These keto cream cheese pancakes are quick, easy, and crazy delicious. And these keto pancakes are light, soft, and super fluffy with just the absolute best flavor. Honestly, they taste pretty darn close to buttermilk pancakes, but these have just 2 NET CARBS each!
- THE BEST KETO CREAM CHEESE PANCAKES
- HOW TO MAKE KETO CREAM CHEESE PANCAKES
- STEP 1: MAKING THE PANCAKE BATTER
- STEP 2: COOKING THE PANCAKES
- STEP 3: SERVING THE CREAM CHEESE PANCAKES
- STORING CREAM CHEESE PANCAKES
- WRAPPING IT ALL UP
- MORE KETO BREAKFAST RECIPES
THE BEST KETO CREAM CHEESE PANCAKES
Whether it's the weekend or the middle of the week, these cream cheese pancakes are the best way you can start your day.
And, as most of you know, I have made a ton of delicious keto pancake recipes - like these keto banana pancakes, these almond flour pancakes, and these 1 minute pancakes - but the flavor of these cream cheese pancakes might just be my favorite.
They're deliciously rich and buttery with the perfect amount of sweetness. And, as I mentioned earlier, these low carb pancakes taste pretty darn close to the buttermilk ones you could get at a diner.
However, these have just 2 NET CARBS per pancake! With that said, I like to "dress" mine up a bit with some salted butter, my sugar free syrup, and some berries. Gah, just writing this is getting me hungry for breakfast.
Best of all, these keto cream cheese pancakes are super quick and easy to make. You only need about 15 minutes and a few basic keto ingredients to whip them up!
Now, these cream cheese pancakes are made with basic keto ingredients and pantry staples.
So if you've been following some of my recipes, there's a good chance you have almost everything you need.
Here's what you'll need for the pancakes:
- 4 eggs
- 3 tablespoon blanched almond flour
- 2 tablespoon coconut flour
- 1 cup + 1 tablespoon cream cheese
- 2 tablespoon granulated erythritol
- 1 teaspoon baking powder
- Just under ½ cups almond milk
- 2 ¼ tablespoon coconut oil, melted
- Vanilla extract
And to top them off:
- No Carb Maple Syrup
What's great about these ingredients is that you can use a lot of them to make my other sweet breakfast recipes - like this keto coffee cake, keto french toast and these keto waffles.
So you can get everything you need for a week of easy keto breakfasts in one grocery trip!
FLOURS TO USE FOR THESE KETO PANCAKES
As you might have noticed, this recipe is made with both almond flour and coconut flour. These flours make the pancakes gluten free and give them just the right balance of moist and fluffy.
That said, if you don't want to make almond flour pancakes - or are allergic - you can swap it out with an equal amount of walnut flour or sunflower seed flour and get the same effect.
Having said that, as I've mentioned many times before, it's important that you DO NOT try to use more coconut flour in place of almond flour.
Since coconut flour is so absorbent, using more than you need will dry out your pancakes and ruin their divine texture. Solely coconut flour pancakes don't turn out as good.
SWEETENING THESE KETO PANCAKES
So, to make these fluffy keto pancakes sugar free, we'll be using a couple of tablespoons of granulated erythritol.
As always, my go-to keto friendly sweetener is Granular Swerve. It's completely sugar-free, has 0 calories, and has the exact same sweetness level as regular sugar.
Another great option you can use is Lakanto's Monk Fruit Sweetener. It also has 0 carbs and 0 calories and is an excellent sugar substitute as far as sweetness level goes.
Of course, you can't have pancakes without syrup! So for drizzling on these pancakes, I highly recommend my sugar free maple syrup. It has the perfect silky texture and sweet maple flavor that makes it practically indistinguishable from the real thing - you'll love it and it's perfect for a low carb diet.
HOW TO MAKE KETO CREAM CHEESE PANCAKES
Again, these low carb keto pancakes couldn't be easier to make. All it takes is some mixing, pouring, and flipping.
All told, it should only take about 15 minutes to make a few stacks of delicious cream cheese pancakes.
So, let's get into the kitchen and get started on these pancakes!
STEP 1: MAKING THE PANCAKE BATTER
First, you'll want to start by whisking your eggs and granulated erythritol together in a medium-sized bowl.
Once mixed, add in your cream cheese, almond milk, melted coconut oil, and vanilla extract and whisk everything to combine.
Next, add your dry ingredients into the same bowl – that's your almond flour, coconut flour, and baking powder.
Then, stir all of the ingredients together until you get a smooth and creamy pancake batter.
STEP 2: COOKING THE PANCAKES
Alright, now take out a non-stick pan and bring it to low heat on the stovetop. Then coat the surface with a little baking spray, butter, or coconut oil.
