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Keto Cottage Cheese Pancakes serving

Keto Cottage Cheese Pancakes

Fluffy, protein-packed keto pancakes made with cottage cheese, almond flour, and coconut flour. Only 2g net carbs per serving!
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Prep Time 15 minutes
Cook Time 15 minutes
Straining Time 10 minutes
Total Time 30 minutes
Servings: 6 pancakes
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1.25 cups full-fat cottage cheese strained
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 0.5 cup almond flour fine
  • 2 tbsp coconut flour
  • 1 tbsp psyllium husk powder
  • 1 tbsp whey protein isolate unflavored
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp xanthan gum optional
  • to taste low-carb sweetener Stevia, Monk Fruit, or Erythritol
  • butter or oil for cooking

Equipment

  • Food Processor
  • Nonstick Skillet
  • Fine Mesh Sieve

Method
 

  1. Strain cottage cheese in a fine mesh sieve lined with paper towels for 10-15 minutes to remove excess liquid.
  2. In a food processor, blend strained cottage cheese, eggs, and vanilla until completely smooth.
  3. In a large bowl, whisk together almond flour, coconut flour, psyllium husk, whey protein, baking powder, cinnamon, xanthan gum, and sweetener.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined. Let batter rest for 7 minutes.
  5. Heat a nonstick skillet over medium-low heat. Grease lightly with butter or oil.
  6. Scoop 1/4 cup portions of batter onto skillet. Gently press into rounds. Cook for 2-3 minutes per side until golden.
  7. Serve warm with butter and keto-friendly syrup or toppings of choice.

Notes

Storage: Keep refrigerated for up to 5 days or freeze between parchment paper for up to 2 months.
Substitutions: For dairy-free, use dairy-free cottage cheese alternative and omit whey protein.
Pro Tip: Don't add extra liquid - the thick batter is key to fluffy texture!