Keto oven pancake with bacon and onion

Keto oven pancake with bacon and onion

Pancakes for dinner? Oh yeah! This Swedish-style oven pancake is super simple to make and the whole family will love it. You can also enjoy it as a hearty breakfast or brunch.

Keto oven pancake with bacon and onion

Pancakes for dinner? Oh yeah! This Swedish-style oven pancake is super simple to make and the whole family will love it. You can also enjoy it as a hearty breakfast or brunch.
4 servingservings


  • 3½ oz. 100 g turkey or pork bacon
  • ½ ½ yellow onionyellow onions
  • 2 tbsp 2 tbsp butter to fry in
  • 4 4 eggeggs
  • 1 cup 225 ml heavy whipping cream
  • ½ cup 125 ml (110 g) cottage cheese
  • ½ cup 125 ml (60 g) almond flour
  • 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
  • 1 tsp 1 tsp (5 g) baking powder
  • 1 tsp 1 tsp salt
  • 1 tbsp 1 tbsp chopped fresh parsley, for garnish (optional)


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Slice the bacon and onion. Heat butter in a frying pan and add bacon and onion. Fry until the onion is soft and the bacon starts getting crispy.
  3. In a bowl, whisk together eggs, cottage cheese and cream. Add almond flour, psyllium husk, baking powder and salt. Whisk until thoroughly combined. Let it rest for a couple of minutes.
  4. Pour the pancake batter into a greased baking pan and sprinkle the fried bacon and onions on top.
  5. Bake for 20-25 minutes. It's ready when it's puffy, golden brown and the center has set.

Serving suggestions

In Sweden, this dish is often served with lingonberry jam or apple sauce, which originally contain a lot of sugar. If you eat moderate low-carb, you can add a sliced apple into the pancake batter together with the fried bacon and onion to add some natural sweetness. The kids will love it!

If you want a more filling meal, pile up your plate with some shredded cabbage or other low-carb veggies of your liking.

Can I make it in advance?

Yes, this dish is perfectly suited for lunchboxes and breakfast prep. Keeps fresh for at least 3-4 days in the refrigerator and up to 3 months in the freezer.

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  1. Paul Devereaux
    Hi DD
    great recipe. I’ve tried many savoury recipes with almond flour and they ALWAYS taste like a pudding with savoury ingredients. Almond flour seems to add a ‘ bakewell tart’ type of taste. I made a pizza base with it and the taste resembled Scottish shortbread and bread recipes just taste like cake etc etc.
    Please can you tell me the best alternative low carb flour product to use ? I was wondering if seed flours would work.
    Many thanks
    Reply: #2
  2. Kristin Parker Team Diet Doctor
    Hazelnut flour or sesame seed flour may work, but these recipes have not been tested with those alternative ingredients.
  3. melanie brown
    I really cant bear cottage cheese, these look wonderful....could I sub with cream cheese do you think?
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    We have not experimented with this recipe and using cream cheese in place of the cottage cheese. They have very different textures and consistency.
  5. Mike
    Why size pan should it go in?


    Reply: #6
  6. Kristin Parker Team Diet Doctor
    An 8x8 or 9x9 dish would work well.
  7. Lulu
    The texture of this was unpleasantly gelatinous with the psyllium husk. Could not eat more than a few bites. Might try it without but it was a lot of work and I hate wasting ingredients.
    Reply: #9
  8. kathryn
    I love this recipe! I've made it twice. The second time I added a little grated gruyere cheese on top, very good.
  9. Liz
    We really enjoyed this. I did add more salt and pepper together with a little grated cheddar on top. I also added Ricotta instead of Cottage cheese and the parsley went into the mix. To me, there was no overpowering almond taste or a gelatinous mouth feel. The texture was almost cake like but also a world away!!! Will definitely make again.
  10. Annalina
    I make this in both savoury and SWEET version as well! I skip the bacon and onion, add blueberries instead, and eat it with maple syrup! I pop it in the oven in the morning and I don't have to stay in the kitchen making pancakes in the pan! I have a 4 people brekkie ready in no time!
  11. Angela Day
    The texture and taste of this reminds me of a quiche. After combining all the ingredients I let them sit for 10 or so minutes. Used a 9"X 9"pan. The sides and corners had a delightful crunchy texture. I think next time I'll bake for 25 rather than 20 minutes and use less salt. I will probably also add broccoli.
  12. Cassieoz
    What size baking pan?
    Reply: #13
  13. Crystal Pullen Team Diet Doctor

    What size baking pan?

    A 9x9 pan would be a good choice.

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