ZERO-CARB CARNIVORE FLATBREAD

ZERO-CARB CARNIVORE FLATBREAD

Ingredients (1–2 flatbreads)

• 4 large egg whites

• 1 tablespoon beef gelatin (unflavored, grass-fed)

• 2 tablespoons hot water

• Pinch of salt (optional, but recommended)

Equipment

• Mixing bowl

• Whisk or electric mixer

• Parchment paper

• Baking sheet or non-stick skillet

Instructions

1. Bloom the gelatin

   • Mix gelatin with hot water until fully dissolved. Set aside.

2. Whip the egg whites

   • Whisk egg whites until soft to medium peaks form. They should be fluffy but not dry.

3. Combine gently

   • Slowly fold the dissolved gelatin into the egg whites.

   • Add salt if using. Do not overmix or the batter will deflate.

4. Form the flatbread

   • Spoon batter onto parchment paper.

   • Spread into a thin circle (about 6–7 inches wide).

5. Cook
   Oven method (best texture):

   • Bake at 350°F (175°C) for 12–15 minutes until lightly golden and set.

   Skillet method:

   • Cook on very low heat, covered, for 5–7 minutes per side.

6. Cool slightly

   • Let rest for 2–3 minutes to firm up before handling.

Texture & Uses

• Soft, flexible, and neutral in flavor

• Perfect for:

  • Burger wraps

  • Breakfast wraps

  • Mini carnivore pizzas

  • Taco-style shells

Macros (approx.)

• Carbs: 0g

• Fat: ~0g

• Protein: ~18–20g

• Calories: ~90

Optional Carnivore Variations

• Add 1 egg yolk for richer flavor (still near-zero carb)

• Sprinkle with beef tallow or butter after cooking

• Use bone broth instead of water for extra nutrients