Keto Mini Cottage Cheese Pancake Sandwiches with Peanut Butter & Jam

Soft, fluffy, and packed with protein, these keto mini cottage cheese pancake sandwiches bring the best of PB & J into a keto-friendly breakfast or snack. Each sandwich has creamy peanut butter, sweet sugar-free jam, and pillowy peanut butter cottage cheese pancakes holding it all together.

A batch makes 4 sandwiches, perfect for a quick grab-and-go breakfast, a high-protein snack, or even a fun weekend brunch. They’re naturally low in carbs, gluten-free, and sugar-free, so satisfying, you won’t believe they’re healthy.

Just 6g net carbs and 14g protein per keto sandwich in this keto cottage cheese pancake sandwich recipe.

Why You’ll Love This Recipe

• High protein, low carb, and completely keto-friendly
• Combines the nostalgia of PB & J with the fluffiness of fresh pancakes
• Made with simple, wholesome ingredients you likely already have
• Easy to make ahead – perfect for busy mornings or lunchboxes
• Small batch – makes 8 pancakes (4 mini sandwiches)

Ingredients

Main Ingredients:

• full-fat cottage cheese (small curd works best)
• large eggs (room temperature)
• natural peanut butter
• almond flour (fine, not almond meal)
• baking powder
• pinch of salt
• granular sweetener (Swerve, allulose, or monk fruit)
• Butter or coconut oil, for frying

For Assembly:

• peanut butter (smooth or crunchy)
• sugar-free jam (I use my Keto Strawberry Jam – 3 Ingredients)

Optional:

• vanilla extract and cinnamon for a sweeter, dessert-style version

Instructions

1. 1. Blend the wet ingredients Add cottage cheese and eggs to a high-speed blender or food processor. Blend until smooth.2. Add the dry ingredients Add almond flour, baking powder, sweetener, peanut butter, salt, and optional vanilla extract to the blender. Blend again until a thick batter forms.
   If it’s too thick, add a splash of almond milk. If it’s too thin, add a little more almond flour.3. Cook the pancakes Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or coconut oil. Scoop about 2 tablespoons of batter per pancake (a cookie scoop works well). Gently spread into circles. Cook for 2-3 minutes per side, or until bubbles form on the surface, edges look set, and the bottoms are golden. Flip once and cook the other side until golden.4. Assemble the sandwiches Spread peanut butter on one pancake and jam on another. Gently sandwich them together.5. Serve or store Serve warm with fresh berries or let cool before storing. See storage tips below.

Expert Tips

• For the best texture, use full-fat small curd cottage cheese.
• The batter should be thicker than regular pancake batter but still pourable. Add a splash of almond milk if needed.
• Use a small cookie scoop to portion evenly.
• You can cook the pancakes ahead of time and assemble the sandwiches later.
• Letting the batter rest helps it thicken and improves texture.
• Feel free to switch up the fillings. Almond butter, sunflower seed butter, or a different sugar-free jam all work well.

Ingredient Swaps

• Nut-free: Swap almond flour for coconut flour using my Keto Coconut Flour Cottage Cheese Pancakes base for best texture.
• Egg-free: Use the method from my High Protein Cottage Cheese Keto Pancakes (No Eggs).
• Not a fan of cottage cheese? Try my Keto Almond Flour Pancakes or swap it for plain Greek yogurt.
• Switch peanut butter for almond butter, cashew butter or sunflower seed butter.
• Try my Keto Raspberry Chia Seed Jam or Keto Blueberry Jam for variety.
• Make them savory – follow my Mini Savory Cottage Cheese Pancake Sandwiches recipe instead of PB & J.

Storage Tips

• Store leftover pancakes in an airtight container in the fridge for up to 4 days. For the best texture, wait to assemble the sandwiches until just before serving. 
• To freeze, let the pancakes cool completely. Arrange them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
• Reheat in a skillet or toaster oven until warm. Avoid microwaving the assembled sandwiches, peanut butter and jam can make them soggy.

What to Serve With

These mini pancake sandwiches are perfect on their own, but you can make them a meal with your favorite toppings or:

• A side of fresh fruit like berries (low-carb friendly)
• A sprinkle of sugar-free chocolate chips for extra indulgence
• A light drizzle of maple syrup for a sweet finish
• My Keto Yogurt Bark with Peanut Butter Brownie for dessert
• A cup of Bulletproof Coffee Without a Blender or Keto Chai Latte for a satisfying breakfast combo

Conclusion

These Keto Mini Cottage Cheese Pancake Sandwiches with Peanut Butter & Jam prove that comfort food can be keto-friendly. High in protein, low in carbs, and made with real ingredients, they’re the perfect balance of nostalgic flavor and smart nutrition.

If you try them, let me know – are you team PB & J forever, or would you go savory next time?

More Keto Pancake Recipes to Try

• Keto Almond Flour Cottage Cheese Pancakes – soft and fluffy with a nutty flavor
• Keto Coconut Flour Cottage Cheese Pancakes – light and tender with a subtle coconut taste
• High Protein Cottage Cheese Keto Pancakes (No Eggs) – perfect if you need an egg-free option
• Keto Almond Flour Pancakes – no cottage cheese, but packed with protein powder
• Keto Pumpkin Spice Cottage Cheese Pancakes – cozy and spiced for fall mornings
• High Protein Keto Pancakes Guide

FAQ for Keto Mini Cottage Cheese Pancake Sandwiches with Peanut Butter & Jam

Q: Can you mix cottage cheese and peanut butter together?
A: Yes, they pair perfectly. Both are high in protein content, making them a great choice for a low carb diet. You can use low-fat or fat-free cottage cheese for fewer calories while still getting a ton of protein.

Q: How much protein is in this pancake recipe?
A: Each sandwich has around 12-14 grams of protein, depending on the specific brands and whether you use a large egg or egg whites. Check the nutritional information in the recipe card for the exact grams of protein and net carbs.

Q: Can I make these like regular pancakes or traditional pancakes?
A: Absolutely. Follow the original recipe but make them larger. Cook over medium heat until golden on both sides. If you want fewer carbs, stick with almond flour or coconut flour instead of purpose flour.

Q: Can I make them egg-free?
A: Yes. Replace the eggs with flax eggs or another natural sweetener-friendly egg substitute. You can also try my High Protein Cottage Cheese Keto Pancakes (No Eggs) for best results.

Q: Can I cook these pancakes in an air fryer?
A: Yes. Preheat your air fryer to 350°F. Brush the basket with olive oil or a little butter, and cook until set, flipping halfway through for even cooking.

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