Keto pancakes with berries and whipped cream

Keto pancakes with berries and whipped cream

Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!

Keto pancakes with berries and whipped cream

Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!
4 servingservings


  • 4 4 eggeggs
  • 7 oz. 200 g (225 ml) cottage cheese
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 2 oz. 50 g butter or coconut oil
  • ½ cup 120 ml fresh raspberries or fresh blueberries or fresh strawberries
  • 1 cup 225 ml heavy whipping cream


Instructions are for 4 servings. Please modify as needed.

  1. Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.
  2. Heat up butter or oil in a non-stick skillet. Fry the pancakes on low to medium heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.
  3. Add heavy whipping to a separate bowl and whip it until soft peaks form.
  4. Serve the pancakes with whipped cream and berries of your choice.

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If you want a really fluffy pancake, and don't mind spending a few more minutes making them, you can separate the eggs. Use the egg yolks as the instructions say but whip up the egg whites in a separate bowl. Add the egg whites to the batter by carefully folding them in so that the air you whipped into them doesn't get knocked out.

These pancakes are also a great snack served cold! Wrap a few up and bring them to work with you!

Serving suggestions

If you feel like serving them with something other than berries and whipped cream, we suggest trying our raspberry jam, butter cream or hazelnut spread.

Storing and reheating

These pancakes taste their best when they are freshly made but keep in the fridge for 2-3 days. You can also store them in the freezer for up to 3 months.

If you want to store them stacked on top of each other you probably want to place a piece of parchment paper between each pancake, or they'll stick together.

The best way to reheat them is to melt a small knob of butter in a pan on medium heat and place the pancakes in there. It only takes about 30 seconds on each side to heat them up.


Keto pancakes with whipped cream

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  1. Birgit
    tested successfully
    I took 3/4 fat quark instead of cottage cheese and whipped the egg whites.
    it made 9 pieces
  2. Ross
    What is the serving size. How many per serving.
    Reply: #203
  3. Kristin Parker Team Diet Doctor
    This is written to make 4 servings. The number of pancakes per serving will depend on how many you get from the total batch - 8 small ones or 4 large ones will make different number of pancakes per serving.
  4. Audrey
    As a British gal, I find cups and sticks of butter confusing. Measuring by weight also ensures consistent results every time. Just saying...
  5. Autum
    I had a crazy hard time making these and it took forever! All of my "pancakes" stuck to the pan and it was a fight to get them made. I threw in some extra almond flour just to try to thicken them a little more than it was originally, but that didn't help either. These are not sweet, but more savory, as another reviewer said. They tasted good...but nothing like pancakes... I will try to find another recipe for pancakes that relies a little more on flour. This was not for me.
  6. jewel
    I made them and found them to be too eggy. I followed the advice in the comments and added vanilla and cinnamon. I stored the leftover batter in the fridge. Today, I added a tablespoon of coconut powder to the batter and and they were better, but still not perfect. I'll have to monkey around with the recipe some more.
  7. Nicholas
    How many carbs am I saving by immuring the berries? I don’t have any and I want to log this properly in my carb manager app
  8. Marianne
    Als je niet tegen eieren kan wat dan te gebruiken?
  9. 1 comment removed
  10. Gisela
    Is this on My fitness Pal app? I want to log it in correctly?
  11. Susan
    Just add the recipe manually.
  12. Erika
    Brilliant recipe and so very easy to make.
  13. Adriana
    Made these with ricotta cheese and whipped egg whites. They were very nice but a but bland. Because I cooked mine on a griddle not a pan, I did not need the full 2 oz. of cocnut oil, so fat numbers turned out low for me. I recommend adding the following:
    1/4 tsp salt
    1 tsp vanilla
    1/2 tsp almond extract
    Dash of cinnamon (optional)
  14. ashley
    Is this good for weight loss?
    Reply: #216
  15. Joan
    Brilliant with the strawberries and cream! Soooo delicious.
  16. Kristin Parker Team Diet Doctor

    Is this good for weight loss?

    All of the recipes on our website are designed to be healthfully incorporated into a keto/lchf way of eating - for health and for weight loss.

  17. Sara
    You can also get sugar free syrup, with no carbs, lol. My diabetic husband uses that.
  18. Jo
    I found them slimey - not nice at all.
  19. Fernanda
    Can psyllium be replaced with ground flax seeds?
    Reply: #220
  20. Kristin Parker Team Diet Doctor

    Can psyllium be replaced with ground flax seeds?

    There is no good substitute for psyllium.

  21. Arja
    My pancakes turned out delicious, served with berries and whipped cream, much better than the coconut pancakes that ended up quite tasteless. Will make these again!
  22. Amanda
    Made these for the first time today. Pleasantly surprised! I had a little trouble with the psyllium as it clumped up, but I gave the batter a few pulses with an immersion blender. I will heat the pan longer before starting next time. Second batch were easier to flip. Still, overall I really liked them. I heated up a few frozen strawberries and served them on the pancakes with the whipped cream.
  23. Jessica
    The whipped cream, to which I added a pinch of Stevia, made this dish. We dubbed the pancakes frittatas. I took the tip and separated the eggs, folding in the whites after the batter sat for a few minutes. I made the recipe using ingredients for two servings. We had two medium-sized pancakes each topping them with a mix of raspberries, blackberries and blueberries. I would do this again, perhaps using a beater or blender on the mix to breakdown the cottage cheese curds to help thicken (?) the batter. For me, it is a good alternative to scrambled eggs every day! Worth monkeying with this a bit.
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