Low-carb flatbread

Ingredients for 1 servings:

• 5 eggs
• 150 g cream cheese, low-fat
• 1 tsp, leveled baking powder
• e.g. salt and pepper
• e.g. sesame, black cumin or dried herbs

Instructions

Working time approx. 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 42 minutes

for a 28cm springform pan

Preheat the oven to 150°C (top/bottom heat). Line a 28 cm springform pan with baking paper. Separate the eggs into yolks and egg whites. Beat the egg whites with a pinch of salt until very stiff peaks form. Sprinkle the egg yolks with the baking powder and let them sit for 2 minutes. Then add the cream cheese and spices. Mix everything well. Then lightly fold in the beaten egg whites with a spoon or spatula. Don’t overmix so the consistency remains nice and firm. Pour the batter mixture into the springform pan and sprinkle with sesame seeds, black cumin seeds, or dried herbs. Bake in the hot oven for approx. 25-30 minutes. Then let cool for 1-2 minutes with the springform pan open. Now remove the baking paper to prevent moisture from forming. Tastes delicious warm, lukewarm, or even cooled. I always divide it into cake-like pieces. Very good as a side dish Tip: Other spices that can be used include Madras curry powder, garlic powder, clove powder, nutmeg powder, dried garden herbs, etc.