These keto-friendly cottage cheese pancakes are the perfect healthy and delicious breakfast. They are packed with healthy fats - from almond flour and eggs - and proteins - from cottage cheese. These pancakes are low in carbs and gluten-free.
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No refined sugar, gluten-free…..pancakes. What a dream!
I admit, lately I’ve been thinking a lot about jumping on the Keto diet bandwagon, but I can’t say goodbye to my pasta and pizza yet. So, I decided that I will try to implement some keto-friendly meals into my diet little by little and see how it goes. Pancakes were the first thing on my keto list that I wanted to nail; I think I did quite well after a couple of failures.
Ingredients and substitutes
Almond flour - Keto cottage cheese pancakes made with almond flour always turn out moist and soft.
Cottage cheese - Make sure that you use full-fat cottage cheese.
Eggs - We need eggs (at room temperature) to combine and hold all our ingredients together.
Butter - Use unsalted, melted butter.
Sweetener - Any granulated sweetener will work in this recipe. I prefer to use a stevia and erythritol blend from Sukrin (I find it has little to no aftertaste), but you can use Swerve, monk fruit, or allulose.
Baking powder – There are many, many complaints out there about keto pancakes not being fluffy at all. Even though I find these keto-friendly cottage cheese pancakes very fluffy, let’s double-down and make sure.
Step by step directions
Super easy! First, you need to place all ingredients into a bowl and blend everything together using an immersion blender, or a hand blender if you will. If you don’t have an immersion blender, you can use a countertop blender or food pressor instead!
Preheat your skillet over medium-low heat and grease it with a little bit of butter. Measure out ¼ cup of pancake batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.
Cook the pancakes for about 2 minutes on each side or until golden brown. Top our fluffy pancakes with fresh berries like blueberries and strawberries, pour keto-friendly syrup of your choice (you can also try my KETO CARAMEL SAUCE or KETO NUTELLA CHOCOLATE SPREAD), and serve.
Is almond flour low in carbs
First, we need to understand what almond flour is. Well, it’s simply finely-ground almonds - and almonds are naturally high in fats, protein, and fiber, but low in carbs. 100g of almond flour contains only 8-9g of carbs compared to 70g in all-purpose flour. That’s a huge difference!
How many carbs in cottage cheese pancakes
It depends on what size pancakes you prefer to make. If you make 6 pancakes out of this recipe, you’ll get 2g net carbs per pancake.
FAQ
As long as you use cottage cheese that doesn’t contain any added sugars, it’s keto-friendly! The cottage cheese that I used in this recipe is KESO 4% fat and has just 1.7g of carbs per 100g.
Technically, you can! However, the texture and taste will be completely different. Also, you’ll need much less coconut flour, as it has much higher water absorption than almond flour.
You can use full-fat cream cheese instead. However, you might need to adjust the amount, as the fat content in cream cheese is different from cottage cheese.
More low carb recipes
GLUTEN-FREE KETO PUMPKIN PANCAKES
Recipe
Keto-friendly cottage cheese pancakes
Ingredients
- ¾ cup (80g) almond flour finely ground
- ½ cup (100g) cottage cheese full fat
- 2 large eggs
- 1 tbsp melted butter unsalted
- 1 tbsp sweetener of your choice, I use Sukrin
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- Cooking oil for frying
Instructions
- Preheat a non-skillet over medium-low heat.
- Place all ingredients in a bowl and blend together using an immersion blender. If you don’t have one, you can use a countertop blender or even a food processor instead.
- Grease the preheated skillet with oil.
- Measure out ¼ cup of batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.
- Cook for 2 minutes or until bubbles start to form on the surface. Flip and cook the other side for 2 more minutes or until your pancake turns golden brown.
- Repeat the process with the remaining butter.
- Serve with toppings of your choice.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Martin
Very tasty! There is no need for sugar, the maple syrup makes it sweet.
Anna
Oh, I'm so glad to hear that!
Denise Tolliver
Excellent recipe.. this is my second time making them. The first time I made half the batch as pancakes and half as waffles using the Dash Mini Waffle maker. This time, I made a whole batch of blueberry waffles with the recipe and topped with Walden's Farms suffer sugar free syrup. Just what I needed! Thanks so much for posting.
Anna
I should try to make waffles too! Thank you!
Bonnie Harrison
what does your gram measurements convert to cups?
Anna
Hi Bonnie! 80g of almond flour = 1 cup minus 1 tbsp and 100g of cottage cheese = 1/2 cup.
