Keto Almond Flour Cottage Cheese Pancakes
Fluffy texture, golden, and protein-packed, these almond flour cottage cheese pancakes flip like a dream and taste like weekend brunch any day of the week.
Made with simple ingredients, this Gluten Free High Protein Pancakes recipe is perfect for busy mornings when you want a warm breakfast without the sugar crash.
Compared to my High Protein Keto Almond Flour Pancakes made with protein powder, these cottage cheese almond flour pancakes are softer, creamier, and way closer to that classic pancake vibe. The protein powder version is a little more bread-like and holds its shape in the pan like a champ, plus it’s higher in protein and lower in carbs. But honestly, I’m team cottage cheese for the rich flavor and smooth texture of these High Protein Low Carb Pancakes… and you even get a couple extra pancakes out of the batch.
Just 6.5g net carbs and over 20g protein per serving (3 pancakes) in this almond flour cottage cheese pancake recipe.
Why You’ll Love This Recipe
- High Protein Keto Pancakes with a fluffy, golden bite.
- High in protein, low in carbs, and totally keto-friendly.
- Made with simple ingredients and no refined white flour.
- Creamy texture with a fluffy bite – kind of gives off those French toast vibes.
- Easy to flip, holds its shape, and cooks up evenly on medium-low heat.
- Perfect for busy mornings or a slow weekend brunch.
- Small batch – makes 6 pancakes, 3 per serving.
- No protein powder here, but still a solid high-protein base for any sweet or savory toppings.
Ingredients
Main Ingredients:
- full-fat cottage cheese (small curd works best)
- eggs (room temperature)
- almond flour (fine, not almond meal)
- baking powder
- salt
- butter (unsalted) or coconut oil, for frying
Optional for sweet version:
- vanilla extract (sugar free)
- Swerve or allulose
Instructions
- In a food processor, blend the cottage cheese and eggs until smooth or slightly textured, depending on your preference.
- Add almond flour, baking powder, sweetener (if using), vanilla extract, and salt. Blend or stir until a thick pancake batter forms. If too thick, add a splash of almond milk.
- Heat a non-stick skillet over medium-low heat. Lightly grease with butter, coconut oil, or avocado oil.
- Scoop about 2 tablespoons (or 1 cookie scoop) of batter per pancake onto the skillet. Gently spread into circles.
- Cook until bubbles form, edges look set, and bottoms are golden brown, about 2-3 minutes per side. Flip once and cook the other side until golden.
- Serve warm with your favorite low-carb toppings.
Expert Tips
- Keep the batter thick for fluffier pancakes
- Use medium-low heat for the best texture and golden brown edges
- Make sure your butter or oil is hot before adding the batter. It helps the pancakes hold their shape.
- Cottage cheese should be fridge-cold before blending for creamier results
- Skip the sweetener for a savory version, top with bacon, eggs, or avocado
- Want even more protein? Add a scoop of whey protein powder and reduce the almond flour slightly for extra protein.
Ingredient Swaps
- Swap almond flour for sunflower seed flour for a nut-free option
- Use monk fruit sweetener instead of Swerve or allulose
- Add a pinch of cinnamon for warmth, or cocoa powder for a chocolate twist
- Swap the cottage cheese for protein powder and make my Almond Flour Protein Pancakes.
- Prefer coconut flour? Swap the almond flour for coconut flour and make my Coconut Flour Cottage Cheese Pancakes (recipe coming soon).
Storage Tips
- Fridge: Store leftover pancakes in an airtight container for up to 3 days
- Freezer: Freeze between sheets of parchment paper for up to 1 month; reheat from frozen
- Reheat: Toast lightly or microwave 30-40 seconds until warm
What to Serve With
These cottage cheese almond flour pancakes are perfect with a pat of butter and a drizzle of maple syrup (sugar-free), but you can take them up a notch.
- For a fruity twist, pair with my Keto Blueberry Jam or a spoonful of Keto Strawberry Chia Seed Jam.
