Six years ago I created a 4-Ingredient Super-Tasty Keto Flatbread inspired by fathead dough but without the egg. Boursin cheese and a little onion powder provided bold flavor while almond flour held everything together. That version was a hit.
Fast forward six years: I now follow a carnivore approach and wanted to see if I could transform that flatbread by replacing almond flour with finely crushed pork rinds.
The idea was simple: swap the almond flour for pork rinds, drop the onion powder, and keep the Boursin because its flavor is worth preserving. The goal was to keep the ingredient list to three items.
Reality intervened: Boursin had vanished from the stores I checked, so I used a garlic-and-herb cream cheese instead. Boursin contains about 40% fat, while my substitute had closer to 20% fat, which concerned me. I also had to adjust ratios because pork rinds don’t swap 1:1 with almond flour.
After some trial and error the first batch surprised me. The dough came together smooth and pliable, rolled out easily, and baked into a crisp, flavorful flatbread. The flavored cream cheese did most of the heavy lifting for taste; plain full-fat cream cheese works well if you prefer a strictly plain carnivore option. Below you’ll find tips, step-by-step instructions, and a range of variations.
Tips for Success
This recipe is straightforward, but these tips will help you get the best result.
Use low-moisture mozzarella
A block or pre-grated low-moisture mozzarella is best. Fresh mozzarella has too much moisture and will make the dough soggy.
Grate the pork rinds finely
Blitz pork rinds in a food processor or crush them until they resemble coarse crumbs. Finer crumbs give a more even, rollable dough.
Higher fat cream cheese is better
Higher-fat cheese yields a smoother, more pliable dough. The recipe works with lower-fat cream cheese, but the dough will be less forgiving.
Cover the bowl when microwaving
Covering traps steam and helps the cheeses melt evenly. A microwave-safe plate or splatter cover works well.
Microwave over stovetop
The microwave melts the cheeses more evenly and produces a better, easier-to-handle dough with less cleanup.
Avoid overheating
Start with 1 minute 30 seconds and add 15-second bursts if needed. Overheating can burn the mixture and make it hard to work with.
Cool briefly before kneading
Let the mixture cool a couple of minutes so you don’t burn your hands, but work while it’s still warm and pliable.
Knead quickly
Knead until the dough is smooth and holds together—usually about a minute. Overworking releases fat and makes the dough greasy and tough.
Roll between parchment paper
Rolling between two sheets of parchment prevents sticking and keeps surfaces tidy. Roll as thin as possible for the best texture.
Cut before baking
Cutting into squares or shapes before baking makes it easy to separate the pieces cleanly after baking.
Watch the oven
Start checking at eight minutes. You want a golden-brown, firm flatbread—oven times vary, and a minute too long can overcook them.
Let cool before breaking
Let the flatbread rest a few minutes to firm up for cleaner breaks along the pre-cut lines.
Store properly
Keep leftovers in an airtight container in the fridge up to three days. Reheat briefly in a hot oven or dry skillet to crisp them up.
Step-by-Step Instructions
Place a shallow, microwave-proof bowl or plate on the counter.
Add 4 oz (115 g) grated low-moisture mozzarella, 1 oz (30 g) finely grated pork rinds, and 1 oz (30 g) Boursin Garlic & Herbs or another full-fat cream cheese.
Stir with a fork until the mixture looks combined and crumbly.
Cover and microwave on high for 1 minute 30 seconds, or in 1-minute bursts if your microwave is very powerful, until the cheeses are fully melted.
Let the mixture cool a couple of minutes until it’s safe to handle, then knead until a smooth, firm ball forms—about a minute.
Place the dough ball on parchment paper, flatten slightly with your fingertips, and cover with another sheet of parchment. Roll the dough as thin as possible with a rolling pin.
Remove the top parchment, cut the dough into squares or your desired shapes, then slide the bottom parchment onto a baking sheet.
Bake at 300 °F (150 °C) for about 10 minutes, or until golden brown and firm. Start checking at eight minutes to avoid burning.
Remove from the oven, let cool a few minutes, then break along the pre-cut lines and serve.
Ingredients
- 4 oz (115 g) grated low-moisture mozzarella
- 1 oz (30 g) finely grated pork rinds
- 1 oz (30 g) Boursin Garlic & Herbs or another full-fat cream cheese
Variations and Flavor Ideas
These three base ingredients are a great starting point—here are ways to change the flavor profile for savory or sweet variations.
Larger flatbreads or pizza crust
Skip pre-cutting and divide or shape the dough into 2–4 rounds, or use the whole dough as one crust for pizza. Pre-bake until lightly golden, add toppings, and finish baking until done.
Savory options
- Classic carnivore: Use plain full-fat cream cheese and a pinch of sea salt.
- Garlic butter: Add 1 tsp garlic powder and 1 Tbsp softened butter to the dough.
- Smoked paprika & onion: Add 1 tsp smoked paprika and 1 tsp onion powder.
- Italian herb: Add 1 tsp dried Italian herbs and a pinch of garlic powder; serve with marinara for dipping.
- Rosemary & sea salt: Add 1 tsp finely chopped fresh rosemary and sprinkle flaky sea salt on top before baking.
- Chili & lime: Add 1/2 tsp chili flakes and a few drops of lime oil or zest for brightness.
- Everything bagel: Stir in 1 Tbsp everything bagel seasoning or sprinkle on top.
- Parmesan & black pepper: Add 2 Tbsp finely grated Parmesan and cracked black pepper.
- Pesto: Knead in 1 Tbsp EVOO-based pesto for herbaceous flavor.
- Jalapeño & cheddar: Add 2 Tbsp chopped jalapeños and replace half the mozzarella with sharp cheddar.
Sweet options (use plain full-fat cream cheese)
- Cinnamon roll: Add 1/4 tsp vanilla powder, 1 tsp Ceylon cinnamon, 1/4 tsp cardamom, and a keto sweetener of choice.
- Chocolate: Add 1 Tbsp unsweetened cacao and sweetener; press sugar-free chips on top if desired.
- Orange cheesecake: Add the zest of one small orange, a few drops of orange oil, 1/4 tsp vanilla powder, and a sweetener.
- Pumpkin spice: Add 1 tsp pumpkin pie spice and sweetener for an autumnal treat.
- Coffee & chocolate: Add 1 tsp instant espresso and 1 Tbsp unsweetened cacao with your preferred sweetener.
Final Thoughts
This recipe brings an old favorite into a carnivore-friendly format with just three ingredients and lots of tasty variations. It’s a simple, flexible base for snacks, crackers, flatbreads, or a low-carb pizza crust. If you try it, let me know which variation you liked best and how it turned out.
Enjoy!