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.
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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Nicole says
I made these today and they were AMAZING!! I do low carb and my toddler refuses to eat eggs. I think it’s a texture issue with him so these worked great for both of us!! Thank you!! Peace and Love!!
Mellissa Sevigny says
You’re welcome! My five year old has been eating them for years and he loves them too – especially with strawberries!
Nancy says
OMG, this were awesome!!! A perfect change up from poached eggs & egg sandwiches for breakfast. They reminded me of a diet pancake my mom used to make, way back in the 70’s. We had gotten a new harvest gold kitchen aid blender and the diet pancake recipe was in the blender recipe book. Ah memories!!! Thanks for all of your awesome low carb recipes, it’s nice to break from bacon, eggs & cheese all the time :)
Mellissa Sevigny says
Thanks Nancy, so glad you liked them! When I was growing up in the 70’s we had a harvest gold stove and oven! I recently noticed that avocado green is making a comeback which is ok with me, but harvest gold…I don’t know! :)
RMR says
SO DELICIOUS!
Just tried these for the first time. My husband was so amazed. We’re pretty sure we like these better than regular pancakes. I skipped the Stevia and added a bit of vanilla instead.
Absolutely loved these! Thank you so much for the recipe :)
Jen says
I am on my second week of low carb and get downright angry at the thought of eggs for breakfast. Found this recipe on pinterest and tried them this morning. ZOMG YOU ARE MY NEW BEST FRIEND!!!!! Delicious, and I can’t wait to try some of the variations listed in the comments.
Mellissa Sevigny says
Jen I’m with you! Sometimes I can’t stand the idea of another egg! For another breakfast option try the Cinnamon Faux-st Crunch Cereal – I LOVE it! https://029.asdfasdfasdfge23973.workers.dev/2012/07/cinnamon-faux-st-crunch-cereal.html
Jessica Alsayegh says
I am never buying box pancake mix again! My almost two year old and I are currently devouring these pancakes. I even forgot the sweetener, but I did at half a teaspoon of vanilla. I did not notice an
egg taste at all, I may have used a bit more cream cheese I didn’t really measure. I will definitely make sure to have cream cheese on hand more often now! Thank you for sharing your recipe! I think I will try to make them like a wrap style crepe next time and stuff done with savory goodness.
Mellissa Sevigny says
Glad they passed the kid test for you Jessica, my son is five and he loves them too! I use them as wraps all the time and it works great! Enjoy!
Sandy Speed says
I’m not an egg eater. I can eat quiches, breakfast casseroles, and egg scrambles with A LOT of things mixed in to hide the egg taste, but if it tastes like plain scrambled eggs, then I am likely to gag. Going low carb has been easier than I thought it would be, but I now crave things that I didn’t really eat before. The closest IHOP is 400 miles away, and I’ve been wanting pancakes ever since going low carb. I used to eat pancakes about 3 times a year, but now I dream about stacks of fluffy goodness slathered with real butter and thick, gooey, syrup cascading over the side of a mile high stack. Like a petulant child,I don’t like eggs, I don’t like cinnamon, and stevia in the tiniest amount is overwhelmingly sweet to me. I love cream cheese though! Like the cooked spinach, brussels spouts, and beef liver of my childhood, I looked at this recipe with much trepidation. How can cream cheese and eggs combine to taste like America’s most beloved, highest carb, Sunday breakfast standard?
To make my first batch, I only used 3 eggs to 4oz of cream cheese, blended it straight from the refrigerator in the Vitamix on variable speed setting 4 for about 2 minutes, then poured it,a quarter cup at a time, into a hot greased skillet (sprayed with Pam) and cooked it. No cinnamon or stevia for my snobby palate! The surface bubbled and dried like a regular pancake, and when the edges started to brown, I flipped the thin pancakes over and cooked the other side for maybe 90 seconds. They came out of the pan just like a regular pancake. Normally I would have slathered them with butter and coated them in Log Cabin Original syrup, but I just knew that between the eggy taste of the batter and the Sugar free Login Cabin syrup (8 carbs per 4oz) that had sat in my pantry for the last 6 months, unopened, that I had wasted my money and would be throwing the whole batch away! How could just eggs and cream cheese taste anything like pancakes? I don’t know, BUT IT DOES TASTE LIKE PANCAKES!!!
I cooked a couple of slices of bacon, and sat down to a breakfast fit for a queen! Afterwards, instead of laying down for a high carb induced nap as per usual, the hubby and I have enough energy to take a walk and watch the fall leaves blow off the trees.
Thank you so much for sharing this, and so many other recipes, with all of us out here trying to have healthy, active, longer life!
Mellissa Sevigny says
You had me worried, I wasn’t sure how this story was going to end! So glad that you ended up liking them though, thanks for sharing! :)
Mellissa Sevigny says
Your comment cracked me up Michele, thanks! And I guess I’m “allergic” to carbs too! :)
Anonymous says
Made these this morning!! Amazing. I baked an apple in the oven with cinnamon, stevia, pecans a tsp of butter and poured the topping (including the juices) on top of the panackes. I’ve been doing Low carb for about 6 months and have missed pancakes so much. Not anymore!!!
Anonymous says
I am 3 Weeks into my new low carb//wheat free lifestyle. I made these this morning for myself and my 9 year old son, and we were both in heaven. I cooked down some fresh peaches with cinnamon and served that on top. Absolutely delish, cant wait to try some of your other recipies. Thank you for sharing.
Lynndee says
YOU ARE AMAZING! I love this blog!! It has inspired me to get my buns back on track and do the low carb thing again. I made these this morning and topped them with butter, peanut butter and a tab bit of sugar free choc syrup. UM YUM! YAY! I cant wait to try every one of your low carb recipes!!
Mellissa Sevigny (sevimel) says
Thanks Lynndee! Peanut butter on chocolate on pancakes – you’re my kind of people! :)
Lyric says
I am a Keto newbie, glad I found this site. I actually added 1/2 scoop of vanilla protein powder, made them fluffy and naturally sweet without adding syrup, topped them with blueberries and raspberries. Yummmmmm so refreshing from sardines and pepperoni as a switch…..I am downloading these recipes today!