bake unevenly.technique4-5 inch diameter, 1/4 inch thickness
- ✓Pull the thins at exactly 15 minutes if your oven runs hot and check for a golden-brown color rather than deep brown, since almond flour has a much lower burn threshold than wheat flour due to its higher fat content.timing350°F, 15-18 minutes
Share this recipe
Prep
12
min
Cook
18
min
Serves
4
people
Level
beginner
Share this recipe
Blending cottage cheese into the batter adds 4 grams of protein per thin without any cheesy flavor—just structure and moisture.
Protein Sandwich Thins
Elevate your lunch game with these scrumptious Protein Sandwich Thins! Whip them up in just 30 minutes using a handful of wholesome ingredients like Greek yogurt and almond flour for a delightful texture. Each slice is a powerhouse, boasting over 14g of protein and 3g of fiber, making it the perfect guilt-free base for your favorite fillings!
The Story
This gym-bro flatbread owes an unlikely debt to 1990s Israeli breakfast culture, where cottage cheese and eggs ruled the table, mashed together with America's obsession with almond flour and New York's beloved everything bagel seasoning—the result is a sandwich thin that's part Tel Aviv dairy counter, part Brooklyn deli, part macro-tracking spreadsheet, and entirely a bizarre triumph of modern nutritional engineering.
Regional Twist
In Montreal's Mile End, bagel obsessives would swap plain garlic powder for a heavier hand of toasted garlic and smoked paprika, then double down on the everything bagel seasoning until the cottage cheese base practically disappears beneath a proper Quebecois bagel-shop crust.
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 cup cottage cheese (I used good culture 2%) (240 ml)
- 1 egg
🫙Pantry Staples(2)
- 1 cup almond flour (not packed) (125 g)
- 1/2 teaspoon baking powder (2.5 ml)
🧂Spices & Seasonings(2)
- Optional: everything bagel seasoningoptional
- 1/4 teaspoon garlic powder (1.25 ml)
👨🍳 Instructions
- 1
Line baking tray with parchment and spray lightly with nonstick spray.
- 2
Blend cottage cheese, egg, and garlic powder. Then fold in almond flour and baking powder.
- 3
Divide dough into four equal parts and spread each onto baking tray.
- 4
Flatten into a disc about 4-5 inches wide (they will spread a little) and bake at 350 for 15-18 minutes until golden on top.
- 5
Careful not to burn. Allow to cool then fill with favorite sandwich fixings and enjoy!
💡 Pro Tips
- ✓Blend the cottage cheese until completely smooth with no visible curds, as residual curd clumps create weak points that cause the thins to tear when you bite into a sandwich.technique60-90 seconds high-speed blending
- ✓Drain excess liquid from the cottage cheese before blending since cottage cheese runs 80% moisture, and extra liquid will prevent the almond flour from binding into a spreadable dough.ingredient80% moisture content
- ✓Use fresh baking powder that fizzes vigorously when tested in warm water, since these thins rely entirely on chemical leavening (no yeast or gluten structure) to achieve a bread-like rather than cracker-like texture.ingredient1/2 tsp baking powder per disc
- ✓Wet your spatula or fingers with water before flattening each disc, because the sticky almond flour-cottage cheese dough will otherwise pull apart unevenly and create ragged edges that bake unevenly.technique4-5 inch diameter, 1/4 inch thickness
- ✓Pull the thins at exactly 15 minutes if your oven runs hot and check for a golden-brown color rather than deep brown, since almond flour has a much lower burn threshold than wheat flour due to its higher fat content.timing350°F, 15-18 minutes