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
To get more great recipes for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
Elissa says
These are DELICIOUS. I’ve eaten them cooked in butter and plain (yummy), with a tiny bit of SF syrup (yummy), and as a wrap with turkey, spinach leaves, mayo & mustard (was skeptical about this one but is was delicious). After seeing a Denny’s commercial for cream cheese crepe’s, I got the idea to make these and roll them around some cream cheese with a touch of SF preserves. Thank you, Melissa, for yet ANOTHER excellent recipe!
Alice says
I have to say… The last time I had these was when you first published the recipe…
Until this morning.
And can I say… WHY?! Why haven’t I made these again?!…
Amazing! Amazing! Amazing! You would SWEAR (and I did!) that there is flour in there… They’re crèpe-y and lovely and wonderful and…
My tongue is singing!
How can two ingredients come together in such a blissful way?!
Eggs and cream cheese are *officially* married in my mind.
Thank you for everything you do to make low-carbing so awesome.
You’re the best. The flipping best!
Mellissa Sevigny says
Thanks so much Alice, your comment made me laugh! feel this way sometimes when I haven’t made them in a long time and have them again! Then I’m like WHY don’t I make these EVERY DAY??? ha ha! You MUST try the monte cristo casserole that I made using these – it’s the best thing ever!!!! :)
Mellissa Sevigny says
I LOVE swedish pancakes!!!! So glad that you guys felt these were right up there with them! Thanks for taking the time to let me know!
Dawn says
THESE ARE AMAZING! THANK YOU FOR SHARING!! THIS RECIPE MAKES A LOW CARB LIFESTYLE – SWEET! ;)
Mellissa Sevigny says
Your welcome Dawn, glad you are enjoying them!!!
Lisa says
I made a batch of these tonight and WOW, I am gobsmacked. My head was saying “eggs and cream cheese” but my mouth was saying “PANCAKES”. Fantastic. Will certainly make these again and will try out some of the alternatives, too. Ingenious! Thank you! :D
Mellissa Sevigny says
Glad you liked them Lisa – it’s crazy chemistry magic, isn’t it???
Mellissa Sevigny says
I’m sorry you find that confusing, but it says right above the serving size of one that the recipe yields four 6 inch pancakes. So simply divide by four. Not everybody gets 4 small pancakes per batch every time though. Sometimes I make two really big ones, sometimes I get three medium, etc. So for me to change it to calories per pancake when every person makes them different would, in my opinion, be even more confusing than posting it per batch and letting each person do the math depending on how many pancakes they get out of one batch of batter.
Deborah G says
I found this recipe while doing a low-carb recipe search on PINTEREST. Read all the feedback, the successes and the failure, this morning was the day I decided to give it a go!! I’m so glad I did, reminds me of French Toast! Didn’t have any SF syrup so I mixed up butter, cinnamon and Splenda OH MY GOODNESS, or as we say in the South THANK YOU JESUS!! They are delicious glad I am home alone, no need to explain or SHARE!!! You just found a new follower, keep ’em coming Thx!!!
Jeanne says
I’ve been doing Atkins for 3 weeks now and I was getting really tired of eggs so I decided to look up LC breakfast ideas on here. I just finished eating these pancakes and OMG & couldnt eat them fast enough! I kept saying to my kids OMG these are so good, they just laughed at me. I added a little vanilla to the mix.
Thank you for this recipe.
Sarah says
These are delicious. Thank you – I am so glad I bought your cookbook.
I had better luck with Splenda since the stevia had a chemically aftertaste. Do you have any suggestions for how to make them easier to flip – I found them very crumbly & hard to handle, so made dollar pancakes instead of the nice big ones in your photo.
CincyKetoGuy says
These Freeze very well! Just wanted to mention that. In about 30 seconds a stack of three will come back to life.