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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Bree Anderson says
This recipe is great! I added in a tsp of baking powder, upped the amount of sweetener, and used flavor god’s carb free cinnamon roll seasoning instead of plain cinnamon. Eaten with a salted butter is amazing.
The baking powder adds a carb per tsp, but you only need a whole tsp for the largest serving. Which will be eaten over a few days, so don’t fret!
Robbi says
This looks awesome! I’ll have to give this recipe a try! I’m just wondering, do you think I can make a large batch of these and freeze them?
Scott says
If I added 1/2 a scoop of protein powder to this, then what adjustments would I need to make so they still come out good?
Meredith says
These pancakes were great! They will definitely be made again. Thank you!
Tausha says
Thank you, thank you, THANK YOU!!!! These literally have become my saving grace!! My morning sweet tooth has a tendency to be my greatest arch nemesis and these really stand up to it!! Thank you again for saving me from myself!! ❤️❤️❤️❤️
Judy says
I wasn’t sure how this recipe would turn out, but it was really good! It will be my new go-to recipe for low-carb pancakes. With some butter and maple syrup, they are amazing— taste just like real pancakes
geri says
i very seldom write a review but i just made these and they are wonderful. used a med hot pan large nonstick so i had room to flip. no problem. such a great change from eggs everyday. they turned out perfect and were delicious.
Mellissa Sevigny says
Never tried it but theoretically yes.
Mellissa Sevigny says
Thousands of other people have had great success with this recipe, I’m sorry you weren’t one of them.
Tisha Tuigamala says
Mines came out just right. Love the recipe. Thanks
Sarah says
Love this recipe! Such a treat with sugar free maple syrup. I’m looking into doing the egg fast and want to know for Day 3 Lunch calls for one pancake. So does that mean 1/4 of the recipe since it makes about 4 pancakes?
BTW, just ordered Keto for Life and it’s arriving today (yay!). Can’t wait to try out more of your recipes. Loved all your recipes on your website. You’re such a great resource in the keto community.
Mellissa Sevigny says
You can make the pancakes and refrigerate them, yes the lunch uses one pancake as a wrap with the cheese and mayo.
Leslie says
Hi Mellissa! I love this pancake recipe, simple and few ingredients, I love how quick and easy is it. It is definitely a treat when you don’t have many carbs on a daily basis with some sugar free maple syrup. I also used the blueberry juice used for the Moscow mules as a topping (mine came out kind of thick), yum! I do have issues flipping them sometimes, they break easily on me so they don’t always look pretty lol.
I did wonder if I could put these in my mini dash waffle maker, do you know if these would do ok in that or maybe it would be hard to dump them out of it.
Mellissa Sevigny says
I haven’t tried it but others have with good results. Make sure it’s well oiled and you should be fine!
Ziggies says
Came out like crepes thin and tasteless next time going to add berries. Thank you for the recipe😏👩🍳
Elle says
I made them in the mini dash tonight. I would not say they were the kind of waffle I particularly like, since they were very soft and deflated the second I took them out, but they were filling and tasty with a cinnamon/swerve/butter topping. I will make as a crepe or pancake from now on. I think this batter is much better suited to a crepe or pancake.