Keto Chocolate Pancakes
Published August 1, 2020 • Updated February 26, 2026
This post may contain affiliate links. See my disclosure policy.
I tested these keto chocolate pancakes four times before I got the batter right. Coconut flour, cream cheese, and cocoa powder make a low-carb stack that actually looks and tastes like the real thing.
I’ve been making these chocolate pancakes since 2018, and it took me four batches to land on the version I actually liked. The first few rounds were either too dense or too eggy, and I almost gave up on the coconut flour route entirely. What finally clicked was splitting the liquid: half heavy cream, half almond milk. Heavy cream alone makes them spongy. The 50/50 ratio gives you a lighter batter that still holds together on the griddle.
The base is simple. Cream cheese and eggs do all the structural work. The liquid is just for moisture and texture, which is why you can swap between cream and milk without the whole thing falling apart. I add unsweetened cocoa powder for that deep chocolate flavor, and coconut flour instead of almond flour because I got tired of almond flour burning dark before the center cooked through. Coconut flour gives you that golden color that actually looks like a real pancake.
If flipping stresses you out, one of my readers (Karla) figured out you can bake these instead. 350 degrees for 12 minutes, no flipping required. I tried it after she posted her comment and it works. The cream cheese and eggs set up in the oven the same way they do on the griddle. Pour the batter into a muffin top pan or onto a parchment-lined sheet, and you get perfectly round low-carb pancakes with zero spatula anxiety.
I blend everything in my BlendTec, which breaks down the cream cheese completely. No lumps, no chunks, just smooth batter in about 30 seconds. A food processor works too, but the blender is faster and easier to clean.
These freeze well if you separate them with parchment paper. I keep a bag in the freezer for weekday mornings and reheat them in the toaster for about 90 seconds. They crisp up on the outside and stay soft in the middle. If you love breakfast variety, try my fluffy keto pancakes or turn this exact batter into keto chocolate chip waffles by pouring it into a waffle iron instead.
How to make these pancakes
I make these in a blender. Toss in the cream cheese, eggs, heavy cream (or my preferred 50/50 split with almond milk), coconut flour, sweetener, cocoa powder, and baking powder. Blend until smooth. Preheat your griddle to low, not medium, because these brown fast and need time for the center to set before you flip.
Pour batter into 3-inch rounds. Cook the first side for 3-5 minutes on low heat until the edges look dry and a spatula slides under easily. Flip and cook another 2-3 minutes. If you hate flipping, bake them at 350 degrees for 12 minutes instead. Same batter, same results, no flipping.
For meal prep, let them cool completely and stack between parchment paper squares. They freeze for up to a month and reheat in 90 seconds in the toaster. I keep a batch in the freezer and pull them out on busy mornings alongside keto pancake pies for variety.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
8 oz cream cheese, softened -
4 eggs
-
1/2 cup heavy whipping cream or nut milk
-
1/3 cup coconut flour
-
1/4 cup monkfruit sweetener or sweetener of choice
-
1/4 cup unsweetened cocoa powder
-
2 teaspoons baking powder
Step by Step Instructions
Step by Step Instructions
Pour into griddle
Pour pancake batter onto a preheated griddle or skillet. Make pancakes no larger than 3 inches wide. Larger pancakes are harder to flip. Let cook on low heat for several minutes (3-5 minutes) or until you can easily slide a spatula under the pancake to flip. When ready, flip the pancakes and cook a few minutes on the other side. Remove from skillet.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
How many 3-inch pancakes are in one serving?
I get about 12-14 three-inch pancakes from one batch, so a serving is roughly 3-4 pancakes depending on how thick you pour them. My kids usually eat 3 each and I eat 4.
Can I bake these instead of cooking on the stovetop?
Yes, and I actually prefer this method on busy mornings. One of my readers, Karla, figured this out: 350 degrees for 12 minutes. I tried it after her comment and the pancakes came out just as good. Pour batter into a muffin top pan or onto parchment paper and skip the flipping entirely. The cream cheese and eggs set up in the oven the same way they do on the griddle.
Can I use almond milk instead of heavy whipping cream?
I tested this extensively. Heavy cream alone makes them dense and spongy. My sweet spot is a 50/50 split: half heavy cream, half almond milk. You get a lighter texture without losing the richness. Straight almond milk works too (the cream cheese and eggs are doing the structural work), but the pancakes will be slightly less rich.
