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!
USMetric
4 servingservings

Ingredients

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

Instructions

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.

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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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267 comments

  1. Birgit
    tested successfully
    I took 3/4 fat quark instead of cottage cheese and whipped the egg whites.
    it made 9 pieces
  2. Ross
    What is the serving size. How many per serving.
    Reply: #203
  3. Kristin Parker Team Diet Doctor
    This is written to make 4 servings. The number of pancakes per serving will depend on how many you get from the total batch - 8 small ones or 4 large ones will make different number of pancakes per serving.
  4. Audrey
    As a British gal, I find cups and sticks of butter confusing. Measuring by weight also ensures consistent results every time. Just saying...
  5. Autum
    I had a crazy hard time making these and it took forever! All of my "pancakes" stuck to the pan and it was a fight to get them made. I threw in some extra almond flour just to try to thicken them a little more than it was originally, but that didn't help either. These are not sweet, but more savory, as another reviewer said. They tasted good...but nothing like pancakes... I will try to find another recipe for pancakes that relies a little more on flour. This was not for me.
  6. jewel
    I made them and found them to be too eggy. I followed the advice in the comments and added vanilla and cinnamon. I stored the leftover batter in the fridge. Today, I added a tablespoon of coconut powder to the batter and and they were better, but still not perfect. I'll have to monkey around with the recipe some more.
    Reply: #238
  7. Nicholas
    How many carbs am I saving by immuring the berries? I don’t have any and I want to log this properly in my carb manager app
  8. Marianne
    Als je niet tegen eieren kan wat dan te gebruiken?
  9. 1 comment removed
  10. Gisela
    Is this on My fitness Pal app? I want to log it in correctly?
  11. Susan
    Just add the recipe manually.
  12. Erika
    Brilliant recipe and so very easy to make.
  13. Adriana
    Made these with ricotta cheese and whipped egg whites. They were very nice but a but bland. Because I cooked mine on a griddle not a pan, I did not need the full 2 oz. of cocnut oil, so fat numbers turned out low for me. I recommend adding the following:
    1/4 tsp salt
    1 tsp vanilla
    1/2 tsp almond extract
    Dash of cinnamon (optional)
  14. ashley
    Is this good for weight loss?
    Reply: #216
  15. Joan
    Brilliant with the strawberries and cream! Soooo delicious.
  16. Kristin Parker Team Diet Doctor

    Is this good for weight loss?

    All of the recipes on our website are designed to be healthfully incorporated into a keto/lchf way of eating - for health and for weight loss.

  17. Sara
    You can also get sugar free syrup, with no carbs, lol. My diabetic husband uses that.
  18. Jo
    I found them slimey - not nice at all.
  19. Fernanda
    Can psyllium be replaced with ground flax seeds?
    Reply: #220
  20. Kristin Parker Team Diet Doctor

    Can psyllium be replaced with ground flax seeds?

    There is no good substitute for psyllium.

  21. Arja
    My pancakes turned out delicious, served with berries and whipped cream, much better than the coconut pancakes that ended up quite tasteless. Will make these again!
  22. Amanda
    Made these for the first time today. Pleasantly surprised! I had a little trouble with the psyllium as it clumped up, but I gave the batter a few pulses with an immersion blender. I will heat the pan longer before starting next time. Second batch were easier to flip. Still, overall I really liked them. I heated up a few frozen strawberries and served them on the pancakes with the whipped cream.
  23. Jessica
    The whipped cream, to which I added a pinch of Stevia, made this dish. We dubbed the pancakes frittatas. I took the tip and separated the eggs, folding in the whites after the batter sat for a few minutes. I made the recipe using ingredients for two servings. We had two medium-sized pancakes each topping them with a mix of raspberries, blackberries and blueberries. I would do this again, perhaps using a beater or blender on the mix to breakdown the cottage cheese curds to help thicken (?) the batter. For me, it is a good alternative to scrambled eggs every day! Worth monkeying with this a bit.
  24. Mishelle
    I made these last night (so I could bring to work early with me) and they were amazing!

    They looked just like pancakes so my kids had no idea they were different. I had mine with lemon juice and a light sprinkle of Natvia and could barely tell the difference. I'm usually VERY fussy when it comes to substitutes but am so pleased with this recipe, I will be giving the kids these from now on.

