Easy Keto Cream Cheese Pancakes
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.
Servings: 4
Calories: 310kcal
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
Instructions
- Prepare the Batter: In a mixing bowl, whisk the softened cream cheese and eggs until smooth and well combined.
- 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.
- 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.
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
Calories: 310kcal