The Best Coconut Flour Cream Cheese Pancakes For Keto
Coconut Flour Cream Cheese Pancakes simply don’t get better than this pancake recipe.
And, no, that’s not an exaggeration.
These keto pancakes live up to the hype! In my totally biased opinion these are the best coconut flour pancakes you’ll ever make.
- They’re fluffy
- They’re not “dry” – like a lot of coconut flour recipes are
- They have very little coconut taste to them
- They’re incredibly easy to make
- They have just over 1 net carb a piece
And those 5 reasons are why I believe these pancakes will be the best keto coconut flour cream cheese pancakes you’ll ever make!
Keto “fying” Pancakes
So, pancakes are usually not low carb, or keto friendly.
But, today’s pancake recipe is!
And you’ll only need a few key ingredients to make low carb keto pancakes.
How To Make Keto Pancakes With Coconut Flour (Video)
So, to decrease the carbs in today’s keto pancake recipe I also used some Unflavored Whey Protein Powder. I LOVE baking with this stuff, because it has 0 carbs. And most of the time you can replace a little of the flour in a recipe with it. Best part is, the recipe still turns out great!Print
Keto Coconut Flour Cream Cheese Pancakes
Keto Pancakes made with coconut flour and cream cheese! This is THE BEST low carb coconut flour pancake recipe you’ll try! These keto pancakes are soft, fluffy, and also so easy to make. Plus, there’s no sugar added, and they only have 1.5g NET CARBS each.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 4 Pancakes
- Category: Breakfast
3 Tbsps (21g) Coconut Flour
Heaping 1/3 Scoop (12g) Unflavored Whey Protein Powder
1/2 Tbsp (6g) Confectioners Erythritol – 0 Carb Sweetener
2 oz (56g) Full-Fat Cream Cheese
1 Tbsps (14g) 0 Carb Maple Syrup
2 Large Eggs
1 Egg Yolk
1 Tsp PURE Vanilla Extract
Add all of the liquid ingredients into the blender (including the cream cheese).
Now, blend until smooth.
Once smooth, add the dry ingredients to the blender, and blend for several minutes.
Blending for atleast a couple of minutes, whips the ingredients, and will make your pancakes fluffy.
Once the pancake batter is whipped thoroughly, transfer it to a pourable cup…like a measuring cup.
Doing this will make it easier to pour your last pancake.
Now coat a pan with oil, and turn the heat up to medium-low on your stove.
Add your batter, and cook the first side until bubbles from on the top of the pancake.
Flip the pancake once that happens, and cook the other side until the center is firm to the touch (just about 1 minute)
Add some 0 Carb Maple Syrup, and enjoy!
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES and should be tracked as ZERO CARBS!
- Serving Size: 1 Pancake
- Calories: 125
- Fat: 9
- Carbohydrates: 3.5
- Fiber: 2
- Protein: 7
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