  25. JG
    Great recipe, but I'm not so sure about the calculation of 4 net carbs per serving. I'm getting around net 10g per serving subtracting the fiber from the total carbs. Is the calculation is done without the topping? FYI 1/2 cup of cream for 2 servings seemed like way too much.
    Reply: #226
  26. Kristin Parker Team Diet Doctor

    Great recipe, but I'm not so sure about the calculation of 4 net carbs per serving. I'm getting around net 10g per serving subtracting the fiber from the total carbs. Is the calculation is done without the topping? FYI 1/2 cup of cream for 2 servings seemed like way too much.

    It's actually 5g net carbs. Psyllium is almost all fiber and generally doesn't lend carbs to dishes.

  27. Tea
    Can you use cream cheese instead of cottage cheese?
  28. H Wilson
    I’ve never heard of psyllium husk powder - what is it and where can I get it from, please?
    Reply: #230
  29. KatieLadyBird
    O my goodness, These were so satisyfying<3 I cut the recipe in half to feed just myself. Sooo yummy. Its hard being on keto sometimes without the comfort of soft, fluffy, yummy carbs haha this will do ya right! Thank you Diet Doctor!
  30. Kristin Parker Team Diet Doctor

    I’ve never heard of psyllium husk powder - what is it and where can I get it from, please?

    You can read more about psyllium here - https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  31. Gian Carlo
    Odessa, TX - April 6 -2019

    I'm new here. I'm so excited! Very happy to start exploring new things... yay!
    I'm making today my first "dietdoctor" breakfast recipe, and it's looking pretty good!

    Now.... maybe.... lol.... maybe it is not okay what I did, but, I didn't have cottage cheese, so I uses greek yogurt!
    My berries were frozen, so I put them in the microwave... and looks LELISHUS!

    I made my espresso, added cinnamon sugar and sweetener...

    Let me tell you, it is an awesome breakfast! Different but I live the flavors.

    My doctor told sugar was too high in my blood.... well, I'm going to beat it! lol
    🤪😂👌

    - Gian

    Reply: #232
  32. Kristin Parker Team Diet Doctor

    Odessa, TX - April 6 -2019
    I'm new here. I'm so excited! Very happy to start exploring new things... yay!
    I'm making today my first "dietdoctor" breakfast recipe, and it's looking pretty good!
    Now.... maybe.... lol.... maybe it is not okay what I did, but, I didn't have cottage cheese, so I uses greek yogurt!
    My berries were frozen, so I put them in the microwave... and looks LELISHUS!
    I made my espresso, added cinnamon sugar and sweetener...
    Let me tell you, it is an awesome breakfast! Different but I live the flavors.
    My doctor told sugar was too high in my blood.... well, I'm going to beat it! lol
    🤪😂👌
    - Gian

    Welcome, thank you for joining us!

  33. Michael
    I made them using whipped egg whites folded in. I added a pinch of light salt (for potassium), a few drops of Tahitian Vanilla. Also, a few drops of Stevia and vanilla in the whipped cream. I cooked them in a large cast iron skillet. Once I got the skillet hot I had to lower my gas stove to low. The medium-low setting was too high for my set up. Medium-low would have burnt them on the outside.

    I used frozen blueberries allowed to thaw.

    WOW ... super good. This definitely satisfied my desire for pancakes.

    Mike

  34. Desiree
    These are my new favorite keto pancakes! The first time I made them, the cottage cheese curds made them lumpy. The second time, I smoothed out the batter with a stick blender and they're perfect!
  35. Hester
    Iv seen cream cheese could I use that in place of cottage cheese ?
    Reply: #236
  36. Kristin Parker Team Diet Doctor

    Iv seen cream cheese could I use that in place of cottage cheese ?

    Cream cheese has a much different consistency than cottage cheese does. It would not be a good substitute.

  37. Cook Family
    Very eggy and came out flat as a pancake. :) The psylium made the texture a bit weird. I will try another recipe next time.
  38. Khylee
    Jewel,

    I had the same experience, so half way through I just added a fist-full of almond flour. It absolutely changed the 2nd half of my batch. Before the almond flour, it tasted like an omelette, which is not what I was going for.

