Keto Pancakes
Published July 20, 2019 • Updated February 24, 2026
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I make these cream cheese pancakes with coconut flour almost every week. They come together in about 15 minutes, the batter goes straight into the blender, and each serving has under 3g net carbs.
I would be lying if I said I didn’t miss breakfast comfort food on keto. That’s why I keep coming back to keto French toast, chaffles, and this pancake recipe. I’ve been making this version since 2018, and it’s the one my kids actually request on weekend mornings.
The trick with this recipe is the cream cheese masks both the egg flavor and the coconut flour flavor. I tested this with almond flour early on, but almond flour burns fast and leaves you with dark brown pancakes instead of that golden color you want. Coconut flour gives you a lighter, fluffier result without that gritty almond texture.
Most coconut flour pancake recipes load up on eggs to get any rise at all. I only use 4 eggs here because the cream cheese adds enough structure and richness to hold everything together. The result is a pancake that actually tastes like a pancake, not a sweet omelet.
I blend everything in about 30 seconds. Cream cheese, coconut flour, sweetener, heavy cream, baking powder, vanilla, then the eggs last. That’s it. The whole batch takes me about 15 minutes from blender to plate, which means these aren’t just a weekend thing. I make them on school mornings because they’re fast enough and packed with enough protein and fat to keep my boys full until lunch.
If you’re looking for more keto breakfast ideas, I’ve got plenty. But this one stays in the regular rotation because it’s the recipe my family never gets tired of. Pair them with bacon or a keto breakfast sandwich and you’ve got a full spread.
Why coconut flour makes better low-carb pancakes
I used to only make pancakes on weekends because the cleanup wasn’t worth it. This blender recipe changed that. Everything goes in one container, the batter pours straight onto the griddle, and I’m done in 15 minutes.
I chose coconut flour over almond flour for a specific reason. Almond flour burns at the temperatures you need for even cooking, and the pancakes come out dark brown instead of golden. Coconut flour cooks more evenly on low heat and gives you that traditional pancake color. The cream cheese handles the rest, cutting the coconut taste and the egg flavor in one ingredient.
One thing I want to address because readers ask about it constantly: the batter will thicken as it sits. Coconut flour keeps absorbing liquid. I add a tablespoon of cream at a time between batches to thin it back out. Don’t rush through them, just adjust as you go.
Want a fun twist? I sometimes add cocoa powder to make chocolate pancakes. My boys think they’re getting dessert for breakfast.
What people are saying
“Ok guys…. her pancakes are LEGIT. They are soooo good.”
from YouTube subscriber @toni5737
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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 + Recipes →Frequently Asked Questions
How many carbs are in these pancakes?
I calculated 2.9g net carbs per serving, with each serving being two 3-inch pancakes. If you count total carbs, it's 5.4g per serving. I use MyFitnessPal to scan the exact brands I buy, and I'd suggest you do the same since ingredient macros can vary between brands.
Why did my pancakes burn?
I see this one a lot in my comments. The fix is simple: cook on low heat the entire time. I know it feels slow, but turning up the heat just scorches the outside while the center stays raw. If your griddle runs hot, I sometimes turn it off completely and let residual heat finish the job, then flip the power back on when it cools too much.
Can I make these without a blender?
I've made them with my electric hand mixer and in a food processor. Both work fine. The blender just gives the smoothest batter with the least effort. If you're using a hand mixer, make sure your cream cheese is at room temperature first or you'll get lumps.
Why do my pancakes fall apart when I flip them?
I had this problem when I first started making these. Two things fixed it for me: smaller pancakes (3 inches max) and more patience on the first side. I wait a full 5-6 minutes before I even attempt to flip. The edges should look set and dry before you touch them. If the spatula doesn't slide under cleanly, give it another minute.
Can I use almond flour instead of coconut flour?
I haven't had great results swapping directly. Almond flour burns faster and needs a completely different ratio. If you want to try it, use 1.5 cups of almond flour in place of the 1/2 cup coconut flour. But honestly, I'd point you to my almond flour pancakes recipe instead, because I built that one specifically for almond flour.
The batter gets really thick between batches. What do I do?
Coconut flour keeps absorbing liquid as it sits, so this is totally normal. I add a tablespoon of heavy cream at a time between batches to thin it back out. Don't add too much at once or the batter gets runny. I just stir it in and check the consistency before I pour the next round.
Can I make the batter the night before?
I wouldn't. The baking powder starts reacting as soon as it hits the wet ingredients, and by morning you'll lose most of the rise. The coconut flour will also absorb all the liquid overnight and you'll end up with a paste. I've tried it and the pancakes came out flat and dense. The whole recipe takes me 15 minutes, so I just blend it fresh.
