Module 8 · Breads
Rosemary Fathead Flatbread with Whipped Feta & Greens
Rosemary Fathead Flatbread with Whipped Feta & Greens is a keto bread with 3 g net carbs, 10 g protein and 15 g fat per serving (190 kcal). It serves 8 and takes 45 minutes in total.
A tender, golden flatbread with rosemary in the dough and a cool swipe of whipped feta beneath peppery leaves. Tear it warm and let lunch feel like an occasion.
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Allergens in this Ketogeni recipe: eggs, milk, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 8 servings · Active time: 20 min · Total time: 45 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 3 g |
| Protein | 10 g |
| Fat | 15 g |
| Energy | 190 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 200 g organic low-moisture mozzarella, coarsely grated
- 60 g organic cream cheese
- 100 g organic blanched almond flour
- 1 piece organic egg
- 10 g organic psyllium husk powder
- 1 tbsp organic fresh rosemary leaves, finely chopped
- 1 tbsp organic extra-virgin olive oil
- 0.5 tsp fine sea salt
- 120 g organic feta
- 80 g organic Greek yoghurt
- 1 piece organic lemon, finely zested
- 40 g organic baby arugula
Step-by-step method
- Heat the oven to 200 C (400 F). Line a baking sheet with baking parchment. Whip the feta, yoghurt and lemon zest until creamy, then chill while you make the bread.
- Put mozzarella and cream cheese in a heatproof bowl. Warm in short bursts, stirring between each, until melted and glossy. Do not let the cheese brown.
- Stir almond flour, psyllium, rosemary and salt together. Add the warm cheese mixture and egg. Fold until a soft dough forms; if it feels sticky, let it stand briefly before handling.
- Set the dough between two sheets of parchment and roll into a rough oval about 1 cm thick. Peel away the top sheet and brush the surface lightly with olive oil.
- Bake until the edges are deeply golden and the centre feels set, about 15 minutes.
- Spread the whipped feta over the warm flatbread. Top with arugula, a little extra lemon zest and a thread of olive oil. Cut into eight pieces and serve warm.
- Leave the flatbread on the tray for a few minutes so its crumb finishes setting.
Chef’s tips
- Use low-moisture mozzarella. Fresh mozzarella releases too much water for this dough.
- If the cheese firms before it mixes in, warm the dough gently for a few seconds and continue folding.
- Roll the dough between parchment so you can move it without tearing.
Variations
- Replace rosemary with organic thyme and cracked black pepper.
- Top with whipped ricotta, cucumber ribbons and dill instead of feta.
- For a dairy-free version, use a tested dairy-free melting cheese and a thick unsweetened plant yoghurt; texture will differ.
Storage
Cool completely and refrigerate in a sealed container for up to 3 days. Reheat on a dry skillet or in a low oven. Store the whipped feta separately for up to 3 days.
Questions and answers
How many net carbs are in Rosemary Fathead Flatbread with Whipped Feta & Greens?
One serving has 3 g net carbohydrates, 10 g protein and 15 g fat (190 kcal). The recipe makes 8 servings. These figures are estimates; your own ingredients may differ.
Can I make Rosemary Fathead Flatbread with Whipped Feta & Greens ahead, store or freeze it?
Cool completely and refrigerate in a sealed container for up to 3 days. Reheat on a dry skillet or in a low oven. Store the whipped feta separately for up to 3 days.
Which allergens are in Rosemary Fathead Flatbread with Whipped Feta & Greens?
It contains eggs, milk and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Rosemary Fathead Flatbread with Whipped Feta & Greens vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Rosemary Fathead Flatbread with Whipped Feta & Greens?
Yes. Replace rosemary with organic thyme and cracked black pepper. Top with whipped ricotta, cucumber ribbons and dill instead of feta. For a dairy-free version, use a tested dairy-free melting cheese and a thick unsweetened plant yoghurt; texture will differ.