Keto pancakes with berries and whipped cream
Ingredients
- 4 4 eggeggs
- 7 oz. (1 cup) 200 g (230 ml) cottage cheese
- 1 tbsp 1 tbsp ground psyllium husk powder
- 2 oz. 55 g butter or coconut oil
- 2 oz. 55 g fresh raspberries or fresh blueberries or fresh strawberries
- 1 cup 240 ml heavy whipping cream
Per serving
Instructions
- 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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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.
319 comments
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.
Sounds good! Hope you enjoyed them!
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...
Awesome! So glad your kids love them!
Sounds great!
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!
Sounds great! Thanks for sharing!
Patience is a key ingredient for low carb pancakes :)
I don't taste cottage cheese.
You had me at toasted pecans :)
You could try adding a bitter of sweetener next time. https://www.dietdoctor.com/low-carb/keto/sweeteners