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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:

With Philadelphia brand cream cheese:

479 Calories  1.25:1 Ratio

27.47gm Protein

39.26gm Fat

3.91gm Carbohydrate

With Organic Valley brand cream cheese:

 481 Calories  1.25:1 Ratio

27.32gm Protein

39.41gm Fat

4.22gm 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 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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