If you’re searching for the best keto pancakes recipe, then look no further than my famous keto cream cheese pancakes! Low carb, nut free, and gluten free, they are guaranteed to up your keto breakfast game!
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 keto 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 keto 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. And no nuts either!
In fact the list of ingredients in this keto 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 keto 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 keto 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 of keto pancakes every time!
Keto Cream Cheese Pancakes – Low Carb
- Prep Time: 3 minutes
- Cook Time: 9 minutes
- Total Time: 12 minutes
- Yield: 1 serving 1x
- Category: keto Breakfast
- Method: stovetop
- Cuisine: American
Description
If you’re searching for the best keto pancakes recipe, then look no further than my famous keto cream cheese pancakes! Low carb, nut free, and gluten free, they are guaranteed to up your keto breakfast game!
Ingredients
- 2 oz cream cheese
- 2 eggs
- 1 tsp granulated sugar substitute (IBIH recommends)
- 1/2 tsp cinnamon
Instructions
- 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.
Notes
Your net carbs may vary depending on the brand of cream cheese you use. Look for a brand of cream cheese that only has 1g carbs per ounce.
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!
Nutrition
- Serving Size: 4 pancakes
- Calories: 344
- Fat: 29g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 17g
Keywords: cream cheese pancakes, keto pancakes, keto crepes, low carb crepes, low carb pancakes
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Emily says
Has anyone ever tried freezing them to be reheated? Need something I can make ahead and be able to heat up while I am getting ready for work.
Mellissa Sevigny says
yes, they freeze great and reheat quickly in the microwave!
Sophie Burke says
Thanks for this great recipe!! So good and easy to make! I was getting tired of eggs!!! I did miss pancakes!! No problems with flipping them with cooking spray!
★★★★★
Kimberly says
I made these this morning and followed your directions to the tee, except I doubled everything. They are wonderful! I made a blueberry topping by heating two cups of frozen Maine blueberries on medium low until melted, then adding a sprinkling of powdered Swerve. After they heated more, I added about half a tablespoon of cornstarch and stirred until blended. I let that heat and thicken while I did the pancakes. What a refreshing change to the typical keto breakfast.
Danielle Hall says
When making larger batches, how much batter would you use per pancake? 1/2 cup?
Robin Halgren says
They were GREAT I makes them with just a little garlic powder then put some cheese in them and. folded them over best cheese sandwich that I had sent on keto over one year. I also made the sweet ones good too
Margaret Moskowitz says
I like that idea! I will try that one! I made them for the first time this morning and they were absolutely delicious. I won’t add a sweetener the next time, as I used sugar free syrup on them and that was sweet enough. I can’t wait to try the garlic/cheese version! Thanks for sharing!!
★★★★★
Bree Anderson says
This recipe is great! I added in a tsp of baking powder, upped the amount of sweetener, and used flavor god’s carb free cinnamon roll seasoning instead of plain cinnamon. Eaten with a salted butter is amazing.
The baking powder adds a carb per tsp, but you only need a whole tsp for the largest serving. Which will be eaten over a few days, so don’t fret!
★★★★★
Robbi says
This looks awesome! I’ll have to give this recipe a try! I’m just wondering, do you think I can make a large batch of these and freeze them?
Meredith says
These pancakes were great! They will definitely be made again. Thank you!
★★★★★
Tausha says
Thank you, thank you, THANK YOU!!!! These literally have become my saving grace!! My morning sweet tooth has a tendency to be my greatest arch nemesis and these really stand up to it!! Thank you again for saving me from myself!! ❤️❤️❤️❤️
★★★★★
Jani says
The taste is wonderful,but I can’t flip them to save my life.
★★★★
Rob S. says
I used the silicone mold thing for eggs and it helped me make them small enough to flip easier. I couldn’t flip them either and that helped.
Marques Thompson says
These were surprisingly good and fulfilling. They come out more like crepes than pancakes. But they are good alternative to a low carb breakfast. Especially if you’re tired of eggs on a regular basis. The 1st couple came out darker than expected. Adjusted heat and cook time and they started getting the golden brown color.
★★★