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.
1
Place the cottage cheese in a deep container.
- Cream cheese (curd cheese spread): 3 tablespoons
2
Add eggs.
- Chicken egg: 3 pieces
3
To salt.
- Salt: pinch
4
Add erythritol.
- Erythritol: 1.5 tablespoon
5
Whisk until homogeneous consistency.
6
Grease the pan with olive oil and place it on high heat.
- 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.
- Butter: to taste
10
Serve immediately.
