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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Tami says
OMG!!! I just found your site today. I’m in love with all the recipes already. I made these just now for lunch. I couldn’t wait for breakfast tomorrow…lol. These are excellent. I actually made 2 batches. One I made just as written. The other was an experiment… I had made a batch of homemade mascarpone yesterday. I had no idea what I was going to do with it, I just thought the idea of trying it was cool. The batter using the mascarpone was a tad bit thinner, but still very tasty. The mascarpone was softer than the cream cheese so it was no surprise there.
I had a different recipe for cream cheese pancakes that had to be made using a mixer…. and although they were good, they were a pita to make. I LOVE this recipe. So easy in my little ninja blender. In no time at all I was eating my lunch today. I saved the rest for breakfasts. I used pumpkin pie spice in one batch and cinnamon in the other. YUMMY!
Just on a whim… I tried a small spoonful of homemade sugar free dark chocolate ‘nutella’ spread over one pancake. That would make an excellent dessert. Maybe roll it up and add a dollop of whipped cream?
Thank you for such a simple and tasty recipe to help me get back on track. You’re the bee’s knees!
Elise Wormuth says
My first time trying these and they were excellent! They were thin and crepe-y and did fall apart a little, but I didn’t care. Since I want to try their other uses, I need to perfect the trick of having them be firmer. I put a few frozen berries in the refrigerator last night, and by this morning they had some juice at the bottom of the bowl, which made a great syrup with the berries. My husband liked them too. Thanks —
rsaferriewll says
I have found that Walden Farms Pancake Syrup tastes best to me. It is easy to find in our Meijer store, (mid west), but I have seen it on line and in health food stores, too. It has zero carbs, zero calories, and behaves like syrup. Hope this helps you.
Chanda says
I just made these. They are SO good! Much better than CarbQuik pancakes, and far less ingredient-intensive. Thank you!
Sara says
So you make 4 from the recipe and you only eat one for breakfast and one at lunch?
Mellissa Sevigny says
You can eat as many as you want, that’s why I give you the nutrition information as 1 batch. If you eat 2 divide by 2 to get the nutrition info for that meal, etc. Enjoy!
Mellissa Sevigny says
That’s a great idea Jackie, thanks for sharing!
Shel says
Make these all the time. They’re great with pumpkin pie spice (I use at least 1/2 TBS) or with a spritz of lemon juice and some powered Swerve. I’ve also sweetened a little ricotta and blobbed it over the top. Kind of a deconstructed blintz!
m says
This will be awesome as soon as I learn to actually turn a pancake over. Tried this for lunch (getting to know keto cooking). Made a complete broken mess of them BUT they were delicious. 10/10 will make again.
Thanks!
Tara says
I have never left a comment before, but found your blog from Pinterest and must say its awesome! I tried this recipe today and LOVED it! I used coconut sugar for the sweetner and blended wth an immersion blender. They turned out great! I’m so excited to have an alternative to eggs!
Mellissa Sevigny says
Thanks for taking the time to leave a comment Tara – it means a lot to me that my recipe was your catalyst to blog commenting for the first time! ;) So glad you liked these!!!
mrsj03 says
Who is judging Dana? Why so rude?