Keto Low-Carb Pancakes Recipe
Servings: 2–3 (makes ~4 pancakes)
Ingredients:
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4 oz (about ½ cup) cream cheese, softened
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2 large eggs
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2 tbsp almond flour (or coconut flour, but use less)
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1 tsp baking powder
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½ tsp vanilla extract
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Pinch of salt
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Butter or coconut oil for cooking
Optional toppings:
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Sugar-free syrup
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Berries (like raspberries or blueberries, in small amounts)
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Whipped cream (unsweetened or keto-friendly)
Instructions:
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Blend the batter:
In a blender or bowl, mix cream cheese, eggs, almond flour, baking powder, vanilla, and salt until smooth. The batter should be thick but pourable. -
Heat the pan:
Use a non-stick skillet or frying pan over medium-low heat. Add a little butter or coconut oil. -
Cook pancakes:
Pour small circles of batter (~2–3 tbsp per pancake) onto the pan. Cook 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes. -
Serve:
Stack them up and add your favorite keto-friendly toppings.
💡 Tips:
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If the batter is too thick, add a teaspoon of heavy cream or almond milk.
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Don’t rush the cooking; low-carb pancakes need a bit more time to set.
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You can make a bigger batch and freeze them—just reheat in a toaster or pan.
If you want, I can also give a super fluffy 3-ingredient keto pancake version that’s almost like cloud pancakes. It’s crazy easy and still low-carb. Do you want me to do that?