When you are watching your carbs, it seems relatively easy to manage breakfast at first. There are egg recipes galore and the obvious choices of sausage and bacon. It is when we have been doing “low carb” or “keto” for several weeks or even months, that a day presents itself as “difficult” and the previous menu no longer satisfies. This is the time when toast, waffles and pancakes sound amazing. Luckily, there are Keto Cream Cheese Pancakes to come to your rescue.
Keto Cream Cheese Pancakes are thin, light and fluffy. They are perfect dripping in melted butter and sugar free syrup.
My husband used to refer to this phase in low carb dieting as the chocolate cake stage. This meant, regardless of what wonderful, low carb thing he was eating, all he could think about was chocolate cake. Fortunately, there are many low carb alternatives for that now, too. What we really crave though, is something we normally thought of as comfort food.
A hearty omelette is awesome, especially when packed with meats and cheeses. However, it is the bread-like foods that make us linger over brunch recipes, packed with carbs. Fortunately, this recipe for Keto Cream Cheese Pancakes will be that new comfort food for you. We make these and pile them high. We even put butter between each layer. Then we drizzle with warmed, sugar-free maple syrup and sigh with contentment when we taste them and realize we found our new “it” food.
Keto Cream Cheese Pancakes are moist and tender. Once you try these, they will quickly become your favorite low carb breakfast. Delicious!!
There are several iterations of low carb pancakes out there and all are very simple recipes. There are 7 ingredients in my version and frankly, my version is the best I have had. Keto Cream Cheese Pancakes have cream cheese, eggs, baking soda, almond flour and heavy cream. The optional ingredients I add are, vanilla and a bit of cinnamon. Every time I make these, someone makes a beeline toward the kitchen, sniffing and going on and on about the amazing smell.
The quickest and easiest way I know to make these pancakes is in my blender. I let the cream cheese soften to room temperature. Then, I simply dump all of the ingredients into the blender and turn it to medium-low for about 1 minute to mix and they are done. I heat a skillet on the stove top and when it is warm, I drizzle a little butter in the pan and pour the pancake mixture into the skillet and cook them over a medium heat until golden brown on each side. I then repeat the process until all of my batter is used up.
Keto Cream Cheese Pancakes
- 3 ounces softened, cream cheese
- 2 large eggs
- 4 tbsp almond flour
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3 tbsp heavy cream
- butter to spread on pancakes and drizzle into pan
- sugar free maple syrup to pour on top when cooked
- Add all ingredients to the blender and mix on medium-low for 1 minute or until all ingredients are well incorporated.
- Warm skillet over medium heat. When skillet is warm, drizzle with butter and then pour batter into pan to form pancakes.
- Let pancakes cook approximately 2 minutes per side or set enough to turn. They should be golden brown on each side.
- When done, remove from skillet and repeat process until all batter has been used.
- Serve with butter, sugar-free maple syrup or fresh berries. Enjoy!
These Keto Cream Cheese Pancakes are so satisfying! I love them for breakfast on a lazy Sunday morning, but I also make these on ‘Breakfast for Dinner’ nights during the week. I love that these are so versatile. I often make them without vanilla or cinnamon and turn them into a crepe and fill them with italian spiced ricotta cheese and then layer them in a baking dish, cover them with spaghetti sauce and parmesan cheese and bake. You can also make these pancakes into a dessert by filling them with berries and whipping cream. I then roll them up, drizzle with a little sugar free chocolate syrup and serve them as dessert. There are so many dishes to make and ways to enjoy these yummy pancakes. Enjoy friends!
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