After months of overindulging, January typically arrives with a slew of guilt and a waistband that is screaming for mercy. Since many people turn to a low carb lifestyle to get their sugar cravings under control and lose those extra pounds, I thought I’d devote this week to some of my favorite low carb recipes – starting with these delicious low carb cream cheese pancakes.
Whenever I resort to low carb diets like keto or Atkins to lose weight, the toughest meal for me is always breakfast. There are only so many eggs you can eat before you are looking for something different. These cream cheese pancakes are a welcome treat in that case. Even if you aren’t watching carbs, these are also an excellent option for those who are gluten free as they contain no grains or flour of any kind. In fact the list of ingredients in this cream cheese pancakes recipe is incredibly short. Cream cheese, eggs, your choice of sweetener – maybe a pinch of cinnamon. That’s it. And they are super easy to make.
I usually whip up a batch of these low carb cream cheese pancakes in my trusty magic bullet, and it takes less than a minute to make the batter. A surprisingly satisfying low carb substitute for the real thing that tastes like skinny fried cheesecakes! Even if you aren’t watching your carbs these cream cheese pancakes are a delicious departure from the traditional doughy stack of pancakes. And you won’t have the sleepy feeling that usually comes afterwards!
Some people have had trouble making and flipping these cream cheese pancakes, so we made a 60 second recipe video with a few key tips for success that will have you making perfect stacks every time!
Cream Cheese Pancakes – Low Carb & Keto
These delicious low carb cream cheese pancakes taste like skinny fried cheesecakes! They can also be made without sweetener and rolled to make delicious keto wraps!
- Yield: 4 pancakes
- Category: Low Carb Breakfast Recipe
- Cuisine: American
- 2 oz cream cheese
- 2 eggs
- 1 tsp granulated sugar substitute (IBIH recommends)
- 1/2 tsp cinnamon
- Put all ingredients in a blender or magic bullet. Blend until smooth.
- Let rest for 2 minutes so the bubbles can settle.
- Pour 1/4 of the batter into a hot pan greased with butter or pam spray.
- Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
- Repeat with the rest of the batter.
- Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Serving Size: 4 pancakes
- Calories: 344
- Fat: 29
- Carbohydrates: 3g net
- Protein: 17
Welcome to IBIH to all of you newbies coming over from Pinterest! Please check out the Recipe Index for more creative low carb and gluten free recipes!! There are lots of fun conversations going on over at the IBIH Facebook Page, so I hope you’ll join us over there! You can also follow on Instagram, Twitter, Pinterest, and/or subscribe to IBIH by email so you don’t miss any of the new recipes being posted weekly! I love hearing from all of you, so please do feel free to comment or leave feedback anytime! Enjoy!
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
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