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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Mihir says
made a savory version of these last night. instead of vanilla and cinnamon, i subbed in 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp oregano and a pinch of salt.
spread on some homemade mayo, added a couple thin slices of hard salami and some pepperjack cheese and made some roll-ups. delicious!!
next endeavor is to create a pumpkin spice version of these.
Briana says
As an egg hater, I was skeptical that I would like these. But I made them for breakfast this morning and they were wonderful. My non-lowcarb boyfriend gobbled them up, quite happily. I had mine with some Almond butter and they were fantastic. Thanks for the great recipe!
Lorrie says
My husband and I started the low-carb journey in February in preparation for our upcoming wedding (which was at the end of May). He has fallen off of the wagon a lot, and still continues to do so, but he is still losing weight slowly but surely (stupid men; I can simply look at a piece of cake and gain ten pounds =(). We wanted something new for breakfast and we came across this recipe sometime in February. Needless to say, and I congratulate you for this, he prefers these, with sugar-free maple syrup, to the real thing, no if’s, and’s, or but’s. He tells EVERYONE about them. So I know that even if we splurge periodically, he will never be hankering for a flour-pancake. =D
Cindy says
I used Polaner All Fruit with Fibre (sweetened with only fruit juice) warmed a minute to make it thinner… it was still a little thick and since patience is not my virtue, i used it anyway. Next time I will
thin it a bit with water.
Jenifer says
OMG I just made these and they are fantastic!!! I have been so sick of plain ol eggs every day and these taste surprisingly close to the real thing! Thank you so much for this recipe :)
Janet says
I make a triple batch on the weekends and bake them muffin top pans. (Triple batch makes 12 – 4″ pancakes) I bake them at 350 for about 15 minutes. So easy!
Mellissa Sevigny says
I’ve never even thought of baking them in a muffin top pan WHICH I HAPPEN TO HAVE! Can’t wait to try it out, thanks for sharing!
Stacy says
These were absolutely fantastic. Yes they are on the thinner side, but the taste is spot on. I have some stevia syrup from Natures Flavors that I used on top, it is a lot like Torani. Perfect start to the day with a cup of bullet proof coffee.
Annabelle says
Holy smokes, these are delicious!
The first time I made these, the egg flavour was a bit too prominent for my tastes so I changed the amount of cream cheese from 2 to 3 oz. for my second batch. I like to fry my pancakes in butter, so the addition of sweetener and cinnamon makes them taste like low-carb cinnamon rolls! (I’m so glad that I now have an alternative to the Cinnabons that entice me with their tantalizing smell every time I walk by their vendor in the mall!)
I do think it’s important to prevent overcooking them – anything more than golden brown makes them taste a little bit too burnt for my liking. They’re also pretty fragile and difficult to flip, they ended up looking more like scrambled eggs than pancakes for me!
What a delicious what to start off your day! Thanks for the recipe!! :D
Kisha says
I made these today for the first time. I added a spoon full of almond flour. And they taste AWESOME!!!!!!!!!!!!!!!!!! You my friend are a genius!
L says
How long would these keep in the fridge? One of my biggest problems with sticking to low carb is my aversion to cooking and the lack of free time to overcome it. I’d love to be able to make x5 the recipe so I’m set for the whole week. Would they be ok in the fridge for the week? I’ve made these before and I love having them with a syrup from Maria Emmerich’s site. It really bumps up the fat and makes it a heck of a lot easier for me to reach my goals.
Mellissa Sevigny says
I’ve kept them for days at a time in the fridge and I’ve also frozen them with excellent results!