Once the surface is heated, add a ¼ cup of batter to the center of the pan - this will make you about 4 medium-sized pancakes. However, you can adjust the amount of batter you pour if you want to make them bigger.
Also, if you want your pancakes to be totally uniform in size, you can use a 10 cm round mold on the pan.
Now, cook your pancakes until bubbles form and pop, then flip and cook for another 1-2 minutes until they're nicely golden brown on both sides.
STEP 3: SERVING THE CREAM CHEESE PANCAKES
After you've cooked all of your pancakes, transfer them to a plate and dress them up with your favorite keto friendly toppings.
I added a slab of butter, my homemade no carb maple syrup, and a couple of fresh blueberries and raspberries to my keto cream cheese pancakes.
Once they're topped off, serve and enjoy!
STORING CREAM CHEESE PANCAKES
Again, this low carb cream cheese pancakes recipe makes about 8 pancakes, so you can whip them up for a family breakfast, brunch – or even dinner - and save the rest for a quick meal you can enjoy throughout the week.
And if you want to have more to eat and save, you can easily double or triple this recipe!
To store your leftover pancakes, place a piece of parchment paper between each pancake to prevent them from sticking to each other, and keep them in an airtight container in the refrigerator for up to 3-4 days.
And to reheat, you can warm them up on low heat on the stovetop or microwave them for about 10 seconds. If you're reheating a stack of pancakes in the microwave, just add a few extra seconds for each additional pancake.
FREEZING THESE KETO PANCAKES
One of my favorite things to do is make a big, big batch of these keto cream cheese pancakes and freeze a bunch of them.
Then I have a super quick and insanely delicious meal on hand all the time!
You can freeze your leftover pancakes for up to 2 months! And whenever you want to enjoy one, all you have to do is heat it up and dig in.
Here is the best way to freeze and reheat the pancakes.
WRAPPING IT ALL UP
Well, that's how to make the best keto cream cheese pancakes!
These low carb pancakes are guaranteed to make your morning amazing and set you up for an awesome day ahead. They're moist, fluffy, have such a tasty flavor, and will keep you full and satisfied for hours.
And if you make them with your family, I think they'll love them and want to eat them every weekend - my family want to anyways.
So, I hope you love this keto cream cheese pancakes recipe as much as I do.
Be sure to leave a comment below if you tried it, and let me know what you think!
MORE KETO BREAKFAST RECIPES
If you are looking for some other great low carb recipes for the keto diet, I have a bunch on the blog that I think you'll like!
Give one of these easy recipes a try next:
- Keto Banana Bread
- Keto Breakfast Burritos
- Donut Shop Keto Donuts
- Keto Peanut Butter Nut Clusters
- Keto French Toast
- Keto Oatmeal
Keto Cream Cheese Pancakes With 2 NET CARBS
These keto cream cheese pancakes are quick, easy, and crazy delicious. And these keto pancakes are light, soft, and super fluffy with the best flavor. They taste just like buttermilk pancakes but have only 2 NET CARBS each!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Keto Low carb
3 tbsp blanched almond flour
2 tbsp coconut flour
1 cup + 1 tbsp (105g) cream cheese
2 tbsp granular erythritol
1 tsp baking powder
Just under ½ cup (110g) almond milk
2 ¼ tbsp (30g) coconut oil, melted
- In a medium bowl, whisk the eggs and granulated erythritol.
- Add cream cheese, almond milk, coconut oil, and vanilla extract, and whisk to combine.
- Add the dry ingredients (almond flour, coconut flour, baking powder) and mix until a smooth batter forms.
- Heat a non-stick pan on low heat and coat with baking spray, butter, or coconut oil.
- Pour a ¼ cup of batter onto the pan and cook until bubbles form and pop. Flip and cook for 1-2 more minutes.
- Serve with low carb berries, butter, and sugar free maple syrup.
The scale up function does not change the gram measurements.
- Serving Size: 1 serving
- Calories: 211
- Fat: 19
- Carbohydrates: 3
- Fiber: 1
- Protein: 7
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Made these this morning, and they were awesome!
I have tried all of your keto pancakes recipe and I think this is my favorite!!! (they are all great though)
Love how soft and fluffy these are, not dry at all too like some of the keto pancakes I've tried.
Can’t stop making these.
These were so tasty!!
I’ve tried your various pancake recipes & this one is my favorite. I love your easy 1 minute keto pancakes as well. Thank you for making my journey to find low carb substitutes easy. I also appreciate your reviews of things keto at Starbucks, fast food restaurants & Walmart.
I loved how thick and fluffy these pancakes turned out.