Keto pancakes with berries and whipped cream

Keto pancakes with berries and whipped cream

1
2
3
4
5
4.5
216 Ratings
Not enough ratings
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!
March 26 2015 recipe by , photo by , nutritional review by in Recipes, Breakfast, Dessert

Keto pancakes with berries and whipped cream

1
2
3
4
5
4.5
216 Ratings
Not enough ratings
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. (1 cup) 200 g (230 ml) cottage cheese
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 2 oz. 55 g butter or coconut oil, for frying
Toppings
  • 2 oz. (71⁄3 tbsp) 55 g (110 ml) fresh raspberries or fresh blueberries or fresh strawberries
  • 1 cup 240 ml heavy whipping cream
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Instructions

  1. Add eggs, cottage cheese, and psyllium husk to a medium-sized bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.
  2. Heat the butter, or oil, in a non-stick skillet over medium-low heat. Fry the pancakes for 3–4 minutes per 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.

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.

Serving suggestions

These pancakes make a great snack served cold. Wrap up a few and bring them to work with you.

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 freshly made, but keep well in the fridge for two to three days. You can also store them in the freezer for up to three months.

If you want to store them stacked on top of each other, 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 over medium heat and heat the pancakes in it. It only takes about 30 seconds on each side to heat them.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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330 comments

  1. 51
    Jessica
    June 13 2016
    I lost the 55# in little as 5months!!!
    Reply: #74
  2. 52
    Michelle
    June 17 2016
    The nutrition info is on there you just put your curser over the part that says 'strictly low carb' and it tells you how many grams of carbs per portion X hope this helps x
  3. 53
    Reply to comment #19 by Elayne
    Michelle
    June 17 2016
    Hover your curser over the 'strictly low carbs' part and it tells you grams per portion
  4. 54
    Cat
    June 20 2016
    How many could you eat in a sitting?
  5. 55
    Reply to comment #42 by Liz
    LeAnn
    June 21 2016
    So, true! Thank you for thinking of our other "family members!"

    Those of you using xylitol-be aware that it is toxic to pets! Be very careful using it around your animals.

  6. 56
    Kaz
    June 26 2016
    These pancakes are fantastic thank you so much for this recipe I love them
  7. 57
    Julianna
    June 27 2016
    Has anyone tried making the batter the night before to save time in the morning? I just can't skip breakfast as I wake up starving, but I'm always in a rush.
  8. 58
    Lorraine
    July 10 2016
    Hi how many pancakes does it make and how many per serving please?
  9. 59
    Edith
    July 17 2016
    Does anyone have a pancake recipe without cheese, yogurt or sour cream? I can have dairy but not fermented dairy.
    Thanks!
    Reply: #78
  10. 60
    Jennifer
    August 7 2016
    This simple recipe is a firm favourite with my children, along with the mexican scrambled eggs! No need for added sweetness
  11. 61
    Lexi
    August 16 2016
    How many calories is this?
  12. 62
    Megan
    August 18 2016
    Does anyone know if these can be frozen??
    Reply: #95
  13. 63
    Alison
    August 20 2016
    I add a small amount of milled chia to these pancakes instead of the psyllium husk. It works really well, a bit like a light French crepe. Great with berries, but also with cream cheese and smoked salmon as a canapé.
  14. 64
    Christina Nopen
    August 21 2016
    I use Splenda in your coffee and drink crystal light during the day . Is that OK or should I use a different kind of sweetner?
  15. 65
    Caroline M.
    September 17 2016
    I added 1/4 tsp vanilla, 2-4 drops of liquid Stevia, 1/4 tsp of cinnamon - more like french toast, which I love.
  16. 66
    Michiel
    October 4 2016
    Try going the savory route instead by adding a few slices of smoked salmon.
  17. 67
    Karen B
    October 6 2016
    It sure is nice not going to bed hungry every night (i.e. former programs)! Lovin' these recipes and this program!
  18. 68
    Kerrie A
    October 9 2016
    I have these pancakes every morning. Delicious. I halved all the ingredients to make it one person serving size and added a few drops of liquid stevia, a splash of almond milk, vanilla and cinnamon to the batter. I cook in a mix of coconut oil and butter. I then top with queens sugar-free maple syrup. So delicious and keeps me full until lunchtime so cuts out my mid-morning snacking.
    Reply: #105
  19. 69
    Darlene
    October 22 2016
    Curious if this is a dry cottage cheese or the moist kind. :)
  20. 70
    Jan Hopkins
    November 2 2016
    What is the Psyllium Husk Powder for? Can I use something in its place as it's expensive and I can only buy it on line so I can't start this program yet :(
    Reply: #91
  21. 71
    Betty Brill
    November 6 2016
    These were yummy! I had them with whipped heavy cream mixed with a little bit of Swerve sweetener. I'm assuming the nutritional info. includes the berries?
  22. 72
    carlocki
    November 17 2016
    is ok stevia instead psyllum husk?
    Reply: #73
  23. 73
    Reply to comment #72 by carlocki
    Peter Biörck Team Diet Doctor
    November 17 2016
    Hi Carlocki!

