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. So healthy, you could eat them every day!
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. So healthy, you could eat them every day!


4 servingservings
  • 8 tablespoons 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. Blend all ingredients for the batter in a bowl with a spoon or a big fork. Let expand for 5 minutes or more.
  2. Heat butter or oil in a frying pan. Fry the pancakes on medium heat for 3–4 minutes on each side. Flip very carefully. Be sure not to let the cottage cheese lumps stick to the pan as they melt.
  3. Serve with blueberries or other berries, and heavy cream whipped until soft peaks form.


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. Gnatty
    Stick all in a nutribullet or similar and quick pulse. Like they say leave a bit and then fry. If doing a nutribullet etc you can add like orange or lemon rind and cinnamon or vanilla makes everything taste sweeter. Awesome. Takes secs and leave a couple of minutes. Don't skimp on oil or butter to fry. Gets a crispy crust. Really? This is a diet? I'm in.
  2. Diedre
    I made these this morning, but had a bit of trouble with them. The batter wasn't really thickening up and they stuck to the pan like crazy!
    I ended up throwing the batter in my blender for a minute and that made all the difference in the world. It thickened up so much I had to thin it out with a bit of milk. They still stuck a bit, but if I loosened the edges all the way around before attempting to flip the pancake, then it typically worked pretty well.
    I didn't particularly love the way the first one tasted, so I added a pinch of salt and a pinch of sweetener to the remaining batter and that made them much more palatable.
  3. Mel
    I might try this as I had a thought that maybe the recipe meant cream cheese. I made them with cottage cheese and they were honestly the worst thing I've ever eaten. I had to throw them out.
  4. Ed
    I had such high hopes for these pancakes but they stuck to the pan like crazy and we're very bland. I ended up with scrambled pancakes instead :(
  5. Catherine Marston
    Hey Kerrie!

    Do you made these ahead of time?



  6. Mary Lynn
    These were great! I did discover that I needed to leave them a full 3-4 minutes per side. Then they didn't stick, were beautifully caramelized & puffed up when I flipped them over. Also, not too much butter or oil in the pan, the last ones were the best because they weren't soaked in butter. Could have been the pan got hot enough by the end too. Thanks!
  7. Sarah
    For anyone having trouble with pancakes sticking to the frying pan: make sure the pan and the oil are hot before adding the batter. This works for most things. Make sure the pan is hot and you don't move the pancake until you think it's ready to turn. We had the coconut pancakes for dinner tonight. They were pretty good. I'm going to try these ones soon.
  8. Caroline B
    I use the butter for frying, not as part of the batter
  9. Mariane
    I make these ALL the time. They are so easy to make and everyone loves them. What a great substitute for flour pancakes. Here in Calgary during Stampede there are pancake breakfasts all over the city everyday, this year I ate these pancakes instead, it was so nice not to 'miss out' on the pancakes. I serve them with whipped cream and Saskatoon berries. Sometimes I put a drop or two of Stevia in the whipped cream. I might add cinnamon and vanilla to the batter once in awhile depending on what kind of pancakes I want.

    One tip: the batter needs to sit for about 5 minutes to thicken up otherwise it will seem pretty runny. Oh, and I use a lot of butter when I am frying them.

  10. John
    This is a great recipe. I double the recipe, and bake them in the oven for about 25 minutes at 325 F. The pancakes are flipped over after about 15 minutes so they brown on each side. Bake them on parchment paper so there is no issues of sticking to the pan.
    I have made these with creamed cottage cheese, dry curd cottage cheese ( adding a little cream to help blend), and ½ dry curd and ½ cream cheese. All versions are good. Usually double the amount given for the psyllium husk powder to get the mixture to thicken.
    Taste great plain, with butter, cheese, ham, nut butters......
  11. Eliza
    I took another reviewer's suggestion and added a pinch of salt to the batter, which I mixed in my Vitamix blender - then let rest 5 minutes so the psyllium could work it's magic. Then I made 4 large pancakes using my very well seasoned cast iron griddle that I greased with coconut oil, not heavy, but enough that they didn't stick at all and flipped easily. I topped one with sour cream and lox, served with some grape tomatoes and olives - oh wow! This is going to become one of my go to meals for sure - I can see topping it with a chicken, mushroom, cream sauce - pizza toppings - eggs & bacon - my favorite sugar free maple syrup, etc. I started eating this way a year ago, lost about 60 pounds but the last few months let myself slip back to higher carb eating. This is my first meal back on track and I chose a winner! Wish I could post a picture, they turned out beautifully.
  12. Arling
    The psyllium can be avoid it . What can be a good substitute ?
  13. gary
    don't understand how you only have % --- need grams for this to be worth joining- which I would love to do-like all the other content-- to do KETO you MUST have grams not just %
  14. Marsha
    Made these this morning. A very nice alternative to eggs every morning. I thought the consistency was more crepe like and I did use my nutri bullet as recommended a few times. Next time I am going to add a little cocoa powder and let them cool and then add cold whipped cream between the layers.
  15. Christie
    I made these this morning, but I used smooth ricotta cheese instead of cottage cheese and they were awesome! They tasted a lot like crepes. I used frozen blueberries, so I cooked them on low heat with a bit of sweetener to make them an almost pie filling consistency. When they were plated with the blueberries and the whipped cream, they looked (and tasted) like dessert.

