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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Ayanna Francis says
These were very delicious!!!! I was very surprised thatI would actually like them. Of course at first I flipped it right the first time and then wasn’t paying attention and it was a little burnt on the other side but the other ones came out kinda looking great. I will continue practicing to get my flipping down right. I used Stevia in the raw (yuck), it always gives me an after taste but it wasn’t too bad this time. I also found sugar, calorie and carb free syrup (Walden Farms pancake syrup).
Stacey says
Loved these! Thanks so much for the recipe.
Just Jazzy says
These are yummy! Going to make me a double batch for breakfast in morning and Saturday! I haven’t made them in a while. U don’t even miss bread when u eat these!
Marissa Smith says
Wow, these are so good for how simple they are to make! I whipped them up this morning before work, and it was BOMB!
Tara says
This recipe is MAGICAL! It’s the perfect touch and taste of “pancake” to feel like I’m eating carbs. I use a little of my pure maple syrup and just go to town. Amazing. I changed the recipe, though, because I ate the whole recipe the first time around and realized I’d just eaten A HALF OF A BRICK OF CREAM CHEESE. Not good for a girl without a gallbladder. SO…I use 1/4 C of Greek yogurt instead of cream cheese (yogurt and hard cheeses have the least lactose, and are therefore more tummy-friendly), and a tablespoon of whole flaxseeds, whip them up to a frenzy, and let them sit for 5-10 minutes to let the flax congeal and thicken the mixture. It’s hard to flip without breaking, but delicious NO MATTER WHAT HAPPENS. This is ALL THE THINGS.
Rachael says
I love these pancakes so much, I wanted to share the way I’ve been using them. I whipped up a filling of cream cheese with Splenda and imitation maple extract. I warm up two pancakes, spread them with about a tablespoon each of the filling, then roll them up and eat them. They’re soft, warm, satisfy the urge for something sweet and comforting, and the spread only adds 2 grams of carbs (a lot less than SF maple syrup!). I’m sure other flavors of extract would also be yummy!
Tuebi says
I recently came across your site and I absolutely love it. I now get most of my family meal recipes from here! My husband and I agreed to put our entire family on a low carb food lifestyle as a few members of our extended family have been diagnosed with diabetes (despite being healthy weights). Everything I make from here my husband and kids enjoy – your site has made the transition for us seamless and I just wanted to say thank you.
Andrew says
I tried this recipe today because my kids are just becoming too accustomed to carbs, CARBS, CARBS! The pancakes didn’t taste like eggs OR cream cheese but with a little syrup added, they were okay. Then I added about 1/3 of a package of corn muffin pancake mix to experiment. The mix added a tiny bit of extra flavor and a tiny bit of extra body. Considering the 4X amount of protein and the 60% reduction in carbs PLUS the fact that the kids ate ’em up, I’m please with the outcome.
Nadine says
I added half a teaspoon psyllum husks (didn`t have the powder), half a teaspoon of gram flour and a quarter of a teaspoon baking powder. I poured it into an oven prove dish (oiled with coconut oil) and topped it with 50 gram of frozen raspberries.
It was delicious. Half the portion is perfect as a kind of dessert after a “normal” keto meal, or with my afternoon black coffee.
I`m on keto for only a week and today was my first day I am actually feeling good. So I guess I must have conquered the keto flu, finally. Been researching easy recipes, especially the sweet ones, as I have a rather sweet tooth. Since making those little treats, I don`t feel like I`m actually on a diet.
Samantha says
The fat is the whole point to this. It’s Keto.