    No, psyllium husk powder is not a sweetener.

  24. 74
    Reply to comment #51 by Jessica
    Eleanor
    December 7 2016
    Jessica,
    I am struggling to lose any weight.I have been LCHF for 4 weeks and haven't lost weight yet!
    Can you please advise a LCHF food plan for me? thanks!
    Reply: #75
  25. 75
    Reply to comment #74 by Eleanor
    Peter Biörck Team Diet Doctor
    December 10 2016
    Hi Eleanor!

    Try this! :)
    https://www.dietdoctor.com/low-carb/keto/diet-plan

    Jessica,
    I am struggling to lose any weight.I have been LCHF for 4 weeks and haven't lost weight yet!
    Can you please advise a LCHF food plan for me? thanks!

  26. 76
    Jeff Talley
    December 11 2016
    I tried to make these and they remained liquid, and never quite came together. I am a little dismayed at all the bread substitute type recipes. None have worked so far...
    Reply: #85
  27. 77
    Sav R.
    December 12 2016
    Does anyone know how many calories are in one serving?
  28. 78
    Reply to comment #59 by Edith
    Maxine Kaufman-Lacusta
    January 4 2017
    My husband and I don't tolerate dairy well and I'm allergic to almonds, so here are a couple of moderately low carb pancake recipes I developed.
    Mix together
    1) serves 2
    2 heaped dessert spoons of coconut flour
    2 heaped dessert spoons of wheat bran
    2 Tbsp protein powder (optional - I usually use pumpkin seed protein)
    1 tsp psyllium husk (doesn't need to be powdered)
    1 - 2 tsp baking powder
    Work in
    1 - 2 tsp coconut oil
    Stir in
    1 large duck egg or two chicken eggs
    Add milk substitute as required (I use soy +/- coconut plus water) to get barely porable consistency.

    Can add half a cup of fresh or thawed blueberries or 2/3 cup pumpkin puree plus cinnamon/ginger/cloves and less water.

    I usually cook them in coconut oil along with half a cut-up apple per person.

    Does anyone have a pancake recipe without cheese, yogurt or sour cream? I can have dairy but not fermented dairy.
    Thanks!

    Does anyone have a pancake recipe without cheese, yogurt or sour cream? I can have dairy but not fermented dairy.
    Thanks!

    Does anyone have a pancake recipe without cheese, yogurt or sour cream? I can have dairy but not fermented dairy.
    Thanks!

