Keto Pancakes
Published July 20, 2019 • Updated January 31, 2026
In 15 minutes, these low-carb pancakes can be on your breakfast table!
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These cream cheese pancakes don't require a lot of fuss, use coconut flour instead of almond flour and are the BEST pancakes you will ever have!
I would be lying if I said I didn’t miss the common breakfast comfort food while on the keto diet, that is why I love keto French toast, chaffles and this pancake recipe.
Why I love these low-carb pancakes
Pancake recipes that are easy to make and actually taste good are hard to find, not to mention fluffy ones.
Sure, you can purchase a low-carb pancake mix and honestly, there are some good solutions there, but there is something special about a recipe that starts from scratch.
I used to only make pancakes on the weekends since they were more involved and required bowls and measuring spoons. These blender cream cheese pancakes have changed my weekday breakfast game and they really are fluffy!
The whole family can enjoy these pancakes and bacon in the mornings before they head to school since they take about 15 minutes to make. And because they’re filled with healthy fats and protein, I know my boys won’t be hungry two hours later!
These pancakes are made with coconut flour instead of almond flour.
Don’t worry – they don’t taste like coconut flour. The cream cheese helps to mask any coconut flour flavor. I prefer coconut flour for these because almond flour can burn easily making the pancake a dark brown color instead of the golden brown pancake you traditionally see. If you want to make almond flour pancakes, you will need an entirely different recipe.
Many coconut flour pancake recipes involve a lot of eggs since nut flours don’t rise as well as gluten containing flours. In order to achieve a fluffy pancake, tons of eggs are added to the batter; however, the result is an eggy tasting pancake. In this recipe, I only use 4 eggs and combine cream cheese to mask the eggy flavor while still producing a fluffy pancake.
Want a delicious twist? Try adding cocoa powder to make chocolate pancakes!
What people are saying about these pancakes
“Ok guys…. her pancakes are LEGIT!!! They are soooo good.”
➥ from YouTube subscriber @toni5737
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
8 oz. cream cheese, softened at room temperature -
½ cup coconut flour
-
¼ cup sugar free sweetener
-
½ cup heavy cream, or keto approved milk of choice
-
2 teaspoons baking powder
-
1 teaspoon vanilla extract
-
4 eggs
Step by Step Instructions
Step by Step Instructions
Preheat
Preheat your griddle or non stick skillet to low. (A griddle is the preferred cooking method for these pancakes)
Add them all
Add all ingredients except eggs to the blender – cream cheese, coconut flour, sweetener, cream, baking powder and vanilla. Mix until combined.
- 8 oz cream cheese, softened
- ½ cup coconut flour
- ¼ cup sugar-free sweetener.
- ½ cup heavy whipping cream, almond milk or coconut milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Time for eggs
Add the eggs to the blender. Pulse until just combined.
- 4 eggs
Pour the batter
Pour pancake mixture onto the pre-heated, greased griddle or non stick pan. Pour enough to form a 3 inch in diameter pancake. Larger pancakes are harder to flip.
Cook them up
Cook the pancakes on low heat until the edges start to set and the underside of the pancake is golden brown. Takes about 5-6 minutes on the first side.
Flip'm
Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 2-3 minutes.
Now eat!
Remove pancakes from the griddle. Serve and Enjoy!
Sheet Pan Instructions (alternative to the griddle)
Pour pancake batter into a rimmed baking sheet lined with parchment paper. Bake at 350 degrees for 17 to 20 minutes.
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 (Free) →Frequently Asked Questions
How many carbs are in keto cream cheese pancakes?
This recipe for cream cheese pancakes has 2.9g of net carbs per serving. If you count total carbs, this recipe still remains low-carb with 5.4g total carbs per serving.
Why did my pancakes burn?
The key to preventing burnt pancakes is to cook them on low heat. Most griddles work well on low settings, but if the temp is hard to control, turn off the griddle and let the residual heat finish cooking the pancakes. Turn it back on as needed to generate enough heat.
