Keto Potato Cheese Pancakes

Keto Potato Cheese Pancakes

Potatoes are high in starches (carbs), and are usually avoided in ketogenic diet or low carb diet. In this recipe, we use instead the potato fiber, which is made by grinding up the whole potatoes and taking out much of the starch and water. It is rich in fiber and has still good amount of protein. This potato fiber absorbs a lot of water, so you would need just a little bit of it. I combined this with eggs, fresh cheese and grated cheese, which makes this recipe not only delicious but also nutritious and rich in protein. Prepare a veggie side dish to it and you are good to go! Enjoy😊
This recipe is keto friendly, gluten-free, low carb, LCHF, and nut-free.
Prep Time 2 mins
Cook Time 5 mins
Servings 4 pancakes


  • 2 Medium sized Eggs ca.100g
  • 100 g Cream Cheese (27% fat) 1/2 cup
  • 40 g Grated Emmental Cheese 1/3 cup
  • 25 g Potato Fiber 4 levelled tablspoons or levelled 1/4 cup
  • 2 g Salt 1/4 teaspoon


  • In a mixing bowl, mix the eggs, cream cheese (I used Frischkäse 27 % fat), salt. Whisk them togehter until well combined.
  • Add the potato fiber. If you measure by mass and not by weight, make sure to level the spoon or the cup. 
  • Mix until well combined, and you will see a beautiful batter.
  • Add the grated cheese of your choice (I used emmental cheese), and mix together until well combined.
  • Heat up a pan over a medium hight heat.
  • Grease the pan with olive oil or butter or any other heat resistant oil of your choice.
  • Take a small scoop of the batter with a ladle (about 60ml or 1/4 cup ), and puor it into the hot pan. Make sure to flatten the middle of the pancake, using the back of the ladle.
  • Leave it to cook for few minutes, until the bubbles come out on the surface of the pancake.
  • When the bubbles start to pop, flip it over and cook the other side for about a minute, or until golden brown. 
  • Repeat the process until you finish all the batter. If you make the same size as mine, you will have 4 pancakes.
  • Sprinkle some tarragon or any other herbs of your choice, and serve them warm. It goes well with any vegetable side dishes😋
  • Enjoy!



🔶Find the Ingredients (click on the ingredient)
Organic Oat Fiber  (a substitute option of Potato Fiber) 
Tahini (Sesame Paste) 
Unsweetened Organic Peanut Butter
Coconut oil
Vanilla extract unsweetened
Full fat coconut milk
Unsweetened dark chocolate
Lupin flour 
Chia seeds
Psyllium Husk 
🔶Find the Tools
Food Processor
Baking Silikon Mat
Pastry Roller
Hand mixer
Measuring cups
Measuring spoons
Coffee and Spice Grinder (With this, you can grind erythritol to powder yourself!)
Hand Blender 
Kitchen Scale
🔶Notes: By purchasing the ingredients from the link, you will support my work. The price doesn’t change for you. Thank you for your support!
🔶Macronutrients per one pancake (1/4)
Carbohydrates: 1.5g
Protein: 8.7g
Fats: 12.5g
Calories: 160kcal
Dietary fiber: 3.9g

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