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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Beth says
Thank you!! AWESOME recipe. LOVE it and will be making it all the time. So easy that I was able to make it for a quick lunch. I already made a second batch for dinner. I added a couple of teaspoons of psyllium husks to my second batch to make it a little more ‘bready.’ My husband, who hates eggs, even said it was ok and used it as a sandwich wrap. My second was sweetened and I had 1/4 cup each of raspberries and blackberries (very low carb for fruit) with a couple of teaspoons of heavy cream (too lazy to whip it :). Thank you – this is going to be a primary recipe for me!!
Chrissy Pugh says
These are so fabulous! They are a crepe consistency so I filled them with a mixture of cream cheese, vanilla, a couple crushed strawberries and sweetner. Amazing!
Deb says
I just ordered some Nature’s Hollow Sugar Free Syrup. Can’t wait to try your pancakes when it arrives. It’ll be a nice change from the scrambled eggs! I’ve already tried another pancake recipe with poor results. I have high hopes for yours!
sindhuliina says
Iˇm in love! Excellent pancakes!
Dee says
I just made these and they were good! Definitely reminded me of French toast. For those who say the mixture is too runny, I think the egg size makes a difference. I had to add an additional ounce of cream cheese after mixing my ingredients because it was runny. I used extra large eggs. The next time I will use 4oz cream cheese for 2 extra large eggs. I also added a teaspoon of vegan protein powder, a pouch of baking powder, cinnamon, and vanilla extract. For syrup, I mixed a teaspoon of butter with a teaspoon of coconut butter, vanilla extract, and two drops of stevia. Next time I will add a teaspoon of blueberries to the syrup mix. Delicious!!!
gpmcc317 says
I read about these last night before going to work. First thing I did this morning when I got home was make them. I used one egg (which I separated) and 1 ounce of cream cheese. I beat the egg white til it was almost to peaks, then the yolk and the cream cheese, put them together and cooked them. They held together great. My flipping wasn’t all the good but it did not deter from the taste. Put butter, some splenda and cinnamon on them and they were fantastic. This will definitely be a keeper for me.
Mel says
I just made these! I actually am not a big fan of cream cheese but thought they looked delicious. They are ! Very filling and helps with the sweet tooth craving. It is very similar to a pancake , crepe hybrid. I couldnt get mine to look as pretty though. I am SO happy, now I can have something “carb-sweet” with out the over load of carbs !!
Kathy Kral says
God, I love these pancakes!!! Mine aren’t as pretty but they sure are good and keep me on my Atkins! Thanks Melissa
Christy says
These are AMAZING!!! Thanks so much for your awesome recipes !!
Beverlee H. says
These are really good. I forgot to add the sweeter and honestly didn’t notice. I halved the recipe since I was only cooking for me. For those who are having trouble, I let the batter set 2 minutes, buttered my pan and had no trouble flipping them.
Lauri says
Oh my…I think my life just changed. I can’t wait to get home tonight and try this recipe. Just yesterday I was scouring the internet for a decent wrap that I could use for making my lunches…looks like I can use this for savory meat/cheese wraps which will make me much happier! And of course I will enjoy the sweet pancakes for breakfast, too! I only just found your blog today but I can see already that I’m going to be coming here a LOT!
Mellissa Sevigny says
Welcome Lauri! :)