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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Rose says
Thank God for you! The egg fast is torture for me but I’m doing it again because it works! I saved all of your EF recipes and went shopping yesterday. These little gems are a lifesaver! I really can’t choke down eggs in the morning. Tomorrow I’m going to try them in my newly thrifted Nordic Ware Silver Dollar pancake pan. No matter if it works or not I find your original recipe works just fine as long as you use a non stick pan and follow the directions. Honestly I could not do the egg fast without your recipes! Thanks again XOXO
grace says
Super easy & fast! Can be easily turned into a wrap or eaten by itself.
Deb says
These remind me of my Norwegian grandpa’s Norwegian pancakes. He always made them for us when we visited. He always rolled them up with a piece of bacon inside!
Kathy says
I’ve made these twice since I discovered the recipe yesterday. They’re awesome! I plan to make them without any sweetener and try rolling them like crepes with some sort of savory filling .
I’d love to see the video you mentioned, to get any tips on how to flip them without ripping them apart.
But the video link is missing. Does it still exist?
Mellissa Sevigny says
The video is embedded the post, right above the recipe. It should play automatically when you scroll down?
Chris says
No video for me either. There’s no hyperlink to any video nor anything automatically playing.
Steve says
I have a stomach sleeve, I’m on a low carb diet, seeing a dietitian (because I ate crap and now I’m paying for it)
Found this site while searching for something else, OMG these pancakes are superb. I add a tablespoon of Hemp flour and that put in a bit more protein, a chunk of fibre and Omega’s, in. Very happy I found this website, although I personally don’t do keto, my wife does however. I do enjoy the low carb benefits.
The nutritional info would then be around:
Calories: 400, Fat: 30.2 g, Carbs: 3.5 g, Protein: 20 g, Dietary Fibre: 3.5 g.
Then around Omega 3: 209 mg, Omega 6: 69 mg, Omega 9: 135 mg.
Fatima says
I love it very tasty
Michelle says
I didn’t have a sweetener on hand so I made them just using eggs and cream cheese. It worked great!
Chrissy O'Connell says
I love them!!! I found a little pancake ring and just staring at my pancake stack thrills me!! Thank you for an easy yummy recipe!
Judy says
Wow, Chrissy, thanks so much for your idea! I have a 6″ cake round tool. I could use this for pancakes!
Lorna N. says
Melissa, I followed your recipe to a T, (except omitted cinnamon). Watched the video. Let it rest, timed the cooking for each. Used a 1/3 C scoop and it made 4 7″ pancakes. Absolutely delicious! Served w/ sugar free maple syrup and bacon. Hubby and I shared one batch. They flipped easily, I wipe the pan each time, then added more butter. I may have had the burner too high, and will cook lower next time. Winner! Your recipes are so thorough! If people follow, they’ll have success. We started Keto mid Jan and are enjoying everything we eat, and always feel satiated. Now starting to add more recipes for things we don’t eat anymore. Last night I made your Snickerdoodles for the first time, Yummy! Thank you!
Mellissa Sevigny says
Thanks so much for this Lorna! Sometimes I wonder if I’m doing something wrong when people can’t seem to make this recipe work! I appreciate the validation that if you follow the recipe and tips in the video it’s very doable! ?
Nicki says
Wow these were amazing! Just started your 3 day keto kickstart meal plan after falling off the keto wagon for a couple weeks. These were beyond amazing!! Thank you for sharing! This recipe was delicious and perfect for filling me up in the morning!!