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.

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.
4 servingservings


  • 25 tsp 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.
  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.


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


Keto pancakes with whipped cream

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  1. Cynthia C.
    These were AH-MAZING!! Here’s what I did. Added extra 1.5 tsp psyllium husk, 1 tsp stevia, 1.5 tsp almond extract. Blended with a hand blender. Hot non stick with melted butter, 1/4 cup of batter for each and DON’T try to turn early. They stuck a little just needed to work it a little. Creme fraich- I added 1 tsp stevia, 1 tsp each almond extract, lemon extract. They are fabulous. Will definitely make them again.
  2. Ann Hawkins
    I made these this morning, first time. Followed recipe exactly and they were Perfect! All ingredients pulsed in a food processor. My batter was thick enough in about 4 minutes. I used a non stick griddle, buttered. The heat setting is medium low to low. Make sure griddle is hot before cooking. 4 minutes first side, 3 minutes second side. Low and slow is the correct way to cook these. No sticking whatsoever. As an aside, my psyllium was orange flavored Metamucil, so I sprinkled in about a teaspoon of unsweetened coconut flakes and called them Tropical pancakes with the hint of orange undertone!
  3. Shirley
    I thought these were just fine. My batter probably sat for 10-ish minutes while I whipped the cream and started some egg whites to go with the meal. It was thick. I used probably 3 tbls of coconut oil in the pan so that the pancake batter was kind of swimming in the oil. Medium heat. Once they were set I used my spatula to gently loosen them and then left them for another couple minutes. I had no trouble at all. They were delicious. I will definitely be making them again.
  4. Melissa
    Made these for the first time today, no issues with them sticking at all. I used ground flaxseed instead of the psyllium powder and it worked great. Equally good topped with berries or jalapeno cream cheese :-)
  5. Liz
    I worked out the nutrition using My Fitness Pal and brand name cottage cheese and it came to a lot less than stated here.
  6. 1 comment removed
  7. Angela
    Delicious recipe, i didn't have cottage cheese so used ricotta and add in a teaspoon of flax meal and some cinnamon. This will be my Sunday breakfast going forward.
  8. 1 comment removed
  9. Renee
    I wish your recipes were measured by cup size, using grams or ounces is not much fun for a Canadian gal and I hate converting all measures! I also don't have a kitchen scale, just sold mine last year in a garage sale :(
  10. Cathal
    im not sure if it has been mentioned but if you separate the egg and whip the white to stiff peaks before mixing back through the mixture, you will get really fluffy light pancakes
  11. sana
    i am hoping to make them on sunday. i want to ask if the toppings( berries and cream ) are counted for in the nutritional information or is that separate?
  12. Rayne
    I found these really eggy. My husband likes them. I tried again with 3 eggs and a 1/4 tsp more psyllium and it was less eggy. I also Increased the cottage cheese to a full cup (8 oz). Not bad.
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