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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MNfarmlady says
I just devoured an entire batch of these while attempting to read these comments. Didn’t make it 1/4 of the way through the comments, but the pancakes are gone. Fantastic!! Our local, small grocery store doesn’t usually carry specialty products, but a couple of weeks ago they had some of the Waldens low carb pancake syrup and I had picked it up. These are game changers for sure. Hubby had to leave for work at 2 this morning with no breakfast, but guess what he is getting tomorrow morning? Thank you so much for this recipe.
Angie says
Theres also the fact that the numbers are ALL WRONG. I put these ingredients into my fitness pal app and it added the whole batch to be 95 calories, 7.4g fat, and 4.1g protein….very wrong and far from what u said!
Charlene Thomas says
MFP is notoriously wrong.
Christine Anderson says
Hi Melissa!
Don’t laugh, but I have been adoring these pancakes, despite having the worst time trying to flip them, LOL. My husband also adores them, despite them looking not quite perfect. :D I have to ask, how long did it take you to perfect flipping them??? So far I’ve tried them twice on my griddle which we discovered that after years of use is now crooked, LOL. I do them now in an omelet pan and I have to say every other one turns out really nice. Totally not the recipe, but rather me being too impatient. I will learn to perfect them yet!
lou says
I made these this morning and they were a great break from eggs in the morning. I left out the sugar sub and added cinnamin and vinalla
Amanda says
I made these and my family loves them!!!!1 my questions is regarding the Net carbs when I add the ingredients up it comes up to 8 net carbs your summary says 2.5 … I love your calculation more . Am I adding wrong I show 2 carbs for the eggs , 4 for the cream cheese ( I used Philadelphia ) and 1 for Stevia and 1 for Cinn. .. are there better brands to use?
Allen Bennett says
I mentioned to a friend that I made these pancakes, and her response ws that they can’t be pancakes as they have no flour in them. I disagree, as I thought they were great. After all, they are a (sort of) cake made in a pan.
CZLY says
I have made this several times and it is good (at least ass good as it can be for low carb). I use 2 1/2 to 3 oz of cream cheese
Jeff Dickinson says
Made these and really enjoyed. Then echoing, one of the other reviewers, added a tablespoon of coconut flour, and that amp’d them up a bit giving them a texture closer to a normal pancake.
Thanks!
Jen says
Very new to this low carb thing and have loved your site for ideas–thank you for all of your hard work! I made these pancakes this morning adding a little bit of lemon juice and vanilla and served with butter and a little bit of sugar free all natural raspberry jelly and fresh berries. They were delicious! They seemed very fragile though so I’m not sure how they would work as a wrap for sandwich fixings.
Mellissa Sevigny says
I use them as wraps all the time Jen, not sure if the lemon juice you added broke down the structure a bit if it made the cream cheese curdle, but otherwise they should be pretty sturdy once cooked!
Brandy says
Made these for my husband who is diabetic and was craving pancakes and they were fantastic!
I added a tsp of vanilla extract, tsp of cocoa powder, tsp of coconut flour, and a ripe banana.
He loved them and asked if this could be his weekend staple!
Thanks so much!!!
Nini says
Just a quick comment on this one … if you’re trying to save carbs (and that’s the point of this recipe) don’t use banana. Bananas are never low carb. These pancakes are delicios with berries though.
I made them last night and also had a hard time flipping them. Now I see that you make them much smaller than mine. I tried filling the whole pan and that was a disaster, lol.