Keto Cottage Cheese Pancakes
These Keto Cottage Cheese Pancakes are what I make when I want something cozy and sweet but still firmly in my low-carb lane. The cottage cheese melts right into the batter, giving you a tender texture without weighing them down. They’re simple, satisfying, and so shockingly good that it is hard to believe they are keto.
Servings: 10 pancakes
Calories: 114.23kcal
Ingredients
- 3 eggs beaten
- 1 cup cottage cheese
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 tablespoon monk fruit allulose blend
- 1 teaspoon lemon juice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Avocado oil for cooking
Instructions
- In a blender combine the eggs, cottage cheese, butter, vanilla, almond flour, monk fruit, lemon juice, baking powder, and baking soda. Process until smooth.
- Spray a skillet will with avocado oil and heat to medium. Add about ¼ cup of batter per pancake to the pan.
- Cook for 2 to 3 minutes, flipping when the bubbles on top start to pop and the edges start to brown. Cook for another 2 to 3 minutes on the other side.
- Keep warm in a 200°F oven while you cook the remaining pancakes.
Notes
- Freeze in a single layer before stacking. They reheat well in a skillet, microwave, or toaster oven, making them ideal for meal prep.
Nutrition
Calories: 114.23kcal | Carbohydrates: 3.36g | Protein: 6.38g | Fat: 8.84g | Saturated Fat: 1.89g | Polyunsaturated Fat: 0.32g | Monounsaturated Fat: 0.94g | Trans Fat: 0.05g | Cholesterol: 55.68mg | Sodium: 148.84mg | Potassium: 61.7mg | Fiber: 1.19g | Sugar: 1.07g | Vitamin A: 135.7IU | Vitamin C: 0.19mg | Calcium: 57.42mg | Iron: 0.69mg