Description
Fluffy, low-carb Keto Cottage Cheese Pancakes made with almond flour and cottage cheese for a high-protein, gluten-free breakfast. Perfect for keto and low-carb lifestyles!
Ingredients
- 3 large eggs
- 1 cup almond flour
- 1 cup cottage cheese
- 1 tablespoon granulated brown sweetener
- ½ teaspoon baking powder
- Butter for frying
Instructions
- In a medium mixing bowl, whisk together the eggs, almond flour, cottage cheese, granulated brown sweetener, and baking powder until smooth.
- Preheat a skillet over medium heat and add a small amount of butter or cooking spray to grease the pan.
- Pour small rounds of batter onto the skillet. Cook each pancake for 1–2 minutes per side, or until golden brown and set.
- Repeat the process with the remaining batter.
- Serve warm, optionally topped with whipped cream, sugar-free syrup, or fresh berries.
Notes
- Use full-fat cottage cheese for a richer flavor and creamier texture.
- To ensure even cooking, avoid overcrowding the skillet.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
