These Keto Cream Cheese Pancakes have long been one of the best keto pancakes recipes out there! Low carb pancakes that are also nut free and gluten free, they are guaranteed to up your keto diet breakfast game!
To skip right to this keto cream cheese pancakes recipe just use the Jump to Recipe button at the top of this page. Also, to get the flip right every time, take a minute to watch the quick tutorial video below.
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 pancakes made with just four ingredients.
Table of Contents
- Ingredients:
- Basic Instructions:
- Variations and Substitutions:
- For Fluffy Keto Pancakes:
- Waffle Maker Instructions:
- Serving Suggestions:
- Storage and Reheating:
- More Delicious Keto Pancake Recipes
Whenever I resort to low carbohydrate diets like keto or Atkins to lose weight, the toughest thing for me is always coming up with tasty keto breakfast ideas. There are only so many eggs you can eat before you are looking for something different.
These keto pancakes made with cream cheese are a welcome treat in that case. Even if you aren’t watching net carbs, these low carb pancakes 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!
Even if you aren’t counting carbohydrates, these keto pancakes are a delicious departure from the traditional doughy stack of traditional pancakes. And you won’t have the sleepy feeling that usually comes afterwards!
A surprisingly satisfying low carb substitute for the real thing, these keto pancakes taste like skinny fried cheesecakes!
Ingredients:
- Cream cheese
- Large eggs
- Your choice of sweetener
- A pinch of cinnamon.
That’s it.
And they are super easy to make.
(See the recipe card below for ingredient amounts and instructions)
Basic Instructions:
I usually whip up a double or triple batch of these keto pancakes in a blender or my trusty magic bullet, and it takes less than a minute to make the cream cheese pancake batter.
Add your cream cheese, eggs, sweetener, and cinnamon (or a teaspoon of vanilla extract, yum) to the blender cup.
Blend until smooth.
Let the batter “rest” for a few minutes and tap the cup on the counter to release the excess air bubbles that can make your pancakes fragile and difficult to flip.
Melt some butter in a hot pan or skillet over medium heat.
Pour about 1/4 of batter into your pan and spread it out.
Cook for 2 minutes to make sure it’s firm enough to flip, and then flip it and cook for another 30 seconds on the second side.
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, including the perfect flip, that will have you making perfect stacks of keto pancakes every time!
Variations and Substitutions:
- To increase the fiber content in these keto pancakes you can add 1/2 teaspoon psyllium husk powder to the batter.
- If you want to make keto blueberry pancakes just add 1/3 cup fresh or frozen blueberries to the batter AFTER blending.
- If you need more chocolate in your life or are making these for kids, you can add a handful of sugar free chocolate chips to the batter after blending. I definitely recommend omitting the cinnamon and adding vanilla extract or even banana extract in this case.
For Fluffy Keto Pancakes:
The texture of these keto pancakes per the original recipe is more like a crepe than a traditional pancake.
If you are looking for fluffy keto pancakes, you can add 1 teaspoon of baking powder and then depending on if you are making almond flour pancakes or coconut flour pancakes, add 1/4 cup of either flour to the batter before blending.
Waffle Maker Instructions:
Yes! Many have had success turning this batter into delicious keto waffles. Just follow the instructions for your waffle maker and add the batter to it.
For fluffier waffles and a better texture, I recommend adding 1 teaspoon of baking powder, 1 teaspoon psyllium husk powder, and 1/4 cup of almond flour to the wet ingredients before blending.
Serving Suggestions:
- Serve warm with sugar-free syrup and and a handful of berries if desired.
- Mix cream cheese with cinnamon and sugar substitute, and then spoon some onto the pancake and roll them up.
- Place a piece of bacon or sausage in the center of the pancake and roll it up to add more protein.
- Not just for breakfast, you can use these keto cream cheese pancakes in savory recipes as a wrap for sandwiches, enchiladas, or even noodles for a lasagna.
Storage and Reheating:
These keto pancakes and any of the variations above can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months. If freezing, I recommend separating the pancakes by parchment paper so they don’t stick together when frozen and you can remove as many as you need at any time.
