Keto Chocolate Pancakes
Published August 1, 2020 • Updated February 26, 2026
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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.
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Ingredients
8 oz cream cheese, softened -
4 eggs
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1/2 cup heavy whipping cream or nut milk
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1/3 cup coconut flour
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1/4 cup monkfruit sweetener or sweetener of choice
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1/4 cup unsweetened cocoa powder
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2 teaspoons baking powder
Step by Step Instructions
Step by Step Instructions
Preheat griddle
Preheat your griddle or non stick skillet over low heat.
Blend it
Add all ingredients in a blender. Blend until smooth.
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.
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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.
can I use regular milk instead of heavy cream??
I forgot how much I missed chocolate pancakes
I was convinced cream cheese in pancake batter was going to taste like dessert. It doesn't. The cocoa takes over. These taste like chocolate pancakes, not cream cheese pancakes. Low heat actually matters here, more than I expected. Rushed the first batch and the texture was off, dense and slightly raw in the center. Second batch, followed the instructions, came out right. Four stars, not five, because the batter is thicker than it looks and the first pour always needs adjusting.
Pour smaller than you think, half-dollar size flips without breaking. Real chocolate hit from the cocoa, which surprised me in a breakfast pancake. Only flag: 5.7g protein per serving even with four eggs, so I stack two.
Stacking two is how I eat them too. Four eggs sounds like a lot until you realize it's spread across 12-14 pancakes.
Ignored the low heat instruction on my first two batches and got pancakes brown on the outside, gummy in the middle. Coconut flour batter doesn't bubble like regular batter, so you lose your normal flip signal. Go way lower than you'd think, and watch the edges instead of the surface. When they go from shiny to matte, flip. Every batch since has been right.
That shiny-to-matte cue is something I should have put in the recipe.
Tripling the batch for a pool brunch Sunday, does coconut flour scale straight or is that where things get weird?
Coconut flour scales straight, just triple all of it in the same ratios. The batter holds the same. Only thing I'd watch is pan temp on a big batch, the griddle creeps hotter as you go so knock it down after the first round or two.
Swapped the unsweetened cocoa for Dutch-process and I've made this three times since. The flavor is deeper and fudgier, less sharp on the chocolate end, and the batter looks different before it even hits the griddle.nnOne thing to know: Dutch-process has no acidity, so the baking powder has to carry more weight. I bumped mine to about 2¼ teaspoons and the lift was noticeably better.nnLow heat matters more here than I expected. I've pushed the temp on other pancake recipes and gotten away with it, but the cream cheese will set the outside before the center finishes if you rush it. Go slow. The middle comes out actually fudgy, and I'm still making these after years of keto baking.
Smart on the baking powder. Dutch-process can't borrow from the acidity for lift the way regular cocoa can.
Made a stack of these for a Saturday pool brunch and my sister-in-law (who is very much not keto) stopped mid-bite to ask why I was serving 'dessert for breakfast.' When I told her it was cocoa and cream cheese, she looked personally offended. Keeping this in the summer rotation.
The offended face is always the best reaction. Tell her the macros next time and that'll seal it.
Went through four other keto chocolate pancake recipes before landing here, and the coconut flour base is what finally got the texture right. Every almond flour version I tried went gummy in the center and fell apart on the spatula. These hold together, have actual chocolate flavor from the cocoa (not just brown color), and the cream cheese keeps them from tasting like cardboard. Not going back.
Yeah, the almond flour batter stays wet in the center no matter how long you leave it on the griddle. The edges start to burn before it sets. Coconut flour just absorbs differently.
I stopped making pancakes when I went keto and just accepted they were gone. Made these Sunday morning kind of on autopilot and then stood at the stove eating one straight off the griddle before I was even done cooking the batch. The cocoa powder and cream cheese do something together that I wasn't prepared for. Four stars only because I'm still figuring out the heat (mine go fast on low and I've scorched one), but I've made them twice this week and I think that settles it.
The first one is always the test pancake. Mine settles in around a 3 out of 10 on the dial, and I still lose one occasionally. Twice in a week means you figured it out.
I've been through at least four keto chocolate pancake recipes and they all have the same problem: weird eggy texture or they fall apart when you flip them. This one freaking delivers. Blending everything together instead of whisking by hand changes the whole batter, and the cream cheese gives it this fluffy, actual pancake consistency that I wasn't ready for. First time I've made keto pancakes and didn't think once about how they compared to the real thing. These are just pancakes now.
'These are just pancakes now' is the whole point. Took me four batches to get there.
Made these Saturday morning for my son, who has opinions about every keto thing I make, usually loud ones. He ate four. Didn't once ask what was in them, then asked if we were having 'the chocolate pancakes' this weekend too. I think it's the batter coming together in the blender like that, completely smooth with no graininess. He has zero idea there's cream cheese in there and I'm not volunteering that information.
Four is the record at my house too. The blender breaks the cream cheese down completely, no trace of it in texture or taste. Your secret's safe.
My daughter is the pancake gatekeeper in our house and she scraped her plate clean before I finished cooking mine. She kept calling them 'the chocolate ones' like they were already a household thing. Didn't ask what was different, just asked if we could have them next Saturday.
'The chocolate ones' is how it starts. Next thing you know she has opinions about the cocoa powder brand.
I've tried probably four other keto pancake recipes and the batter always ends up gummy or weirdly eggy. The coconut flour and cream cheese combo here makes something that actually holds together like a real pancake. These are the ones I'm sticking with.
Four recipes is a lot of gummy batter to get through. Coconut flour absorbs so much liquid that you need way fewer eggs to bind it, which is what gets rid of that rubbery eggy bite most recipes have.
I've tried probably four different keto chocolate pancake recipes over the last year and most end up either rubbery or just vaguely chocolate-flavored. The coconut flour and cream cheese combo does something different. Texture is closer to an actual pancake than anything I've made, and the cocoa flavor holds up past the third bite. These are going in the regular rotation.
Took four rounds to nail the cream cheese ratio. Most keto chocolate recipes dump the flavor up front, gone by bite two.