- If you’re in the mood for a decadent breakfast plate, add a side of Keto Omelette with Cauliflower Rice or Breakfast Keto Egg Muffins with Pepperoni.
- For more topping ideas, check out my Low Carb Spreads & Toppers or explore the Keto Spreads, Jams & Frostings collection.
Conclusion
These keto-friendly cottage cheese pancakes are a perfect mix of comfort food and smart nutrition. I’ve been keto since 2019 and lost 50 lbs, so I know how important it is to have recipes that taste amazing but still keep carbs in check.
Try them, then tell me in the comments, are you Team Cottage Cheese or Team Protein Powder? What is your favorite protein pancake recipe?
FAQ
Q: Can I use fat-free cottage cheese?
A: Yes, but the texture will be less creamy.
Q: Do I need a blender?
A: No, but blending gives the smoothest batter.
Q: Can I make these ahead?
A: Yes, store in the fridge or freezer as outlined above.
Keto Almond Flour Cottage Cheese Pancakes
Equipment
- 1 Skillet
Ingredients
- 1/2 cup full-fat cottage cheese
- 2 large eggs
- 3/4 cup Almond Flour
- 1 teaspoon baking powder
- 1 Pinch salt
- 1 tablespoon butter, unsalted or coconut oil for frying
Optional:
- 1 teaspoon Vanilla extract – sugar free
- 1 tablespoon Swerve
Instructions
- In a food processor, blend the cottage cheese and eggs until smooth or slightly textured, depending on your preference.1/2 cup full-fat cottage cheese, 2 large eggs
- Add almond flour, baking powder, sweetener (if using), vanilla extract, and salt. Blend or stir until a thick pancake batter forms. If too thick, add a splash of almond milk.3/4 cup Almond Flour, 1 teaspoon baking powder, 1 teaspoon Vanilla extract – sugar free, 1 tablespoon Swerve, 1 Pinch salt
- Heat a non-stick skillet over medium-low heat. Lightly grease with butter, coconut oil, or avocado oil.1 tablespoon butter, unsalted
- Scoop about 2 tablespoons (or 1 cookie scoop) of batter per pancake onto the skillet. Gently spread into circles.
- Cook until bubbles form, edges look set, and bottoms are golden brown, about 2-3 minutes per side. Flip once and cook the other side until golden.
- Serve warm with your favorite low-carb toppings.
Notes
- Recipe makes 6 pancakes – 2 servings of 3 pancakes each.
- Batter should be thick for the best texture. If too thick, add a splash of almond milk.
- Use fridge-cold cottage cheese for a smoother blend.
- Skip sweetener for a savory version. Top with bacon, eggs, or avocado.
- Want more protein? Add a scoop of protein powder and reduce almond flour slightly.
- Nut-free option: use coconut flour instead of almond flour.
- Store in an airtight container in the fridge for up to 3 days or freeze up to 1 month.
Nutrition Per 1 (ONE) Serving
More Keto Pancake Recipes to Try:
- Keto Pumpkin Spice Cottage Cheese Pancakes – Cozy fall flavors with a creamy twist.
- Keto Gingerbread Cottage Cheese Pancakes (Coconut Flour) – Festive and warmly spiced for the holidays.
- High Protein Cottage Cheese Keto Pancakes (No Eggs) – Egg-free but still fluffy and satisfying.
- Keto Almond Flour Pancakes – Light, fluffy, and made with simple low carb ingredients.
- Keto Coconut Flour Pancakes – Slightly sweet, soft, and naturally gluten free.
- Keto Blueberry Pancakes with Almond Flour – Bursting with fresh blueberries in every bite.
- Keto Chocolate Pancakes with Almond Flour – Rich, chocolaty, and perfect for a weekend treat.
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These almond flour cottage cheese pancakes are one of my favorite keto breakfast recipes. They’re soft, fluffy, and taste like classic pancakes but without the sugar crash. High in protein, low in carbs, and ready in minutes… I could eat them every weekend and never get bored.