Keto pancakes with berries and whipped cream

Name: Keto pancakes with berries and whipped cream
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Swedish
Ingredients: 4 eggs; 7 oz. cottage cheese; 1 tbsp ground psyllium husk powder; 2 oz. butter; 2 oz. fresh raspberries; 1 cup heavy whipping 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!

March 26 2015 recipe by , photo by in Recipes, Breakfast, Dessert

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!

USMetric

4 servingservings

Ingredients

Pancakes

4 4 eggeggs
7 oz. 200 g (225 ml) cottage cheese
1 tbsp 1 tbsp (10 g) ground psyllium husk powder
2 oz. 50 g butter or coconut oil

Toppings

2 oz. 50 g fresh raspberries or fresh blueberries or fresh strawberries
1 cup 225 ml heavy whipping cream

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

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

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Tip!

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, 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 best when they are freshly made but keep well 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 the pancakes 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.

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319 comments

301
lauramb1994
June 16
So I read the reviews on these and went in with no high expectations. And so I was pleasantly surprised and enjoyed them for lunch today. I did observe what many said and added cinnamon and vanilla to the batter. I also threw in some flax seed and a dash of almond milk. The next time I make them I'll probably add more cinnamon and vanilla to enhance the flavor. I made the recipe for 3 servings (I only had about 5-1/2 oz of cottage cheese). I ended up with 10 5-inch crepes/pancakes. I used a non-stick pan and butter (which made them a bit crispy which was lovely) and did not have any trouble with making these. Like others have noted, the pan should be fairly hot and you need to let them cook awhile before trying to turn. I did try to turn one too early and it was a bit of a mess. I ate the four smallest that I made and am freezing the other 6 for later. I served them with the whipped cream and a handful of blueberries--this was what made it divine!!
302
melani
July 22
Just a question, is this 4g net carbs per 1 pancake or for all 4 together? 4g net carbs is alot for just one pancake? on top of the cream and berries or is that included in the carb count?

Reply: #303
303
Reply to comment #302 by melani
Kristin Parker Team Diet Doctor
July 22

Just a question, is this 4g net carbs per 1 pancake or for all 4 together? 4g net carbs is alot for just one pancake? on top of the cream and berries or is that included in the carb count?

This recipe as written makes 4 servings and is 4g net carbs per serving. If you make 4 pancakes from the batch then 1 is a serving. If you make 8 pancakes, then 2 is a serving. The toppings are included in the carb count because they are not listed as (optional) in the list of ingredients.
304
JillJackson
August 1
Since it had cheese in it, I used it as a dinner side without the cream and fruit.

Reply: #305
305
Reply to comment #304 by JillJackson
Kerry Merritt Team Diet Doctor
August 1

Since it had cheese in it, I used it as a dinner side without the cream and fruit.

Sounds good! Hope you enjoyed them!
306
Sophie
August 15
Don't bother, there are much better keto pancake recipes. These are very rubbery.
307
rio.mizzi
August 16
What can I use as an alternative to the psyllium husk powder ? Very hard to find in supermarkets ! Thanks 😊

Reply: #308
308
Reply to comment #307 by rio.mizzi
Kerry Merritt Team Diet Doctor
August 16

What can I use as an alternative to the psyllium husk powder ? Very hard to find in supermarkets ! Thanks 😊

You can use chia seeds, flax seeds, or even xanthan gum. Here's more info regarding ratios! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...
309
helen.irvine
September 12
This recipe is one of my favourites. My kids love them and they make a healthy breakfast or dessert or after school snack. I often make them the night before. If the batter has thickened too much I just add some water but the kids like them thick. I find the recipe very forgiving and often use ricotta or mascarpone if I don't have cottage cheese.

Reply: #311
310
Chrissy
September 12
These are great! I prefer to serve them with softened butter mixed with a bit of sweetener and a drop of maple extract. They also turn out really well, perhaps even better, with ricotta in place of the cottage cheese.

Reply: #312
311
Reply to comment #309 by helen.irvine
Kerry Merritt Team Diet Doctor
September 12

This recipe is one of my favourites. My kids love them and they make a healthy breakfast or dessert or after school snack. I often make them the night before. If the batter has thickened too much I just add some water but the kids like them thick. I find the recipe very forgiving and often use ricotta or mascarpone if I don't have cottage cheese.

Awesome! So glad your kids love them!
312
Reply to comment #310 by Chrissy
Kerry Merritt Team Diet Doctor
September 12

These are great! I prefer to serve them with softened butter mixed with a bit of sweetener and a drop of maple extract. They also turn out really well, perhaps even better, with ricotta in place of the cottage cheese.

Sounds great!
313
Anneleen
September 14
These are wonderful and easy to make! Even non-lowcarbers love it :D
314
Danielle
September 16
Just started the 5 weeks with Kristie meal plan and these little gems were on day 3 for me...I followed the recipe for "1" serving and found it easy to make for just me. I did substitute 1 strawberry for the raspberries (not a fan of the latter) and sprinkled cinnamon on my plate before serving...that little bit of cinnamon made this recipe really pop for me! Also found a great whole milk cottage cheese "Good Culture" brand which is marketed for keto as it only has 3 grams carbs per serving, and it was really great both straight up and in this recipe.
Helpful note: I have a hand blender with a whisk attachment and a small but tall mixing cup - this was perfect for whipping my 1/4 cup of heavy cream! My big stand mixer wasn't cutting it for the small amount of cream. Will put this recipe on my favorites!

