These High Protein Low Carb Keto Gingerbread Cottage Cheese Pancakes are perfect for anyone on a keto or low-carb diet. Made with simple ingredients like coconut flour and full-fat cottage cheese, these pancakes are gluten-free and sugar-free. Each pancake has just 2 net carbs and 6 grams of protein, making them a nutritious and delicious breakfast option. They are fluffy, flavorful, and packed with essential nutrients.

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A stack of Keto Gingerbread Cottage Cheese Pancakes topped with a dollop of cream and a sprinkle of cinnamon, served on a white plate with two additional pancakes beside the stack.

I love creating keto pancake recipes that are both delicious and easy to make. These gingerbread pancakes are inspired by my love for holiday flavors.

They are perfect for Christmas morning or any time you want a cozy, comforting fall breakfast. Plus, they are high in grams of protein, making them a great start to your day.

Ingredients

full-fat cottage cheese
large eggs
coconut flour
baking powder
Swerve
ginger
cinnamon
nutmeg

Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!

Instructions

In a food processor, blend the cottage cheese and eggs until smooth.
In a medium bowl, mix the coconut flour, baking powder, Swerve, ginger, cinnamon, and nutmeg.
Combine the wet and dry ingredients to form a smooth batter.
Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
Pour a small amount of batter into the skillet and cook for 2-3 minutes on each side until golden brown.
Serve with fresh berries or your favorite keto-friendly toppings.

Recipe Tips

For fluffy pancakes, make sure not to overmix the batter.
Use a non-stick skillet to prevent sticking.
Cook on medium-low heat for best results.

Ingredient Swaps

You can use almond flour instead of coconut flour.
Replace Swerve with monk fruit or your preferred sweetener.
Add a teaspoon of vanilla extract for extra flavor.

A stack of three golden-brown Keto Gingerbread Cottage Cheese Pancakes topped with a pat of butter and a sprinkle of powdered sugar, garnished with a curled piece of fried onion, served on a white plate placed on an orange cloth surface. — Low Carb Gingerbread Cottage Cheese Pancakes

Storage

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or non-stick pan over medium heat.

Conclusion

These keto gingerbread pancakes are sure to become your new favorite breakfast. They are easy to make, delicious, and perfect for anyone on a low-carb or keto diet. Enjoy them with your family and friends!

FAQ

Q: How can I make the pancake batter smoother?

A: Blend the ingredients in a high-powered blender to achieve a smooth batter. This will help incorporate all the ingredients evenly.

Q: Can I add protein powder to this keto pancake recipe?

A: Yes, you can add a scoop of protein powder for extra protein. Just make sure to adjust the liquid ingredients to maintain the right consistency.

Q: What can I use instead of cottage cheese?

A: You can use Greek yogurt or small curd cottage cheese as a substitute. Both will provide a similar texture and protein content.

Q: How do I store leftover pancakes?

A: Store any leftover pancakes in an airtight food storage container in the fridge for up to 3 days. Reheat in a toaster oven or non-stick pan over medium heat.

Q: Can I freeze these pancakes?

A: Yes, you can freeze them. Place the pancakes in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight food storage container.

Q: What toppings go well with these keto pancakes?

A: Fresh berries, Greek yogurt, or a drizzle of pure maple syrup are great keto-friendly toppings.

Q: How do I prevent the pancakes from sticking to the pan?

A: Use a non-stick skillet and spray it with non-stick cooking spray. Cook the pancakes on medium-low heat for best results.

Q: Can I make a large batch of these pancakes?

A: Yes, you can double or triple the recipe to make a large batch. Store the remaining batter in the fridge and use it within a couple of days.

Q: What is the best way to achieve a fluffy texture?

A: To achieve a fluffy texture, make sure not to overmix the batter and cook the pancakes on medium-low heat. This will help them rise and stay light.

Q: What is the main ingredient in these pancakes?

A: The main ingredient is full-fat cottage cheese, which provides protein and a creamy texture.

Q: Can I add a little bit of lemon juice to the batter?

A: Yes, adding a little bit of lemon juice can enhance the flavor and help activate the baking powder for fluffier pancakes.

Q: What can I do if the batter is too thick?

A: If the batter is too thick, add a small amount of water or milk to reach the desired consistency. Be careful not to add too much liquid.

Q: Can I use almond flour instead of coconut flour?

A: Yes, you can use almond flour, but the texture and flavor will be different. Adjust the liquid ingredients as needed to maintain the right consistency.

A stack of golden-brown Keto Gingerbread Cottage Cheese Pancakes topped with a dollop of whipped cream, served on a white plate. — Low Carb Gingerbread Cottage Cheese Pancakes

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About The Author
Hi, I’m Rally! I’m here to make keto simple, tasty, and easy to fit into your life.
Since 2019, I’ve been creating keto recipes that are low-carb, sugar-free, and gluten-free recipes anyone can make, whether you’re just starting keto or looking for new ideas.
My recipes are made for busy people who want real flavor without a lot of fuss. Perfect if you’re cooking for yourself or just one other person.
I hope my recipes bring you confidence and joy in the kitchen.
Thanks for visiting, and let’s make keto cooking easy and delicious together!

Rally Rus