The fastest and easiest way to reheat these keto pancakes in my experience is by putting them in the microwave for about 30 seconds – or up to 1 minute if heating a stack.
You can also reheat these in a toaster oven or air fryer if you don’t have a microwave. Just put them in for a couple of minutes so they stay nice and soft.
More Delicious Keto Pancake Recipes
Fluffy Keto Pancakes (no cream cheese)
Print
Keto Cream Cheese Pancakes – Low Carb
- Total Time: 12 minutes
- Yield: 1 serving 1x
- Diet: Diabetic
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 large eggs
- 1 teaspoon granulated sugar substitute (IBIH recommends)
- 1/2 teaspoon cinnamon (or 1 teaspoon vanilla extract)
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.
- Cook for 2 minutes until golden, flip and cook 30 seconds 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!
- Prep Time: 3 minutes
- Cook Time: 9 minutes
- Category: keto Breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 344
- Fat: 29g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 17g
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Krystina says
I have enjoyed this recipe many times, both my husband and daughter also love these. They are a great option for keto. I am just wondering if it’s possible to make a larger batch and save in the fridge to make quick breakfast?
Mellissa Sevigny says
Yes, you can also freeze them!
Carmella M Rosenbach says
sooo good!! wow
Carole Frank says
I rarely write reviews but I had to for these pancakes! I didn’t have great hopes because most Keto substitutes range from Ok to yuck especially true since this is the 1st of your recipes I’ve made. These pancakes are far better than the real thing!!! I made them exactly as written. The only difference was that I used my Dash Griddle to cook them after I had some challenges flipping them in the pan. They came out smaller but thicker – more like the typical ones.
Mellissa Sevigny says
Thanks for taking the time to leave a review Carole – so glad these turned out well for you! I just got a Dash myself and made these in it for the first time last week and it works soooooooo good!
Kim says
This was perfect. I wrapped them around link sausage for a fabulous breakfast
Krystin says
I just tried these today and I absolutely LOVE them. I made 1.5 servings and added .25 tsp of baking powder per egg, plus a scant pinch of salt to add some rise. For my sugar substitute I used 5 micro spoons of NuNaturals powdered stevia, which is about the equivalent of 5 tsp of sugar. I didn’t even need syrup!
Constance says
I guess they’d taste like what ever syrup you use. To me they tasted like eggs with a little cinnamon.I tasted none of the cream cheese. Didn’t taste remotely like a pancake. Sorry
PamJ says
Is the sugar substitute just for taste or is it essential to texture? A tsp. seems like it would be too sweet.
Jason J. says
I like pancakes but I’ve never been excited to have them. The keto recipes with almond flour always taste more like almond flour than pakcake.
But not these! The first time I made them I thought they were good because I’d never had them before. The second time I thought “Nope. They’re just delicious.” I looked forward to making these again all week this week. My girlfriend loves them too.
Absolutely amazing! Thank you for this.
Raechel says
I LOVE these. They’re so easy, so good and versatile! I usually slap some peanut butter and SF syrup on them. I would eat these even if I wasn’t keto.
Kimberly says
I just love these pancakes – simple, filling, delicious and very low carb. I’ve tried other recipes with almond flour and just don’t love them and the additional carbs they create. The only alteration I make to this recipe is to add 1/2 scoop of protein powder – it helps fluff them up a bit and I get additional protein. Thanks for such a fantastic, easy, keto-friendly recipe!
Diane says
I have made so many keto pancakes using a popular mix and the almond flour batter but this recipe is SO MUCH BETTER!!!!!!! I only added a 1/4 tsp baking powder to my batter but otherwise I kept everything else the same and my pancakes were AMAZING!!!! They kept me full for a long time! Thank you for sharing your recipe!
Mellissa Sevigny says
Thrilled to hear it Diane, thank so much for commenting!
Melissa C says
I’m currently in Paris right now so, I used the french’s version of “creme fraiche,” it’s stiff, a bit like a cross between cream cheese and sour cream, and I added some psyllium for fiber. The results were amazing! light, fluffy, and the perfect texture of a yummy pancake, less the carbs! (something not easy to find here in France =))