  29. 79
    Diana
    January 7 2017
    These were amazing! I also added a little vanilla and cinnamon and a splash of milk to obtain pancake batter consistency. Cooked in butter. No need to add any sweetener. I served them with homemade whip cream and fresh berries. Yum! *made the recipe for three servings and it made six hand sized pancakes.
  30. 80
    Jeff
    January 12 2017
    I added a couple of Tbsp of steel cut oats in order to absorb some of the liquid from the cottage cheese, which cause pancakes to stick like glue. This works well and adds an extra taste dimension. Cooked in olive oil & butter.
  31. 81
    Derek
    February 23 2017
    Swap the cottage cheese for cream cheese, it works great.
    Replies: #87, #103
  32. 82
    Melissa
    May 1 2017
    Ok... where do I begin??? The pancakes and cream were great! I think a couple of pointers would make the recipe better. 1- the coconut oil or butter should be liquid first or else its super tenious trying to mix it 2. Use an electric mixer for the cream! Omgosh I was hand mixing for 20 min and it hurt! Freeze a metal bowl and the wisk for 15 min first also. 3. I added cinnamon and nutmeg to the cakes, and sugarless confectioners sugar to the cream. I recommend those for a more french toast taste (unless you're going the salmon route). Thank you though- I will make it again (with a mixer)!
  33. 83
    LM
    May 28 2017
    How do you prevent them from sticking to the pan. No amount of grease helps.
  34. 84
    Leslie
    June 7 2017
    For anyone as bad at flipping pancakes as me get a MUFFIN TOP baking pan. They come in perfect little fluffy rounds. Play with heat and times but mine were just about done after 12 minutes at 350 degrees. Happy low-carbing!
  35. 85
    Reply to comment #76 by Jeff Talley
    Carrie
    June 23 2017
    I haven't made these yet but as far as bread type recipes i make pancakes with 2 oz cream cheese and two eggs. Just toss in the blender with 1 tsp cinnamon, unless you dont like cinnamon. Perfect and so quick and easy. Let mixture sit a minute or so for the bubbles to settle. Cook like you cook any pancakes. You can increase or decrease recipe just keep the proportion the same. Made without the cinnamon for savory crepes. Ive even cooked extra to reheat and i like them that way, too. Also, try the pizza recipe on here, the one with the egg and cheese crust. That came out for me and tasted amazingly like pizza crust. Like people say in comments i added a little garlic powder to the egg and cheese mixture a blender. It seemed thin so i tossed in a little more cheese. I used cheddar since i didn't have enough mozarella. Still delicious. Other non low carbers ate it, too snd and enjoyed it.
  36. 86
    Shazi
    July 1 2017
    I have alergy with eggs so cant consume them.kindly let me know some other alternative to eggs as amost all receipes contain eggs.HELP ME.Thanks.do reply
  37. 87
    Reply to comment #81 by Derek
    Shazi
    July 2 2017
    What can we use instead of eggs?i am allergic to eggs.kindly help.thx
  38. 88
    Jelly
    July 17 2017
    try putting 2 small slices of apple onto the batter in the pan, flip and fry the other side,caremalises the apple, yum
    Reply: #89
  39. 89
    Reply to comment #88 by Jelly
    Shazi
    July 17 2017
    Thx jelly for replying to my query
  40. 90
    Daemon
    July 19 2017
    Is there something else I can use to substitute the ground psyllium husk powder?
    Reply: #96
  41. 91
    Reply to comment #70 by Jan Hopkins
    Margaret
    July 22 2017
    This was my question exactly! Psyllium Husk is really expensive!
    Reply: #98
  42. 92
    Jenny
    July 24 2017
    These did not fry well, very delicate. A bit too eggy for me.
  43. 93
    Caroline
    July 24 2017
    Is the butter or coconut oil considered part of the batter or are they meant to be used to fry the pancakes only?
    Replies: #97, #108
  44. 94
    MrsTea
    July 27 2017
    Do the nutritonal values include the toppings?
  45. 95
    Reply to comment #62 by Megan
    Dana
    July 30 2017
    Yes. You can do it all ahead of time and then freeze in portions.

    I throw the frozen pancakes into a steamer basket to thaw and heat.

  46. 96
    Reply to comment #90 by Daemon
    KJG
    August 1 2017
    I haven't made these yet, but I used Xanthum Gum in place of psyllium husk in the Oopsie bread recipe, and it came out PERFECT. I would try that! (I used the same amount.)
  47. 97
    Reply to comment #93 by Caroline
    Frannie
    August 4 2017
    I was wondering if the oil is added or if it is for frying?
    Reply: #100
  48. 98
    Reply to comment #91 by Margaret
    msdav
    August 11 2017
    Metamucil powder. Walmart has the store brand. It's just fiber.
  49. 99
    msdav
    August 14 2017
    Oh my goodness these are good! I made with generic orage flavored metamucil instead of just plain expensive psyllium husk powder. 1:1 ratio, with fresh blueberries. I thought low carb would be so much harder! One pancake was enough for me. Maybe more later. Turned out perfect enough I took pictures!
  50. 100
    Reply to comment #97 by Frannie
    msdav
    August 14 2017
    No. Just for frying.
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Ratings

5
74%
4
12%
3
5%
2
3%
1
6%
4.5
1
2
3
4
5
216 Ratings

Ratings

5
74%
4
12%
3
5%
2
3%
1
6%
4.5
1
2
3
4
5
216 Ratings