Keto Cinnamon Roll Pancakes
The perfect weekend morning starts with these Keto Cinnamon Roll Pancakes. Tender low carb and gluten-free pancakes topped with swirls of cinnamon and sugar and cream cheese glaze, they are the ultimate breakfast treat!
Equipment
Ingredients
For the cinnamon filling
- 3/4 cup butter melted
- 1 cup Besti Monk Fruit and Allulose Brown Sweetener packed
- 1 1/2 tablespoons ground cinnamon
For the cream cheese glaze
- 8 tablespoons butter room temperature
- 4 ounces cream cheese room temperature
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 teaspoon pure vanilla extract
For the pancakes
- 1 cup Wholesome Yum superfine almond flour
- 8 ounces cream cheese room temperature
- 8 large eggs
- 2 teaspoons Besti Monk Fruit and Allulose Sweetener
- 1 teaspoon gluten-free baking powder
- 1 teaspoon pure vanilla extract
- butter for cooking
Instructions
For the cinnamon filling
- In a small bowl, combine the butter, brown sweetener and cinnamon. Then place in a small zip top bag or piping bag. ( snip a small corner off when ready to pipe the filling onto the pancakes).
For the cream cheese glaze
- Combine the cream cheese and butter in a small bowl. Melt in the microwave for 30 seconds. Whisk until smooth. Add in the vanilla and powdered ssweetener. Add a Tablespoon of almond milk (or other low carb milk) if you need to thin it out, or more powdered sugar to thicken.
For the pancakes
- Combine all of the pancake ingredients in a blender and blend for 2 to 3 minutes. This helps to create fluffier pancakes.
- 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. *SEE NOTES
- Remove the pancake from the skillet and continue on with the remainder of the batter.
- Snip the tips of the zip-top bags of cinnamon sugar sauce and cream cheese glaze then drizzle the pancakes with each.
Notes
If you want to incorporate the cinnamon sugar mixture into the pancake batter use these instructions:
Heat butter in a skillet over medium-low heat. When it begins to bubble pour 1/4 cup of the batter into the skillet.
Cook for about 2 minutes and then pipe a swirl of the cinnamon mixture around the pancake.
Cook for an additional minute and then carefully flip the pancake over and continue to cook the other side for an additional minute or so, until the edges set, and the center begins to bubble.
Remove the pancake from the skillet and continue on with the remainder of the batter.
Serve with the cinnamon swirl facing up. Then drizzle the cream cheese glaze over top. 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.
Cook for about 2 minutes and then pipe a swirl of the cinnamon mixture around the pancake.
Cook for an additional minute and then carefully flip the pancake over and continue to cook the other side for an additional minute or so, until the edges set, and the center begins to bubble.
Remove the pancake from the skillet and continue on with the remainder of the batter.
Serve with the cinnamon swirl facing up. Then drizzle the cream cheese glaze over top. 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.
Disclaimer
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.
Nutrition
Calories: 283kcalCarbohydrates: 4gProtein: 6gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 153mgSodium: 231mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 729IUVitamin C: 0.03mgCalcium: 51mgIron: 0.1mg
Tried this recipe?Let us know how it was!