Description
Indulge in these delicious Keto Cream Cheese Pancakes for a low-carb breakfast option that’s both satisfying and flavorful. Made with cream cheese and eggs, these pancakes are a delightful twist on the classic favorite.
Ingredients
Scale
Batter:
- 4 ounces cream cheese, softened
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon almond flour (optional)
- 1 tablespoon erythritol or preferred keto sweetener
For Cooking and Serving:
- butter or coconut oil
- fresh berries
- sugar-free syrup
Instructions
- Prepare the Batter: In a blender, combine cream cheese, eggs, vanilla extract, cinnamon, almond flour, and erythritol. Blend until smooth. Let it rest for 2-3 minutes.
- Cook the Pancakes: Heat a skillet over medium heat, add butter or oil. Pour 2-3 tablespoons of batter for each pancake. Cook until edges set and bubbles form, then flip and cook until golden brown.
- Serve: Serve warm with berries and sugar-free syrup.
Notes
- For fluffier pancakes, add 1/4 teaspoon baking powder and more almond flour.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 260
- Sugar: 2g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 295mg
