Keto cream cheese pancakes served with butter and strawberries

Keto Cream Cheese Pancakes

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Creamy, fluffy pancakes that are keto-friendly? Look no further!

In less than half an hour, you can make these low-carb pancakes. They are super easy to make and I actually think they taste way better than traditional wheat pancakes. Not to mention that with only 3 grams of net carbs per serving (2 pancakes), they are also a perfect fit for your keto lifestyle. As long as you follow my tips, you can have your healthy breakfast ready in minutes. So what are you waiting for?

Ingredients for keto cream cheese pancakes

My tips for making the perfect creamy keto pancakes!

Use softened cream cheese. We want all the ingredients to mix well together to create a smooth batter. So make sure your cream cheese is softened. You can achieve this by taking the cream cheese out of the fridge 30 minutes before you start cooking, or you can heat it up in the microwave for about 10 seconds (in a microwave-safe bowl).

Right amount of heat. First of all, make sure your pan is hot before you add your batter (otherwise you will end up with scrambled pancakes!). Cook the pancakes over medium-low heat. By using a skillet with a lid, the pancake will be ready to flip in about 4 minutes. The pancake is ready to flip when you see little bubbles come up to the surface.

Frying keto cream cheese pancakes

Toppings. I eat my pancakes with butter and fresh fruit. My boys have theirs with some real New York maple syrup (not keto!). You can serve yours with sugar-free maple syrup, yogurt, powdered erythritol, melted chocolate… anything your heart desires!

Stack of keto cream cheese pancakes
Stack of keto cream cheese pancakes

Keto Cream Cheese Pancakes

Fluffy and creamy. These keto pancakes make waking up easy!
4.70 from 10 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American, Keto
Servings 10 pancakes
Calories 170 kcal

Equipment

  • large skillet with lid

Ingredients
  

Instructions
 

  • In a medium bowl, beat the cream cheese until creamy. Add eggs, yogurt, erythritol, and vanilla, and mix well. Add remaining ingredients and mix until smooth batter forms.
  • Heat a large skillet over medium-low heat and grease with 1 tablespoon butter or coconut oil. Use about 2 tablespoons of batter for each pancake and spread into little circles (about 3 inches wide). Cook the pancakes with the lid on for about 4 minutes until you see little bubbles.
  • Flip the pancakes and cook for another 2 to 3 minutes (without the lid) until golden brown on the second side. Set aside. Grease pan with another tablespoon of butter or coconut oil and repeat with the remaining batter.
  • Serve with butter, sugar-free syrup, fresh fruit, hot berries, or anything else you like! You can store leftovers in an air-tight container in your fridge for about 5 days. They make a great snack, cold or warm!

Notes

  1. Use softened cream cheese. When it is cold in my house, I pop my cream cheese in the microwave for about 10 seconds to ensure they will be creamy.
  2. Make sure your skillet is hot before you add the batter. Keep the heat on the lower side, as otherwise the bottom of the pancakes could brown before they are ready to flip. 

Nutrition

Serving: 2pancakesCalories: 170kcalCarbohydrates: 5gProtein: 6gFat: 15gFiber: 2gSugar: 1g
Keyword keto pancakes
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