Dee
A M A Z I N G !!!!! easy recipe, easy to cook. I've been making flourless cottage pancakes for a while now, sans recipe and mine can be tough to flip - these showed the same cooking signs as regular pancakes and were even easier to flip! Absolutely wonderful!!
Amarie
Are you supposed to add the butter to the batter or not? My directions say put all ingredients in the bowl then later says use the butter for the pan. Thanks
Anna
Hi Amarie! Yes, you need to add the butter to the batter. I fixed the recipe card.
Dee
Forgot to leave rating - sorry! 5 out of 5 !!!
Anna
Yay! I'm so happy you liked them!
Maria
Love it. I added one tablespoon of psyllium and 1/4 cup water for more fiber. Pancakes were fluffy and looked just like a regular pancake.... and taste even better. Thank you.
Anna
You're welcome, Maria! I'm so happy to hear that you liked my recipe!
Ponch
Awesome👍 Im glad I found your recipe for pancake using cottage cheese. I was wondering if I can use the recipe to make waffles too.
Anna
Thank you for your comment, Ponch! I'm glad that you enjoyed my recipe. I haven't try to use this batter for waffles but I think they will be way too soft. If it's not a problem for you, I would say go for it. There are also a couple of tricks that you can try to make this batter work for waffles. 1. Add an extra 1-2 tbsp of melted butter. 2. Separate the eggs and beat the whites to stiff peaks, then fold them into the batter immediately prior to putting the batter in the waffle iron. If you try to make it work, please let me know how it went!
Cheri
These are sooo yummy I don’t even put any syrup on them!!!
Anna
Awesome!!!
Karen B
I measured batter to 1/4 cup each. This recipe only made 5 pancakes. What did I do wrong?
Anna
I'm sorry, but I don't know what you did wrong. If you measure all ingredients correctly, you should end up with 10 or at least 9 pancakes. Maybe converting almond flour and cottage cheese to cups will help you; 80g of almond flour = 1 cup minus 1 tbsp and 100g of cottage cheese = 1/2 cup. I hope you'll succeed next time you try my recipe!
Neal
Delicious! I put some raspberries in the microwave and made a delicious coulis. I omitted the syrup and they were a fantastic Keto meal.
Anna
Thank you, Neal! I'm glad that you liked it!
ck-w
Loved these! Much easier than other flat keto pancakes; although I too only made 6 and measured perfectly 🙂 I even weighed vs measured for almond flour BUT I think I will just make em smaller next time. Texture was super and flavour really delish! thank YOU
Anna
Thank you for your comment, I'm so happy to hear that you loved my recipe! Did you use 1/4 cup to measure butter for each pancake as it's specified in the recipe?
Bronwyn
Very nice! Just made these.
Anna
I'm glad to hear that you liked my recipe! Enjoy!
Theresa Raichel
My sister and I enjoy these pancakes a couple of weekends a month - they taste just like the full-flour version! Yummy with a little more butter on top and sugar-free syrup!
Anna
I'm so happy to hear that you and your sister liked my recipe! I also enjoy these pancakes with some extra butter on top!
Lili
So delicious. Best recipe by far. Thanks
Anna
Thank you, Lili!
Alison Alker
I've tried a few recipes for keto pancakes but this
Worked really well
Fluffy & good pancake love texture
I did add a bit of psyllium &
lemon zest for added flavour
Thank you
Anna
Hi Alison, lemon zest in pancakes sounds so delicious. I should try it too!
Ethel
Just started keto and I made these for my husband and I, so good!!
Anna
Hi Ethel! Good luck on your keto journey and thank you for the comment!
Sep
I just made these pancakes and it was very easy to make. Thanks for sharing the recipe and I didn't add any sugar to it. I will add honey or syrup when I am ready to eat.
Anna
Thank you for your comment, Sep!
Sharon
We will use this recipe instead of “regular” pancakes. Tastes great!
Anna
Amazing! Thank you for your comment, Sharon!
Manita Chand
Great!
Anna
Thank you!
Jodi
Can these be frozen?
Anna
Hi Jodi, yes you can freeze them! Make sure that your pancakes are cooled down completely before you stack them putting pieces of parchment paper in between so they don't touch each other. Then, pack them in a ziplock bag, remove as much air as possible and freeze for up to 2 months. When ready to use, thaw in the fridge overnight and reheat in the microwave.
Cindy
How many pancakes is one serving?
Anna
As many as you want to eat! I wrote approximate nutritional information for one pancake.