Reply: #315
315
Reply to comment #314 by Danielle
Kristin Parker Team Diet Doctor
September 16

Just started the 5 weeks with Kristie meal plan and these little gems were on day 3 for me...I followed the recipe for "1" serving and found it easy to make for just me. I did substitute 1 strawberry for the raspberries (not a fan of the latter) and sprinkled cinnamon on my plate before serving...that little bit of cinnamon made this recipe really pop for me! Also found a great whole milk cottage cheese "Good Culture" brand which is marketed for keto as it only has 3 grams carbs per serving, and it was really great both straight up and in this recipe.
Helpful note: I have a hand blender with a whisk attachment and a small but tall mixing cup - this was perfect for whipping my 1/4 cup of heavy cream! My big stand mixer wasn't cutting it for the small amount of cream. Will put this recipe on my favorites!

I am glad you enjoyed these! Thank you for letting us know and for the tip!
316
Shirley
September 20
This was great. I added vanilla extract and some stevia. I also used ricotta cheese instead of cottage cheese. Having tried these mock pancake recipes before, the ricotta actually has a better texture that cottage cheese.

Reply: #317
317
Reply to comment #316 by Shirley
Kerry Merritt Team Diet Doctor
September 20

This was great. I added vanilla extract and some stevia. I also used ricotta cheese instead of cottage cheese. Having tried these mock pancake recipes before, the ricotta actually has a better texture that cottage cheese.

Sounds great! Thanks for sharing!
318
Christine
September 20
The batter tasted fine. Unfortunately, I'm just not a patient enough cook to make these work. They ended up looking like scrambled eggs.

Reply: #319
319
Reply to comment #318 by Christine
Crystal Pullen Team Diet Doctor
September 21

The batter tasted fine. Unfortunately, I'm just not a patient enough cook to make these work. They ended up looking like scrambled eggs.

Patience is a key ingredient for low carb pancakes :)
320
Helena Burke
September 21
I am not a fan of cottage cheese. Can you taste the cottage cheese???

Reply: #322
321
Kris
September 22
I found nothing notable about these pancakes ~ but then I was never a big pancake eater before keto. I'd be just as happy eating just the berries and whipped cream. I may try these more as a crepe next time ... improvise some blintzes.
322
Reply to comment #320 by Helena Burke
Crystal Pullen Team Diet Doctor
September 22

I am not a fan of cottage cheese. Can you taste the cottage cheese???

I don't taste cottage cheese.
323
nurzepat
September 22
First time making these today without reading the comments first. I just bought canned pumpkin to make soup and didn't need the whole can, so I added pumpkin to the pancakes along with 1 tsp pumpkin spice (for 4 servings.) I used small curd Good Culture cottage cheese and psyllium husk. I may have made the pancakes too large or the batter too thick with the pumpkin, but they are very thick and took a long time to cook. I added vanilla & sweetener to whipped cream & served with toasted pecans--good, but not outstanding. Some sweetener in the batter might help and coconut oil might be better choice. (I cooked in ghee.) I like the suggestion to use ricotta and chia seed. I will try this again and play with the recipe more, but beginning with the original recipe might be the best idea. I think it needs something for flavor--maple would be good, vanilla--maybe that is what mine needed today. FYI--The servings are large. Crystal, no, I don't taste the cottage cheese.
324
nurzepat
September 22
Update--The second pan of same recipe pumpkin added version--I made the pancakes smaller & spread the batter to make them thinner, served with toasted pecans & without the whipped cream--much better. For this version of the recipe, I think the whipped cream actually detracted.

Reply: #325
325
Reply to comment #324 by nurzepat
Crystal Pullen Team Diet Doctor
September 23

Update--The second pan of same recipe pumpkin added version--I made the pancakes smaller & spread the batter to make them thinner, served with toasted pecans & without the whipped cream--much better. For this version of the recipe, I think the whipped cream actually detracted.

You had me at toasted pecans :)
326
Wendy
October 4
These are really good - mix between egg and pancake. I put butter and low sugar homemade peach butter.
327
karkey_2010
October 17
not much flavor or sweetness but for pancakes with no sugar, its about as good as you can get.

Reply: #328
328
Reply to comment #327 by karkey_2010
Kerry Merritt Team Diet Doctor
October 17

not much flavor or sweetness but for pancakes with no sugar, its about as good as you can get.

You could try adding a bitter of sweetener next time. https://www.dietdoctor.com/low-carb/keto/sweeteners

1 2 3 4 5 6 7

Keto pancakes with berries and whipped cream

Keto pancakes with berries and whipped cream

Ingredients

Instructions

Get more

Tip!

Serving suggestions

Storing and reheating

More pancake recipes

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319 comments

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