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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Stephanie says
LOVE THESE! I add a little extra cinnamon and they are wonderful :)
HLee says
This is one of the few Keto recipes that my husband loves. We even make up a batch to precook for camping trips. Our favorite version makes a quadruple batch where we add a scant 1t vanilla, 1/2t salt, 1T coconut flour, 2T almond flour, 1t cinnamon (they only ingredient in the original recipe that is not X 4), and 1/4t nutmeg. Every one loves it! Thank you!
Tamarah says
These are the yummiest little morsels I have ever had,, I treat myself on weekends when I know I am going to be busy and not have time for lunch . The Pancakes with Bacon,, will carry me right through until dinner . Love love love them.. I only use a half pack of stevia myself,, but your choice .
Jennifer in Spring, TX says
These are amazing! My husband does not normally even like pancakes and he loves these. These are so quick and so easy and are one of my favorite breakfast treats.
Theresa says
I love them an wanted to share my remedy for being to clumsy to keep them together :) I decided to try my waffle iron, it worked great. I set down the lid and immediately lifted it a small amount so it could rise a bit and not overflow, just a few seconds, then set it down and waited, checking til it was golden. love this recipe
Eileen says
Delicious. Read some of the comments and replies and followed to a “t”. Let the batter rest, pour into hot pan, flip in 2-3 minutes. Worked fine. I made 5 pancakes. And I ate them all!!! First day (again), and I took advice to heart – eat if you’re hungry.
Put the ingredients into myfitness pal and it calculated a slightly higher carb count. Still not bad at all.
Thank you for a great alternative! Had with turkey breakfast sausage and coffee.
Jenny Laidlaw says
I’m really not sure how many pancakes i should be eating per meal?
the recipe made 4? would appreciate your feedback
Many thanks
Jenny
Mellissa Sevigny says
I provided the nutrition info per batch so you could divide by however may you eat if you don’t eat them all. How many you eat is really up to you!
ash_abee says
I HAD to make an account just to post a comment about these pancakes. OMG, these are incredible! I tweaked mine a bit by adding a scoop of banana whey protein powder, a teaspoon of vanilla extract and a pinch of baking powder. I also made mine in my waffle maker which was just awesome. The combination of cinnamon and banana was awesome and I actually had to stop myself from eating them by themselves while my bacon cooked. Next time I’m just going to eat them alone instead of adding butter and bacon as they were yummy on their own! Thank you for this awesome recipe!
Mellissa Sevigny says
Thanks for taking the time to let me know how much you enjoyed them!!! :)
Ashley says
I’ve been making these for breakfast the past few days, and oh my gosh! They are soooo yummy! I use my ninja blending system’s single serve cup to mix everything up, and it’s perfect. I added a tablespoon of heavy whipping cream to the mix today, and it made them even a little bit fluffier. I cook them up in some salted kerrygold, and then drizzle more melted butter over them when they’re done, and layer Trader Joe’s crunchy flax and chia seed peanut butter for added fats and protein. It’s the perfect keto low carb, high fat way to start the day paired with heavy whipping cream coffee. Thank you so much for this recipe, Mellissa, it’s lovely!
Mellissa Sevigny says
Thanks Ashley, so glad you are enjoying them!
Natasha says
Honey, these pancakes were everything to me. I made about 12 and ate EVERY SINGLE ONE. I don’t think I even need a sweetener for these bad boys. I think Vanilla extract (some rally GUUUUUUD extract) can make this sweet enough for me. Thank you. I LOVE pancakes with every fiber of my soul. This brought me back to life. Now I just need to find a really good sugar free syrup. I used a really good regular maple and only used 1/2 teaspoon for dipping.