In 15 minutes, these low carb pancakes can be on your breakfast table!
A delicious keto pancakes recipe that doesn’t require a lot of fuss, switches out almond flour for coconut flour and is the BEST low carb pancake 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
- Recipe Details
- Similar recipes others love
- What is the best size of keto pancake to make?
- Griddle vs non stick skillet
- How to store keto cream cheese pancakes?
- Topping ideas for pancakes
- Keto sheet pan pancakes
- Nutrition information: facts & macronutrients
Why I love these low carb pancakes
Keto pancake recipes that are easy to make and actually taste good are hard to find, not to mention fluffy pancakes.
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 keto pancakes on the weekends since they were more involved and required bowls and measuring spoons. These blender keto cream cheese pancakes have changed my weekday breakfast game and these really are fluffy keto pancakes!
The whole family can enjoy pancakes and bacon in the mornings before they head to school. And because these keto pancakes are filled with healthy fats and protein, I know my boys won’t be hungry two hours later!
These keto 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 when making keto pancakes because almond flour can burn easily making the pancake a dark brown color instead of the golden brown pancake you traditionally see.
Many keto 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 keto pancake.
Want a delicious twist to your keto pancakes, try adding cocoa powder to make chocolate pancakes!
Keto Pancakes Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Low Carb Keto Pancakes Ingredients
- 8 oz. cream cheese, softened at room temperature
- 4 eggs
- ½ cup coconut flour
- ¼ c monkfruit sweetener, or other favorite keto sweetener
- ½ cup heavy cream, or keto approved milk of choice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Keto Pancakes Directions
Preheat your griddle or non stick skillet to low. (A griddle is the preferred cooking method for these keto pancakes)
Add them all
Add all ingredients in a blender.
- Cream cheese
- Coconut flour
- Monkfruit sweetener
- Heavy cream
- Baking powder
- Vanilla extract
Blend until mixture is combined.
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 2-3 minutes on the first side.
Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 1-2 minutes.
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.
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.
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!
How many pancakes makes 1 serving.
two 3-inch pancakes is one serving.
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.?
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 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 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 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 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 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
Excellent! 5 stars from me 🙂
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!
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!
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!
Annie!!! I was looking for a good keto pancake recipe that wasn’t just eggs and cream cheese, and I was so happy to find this one. It’s easy to make, tastes great, and is definitely filling. I’ve tried several recipes online and none were as good as this one. I love your Youtube channel too!
We had a breakfast for dinner night and this was the main dish. I struggled on the first few, but then found the perfect temp. Kids ate them well with choc zero syrup.
Amazing and so well done with the syrup! Highly recommended and kid approved!
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!
I made these tonight and they tasted great. The batter was a bit too thick, so I added about 3/4 cup almond milk to make it pourable. They definitely fell apart a lot, but the flavor was great, especially with some keto-friendly syrup.
I probably will only make them once a month at the most, but it was still a nice treat and the kids (3, 4, and 6)/wife liked them too.
is there a keto syrup?
Yes! ChocZero makes my favorite keto syrup
First time making these- 11 year old grandson’s response when trying one- “Wow Mimi, these taste just like “real” pancakes- jut like Paw-Paws,!” I agree- Winner Winner – THANKS KETO Focus!
I have been trying various Keto friendly recipes for the last 5 months and some of them are just horrible. But, this Keto Pancake recipe is Fantastic! They are almost like a crepe. I had my griddle on 250 degrees heat, that took about 5 minutes before I could safely flip them without them tearing apart. But, they are so pretty! I love how you used coconut flour. They don’t have the grainy texture that the almond flour gives when you eat them. This recipe is a keeper!
Hello Anna, could you please provide a link for your griddle? Thank you
This isn’t the exact one because mine is really old but this one will work. https://amzn.to/3zT63xi
What size sheet pan did you use?
It was a 1/2 sheet pan (a normal sized baking tray)
What a terrific recipe this is! I just made it for the first time, and used an 11×17 sheet pan lined with parchment paper. I meant to spray it first, but I forgot and the pancakes didn’t stick at all. SO much easier than making individual pancakes and having to flip them! Mine ended up taking exactly 25 minutes. The top had just begun to brown, although the entire top was not browned. I added a little butter (like it needed more fat 😂) and some ChocZero maple syrup and a dash of cinnamon on top just before I ate them. Perfection! Next time I’m going to throw in some chopped walnuts, because I certainly adore pancakes with walnuts, too!! Kudos on such a great recipe and such an easy way to make pancakes! My go-to from now on!!! 👍
My husband wanted blueberry pancakes this morning. I didn’t know I could have pancakes until I found your recipe! I made these for the first time, following the recipe. I heated some blackberries to draw out the juices and used that for syrup. They were FANTASTIC!! Thank you for sharing it.
These were amazing!! By far my favorite pancake!! They had a great taste and good texture. They definitely take a little longer to make. But worth it!
Not sure what I did wrong. I used the exact ingredients but found cooking on low literally took way too long and had to turn up the heat to almost medium, even then when the underneath was brown, the top was still too wet to turn over properly and was a mess. Otherwise they taste good.
Like the instructions say, you have too cook them on low heat so they cook all the way through. It will take longer to cook, but turning up the heat only burns them.