Keto Low-Carb Cream Cheese Pancakes
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!
Servings 3 pancakes
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.
- 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.
Serving: 1pancake | Calories: 171kcal | Carbohydrates: 2g | Protein: 8g | Fat: 15g