Keto Low-Carb Cream Cheese Pancakes is a quick and easy recipe with almond flour and a handful of ingredients. Tired of eggs and looking for fresh breakfast ideas for one? This is the best keto friendly option for your sweet tooth!
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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
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A common complaint I hear about low carb meal planning is how hard it is to come up with new, fresh breakfast ideas. People burn out on eating eggs every day because that can get very boring.
How many keto pancakes can I eat? I usually eat 2 pancakes which turns out to be 4 net carbs and is great for ketogenic macros.
Which Flour is Best For Keto?
I love to use almond flour and it works great for the pancake mix in this recipe. Is almond flour considered a carb? it does have net carbs, but is mostly dietary fiber.
Coconut flour and almond flour are interchangeable. If you use coconut flour it is not an equal swap for almond flour and you will need to test the necessary usage.
How to Make Keto Pancakes With Almond Flour
I like to add almond flour because it helps the pancakes hold better. I’ve made this same recipe without it, but the pancakes are super thin and harder to flip.
- Add cream cheese, almond flour, vanilla, cinnamon, sweetener, and baking powder to a high-powered blender. Blend until the cream cheese is fully blended.
- Heat an oiled griddle on medium-high heat.
- Add the pancake batter. The batter will make 3-4 round pancakes.
- When the edges of the pancake crisp and the center bubbles, flip.
- Cook for an additional 2-3 minutes until cooked through.
Pancake Cooking Tips
- Temperature and what you use to cook the pancakes in is very important. If you use a skillet, it’s harder to ensure the heat is evenly distributed throughout the pan. This may result in some areas of the pancakes cooking faster than others.
- If the center of your pancake is wet, you are cooking a too high a temperature.
- When checking if the pancake is ready to flip, don’t lift the edge of the pancake too high, because the pancake may break.
- Allow the pancake batter to rest prior to use. This will loosen lumps and air bubbles in the batter.
Check out more Rules for Better Pancakes here.
What to Put on Keto Pancakes
What syrup can you use on pancakes with keto? Can you have maple syrup? I like to use Organic Monkfruit Maple Syrup. It’s low carb and keto-friendly.
You can also top the pancakes with fresh berries and whipped cream.
How to Make Keto Pancakes Less Dry
Using super fine, blanched almond flour will result in great textured pancakes. If you use a thick flour, the pancakes will taste dry.
Calories and Carbs in Low Carb Pancakes
Each pancake has 171 calories and 2 grams of net carbs.
How Long Will the Pancakes Last in the Fridge?
The pancakes will last in the fridge (covered) for up to a week.
Freezer Tips
Freeze the pancakes in a sealable container or bag. Defrost at room temperature before reheating.
What Can I Eat For Breakfast on Keto
Keto Low-Carb Bacon Egg and Cheese Breakfast Casserole
Keto Low Carb Bacon Egg Bites
Keto Low-Carb Cinnamon Rolls
Keto Low-Carb Bagels
Keto Low-Carb Cinnamon Chaffles
Keto Low-Carb Blueberry Muffins
More Keto Low-Carb Recipes
Keto Low-Carb Bacon Cheeseburger Casserole
Keto Low-Carb Philly Cheesesteak Casserole
Keto Low-Carb Shrimp Alfredo
Keto Low-Carb PF Changs Lettuce Wraps
Click here for a full list of Keto Low-Carb Recipes.
Keto Low-Carb Cream Cheese Pancakes
Ingredients
- 2 eggs
- 2 ounces cream cheese softened
- 1/4 cup blanched almond flour
- 1 tablespoon zero-calorie sweetener Use Discount Code STAYSNATCHED for savings.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
Instructions
- Add all of the ingredients to a high-powered blender. Blend for 45 seconds to 1 minute. Ensure all of the cream cheese has been blended. Poke holes in any large air bubbles. Allow the pancake batter to rest for about 5 minutes.
- Heat a griddle on medium-high heat. I typically use 250-300 degrees. You can also use a skillet, but I find a griddle cooks pancakes more evenly.
- Grease the griddle. I like to use avocado oil or olive oil. You can use butter if you wish, it usually browns the pancakes faster than I would like.
- Pour the batter onto the griddle to form pancakes.
- Monitor the pancakes for a few minutes. Wait for the edges to brown and the top to bubble. The pancake is ready to flip when you can lift the pancake and see the edge of other side is golden brown.
- Slide the spatula under the center of the pancake and flip it quickly. Cook for another couple of minutes until the batter has completely set. Wipe the griddle clean between cooking batches.
- Top with Monkfruit Maple Syrup.
Video
Notes
- Temperature and what you use to cook the pancakes in is very important. If you use a skillet, it’s harder to ensure the heat is evenly distributed throughout the pan. This may result in some areas of the pancakes cooking faster than others.
- If the center of your pancake is wet, you are cooking a too high a temperature.
- When checking if the pancake is ready to flip, don’t lift the edge of the pancake too high, because the pancake may break.
- Allow the pancake batter to rest prior to use. This will loosen lumps and air bubbles in the batter.
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