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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Kelly says
Do you have a specific brand that you can recommend that is lower in carbs?
Mellissa Sevigny says
Unfortunately not living in the states it’s hard for me to see what’s available there – also companies change their recipes (Philly used to be 1g per ounce) so even if I had one now, it could be different in two months. AND depending on where you live in the US, or what store you’re shopping in, the brands vary widely. Your best bet is to read the labels where you shop and choose the one with the least amount of carbs.
Karen Tinlin says
I have been just loving these pancakes. You’ve got a real talent so I’m going to use my positive experience with this and buy your book for more! I posted a question but I haven’t seen it anywhere which of course means I don’t see the answer. Please help me understand the Carb count on these pancakes. My cream cheese (store brand) are 4 net grams alone even before adding the eggs. I would LOVE them to be only 3 grams but I don’t know how to come up with that figure. Thanks for your help and your great website.
Mellissa Sevigny says
Some store brands and organic cream cheeses still have only 1 gram per ounce – but if your preferred brand is 4g then go with whatever you’re using as the correct number!
Karen says
Thanks. I will read all the brand labels next time.
Kristi says
These were great. Added some blueberries. So great to have another option other than eggs, avacado and bacon!
Anita says
These pancakes are delicious!
Sab says
Annie, the serving issue has been addressed previously. If you can’t be bothered to scroll, the short version is this: The macros provided is for the entire batch. Simply divide the macros provided by how much of batch you consumed. This is part part due to the range of size of pancakes/crepes each person makes and eats.
Kelly says
Wow. Actually, truly, really fast and yummy. I like a crepe-style-pancake to begin with, so this was a perfect substitute…I wouldn’t even call it a substitute, I would call it a pancake. I was worried that the egg flavor would come through, but it did not at all. I followed the recipe exactly, although I fried mine in coconut oil (like I do with the regular family pancakes).
It is funny that, solo, the pancakes taste ehhh and the syrup tastes ehhh, but together they are perfect. I used the cheapo Publix sugar-free syrup. At my heart, I am a pure-maple-syrup-kind-of girl, so I was pleasantly surprised at how fantastic this all tasted.
Thank you so much! Your recipes are so trustworthy! :)
Mellissa Sevigny says
Thanks Kelly! Trustworthy recipes is what I’m going for so that means a lot!
G8RBOY87 says
These are soooooo good and sooooooo easy!!!! Thanks for this Awesome recipe !!
I am so happy to have something this good to eat for breakfast other than Bacon and Eggs.
Rhonda Pearson says
Awesome! I’ve been doing Atkins and woke up this morning craving pancakes. Tried this recipe and couldn’t believe my tastebuds!!! Thank you for coming up with such a delightful and easy recipe!
Gabrielle says
Absolutely delicious! I followed the recipe exactly and watched the video first, and they turned out perfect. I am so happy to have found another breakfast recipe for keto.
Sher says
Oh my goodness, these were wonderful. I wasn’t expecting them to taste this good. Thank you thank you thank you.