How can I make a keto almond flour pancake with this recipe?
I haven't tested this recipe with almond flour much, but almond flour burns faster so it's trickier. If you want to try it, use three times the amount - 1.5 cups of almond flour instead of ½ cup of coconut flour.
Can I store leftover pancakes, and how should I do it?
Yes! Let them cool completely, then put them in an airtight container. They'll keep in the fridge for up to 3 days or in the freezer for up to a month. To reheat, warm them in a skillet or microwave.
What are some good substitutions for the sweetener in this recipe?
You can use erythritol, stevia, or monk fruit instead. Different sweeteners vary in sweetness, so start with a smaller amount and adjust to taste.
Amazing! Our go to pancake recipe while on Keto! My husband request them every weekend! We like to add fresh blueberries and lemon zest to the batter. Yum! Thanks for sharing this recipe!
Delicious! i made it this sunday morning, the best keto pancake i have made! soft and moist! the only thing is, it tastes a little bit "coconut- ty" but it isn't as strong like the rest of the keto recipes, and i have tried at least 4 recipes. I am keeping this one, ketofocus makes really delicious recipes, thanks!
Just add a small amount of your favorite extract. I use maple. If there too running just let it sit a few minutes or add a teaspoon more flour your using.
Could you please put the total carbs for these pancakes? Thank you for all the great recipes!
Total carbs have been added for the keto pancakes!
I’m so impressed! I really thought these would be eggy but they taste like normal pancakes!! I made them in a sheet pan (who wants to stand and flip pancakes..?) and they turned out amazing!! Thank you!
Excellent! 5 stars from me :)
I made them in a sheet pan and they turned out beautiful! Great taste I love them!
Thank you for all you do I love your videos and recipes
I made these this morning with half the cream cheese as ricotta and added some lemon juice. I also made them vegan (Kite Hill cream cheese and Kite Hill ricotta and coconut cream instead of heavy cream). the batter was a little thicker (I think because of the thickness of the coconut cream) but the lemon juice solved that. I had a hard time flipping them but they came out very good! I would make them again for sure! Thanks!
I never post a comment but these where so fabulous that I had to. I use almond flour and it is 1 1/2 cup. The rest of the ingredients where as posted. Have you considered writing a cook book. All of your recipes are so good.
I made these this morning for my daughter and I and they were great! I thought the coconut flavor was not too overpowering even for my daughter who is not a coconut fan. I would like to try the recipe with a different flour like almond to see the taste difference but these were great as is also. Thank you for the recipe:-)
I tried them and they taste like a sweet coconut flour omelette. Just another egg dish. Sorry but Keto pancakes don't do anything for me.
I'm sorry these weren't to your liking. These pancakes contain less egg compared other other keto pancake recipes. Cream cheese is added to cut the egg flavor. I use coconut flour over almond flour since almond flour burns faster compared to coconut flour leaving the pancakes with an overcooked burnt appearance. Feel free to substitute with almond flour, you will just need to add 3x as much. Perhaps you might enjoy my buttermilk pancake recipe.
I had some difficulty flipping them. With the leftover batter I baked it on parchment paper at 325 for 10 minutes then rolled it up with fresh berries like a jelly roll It was fantastic.
I made this for my husband and myself.I have tried other keto/low carb recipes. I just say this is a keeper. It was excellent & taste just like the regular ones.?
How many pancakes makes 1 serving.
two 3-inch pancakes is one serving.
Best tasting coconut cream cheese pancakes I have tried 2 other recipes prior. I brought cream cheese and eggs to room temperature to have a creamier texture. These are a little challenging to flip. Make certain griddle is not too hot the pancakes with burn quickly!
My griddle was too hot so I burnt my 1st batch but second was perfect although they fell apart! Regardless These were delicious, a little sweet but tasty can’t wait to try your other pancake recipes! Not sure if I’d do this one again though.