    Some tricks I've learned cooking various types of pancakes over the years:
    Make sure your pan is completely heated before adding the first pancake to it
    Make sure your stove isn't too hot - I cook mine on a medium-low setting (3.5 out of 9 on my stove)
    Don't lift your pancake to check if it's done - if you're not sure, it probably needs more time before you flip it

  16. Sue Smith
    I tried these today. I had to improvise as I don't have all the ingredients. I only had cottage cheese with pineapple, so I used that - about 1/2 the amount recommended. I don't have phsyllium husk powder, so used Fibrogel - 1 sachet, but probably should have used 2. The mixture was too runny, so I added a bit of coconut flour to thicken - a bit too much so I had to thin it a bit with milk. I had problems turning them so I cooked them in an egg ring (metal ring about 4'' diameter & 1/2'' deep. This worked well. I could loosen then around the edge of the egg ring and they were small enough to use a fish slice to turn them. The combination of pineapple and orange (from the Fibrogel) made them very tasty. 3 servings, about 11gm carb per serving, which includes a few blueberries
  17. Eva Wardyla
    how much Alison, 1 tsp or more? Thanks!
  18. Eva Wardyla
    Just made these panckases, like other reviewers advised. I added some sea salt, vanilla and used chia seeds as I didn't have phsyllium. Delicious!
  19. Fancyshmancy
    Hello, can I make a big batch of these and freeze them?
  20. Tatjana
    Tried them this morning, great tip to whizz them up with the blender. puffed up nicely but take the cooking guidance for 3-4 minutes seriously! Maybe not the breakfast for a busy workday morning, but definitely great for weekends!
  21. vanmax
    these have got me through 5 months of this way of eating, on which I feel very good, I have them most days - cooked in a mixture of coconut oil and butter. delicious!
  22. Ellen
    This is what I have found with this recipe; I substituted cottage cheese for ricotta like one comment suggested (has less carbs where I shop). I put 1/4 tsp. cinnamon, 1/4 tsp vanilla, and 3 light squeezes of liquid stevia. I did blend the ingredients in a regular blender. For those wondering how many is each serving, 1 pancake is a serving and it was a little more than 1/4 cup per pancake. 3 min. on each side is perfect but do make sure your pan (I used cast iron) is preheated and butter melted (1/2 TBLS/pancake). I had no issues with sticking. For the whipped cream, I used a hand mixer for 2.5 - 3 min. and added 1/8 tsp. of vanilla and one light squeeze of liquid stevia. I also used blackberries. These taste JUST like pancakes (as much as keto pancakes can). So thank you for posting this recipe! Next time I might add a tad more stevia to the whipped topping.
  23. Fozzy
    Can I use ground flaxseed instead of the husk powder? Thank you
  24. Fozzy
    Made these today I am a good cook but sometimes like to keep to the recipe. I needed to add salt pepper vanilla extract or cinnamon. Was okay but could have been better. But annoyed at myself tbh
  25. Janet
    I tried the recipe with ground chia seeds (ground in a blender - its what I had available) because I didn't have psyllium powder. I also used a hand blender. It worked fine. I'll try it with whole chia seeds next time to see if that works too. I like the slightly crunchy edges I get when I use lots of butter to cook them in.
  26. caroline
    i’m new to all of this and would like to make these pancakes tomorrow but I don’t have husk powder: are there any other options? help please!
  27. JB
    I had trouble flipping these, so I just through them in a sandwich press instead - works. Also didn't like the taste of psyllium so swapped for just a little coconut flour.
  28. sarah
    Excellent!!! best mock pancake recipe i have tried in years of looking. I beat mine in my blender and let it set for almost 10 minutes. then i got the pan quite hot, and the butter as well. I had no problems with sticking. Mine only came out to 2 decent size pancakes, and 1 little one. So maybe would need to double the recipe if you want more. I don't think it is enough for 4 adults. The only thing that didn't work out was the whipping cream. I put heavy cream in the blender, but it just came out liquid. Not sure why....
  29. angela
    Do I use the coconut oil in the batter or just the pan?
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