Keto Egg Pancakes

1 serving

15 minutes

Keto egg pancakes are a light and airy dish perfect for those on a low-carb diet. Their base is cottage cheese and eggs, giving them a tender texture and rich creamy flavor. Erythritol is used instead of sugar, making the dish sweet without disrupting the ketogenic balance. These pancakes cook quickly: just whip the ingredients, fry in olive oil, and spread with butter for extra softness. They pair wonderfully with berries, sour cream, or nut butter, creating a true culinary celebration without compromising health. This is an excellent choice for breakfast or a light dinner that can impress even those not on a keto diet.

Energy value per serving

• Calories: 415.2
• Proteins: 26.5g
• Fats: 31.6g
• Carbohydrates: 3.8g

Ingredients

• Cottage cheese: 3 tbsp
• Chicken egg: 3 pc
• Erythritol: 1.5 tbsp
• Salt: pinch
• Olive oil: to taste
• Butter: to taste

Cooking steps

1. Place the cottage cheese in a deep container.

   Required ingredients:

   • Cottage cheese: 3 tablespoons

2. Add eggs.

   Required ingredients:

   • Chicken egg: 3 pieces

3. To salt.

   Required ingredients:

   • Salt:  pinch

4. Add erythritol.

   Required ingredients:

   • Erythritol: 1.5 tablespoon

5. Whisk until homogeneous consistency.

6. Grease the pan with olive oil and place it on high heat.

   Required ingredients:

   • Olive oil:  to taste

7. Pour part of the mixture.

8. Once the bottom is browned, flip it and bake for another 2-3 minutes, reducing the heat to medium.

9. Repeat this until the mixture is finished. Place the ready pancakes on a plate and brush with butter.

   Required ingredients:

   • Butter:  to taste

10. Serve immediately.