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Gluten FreeThe Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site ketocook.com

Recipe Makes 1 8-9 inch flatbread (141gm)

Listed in KetoCalculator as Flatbread in the Fat Category.

Each Serving provides:

479 Calories  1.25:1 Ratio

27.47gm Protein

39.26gm Fat

3.91gm Carbohydrate



¾ cup/75g mozzarella cheese, part skim, shredded

1 large/ 50g egg

1 ½  tbsp / 35g cream cheese, Philadelphia brand, room temperature

1 tbsp / 10g olive oil

1tsp / 2.5g coconut flour, Bobs Red Mill

Optional: salt, pepper, dried Italian herbs, garlic powder, 0.1g xanthan gum



  1. Pre-heat the oven to 350 degrees.  Line a baking sheet with parchment paper.

  2. Combine the egg and the room temperature cream cheese. Stir with a fork until well combined.

  3. Add the remaining ingredients and stir very well.  

  4. Spread the mixture onto the parchment paper into an 8-inch circle. Make it the size and thickness you want, it will not spread while baking.

  5. Bake for about 25-30 minutes in the center of the oven.

  6. You may flip the flatbread over during the last 10 minutes of cooking to help both sides crisp.

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