Keto Cream Cheese Pancakes
Keto Cream Cheese Pancakes are light, fluffy, and low in carbs, making them a perfect breakfast option for those following a ketogenic diet. Made with cream cheese and eggs, they’re quick to whip up and taste delicious with your favorite low-carb toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (about 6 small pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 oz (115g) cream cheese, softened
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon coconut flour (optional for thicker texture)
- Butter or coconut oil, for cooking
- Low-carb syrup or berries, for serving (optional)
Instructions
- In a blender or mixing bowl, combine cream cheese, eggs, vanilla extract, cinnamon, and coconut flour (if using). Blend or whisk until smooth.
- Let the batter rest for a few minutes to allow it to thicken slightly.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil.
- Pour 2-3 tablespoons of batter onto the skillet for each pancake. Cook for 1-2 minutes until bubbles form and edges are set.
- Carefully flip and cook another 1-2 minutes until golden and cooked through.
- Repeat with remaining batter. Serve warm with low-carb syrup or fresh berries if desired.
Notes
- These pancakes are naturally gluten-free and grain-free.
- For fluffier pancakes, add 1/4 teaspoon baking powder (not strictly keto but minimal impact).
- Store leftovers in the fridge and reheat in a skillet or microwave.
- Almond flour can also be used for a different texture (about 2 tablespoons).
Nutrition
- Serving Size: 1 serving (3 pancakes)
- Calories: 280
- Sugar: 1g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 230mg
Find it online: https://ukfinda.com/keto-cream-cheese-pancakes/