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These Cream Cheese Pancakes (Low Carb & Sugar-Free) are keto-friendly, and gluten-free, and satisfy that craving for a tasty breakfast without sugar and carbs.
Are you looking for more low carb and keto pancake recipes? Give these Keto Cinnamon Roll Pancakes or these Low Carb Pumpkin Pie Pancakes a try!
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MORE KETO & LOW CARB BREAKFAST & BRUNCH RECIPES
Homemade Keto Breakfast Sausage | Keto Oatmeal (10 Flavors)
January tends to come loaded with a ton of regret for the choices we have made over the last couple of months. I know my conscience, and waistband, have been screaming at me to take it easy on the carbs!
Y'all, I made some pretty questionable choices, nutritionally speaking, in the last couple of months, and my body and brain have been screaming at me to get back on track.
I know eggs are the easy go-to breakie of choice when you are going low carb, and there are a lot of great keto egg recipes out there to enjoy like this Instant Pot Caprese Frittata, Cheesy Cauliflower Hash Browns, Keto Breakfast Pizza, and Instant Pot Crustless Quiche Lorraine.
But a carb-jonesing girl can only eat so many eggs before she wants to dive face-first into a blueberry muffin, or a plate of warm buttery pancakes, right?
Well, since I am still working on my blueberry muffin recipe, I decided to share my newest obsession ie. these amazing Cream Cheese Pancakes.
I spent some time poking around the interwebs looking at low carb pancake recipes, and a lot of time testing out what low carbers and carb lovers would equally love.
That is when I finally settled on this recipe, and it is a winner, my friends, I guarantee!
One of the things that I try to do when I come up with new recipes for you is to keep the ingredients as minimal as possible. I try to stick to things that most of us have in our low carb pantries, and then add a few other items that will aid in flavor boosting.
So this recipe has a few optional ingredients that you can choose to use or forgo.
INGREDIENTS NEEDED FOR LOW CARB CREAM CHEESE PANCAKES
- Almond flour
- Cream cheese
- Erythritol (optional)
- Baking powder (optional for fluffier pancakes)
- Vanilla extract (optional)
- Butter for cooking
I mix this batter with my Mom's old hand mixer (yes that is how old that thing is) but if you have a blender you can, of course, use that.
I just like going at it old school sometimes.
Full disclosure - my blender died a couple of years back and I have been trying to figure out what kind of blender I want to replace it with.
Feel free to leave me a comment below!
HOW TO MAKE LOW CARB CREAM CHEESE PANCAKES
Please see the recipe card below for the complete recipe, including measurements and cooking time!
Combine everything in a small bowl with a hand mixer until smooth.
Heat butter in a skillet over medium-low heat. When it begins to bubble pour 1/4 cup of the batter into the skillet. When the edges set, and the center begins to bubble, about 2 to 3 minutes, turn the pancake over and continue to cook the other side for an additional minute or so.
I figured I would do a photo of what my pancakes looked like as I cooked them because we all know that every stove is different right?
I did a test cooking them at medium and medium-low heat.
Medium-low wins hands down! Medium heat resulted in a verrrrrry done outside if you wanted the inside cooked correctly.
If you like dark pancakes though by all means go for it.
Who am I to judge?
TIPS FOR MAKING THESE LOW CARB CREAM CHEESE PANCAKES
Keep them on the smaller side - These pancakes are a bit more fragile than your traditional pancake because there is no gluten so the bigger the pancake the more room for oopsies. I use a 1/4 measuring cup to scoop the batter so they are all the same size.
Invest in a good non-stick pan - I have two pans that I love to make pancakes in. This one is the cheaper one but works really well, and this one is the one I splurged on. I love them both so it is really just a matter of how much you want to spend.
All stoves are not the same - This just means that you need to test out a small amount of the batter to see what temp you should cook your pancakes on. I will say that, on my stove, medium-low heat is perfect. Since these are low carb pancakes they tend to burn easier than a traditional wheat flour pancake. But medium on your stove might work perfectly.
Can you freeze these pancakes?
Yes, by all means! I am all for less work and since these pancakes freeze beautifully I usually make a double, or even triple batch on the weekend so I can enjoy them all through the week.
Make sure the pancakes are completely cooled, then separate them with waxed or parchment paper to keep them from sticking together. I use these reusable quart-sized zipper-top bags or these meal prep containers.
When you want to eat them you can either place them in the fridge the night before or just pop them straight from the freezer into the microwave. If heating from frozen use the frozen food setting. I wrap them in a paper towel as well.
I have seen some bloggers talk about using the toaster to reheat but I haven't tried that. If you do please make sure to leave me a comment below to let me know how it works!
WHAT TO SERVE LOW CARB CREAM CHEESE PANCAKES WITH
- Strawberry Cheesecake Spread (Dip)
- Low Carb Lemon Curd
- Keto Maple Syrup
- Powdered Sweetener and berries
- Low carb yogurt and berries (I use this brand)
- Try them savory and omit the sweetener and vanilla, then top them with bacon, cheese, and chives. You could even add a fried egg!
MORE KETO AND LOW CARB RECIPES
Cream Cheese Pancakes (Low Carb And Sugar-Free)
- 1/2 cup Wholesome Yum almond flour
- 1/2 cup cream cheese
- 4 large eggs
- 1 tsp Besti Monk fruit and Allulose Sweetener (optional)
- 1/2 tsp gluten-free baking powder (optional for fluffier pancakes)
- 1/2 tsp real vanilla extract (optional)
- Butter for cooking
- Combine everything, except the butter, in a small bowl with a hand mixer until smooth.
- Heat butter in a skillet over medium-low heat.
- When it begins to bubble pour 1/4 cup of the batter into the skillet.
- When the edges set, and the center begins to bubble, about 2 to 3 minutes, turn the pancake over and continue to cook the other side for an additional minute or so.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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Absolutely delicious. Thank you ever so much.
Yay! I am doing the happy foodie dance right now ?
For the nutritional info, what is a serving size?
The nutritional info is per pancake. My hubby will scarf down 4 while I only eat 2 so I figured I would make it easy for everyone to figure up their own serving size 🙂
So would it be about 8 carbs for the whole mix? 2 carbs per 1/4 cup of batter
It would be 13.84 net carbs for the whole batch 🙂
Hey Bobbi, These pancakes looks so awesome, I will definitely try these to surprise my mom on this valentines day 🙂 Thanks for sharing this.
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Cream Cheese Pancakes recipe is nice and so sweet.
Thank you, thank you, thank you so much for this pancake recipe. My 13-year-old daughter is dealing with chronic Lyme and going through trying to get rid of it and she’s on a strict diet she’s a very tiny girl so I try to keep her fed constantly your pancake recipe is the only pancake recipe that she will touch and loves it thank you again so much!
Oh you have no idea how happy this comment makes me! I hope she recovers soon!!
Thank you, me too! You have made it more possible with this recipes?
What can you use if you don't have almond flour?
I am sorry, I have not tested this recipe with anything other than almond flour. For keto and low carb, almond flour is pretty much the go-to flour to use.