Savory Keto Cheese Pancake

If you’ve ever ruined a keto pancake by trying to flip it too early, you’re going to love this method! This recipe uses a "stove-to-broiler" technique: you start it in the pan to set the bottom, but finish it under the broiler (grill). This guarantees a fluffy, soufflé-like texture without the stress of flipping a delicate batter.

It’s high in protein, making it incredibly filling thanks to the Parmesan and eggs—honestly, half a pancake is usually plenty for one meal, especially if you use toppinds. Best of all, any leftovers reheat perfectly for a quick lunch the next day.

Step-by-step

1. Separate the egg whites from the egg yolks. In a bowl, using an electric hand mixer, beat the egg whites, add the cream of tartar and keep beating until stiff peaks form.

   

2. Gently fold in the egg yolks, ...

   

3. ... grated parmesan, ...

   

4. ... and sift in the coconut flour.

   

5. Finally, add the chives and season with salt and pepper.

   

6. Grease a small pan with ghee and heat over a medium heat. Once the pan is hot, pour in the pancake mixture. You can test that by dripping a small amount of the mixture on the pan. If it sizzles, it's ready.

7. Cook for 2-3 minutes, until small bubbles appear o top. Then, broil on high for 3-5 minutes, or until set and lightly golden.

   

8. To serve (¹/₂ to 1 pancake per serving), top with your favourites such as fried eggs, sliced avocado or crisped up bacon.

   

Recipe

Savory Keto Cheese Pancake

★★★★☆4.3 (50 ratings)

This fluffy low-carb, high-protein breakfast pancake is best served with crispy bacon, sliced avocado and ...

Hands on

10m

Overall

15m

Servings

1

4.5 g

Net carbs

37.9 g

Protein

43.4 g

Fat

589

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 3 large eggs
• ¹/₄ tsp cream of tartar or apple cider vinegar
• ¹/₂ cup grated Parmesan or other Italian hard cheese (45 g/ 1.6 oz)
• 2 level tbsp coconut flour (16 g/ 0.6 oz)
• 2 tbsp chopped chives or herbs of choice
• salt and pepper to taste
• 1 tbsp ghee for frying
• Optional Topping:
• fried eggs
• bacon slices
• sliced avocado (for extra potassium)

Instructions

1. Separate the egg whites from the egg yolks. In a bowl, using an electric hand mixer, beat the egg whites, add the cream of tartar and keep beating until stiff peaks form.

2. Gently fold in the egg yolks, ...

3. ... grated parmesan, ...

4. ... and sift in the coconut flour.

5. Finally, add the chives and season with salt and pepper.

6. Grease a small pan with ghee and heat over a medium heat. Once the pan is hot, pour in the pancake mixture. You can test that by dripping a small amount of the mixture on the pan. If it sizzles, it's ready.

7. Cook for 2-3 minutes, until small bubbles appear o top. Then, broil on high for 3-5 minutes, or until set and lightly golden.

8. To serve (¹/₂ to 1 pancake per serving), top with your favourites such as fried eggs, sliced avocado or crisped up bacon.

Nutrition per serving, 1 pancake

Carbs 3%Protein 27%Fat 70% of calories

Net carbs

4.5 g

Total carbs

7.6 g

Fiber

3 g

Sugars

2.1 g

Protein

37.9 g

Fat

43.4 g

Saturated fat

23.3 g

Calories

589 kcal

Sodium

1,093 mg · 47.5% RDA

Magnesium

52 mg · 13% RDA

Potassium

388 mg · 19.4% EMR

Nutrition by ingredient

Per 1 pancake	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	1.1 g	18.8 g	14.3 g	215
Cream of tartar, raising agent	0.2 g	0 g	0 g	1
Parmesan cheese	1.4 g	16.1 g	11.6 g	176
Coconut flour, organic	1.7 g	2.8 g	2.4 g	59
Chives, fresh	0.1 g	0.2 g	0 g	2
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Ghee	0 g	0 g	15 g	136
Total	4.5 g	37.9 g	43.4 g	589

Serving size 1 pancake

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Low FODMAP
• Vegetarian