There’s something truly comforting about starting the day with Keto Cottage Cheese Pancakes — light, low-carb, and packed with protein and flavor. I first discovered their goodness while experimenting with my blender, trying to make a quick batter using almond flour, whey protein powder, and cottage cheese. The result was a mix that felt refreshing, with a hint of lemon zest and juice that gave every bite a lift. These pancakes turned out sweet, tender, and beautifully creamy inside, with that satisfying balance of wet and dry ingredients coming together so smooth and evenly.

What makes these pancakes special is how adaptable they are — whether you want to swap in vanilla, banana extract, or toss in chocolate chips and blueberries, you can easily customize them to your mood. The small, easy-to-flip rounds cook to perfection, with crisp edges and a soft center. They’re ideal for batch cooking; I usually store a few in the fridge or freezer for a quick breakfast option throughout the week. Their long-lasting freshness and simple prep make them a go-to morning ritual in my kitchen.

Isabella Caroline

Keto Cottage Cheese Pancakes

There’s something truly comforting about starting the day with Keto Cottage Cheese Pancakes — light, low-carb, and packed with protein and flavor.

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Prep Time 10

Cook Time 19

Servings: 2

Course: Breakfast

Cuisine: American

Calories: 506

Ingredients Method

Ingredients

1 cup almond flour
1/2 cup unflavored protein powder
3 tbsp allulose
1 tea spoon baking powder
1/2 tea spoon xanthan gum
1 cup cottage cheese
3 large eggs
3 tbsp lemon zest
1 tea spoon vanilla extract
1 tbsp lemon juice
as needed Butter or oil

Method

Start by adding almond flour, whey protein powder, and cottage cheese into a blender. Mix the wet and dry ingredients together until the batter is smooth and evenly combined. Add lemon zest, juice, and a touch of vanilla or banana extract for a refreshing lift. This gives your Keto Cottage Cheese Pancakes their signature flavor and low-carb goodness.
Heat a pan and pour small, easy-to-flip rounds of the batter onto it. Cook until edges turn crisp and bubbles appear on top, then flip to cook the other side until soft in the center and tender throughout.
Make your pancakes more adaptable by adding chocolate chips or blueberries, depending on your mood. You can also customize your toppings to suit your taste.
Prepare a batch for the week and store them in the fridge or freezer. These breakfast options stay creamy inside and sweet even after reheating, offering a long-lasting sense of goodness every morning.