    I would be willing to bet that the vanilla and cinnamon would only add to that! I’ll try that next time.

  39. Carol Jensen
    Adding a pinch of table salt and a small drizzle of vanilla will enhance the flavor of the cream. Actually, a tiny sprinkle of salt on any fruit enhances the natural sweetness of it. I was introduced to this in Japan, where I was teaching English.
  40. Eileen A.
    These were perfect! I followed the recipe using small curd cottage cheese. Strawberries gave sweetness to the whipped cream. This recipe is cheap, fast, easy & delicious! I am no longer craving pancakes!
  41. Christy
    I have made this multiple times and the base recipe is good, but I like it better with a little sweetener, cinnamon and vanilla. I also add about a tablespoon of the psyllium for one serving instead of only 1/4tbs. The extra psyllium adds fiber, makes them less eggy and more pancake like and easier to flip.
  42. meena
    hi
    is it 5g Carb per each Pan cake
    or a serving size of 4 Pancakes.

    Please ..

    Reply: #243
  43. Kristin Parker Team Diet Doctor

    hi
    is it 5g Carb per each Pan cake
    or a serving size of 4 Pancakes.
    Please ..

    All of our recipes list the number of carb count per serving. This recipe makes four servings.

  44. Tessza
    Tried these this morning and was very impressed! Seperated the eggs first and whipped the egg whites before combining with the rest of the ingredients to give it a nice fluffy texture. Also didn’t have any psyllium husk so used protein powder instead which worked just as well. Added cinnamon, pinch of salt and vanilla extract for extra flavour. Will definitely be making these again
  45. Michelle
    First, I had no accurate way to measure out 3 1/2 oz...... I'm having that trouble with a LOT of these recipes. I'm guessing a whole lot on these odd amounts.... (like 2/5 C.... I had that one the other day.... lots of estimating going on here for me!!) Anyway, I detest eggs....absolutely hate them. I have tried so many times to find a way I can tolerate them. I have to say, I was a bit scared of this recipe. I was pleasantly surprised though. I ate all the pancakes with very little trouble. The texture gets to me a little, but with the whipped cream and berries, it's hardly noticeable. It'll never be a favorite, but I've finally found a recipe for eggs that I can actually tolerate!! That is high praise, coming from me! Seriously. These get a thumbs up!!
  46. Christie
    The pancake turned out great for me but I mistakenly added the whipping cream to the pancake batter!! lol. I had to add some almond flour to balance it out but they were still good, probably just had a LOT more fat in them! Good thing I'm doing keto! :D
  47. Joanna
    I don't think this is a pancake substitute really. These tasted like little mini omelettes to me. Tasty enough but a lot of time for something that is kinda just egg and cheese in the end.
  48. Julia
    Tried these today and found them very bland. I added vanilla, cinnamon and salt. If I did not have the berries it would not have been very nice.
  49. Adrian Key
    These are not good at all, i tried putting cream and vanilla extract in to make it a bit more bearable. NEXT!
  50. Luci
    This is a good keto pancake recipe. If you are confused by the mixed reviews (some love it, some hate it) I think it depends on your expectations and what toppings you have on your pancakes. This recipe makes something that looks like normal pancakes, however, if you eat them fairly plain you will find that they have a more greasy, eggy texture and don't taste particularly great by themselves. But when you add nice toppings to the pancakes, you taste the toppings rather than the pancake, and it works fine.

    I made mine to be small/medium sized pancakes.

    I ate one with the diet doctor keto raspberry jam, plain greek yoghurt, and mixed berries. This was pretty good, but I would have liked it a tad sweeter - next time I will make blueberry jam rather than raspberry as blueberries are naturally sweeter.

    I ate the other with diet doctor keto raspberry jam, mixed berries, dark chocolate sauce (I melted one piece of 80% dark chocolate with some coconut oil), and coconut cream. The flavour of this was great, however the pancake doesn't soak up sauces the way that a wheat pancake would, so next time I would make a chocolate spread instead of chocolate sauce so it would adhere to the pancake rather than run off it, and I need to work out how to whip coconut cream better as mine was too runny and it would be better thicker.

    (By the way, I eat low-carb rather than keto, so I was not worried about eating a few extra carbs with my toppings).

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