Syrniki are Slavic cheese pancakes that are crispy outside and creamy inside. They make a deliciously rich, decadent breakfast, especially served topped with crème fraîche and fresh fruit or jam. I keto-fied traditional Syrniki and each serving has just 5g net carbs!
If you’re a fan of cheese pastries or cheese blintzes, you are going to go crazy for Syrniki.
These little cheese pancakes have a subtly sweet vanilla aroma and flavor. They’re crisp and buttery outside and soft inside. And they whip up in just 20 minutes!
Heads up, I recommend making a double batch so you can stash them in the freezer for a quick breakfast or dessert.
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More Keto Breakfast Recipes to Try
The Best Keto Syrniki Recipe
Traditionally, Syrniki are made with regular flour and sugar, and are not a low carb food. I keto-fied the recipe and used keto sweetener and a combination of almond flour and coconut flour to cut the carbs. Each serving has just 5g net carbs!
But you won’t miss the carbs at all here! These cheese pancakes are rich and decadent with just the right amount of sweetness and a hint of vanilla.
Ingredients for Low Carb Syrniki
- Farmers cheese
- Egg
- Vanilla extract
- Granulated monkfruit/allulose blend
- Salt
- Almond flour
- Coconut flour
- Baking soda
- White vinegar
- Unsalted butter
How to Make Syrniki
- Beat together the ingredients.
- Shape the dough into 9 equal portions, roll each into a ball, and flatten slightly into a patty.
- Cover with plastic wrap and refrigerate 30 minutes.
- Dust the patties with a little coconut flour.
- Fry in butter until browned on both sides.
How to Store Syriniki
Store Syrniki in an airtight food storage container in the fridge for up to 2 days.
Can You Freeze Syrniki?
Yes! To freeze Syrniki, layer them in an airtight container stacked between freezer paper or parchment paper. Label the container with the date and contents, and freeze for up to 3 months.
To reheat, thaw the Syrniki to room temperature and then use the microwave or bake at 350F until warm.
Variations on This Recipe
- Cinnamon. Add 1/4 teaspoon of cinnamon to the batter.
- Raisins. If you don’t mind adding some carbs, add 1/4 cup of raisins to the batter. If the raisins are on the large side, coarsely chop them first. This is a traditional addition to Syrniki.
- Fruit or jam on top. Serve these topped with any type of fresh fruit or jam you like.
- Savory. Make these cheese pancakes savory! To do so, omit the vanilla and reduce the sweetener to 1/4 teaspoon. Add 3 tablespoons minced fresh scallion or chives, 1 small clove of crushed garlic, and 1/16 teaspoon black pepper.
Tips for Making Syrniki
- Don’t skip chilling the Syrniki once they’re shaped into patties before frying them. This will help make sure they hold their shape when cooked.
- Just a little dusting of coconut flour on the outside of these really helps them crisp up properly and not stick to the pan.
- I like these best served warm. To reheat leftovers, you can use the microwave or bake at 350F until warm.
Syrniki FAQs
What is Syrniki?
Syrniki is a type of pancake made with a base of cheese curd, flour, sugar, and eggs. They have a creamy texture inside a crispy exterior.
Where is Syrniki From?
These Eastern Slavic pancakes are part of the cuisine in Russia, Ukraine, Belarus, Latvia, and Serbia. You can read more about Syrniki on Wikipedia.
What Type of Cheese is Used to Make Syrniki?
In Russia, the type of cheese is called Tvorog. It’s creamy and yet still crumbly, similar to ricotta but drier. Texturally, it’s close to a very dry cottage cheese or farmer’s cheese.
The really unique thing about Tvorog, which is made from soured milk, is its flavor. It has a sharp tartness that is similar to yogurt.
This type of cheese is also known as quark. (You can read about quark on Wikipedia.)
How Do You Serve Syrniki?
There are a bunch of delicious ways to serve this breakfast dish! Here are a few topping ideas:
- Whipped cream
- Dusting of powdered sugar and a sprinkle of berries
- Butter and maple syrup, and maybe a few chopped pecans or walnuts
- Chocolate chips and shredded coconut
- Sour cream or crème fraîche and jam or fresh fruit
More Keto Breakfast Recipes to Try
- English Muffin topped with butter and Sugar Free Strawberry Jam
- Toasted Coconut Chia Pudding
- Cauliflower Hash Browns with fried eggs
- Toast made from Keto “Wheat” Bread
- Keto Donuts
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Keto Syrniki Recipe
Ingredients
- 7.5 ounces farmer’s cheese
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon monkfruit/allulose sweetener
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 5 tablespoons coconut flour divided
- 1/8 teaspoon baking soda
- 1/8 teaspoon white vinegar
- 2 tablespoons unsalted butter for frying
Topping Ideas:
- Sour cream or crème fraîche
- Fresh cherries
Instructions
- Beat together the farmers cheese, egg, vanilla, monkfruit/allulose blend, and salt. Beat in the almond flour and 4 tablespoons of coconut flour.
- Mix together the baking soda and vinegar, and beat this into the farmers cheese mixture.
- Divide the mixture into 9 parts. Roll each into a ball, and then flatten it slightly into a patty shape. Place the patties on a plate, cover them with plastic wrap, and refrigerate 30 minutes.
- Dust the outside with the remaining 1 tablespoon coconut flour.
- Heat the butter in a medium-large skillet over medium-high heat. Once melted, add the patties, and cook until browned on both sides, about 2 to 4 minutes per side.
- Serve warm, topped with sour cream and fresh cherries if desired.
Helpful Tips
- Net Carbs: 5g per serving (1 serving = 3 pancakes)
- This recipe makes 9 pancakes and each serving is 3 pancakes for a total of 3 servings.
- The nutrition information for this recipe was calculated without the optional toppings.
- Store Syrniki in an airtight food storage container in the fridge for up to 2 days or in the freezer for up to 3 months.
- To reheat, thaw the Syrniki to room temperature and then use the microwave or bake at 350F until warm.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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