Fluffy Keto Almond Cream Cheese Pancakes

These simple keto pancakes are a delicious treat! Made with almond flour and cream cheese, they taste just like traditional pancakes, but with only 2.3g net carbs per serving.

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These almond flour keto pancakes come together so quickly and easily! My keto cream cheese pancakes are gluten free, and are by far the most popular breakfast option, using only 5 ingredients to get that fluffy and delicious cake-like texture!

My Journey for the Ultimate Low Carb Pancakes

There are so many different options to choose from to make pancakes while on keto. The easiest recipe only includes cream cheese and eggs, an. while that works, that option tends to get a little bit too eggy for my taste.

Some other options include almond milk, cream, mayonnaise, and if you’re looking for a different flour option, I recommend coconut flour. You could also use a mixture of different flours, such as almond, sesame, flax, or lupin.

Over the years, I have tried just about every single pancake option for the keto diet, and I have to say, my favorite pancake recipes are these almond flour pancakes and the coconut flour pancakes.

Why You’ll Love This Recipe

Flavor & Texture

Well, it’s a delightfully nutty texture, very suitable for a pancake! It also has a lovely sweetness thanks to the sweetener, and a hint of cinnamon to round it all off. Just like any good pancake, they’re fluffy and light, and perfect for a generous serving of all your favorite toppings.

Super quick and easy

You can prepare this recipe in less than 10 minutes while waiting for the kettle to heat up, and it fits perfectly in a single bowl. As demonstrated in my own family, these pancakes are a favorite for those who love carbs and for those who are carb-conscious. They are just a great-tasting pancake!

Low carb

Not to mention, this is why keto pancakes will always win over regular wheat pancakes. One serving of two cream cheese almond flour pancakes has only 2.3 net carbs.

INGREDIENTS

Here’s what you’ll need:

Almond flour – Super-fine almond flour gives the best texture.

Eggs – Let them come to room temperature so the pancakes rise better.

Cream cheese – Go for full-fat. Low-fat versions have extra water, which can affect the batter.

Sweetener – Granulated or powdered both work. I’ve made these with erythritol monk fruit, xylitol, BochaSweet, and allulose. Any 1:1 sugar replacement will do.

Cinnamon – Optional, but it adds great flavor.

Why almond flour?

Instead of wheat flour, we use fine almond flour. Your pancakes will be more nutrient dense and filling, all while maintaining the texture of the “real” pancakes.

The reason behind why these low-carb almond flour pancakes won’t spike your blood sugar and will sustain your energy levels is due to the nutritional profile of almond flour. To learn more nutritional benefits click here. I”m not a professional, but I think it’s reasonable to make this assumption!

The brand of almond flour that I used is low-fat extra-fine flour. This made the pancakes ultra fluffy and light, and I think they taste very comparable to wheat pancakes. However, we found that using regular not de-fatted fine almond flour works just as great as well.

If you’re using coarse almond flour or ground almonds, add 1 to 2 extra tablespoons to help the batter thicken.

INSTRUCTIONS

Below you’ll find the step-by-step directions for making this recipe. Check the recipe card for the full ingredient list and exact measurements.

STEP 1

In a blender, combine all the wet ingredients using the blender’s lowest setting, mixing only enough to combine them. Then, add the dry ingredients. When mixing until the batter is smooth, gradually increase the speed to get the batter smooth. To increase the efficiency of the mixing, add the wet ingredients last, unlike what I did in the recipe video screenshots to get the batter quicker.

If you do not have a blender, you can manually whisk the ingredients in a mixing bowl, or alternatively, use a hand-held blender to combine them.

STEP 2

Use a non-stick skillet or frying pan and grease a reasonable amount of butter or coconut oil. I like to do 2 pancakes at a time, so I fry them in a reasonable amount of space. Wait a few seconds to let the oil heat a little.

STEP 3

After some time, the pancakes will solidify and stop bubbling. Carefully use a spatula to flip the pancakes over.

STEP 4

The pancakes are done when the bottom is set and solid.

TOP TIPS

Keep them small to help maintain their shape, make the pancakes small. Since almond flour doesn’t contain gluten, the pancakes will be more fragile than usual. A diameter between 10–12 centimeters should be fine.

Use medium heat. When the pan is too hot, the pancakes can burn Then, make sure to use butter for frying; Only use coconut oil or avocado oil when you’re desperate. Let the center of the pancake bubble before flipping.

The right equipment.. A high quality, non stick pan makes cooking the low carb pancakes so much easier, and will prevent the pancakes from sticking and tearing. When flipping pancakes, a wide spatula allows you more surface and control to support the pancake.

SERVING SIZE

Approximately 10 cm or around 4 inches in diameter, the recipe creates 8 pancakes. I calculated around 2 pancakes per individual.

If you’re cooking for fewer people, this means you can serve a family of 4 at once, or have some pancakes saved for later in the week.

TOPPINGS

Choosing the right topping makes your keto pancakes even better. You can keep it simple with berries or nuts, or go richer with butter or chocolate chips. Here are a few options to try:

1. Serve with Greek yogurt, sour cream, whipped cream, and a handful of blueberries or raspberries.
2. Pour on some sugar free syrup.
3. Add a drizzle of my two ingredient sugar free caramel sauce.
4. Finish with a spoonful of sugar free blueberry jam or blueberry cream cheese.
5. Try my sugar free strawberry jam or no cook raspberry jam.
6. Add crispy bacon for a sweet and salty mix.
7. Skip the sweetener and go savoury with chives, chopped spinach, and grated cheese.

VARIATIONS

Flavor: For a nice subtle warmth, I like to add cinnamon to this recipe. But 1 teaspoon of vanilla extract would be nice too. Or, to round the flavor out, you can add a pinch of sea salt.

More Fluffiness: For added fluffiness, you can include ½ teaspoon of baking powder

Dairy-free: For a dairy-free alternative, you can substitute the cream cheese with either dairy-free cream cheese or coconut yogurt.

Blueberry: This recipe is perfect for keto blueberry pancakes! After blending the batter, add ¼ cup of fresh or frozen blueberries.

RECIPE FAQS

What’s the best way to add fluffiness to the pancakes?

I’m giving you a recipe for pancakes that should be perfect in their fluffiness and texture, and I personally enjoy them without any additional baking powder, but if you like to give them extra fluffiness in the rise, add an additional 1/2 teaspoon baking powder.

Can I make them larger?

Yes, they can be bigger than that size if you add 1/4 teaspoon of xanthan gum. xanthan gum is used as a binder and gives the mixture a more rigid structure.

How can I make pancake in oven?

Yes, you can. You can use whoopie pie pans, or you can fill a big muffin pan and use it as a mold to bake individually sized mini pancakes. They should bake for 7 to 8 minutes at 180C /350F.

And can I use coconut flour?

You may use it, but I don’t really recommend it. Coconut flour is much more absorbent than almond flour, so for the pancakes to maintain the right consistency with that flour, you’d only be able to put in a third of the amount you’d normally use. Take a look at my coconut flour pancakes recipe, where I write for a gluten and coconut flour inspired recipe.

Can the pancake batter be used in waffle maker?

Definitely. My kids go through phases where they really love finger foods that they can eat in mass quantities, like pancakes or waffles, so I have used this pancake batter for keto waffles and it turned out very well.