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
  • 2 oz. 50 g 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 psyllium husk 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 medium-low heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.
  3. Add cream to a separate bowl and whip until soft peaks form.
  4. Serve the pancakes with the whipped cream and berries of your choice.

Get more

Start a free trial for further access to 100+ low-carb meal plans, the amazing meal planner tool and all low-carb cooking videos.

Start free trial


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.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial
1 2 3 4 5 6


  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 :(
    Reply: #204
  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?
    Reply: #169
  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.
  13. Bob
    How many pancakes equals 1 serving?
  14. Sharon Reid
    i loved these! used coconut flour instead of psyllium, heated a 1/4c of blueberries in micro for 1 min and added stevia.... made a wonderful sauce. sprinkled cinnamon on them too, and with whipped cream.... Yum Yum
  15. Ella
    These just tasted like a cheesy omelette to me!
  16. Maria
    What is the serving size for these recipes to do the keto plan? Can't wait to try them?
  17. Msedfun
    I am just starting, and I need to lose quite a bit of weight. Can I eat a large salad with homemade feta cheese and an egg? Is that too much for my only meal of the day?
    Reply: #194
  18. Marilyn
    Curious to know if you list sodium content in any of your recipes? That is something I have to watch because of high blood pressure.
  19. Beth
  20. Venetya
    I thought recipe as is was terrible. The texture was too egg-like and the taste was blah. If I try it again I will use one of the other variations mentioned in the comments.
  21. Valentina
    is this working with 200g cream cheese in place of cottage cheese?
  22. Reese
    Horrible. Way too time consuming to make small enough to flip. Taste nearly made me quit Keto.
  23. rebecca
    LOVE! I added a teensy bit of almond flour (if not they are crazy hard to turn over! my gosh!) and added a ton of cinnamon to the batter. It tasted amazing! Watch your fruit intake though. One berry roughly is a gram of sugar (which turns to carbs so 1 carbohydrate) Used a lot of butter and heavy cream and I was full for hours. Highly recommend
  24. Katie
    Delicious, separated eggs and whipped the whites then folded in. Light and fluffy.
  25. 4 comments removed
  26. Julie
    I cannot believe how yummy these were. I added a little vanilla & cinnamon to the batter. I keep frozen blueberries on hand, warmed them up in the microwave and poured the juice over the pancakes. So yummy. I love keto!!!
  27. 1 comment removed
  28. Donna arwood
    I wasn't sure how I was going to like these. But they were surprisingly good. I added some coconut flour, which made it very easy to to flip them and made them less eggy. Also added a little vanilla and cinnamon to the batter. I also found, with the left over pancakes, that they make a great 'bread' for a breakfast sandwich. I popped one in the toaster oven until it was crispy. Topped with some bacon, avocado and a bit of cream cheese. Oh my, was it good.
  29. Karen
    I made a keto pizza for the first time ever it was awesome!!!! I'm loving this diet I have no problems with the 16 hour fasting....can't wait for the weight loss😊
  30. Karen
    For the pancakes what and where do you find psyllium husk powder
    Reply: #185
  31. Chris
    Can these be made in advance? Basically how long do they keep?
  32. DD
    You can find psyllium husk powder on Amazon. A few people have substituted it with coconut flour as well. These didn’t look very good when I made them, but they taste amazing!! I’ll definitely make these again!
  33. Taylor
    Am I reading the recipe correctly that you use 1/2 oz of coconut oil and 1 3/4 oz of cottage cheese? Wouldn't the measurements normally be given in cups for tbls? It just seemed odd to me.
  34. Robin
    Can I substitute xanthan gum for the psyllium husk powder? Is its only purpose in this recipe to be a thickening agent?
    Reply: #210
  35. Gabi
    I was so excited to try these, I bounced out of bed the morning I was making them! To the recipe, I added a couple of drops of Vanilla Essence (sugar free) and a pinch of salt.
    Cooking them slowly made them flippable.
    Personally I think they're more savoury than sweet (maybe good with sautéed mushroom and onion in a cream sauce?) or if you're ok with using sweeteners like erythritol that might make them more of a sweet pancake.
    In this case, I enjoyed the berries and cream more than the pancakes themselves! Was nice to have something different though.
  36. R Steiner
    Made these this morning....was skeptical, but followed the directions and they tasted GREAT! only change I made was adding a little vanilla to the whipped cream.

    It IS important to cook them slowly.

  37. Kitta
    My husband said he prefer these over the vegan pancakes I make. These pancakes are less time consuming. I haven’t bought the psyllium husk yet so instead I used almond flour, coconut flour and a sprinkle of flaxseed. I mean like a tsp of each. I did that because I was concerned my batter wouldn’t thicken. Added stevia like a tsp as one comment mentioned and vanilla abstract. The first pancake was weird I was like ohhhh I think I messed up but the rest of the pancakes came out lovely! My one year old even ate it with the blackberries and cream. Thank you!!!
  38. Jackie
    I set for 4 servings. Made about 6 small pancakes. So the way I figured one an a half equaled one serving. This is how I work out the serving size for all the receipes. If I am thinking wrong please let me know.
  39. Jackie
    These make up great as small muffins. Added cinnamon, vanilla. Put blueberries in batter and added Flaxseed. Came out perfect. Used butter for muffin pan instead of paper liner. Top when warm with whip cream. Heaven
  40. Carolina
    I've been using cream cheese, because I misread the recipe, still delicious. Are they still low carb though?
  41. Elizabeth
    You should definitely be having more than one meal a day.. You can look online to calculate what your carb, protein and fat intake should be to lose weight. Then calculate your recipes so you stay inside of those guidelines. Use smaller portions and eat at least 3 times a day... I use for my calculations. It never hurts to do a lot of research too :)
  42. Susan Wisnewski
    Loved these - used ricotta, replaced psyllium with chia seeds and added a dash of vanilla extract. Cooked using silver dollar pancake size - they came out beautifully. Served with fresh raspberries and whipped creamed - hubby even liked them!
  43. Demelza
    Followed the recipe and found that it took ages to make them, didn't like the eggy taste.
  44. Shari E Reif
    Enjoyed the recipe, super easy to whip up. I wish I would have thought to add vanilla and cinnamon though. I was nervous thinking it would taste like cottage cheese but you couldn't even tell. I didn't find them hard to flip or eggy tasting at all. I enjoyed reading others comments about using the almond flour in case I run out of the psyllium husk. Would be nice to know how many make a serving.
  45. Ernesto
    Is the measurement for the cottage cheese in fluid oz or weight?
    Reply: #199
  46. Kristin Parker Team Diet Doctor
    That measurement is by weight. If it were volume, it would say fluid ounces in the recipe.
  47. Sarah
    These are very good. I did the extra step of separating the eggs and mixing the egg whites until stiff and then folding them in with the yolks, psyllium husk powder and cottage cheese. Excellent and fluffy.
1 2 3 4 5 6

Leave a reply

Reply to comment #0 by