Can I make the batter into waffles?
I have done this and it works perfectly. Same batter, same ratios. Just pour it into a preheated waffle iron and cook until the steam stops. The outside gets crispier than pancakes, which I actually prefer some mornings.
How do I store and reheat leftover pancakes?
I store leftovers in the fridge for up to 3 days in an airtight container. For longer storage, I freeze them between layers of parchment paper in a freezer bag for up to a month. Reheat in the toaster for about 90 seconds. They crisp up on the outside and stay soft inside. Microwaving works but makes them a little rubbery.
What is the difference between cocoa powder and cacao powder for this recipe?
I have used both. Cocoa powder is roasted and has a smoother, more familiar chocolate flavor. Cacao powder is raw and tastes more intense, almost bitter. For this recipe I use unsweetened cocoa powder for a classic chocolate taste. When I want a richer flavor, I swap in Cacao Bliss, which is a raw cacao blended with turmeric and cinnamon.
Can I make these pancakes dairy-free?
I have tested this with dairy-free cream cheese and almond milk in place of the heavy cream. The texture is slightly different (a little less creamy in the center) but they still hold together and taste great. I use Kite Hill cream cheese for the dairy-free version.
What can I use instead of coconut flour?
Almond flour works but you will need about 3 times the amount since it absorbs less liquid than coconut flour. I prefer coconut flour here because almond flour tends to burn on the griddle before the center cooks through. If you go with almond flour, keep the heat extra low and make them smaller.
Added a teaspoon of instant espresso to the cocoa and the whole batter changed. Chocolate flavor went from good to actually deep. Blended everything together and it was smooth in maybe 30 seconds. No fighting the cream cheese either.
Brought these to a Sunday brunch last weekend. My friend Priya, who approaches anything labeled 'keto' with visible skepticism, got quiet after the first bite. When I told her it was cream cheese and coconut flour she made a face like I'd just revealed a magic trick. The cocoa comes through so strong it just reads as chocolate pancakes, not some attempt at them, which I think is what got her. I'm pretty new to all of this and keep expecting the substitutes to give themselves away. The blender batter is so smooth you can't tell. Four stars for now because I'm still dialing in the heat, mine got dark on the edges on the second round. I'll get it right.
Made a double batch Sunday. Been pulling these from the fridge all week, and they reheat way better than I expected. Dry skillet, maybe 90 seconds each side. The cream cheese keeps them from drying out the way other keto pancakes do.
The cream cheese is what saves them on day 3. Dry skillet over microwave every time, microwave just makes them rubbery.
Fourth batch this winter and I think I finally cracked it (swapped half the heavy cream for almond milk) and they went from spongy to genuinely light, that almost creamy center I've been chasing.
Took four batches to get it right. The 50/50 split was the sweet spot - heavy cream alone can make them dense.
Making these for my kids tomorrow morning but I only have almond milk instead of heavy cream or nut milk. Will that work or do I need the fat content from the cream to get them to hold together?
Yeah you're fine. The cream cheese and eggs are doing the structure work, the liquid is just for moisture. Almond milk works, they'll just be slightly less rich than with heavy cream.
These are great. I cook mine in the oven so i don't have to deal with flipping. 350 degrees for 12 minutes. Perfection!
Ha, you're literally in the FAQ now. Tried it after your comment and yeah, the oven method is solid. Nice when I don't want to babysit a griddle.
How many 3" pancakes are in a serving? Would be helpful if this information were included. Thanks
About 12-14 three-inch pancakes per batch, so roughly 3-4 per serving. My kids eat 3, I do 4.
These are delicious and easy to make. I do have trouble flipping them. They don't seem to hold together very well. And if I try to let them cook longer to try to help with holding together, they start to burn. What could help them cook up firmer so I can flip? Otherwise, this is a fabulously delicious pancake!!
Low heat and a griddle works best. As soon as you slide a spatula underneath and tug it to slide them, they are ready to flip.
These are great. Flavor is so good. Fast and easy to make. My granddaughter was here when I made them and she loved them too.
That granddaughter detail made my day. My kids are the same way - they just think it's chocolate pancakes, not keto.