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Cream Cheese Pancakes – Low Carb & Keto

4.7 from 112 reviews

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!

Ingredients

Instructions

  1. Put all ingredients in a blender or magic bullet. Blend until smooth.
  2. Let rest for 2 minutes so the bubbles can settle.
  3. Pour 1/4 of the batter into a hot pan greased with butter or pam spray.
  4. Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
  5. Repeat with the rest of the batter.
  6. 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 – sometimes organic brands or the cheaper store brands are your best bet for the lowest carbs.  If you make these with Philly, which has 2g per ounce, your net carbs will be 5g per batch, not 3g.

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

Keywords: cream cheese pancakes, keto pancakes, keto crepes, low carb crepes, low carb pancakes, breakfast, pancakes, keto, Atkins, low carb, gluten free