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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Larissa Morales says
Can you make these ahead and freeze them?
Mellissa Sevigny says
Yes!
Deathrow says
OMGG!! Just made the pancakes and had to take a bite of one..I ate TWO trying to batch cook for tomorrow (work 12 hours night shift). I also added 2 scoops of protein powder and turned out fluffy”-“
Jessica says
I made these today and LOVED!!!! So thankful!
Jenifer says
Ok, these were AMAZING! I scarfed them all down. They taste like french toast! Love love love them. These will get me through my last day of the egg fast tomorrow! Thanks for the recipe.
Mirka says
Hi everyone,
For you living in Italy (or elsewhere) : this definitely works with mascarpone!
I also did an experiment and added some cocoa powder to it,they were yummi!
Dawn says
Hi Mellissa, I am new to this whole low carb thing (like this week new), and was very skeptical when my trainer told me I must change my eating habits. I found your recipe on Pinterest and decided to give it a go. I read all the different “tweeks” others made and put some of them together, (I really wanted fluffy). I made a large batch (for several people to give them a try), and they were fabulous. I used an 8oz container of Strawberry cr. ch. 4oz. plain, 5 eggs separated, 1 tsp. cinnamon, 2 tsp. baking powder and 4 scoops of Chocolate flavored protien powder. OMG!!! I plan to add some fresh fruit “syrup” next time. I will be taking a taste to my personal trainer later today. So excited, I think he will love them! BTW, because of the added chocolate, I’m thinking they will make a great dessert. Thank you so much, can’t wait to try your other recipes.
Shaunna says
I found this blog because of this recipe! My family needed something new and I (being pregnant) NEEDED pancakes! I saw how simple it was and I already had everything so I said why not (after my failed attempt with coconut flour donuts and pancakes). My family went bananas for them!! I then started playing with the recipe as if they were crepes. It is now a staple in our home!
Thank you so much for helping my family stay on keto but help this woman’s cravings :)
JP says
I tried reading through the comments for an answer but there are just too many. Hopefully this isn’t a duplicate question.
So, for this recipe how many do you eat. It says it will make 4 but the serving size is 1. Do you really only eat 1 I think I would be starving still since they are pretty thin. I want to start your 3 day keto and am just wondering how many of these to eat for breakfast.
Thanks so much!
Mellissa Sevigny says
On the 3 day kickstart you can eat as much as you want until you are full! After that, it’s generally 2 pancakes for a serving, but it’s really as much as you want that fits into your calorie budget for the day (if you’re counting). That’s why I list the nutrition info for 1 pancake – you can multiply it by as many as you end up eating! Hope that helps! Enjoy!
JP says
Thanks so much for your reply. That is helpful to know. :) I was thinking 1 pancake just wasn’t very much. Thanks for all your hard work. You really are generous to share all these meal plans!
Carol says
I saw this recipe yesterday morning, and thought “I will have to make those one of these days”. Then yesterday afternoon, I saw an advertisement for IHOP cream cheese crepes, and instantly thought of your recipe, and thought, “I could use that to make these!”. So this morning, I made the cream cheese crepes with Splenda, mixed some frozen (thawed and warmed)peaches with some DaVinci’s Sugar-Free French Vanilla syrup, and plop the fruit on the crepe, folded it over, put some Cool Whip on, added some bacon to the side, and presented it to my husband. I think his eyes went to the back of his head. I think I am Queen for the day. :) Thank you Melissa. You are “Fahbulous, Dahling'”
Mellissa Sevigny says
Hi Carol – your breakfast sounds way better than anything you could order at IHOP! Glad your husband approved and I hope he gave you the royal treatment that you deserved! ;)
Lorey says
EUREKA!!!!!!!!!!! I am a new reader of your blog but I am not new to low carb. I have missed bread so, so badly. I have tried the low carb tortillas and even tried a paleo bread recipe but nothing gave me that feeling that I was actually eating a yummy sandwich. Enter the cream cheese pancake. I made them for the first time last night. I have actually dubbed them “crepes” as I think mine came out thinner than an actual pancake. But who cares!! They are so yummy. I haven’t tried them for breakfast with sf syrup yet but I intend to. Today I’m in the midst of your three-day keto kickstart so I’m eating ham, cheese and spinach rolled in the “pancake” with a drizzle of ranch dressing. I feel like I’ve discovered electricity! ha! I am officially an avid follower. Keep up the good work! I can’t wait to try the avocado-based chocolate desserts-made some last night. By the way, no need to include “optional” on bourbon as an ingredient. That’s just a waste of ink. LOL!! Thanks again for doing all the work so your readers (including me) are able to reap the benefits! :)
Mellissa Sevigny says
Hi Lorey, hope you’re still with us! I laughed when I read your comment about not leading to list bourbon as optional – you’re my kind of gal! ha ha! I have been just about living on the wraps as you described, though like mine with mayo instead of ranch dressing – or maybe blue cheese dressing – mmmm! Thanks for the comment, did you end up starting the weekly plans after the kickstart and if so how are you doing????