Caramelized onion and cheese pita

Caramelized onion and cheese pita

Looking for a tasty twist on Oopsie bread? This modified version, created by Team Diet Doctor's Anne Mullens, adds in yummy caramelized onions, sharp cheddar cheese and chia seeds. It makes great sandwich bread or morning toast.

Caramelized onion and cheese pita

Looking for a tasty twist on Oopsie bread? This modified version, created by Team Diet Doctor's Anne Mullens, adds in yummy caramelized onions, sharp cheddar cheese and chia seeds. It makes great sandwich bread or morning toast.
16 servingservings


  • 1 (4 oz.) 1 (110 g) yellow onion, minced and caramelized in butteryellow onions, minced and caramelized in butter
  • 2 tbsp 2 tbsp chia seeds, soaked in 3/4 cup boiling water
  • 6 6 egg at room temperature, separated yolks and whites into two bowlseggs at room temperature, separated yolks and whites into two bowls
  • 1 cup (8 oz.) 240 ml (230 g) cream cheese
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp baking powder
  • 1 tsp 1 tsp salt
  • 1 cup (4 oz.) 240 ml (110 g) grated aged cheddar cheese
  • ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
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Instructions are for 16 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C). Chop the onion finely and fry in butter until soft, golden, and caramelized.
  2. Add boiling water to chia seeds, stir well and let sit until soft and pudding-like.
  3. Separate the yolks and whites into two bowls and set the whites aside.
  4. Mix cream cheese and yolks until smooth, then add in baking powder, psyllium husk, and salt. Stir until evenly distributed. Add cooked onion, softened chia seeds, and shredded cheddar cheese. Mix well.
  5. Beat the whites to stiff peaks. Fold into the liquid mix until you have a smooth batter.
  6. Line two 9" x 13" baking sheets with parchment paper. Pour half the batter onto each sheet and spread evenly to the edges with a spatula. Sprinkle Parmesan cheese on top. Cook in the oven until golden, or for about 25 minutes.
  7. Once cooked, cut into rectangles. Store in the fridge or freezer in a ziplock bag, using the parchment it was cooked on to layer in between each piece so they don't stick together. Will keep it for one week in the fridge and six months in the freezer. Reheat in the oven for warm sandwich bread or slathered with butter for a treat on its own.


These pitas freeze well for up to six months.

Baking sheet

Any size baking sheet will do. Just spread it to your desired thickness. Or to make them pita shaped, just pour circles of the dough on the parchment paper, with space between each "pita". Use as many baking sheets as you have dough, or cook in batches.

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What did you think? Please share your thoughts in the comment section below!


  1. biggus
    Again, we have liquid measurements when we should be using grams. Please guys, fix this. Cream cheese is a solid, so you mean 240g, not 240ml. BUT does the 240 ml of grated cheese actually mean a CUP of grated cheese, OR, does it mean 240g of cheese that is grated? Until this very simple issue is dealt with, you will never succeed in the recipe department. PS. Ignore the only country in the world that doesn't use metric, it is time they join us in the 21st century :P
    Reply: #5
  2. Stephanie
    I can't say this was a huge success for me. It was very brown and rubbery/floppy when it was done, unlike the pictures. I'm not sure why mine came out that way, but it was not a pita consistency. I can't see how this would ever become toast.

    I also could not get the egg whites to whip up. I tried a hand blender, then threw them in my kitchen aid mixer.... after 15 minutes, still no peaks. I even added some salt when they weren't stiffening, but no luck.

    Has anyone tried a modification for this that actually uses some amount of flour? I think lowering the chia/psyllium husk and adding some almond or other flour would really help. If someone has tried something, please post, I'd love a good pita option!

  3. Holly
    This recipe is SO delicious! The first time I made this savoury pita, I totally screwed up. After I put it in the oven I saw the cheese was still sitting on the counter, so I took out the trays, scraped everything back into the bowl, added cheese and tried again. It still tasted great! I especially like how the psyllium husks add 'bite.' Definitely a game-changing recipe for me!
  4. Karen
    I am curious about the nutrition info for the ketopita recipe. The info is not working.
  5. Gigi
    Thank you Biggus. I love and use Diet Doctor so much, but the fact that they can't get a handle on metric measurements is really annoying. Any solid or halfway solid thing is measured in GRAMS, not ml. Everything that is liquid, like water, milk or wine is in ml. If you give us a recipe with 40 ml of almond flour, we have to convert that - because it doesn't mean 40g of almond flour. Please correct this mistake - you are better than that Diet Doctor!
  6. Joanne&Angelika
    Are These crispy or soft?
  7. Alison Parkin
    These are delicious BUT the nutrition info is not available, so am a little worried that I would be messing my plan by eating these ? Advice please Diet Doctor!
  8. Dorothy Baird
    If you will notice there is a button right by the instructions that indicates either us or metric.
  9. Jennifer
    Oh Happy making Keto bread for the first time and it looked really gloopy going into the oven but somehow, a miracle has happened + it has risen +looking like it should..
  10. Steve
    ml - g conversion is 1/1 so whats the big issue?
  11. Linda
    What happens if you leave out the chia mix? do I need to substitute something else?
  12. Mary
    Dang....I have to agree with Biggus, the conversions to metric are confusing.

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