Keto Pancakes
In 15 minutes, these low carb pancakes can be on your breakfast table!
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Servings
192
Calories
15.2g
Fat
6.3g
Protein
2.9g
Net Carb
5.4g
Total Carbs
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!
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!
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
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Preheat
Preheat your griddle or non stick skillet to low. (A griddle is the preferred cooking method for these keto pancakes)
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Add them all
Add all ingredients in a blender.
Ingredients
- Cream cheese
- Eggs
- Coconut flour
- Monkfruit sweetener
- Heavy cream
- Baking powder
- Vanilla extract
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Blend it
Blend until mixture is combined.
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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.
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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.
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Flip'm
Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 1-2 minutes.
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Now eat!
Remove pancakes from the griddle. Serve and Enjoy!
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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.
Quick Tip
See these tips below for more information.
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!