These keto cream cheese pancakes are light, lacy, and soft in the middle, you won’t believe they are low carb! Made with simple ingredients, they are the perfect vehicle for your favorite sweet or savory toppings! 2 grams net carbs per serving.
Keto Cream Cheese Pancakes
When it comes to keto pancake recipes, my favorites to make are blueberry pancakes, almond flour pancakes, and these easy keto cream cheese pancakes.
As an avid breakfast lover, I’ve tried almost every kind of breakfast food available. I’ve tried the sweet breakfasts, the savory breakfasts, the simple ones and the more elaborate ones too. While I try not to play favorites, if it had to come down to one kind of food, I would always pick pancakes.
Growing up, pancakes would only be reserved for weekends. I remember looking forward to waking up on Saturday mornings, ready to enjoy a stack of them made lovingly by my mom. Once I got older and moved out of home, this weekend tradition soon became something I enjoyed during the week. I loved prepping batches of them on the weekend, so my weekday meals were sorted. While I have several varieties I alternate with, I’ve recently loved making them with cream cheese.
I’ve been meaning to share a keto cream cheese pancake recipe for quite some time. They are a cross between my favorite coconut flour pancakes and crepes, but with a few differences. I’ve been having them for breakfasts the past few weeks, and can’t see myself stopping anytime soon! No fancy kitchen equipment needed and you only need 3 main ingredients!
No sugar and no grains are needed, but you’d never tell. The texture is thin, lacy, soft in the middle, and crisp around the sides. The pancakes are slightly tangy and not overly sweet, making them the perfect vehicle for your favorite sweet or savory toppings!
I had some friends over for a pancake brunch the other day and NO ONE believed me when I said that these were low carb- They thought it had to be made with white flour!
How do you make keto pancakes with cream cheese?
- Almond flour– Blanched almond flour, not almond meal. If you don’t follow any specific diet, you can use all purpose flour.
- Eggs– Room temperature eggs.
- Cream cheese– Softened and room temperature.
- Baking powder– Optional, but gives the pancakes a little stability and spread.
- Liquid stevia– Optional, but highly recommended if you want a sweeter pancake.
Start by adding all your ingredients into a high speed blender. Pulse very well, until combined and smooth. Next, grease a non-stick pan over medium-high heat. Once it is hot, reduce to medium and add scant 1/4 cup portions of the batter, and immediately cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further 2 minutes.
Now, repeat the process until all the batter has been used up. Serve with your favorite toppings.
Tips to make the best cream cheese pancakes
- Be sure to blend the mixture very well, to ensure there are no clumps of cream cheese throughout.
- Covering the pan as soon as you pour the batter in helps the pancakes become fluffier.
- These pancakes are not overly sweet, and are intended to have a sprinkling of powdered sugar or served with maple syrup. If you’d like sweeter pancakes, do not omit the liquid stevia.
While these pancakes taste delicious on their own, here are some other flavors for some added variety!
- Blueberry– Fold through 1/4 cup fresh or frozen blueberries to the batter.
- Protein– Add 1/4 cup (around 1 scoop) of your favorite vanilla or plain protein powder.
- Pumpkin– Add 1/4 cup pumpkin puree and double the amount of flour.
- Strawberry– Fold through 1/4 cup fresh or frozen sliced strawberries.
- Coconut flour– Replace the almond flour with 3 tablespoons of coconut flour.
Storing and freezing low carb cream cheese pancakes
- To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.
More keto breakfast recipes for you to try
In a high speed blender, add all your ingredients and blend well, until a smooth batter remains.
Place a greased non-stick pan over medium-hot heat. Once hot, reduce to medium heat. Pour scant 1/4 cup portions of the pancake batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Repeat the process until all the pancake batter is used up.
Serve pancakes immediately, or allow them to cool completely.
These pancakes are not sweet. You can add 4-5 drops of liquid stevia if you’d prefer sweet pancakes.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 275kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Sodium: 35mg | Potassium: 148mg | Fiber: 3g | Vitamin A: 1032IU | Calcium: 172mg | Iron: 2mg | NET CARBS: 2g