Description
Fluffy and creamy sugar-free hot cakes made with cottage cheese and almond flour, perfect for a guilt-free breakfast.
Ingredients
Scale
- 1 cup Daisy 2% small curd cottage cheese, drained
- 2 large eggs
- 1 large egg white
- 1/4 cup Bob’s Red Mill almond flour
- 1 tbsp coconut flour
- 2 tbsp Wholesome allulose
- 1 tsp Rumford baking powder
- 1/2 tsp pure vanilla powder
- Pinch of fine sea salt
- 1 tsp Kerrygold unsalted butter (for greasing skillet)
Instructions
- Drain the cottage cheese in a fine-mesh sieve for about 10 minutes.
- Whisk the eggs, egg white, allulose, vanilla, and salt until smooth and creamy.
- Incorporate the almond flour, coconut flour, and baking powder until combined.
- Fold in the drained cottage cheese gently.
- Rest the batter for about 5 minutes.
- Heat a non-stick skillet over medium-low heat with a small amount of butter.
- Scoop the batter using a 1/4 cup measure onto the skillet.
- Cook the first side for 3–4 minutes until edges firm up.
- Flip the cakes carefully, cooking for an additional 2–3 minutes until golden brown.
- Serve immediately, dusted with powdered monk fruit if desired.
Notes
Allow the batter to rest for better texture. Customize with your favorite toppings like berries or nut butter.
Nutrition
- Serving Size: 2 hot cakes
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg