Soft & Fluffy Keto Cream Cheese Pancakes

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These keto cream cheese pancakes are fluffy, lightly sweet, and have a hint of cinnamon. It uses just enough coconut flour to give them a thicker, more traditional pancake texture without being overly eggy.

With simple ingredients and minimal prep, they’re an easy low-carb breakfast that doesn’t feel like a compromise.

Fluffy keto cream cheese pancakes stacked on a plate, golden brown and ready to serve.

Easy Keto Cream Cheese Pancakes

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Soft, fluffy keto cream cheese pancakes with a hint of cinnamon and a tender texture. Made with almond flour and coconut flour for a delicious low-carb breakfast.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup almond flour
  • 2 tsp coconut flour
  • 4 oz cream cheese softened
  • 4 large eggs
  • 1 tsp ground cinnamon
  • 2 packets Splenda or equivalent sweetener
  • 1 tsp baking powder
  • 2 tbsp butter for cooking

Method
 

  1. Prepare the Batter: In a mixing bowl, whisk the softened cream cheese and eggs until smooth and well combined.
  2. Add the Dry Ingredients: Add the almond flour, coconut flour, baking powder, cinnamon, and Splenda to the cream cheese mixture. Stir until combined. Let the batter rest for 3–5 minutes so the coconut flour can absorb moisture.
  3. Cook the Pancakes: Heat a skillet over low to medium-low heat until a drop of water gently sizzles. Add enough salted butter to coat the cooking surface. Pour small portions of batter into the skillet. When bubbles begin to appear and the edges look set, gently flip and cook until golden brown. Repeat with the remaining batter, adding butter as needed.

Nutrition

Calories: 310kcal

Notes

For best results, cook the pancakes over low to medium-low heat and wait until the edges are set before flipping. Allow the batter to rest for 3–5 minutes before cooking so the coconut flour can absorb moisture.
Nutritional Information
  • Calories: 310 kcal
  • Total Fat: 28 g
  • Total Carbohydrates: 6 g
  • Dietary Fiber: 2 g
  • Sugars: 2 g
  • Protein: 12 g
  • Net Carbohydrates: 4 g
 
Nutrition Note: Values are estimates. Net carbs are calculated by subtracting fiber from total carbohydrates.

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Frequently Asked Questions

Can I use a different sweetener?

I tested these pancakes using Splenda. Other keto-friendly sweeteners are untested alternatives. Check the package for sweetness equivalent to 4 teaspoons of sugar. Different sweeteners can affect flavor, texture, and browning.

Why are my pancakes difficult to flip?

These pancakes are easier to flip when you keep them small and cook them over low to medium-low heat. Wait until bubbles appear and the edges look set before gently turning them. If they’re browning too quickly, lower the heat.

What if I don’t have coconut flour?

You can leave it out, but the pancakes will be thinner and softer, with a more egg-like texture. I tested the recipe without coconut flour first, and adding it made the pancakes thicker, easier to flip, and less eggy—even after cooling. For the best results, I recommend using the coconut flour rather than replacing it with extra almond flour, which I haven’t tested.

A Little Lesson Learned

During my first test batch, I completely forgot to soften the cream cheese. So naturally, I spent the next several minutes beating it into submission until it finally cooperated.

The pancakes turned out fine, but trust me, softening your cream cheese first is a whole lot easier. Cream cheese can be softened in 10 second bursts if you forget to leave it out. Learn from my mistakes!