What are good substitutions for the sweetener?
I've used erythritol, monk fruit, and stevia blends in this recipe. My go-to is a monk fruit and erythritol blend because it measures like sugar and doesn't have a cooling aftertaste. Start with less than you think you need and taste the batter before cooking. I can always add more, but I can't take it out.
Ran out of heavy cream last Sunday and used full-fat coconut milk instead, fully expecting to need extra coconut flour to fix the texture. Batter was thinner but I poured it anyway, and the pancakes came out with these lacy, almost crispy edges I don't get with the standard version. Not sure if I prefer it or the original, honestly, but worth trying if you want something a little more delicate. Either way: low heat is not optional. I tried rushing a batch once and got browned outsides with gummy centers. Back on the lowest setting on my griddle, they come out right every time. Wait until the edges look almost dry before you flip -- the center still looks wet but it's ready. First time I did that I thought something was wrong, but the pancake came off clean.
These are solid if you're patient on low heat, but make sure the cream cheese is actually at room temp before blending. Added mine cold once and ended up with chunks no matter how long I ran it. Still tasted fine, just annoying.
My daughter calls these 'the real pancakes' now. High praise from a nine-year-old who takes breakfast very seriously. Three weekends straight she's skipped our usual Sunday diner for these. Pretty sure it's the cream cheese. The texture is nothing like any other keto pancake I've tried.
Made a double batch Sunday and reheated them in a dry skillet every morning this week. They crisp right back up, no soggy microwave texture. Freaking unbelievable at 3g net carbs.
Tried probably four other keto pancake recipes before this one and they all had that weird eggy thing going on. The coconut flour here actually makes them taste like pancakes. Not keto pancakes. Pancakes.
Coconut flour soaks up the eggs instead of letting them pool. That's what kills the eggy thing. And yeah, pancakes.
Coconut flour pancakes have burned me before (grainy, dense, not what I remembered). These are different. The blender gets the batter completely smooth and they actually hold up on the griddle without that weird spongy collapse I kept running into.
The blender is the thing. Cream cheese in coconut flour batter by hand stays lumpy and cooks unevenly. That spongy collapse usually means it flipped too early - I wait a full 5 minutes on the first side.
Saturday mornings when I was a kid meant pancakes at my grandmother's, the kind that were basically butter delivery vehicles. Haven't had anything like that in years (keto, three years now) and had honestly stopped expecting it. Made these this weekend. Something about the cream cheese makes them richer than they have any right to be. Still pancakes, not a portal back to 1994, but close enough that I sat there for a minute.
Swapped the heavy cream for canned coconut cream and these came out SO much fluffier. The batter was noticeably thicker too, which made flipping way easier. Made them twice back to back just to confirm it wasn't a fluke. This is my version now.
Twice back to back is a proper test. Coconut cream is denser so the batter thickening tracks. Curious if there's any coconut flavor coming through since the flour is already in there.
My daughter asked for more batter before I'd even plated the last round. Didn't see that coming. The coconut flour makes them chewier than regular pancakes, more crepe-like, which is apparently exactly what she wanted. Six minutes in the blender, under 3 grams of carbs, and now I have a standing Sunday request.
Before you even finished plating, that's the real review. My kids do the same and I still never make enough the first round.
I've made plenty of almond flour recipes but this was my first time with coconut flour pancakes and I was genuinely nervous about the texture. The blender method is so smart, everything emulsifies so cleanly, and keeping the heat low made a real difference in how evenly they cooked. They came out with this soft, almost custardy interior I wasn't expecting at all. Do you ever prep the batter the night before, or does the coconut flour absorb too much liquid overnight?
Nope. Baking powder starts reacting the second it hits wet ingredients, and coconut flour soaks up everything by morning. Wake up to paste.
Tried adding a tablespoon of lemon zest directly into the blender with the cream cheese and it shifted the whole flavor. The coconut flour has a natural sweetness to it and the citrus cuts through in a way that felt more intentional, less dessert-y. Took the same 15 minutes, no extra steps. Keeping this in from now on.
The coconut flour sweetness is real. I've been using vanilla to balance it and it never quite does it. Trying lemon zest next batch.
Batch seven at this point, and I started using monk fruit instead of the granulated sweetener a few weeks ago (less cooling effect on the palate) and the coconut flour flavor actually comes through more. Worth trying if you've made these a few times and want to dial them in.
Monk fruit is my default in this one too. That cooling aftertaste from erythritol is more noticeable in coconut flour batters for some reason.
These are freaking good, and I say that as someone who has made about every keto pancake recipe on the internet. The blender batter is genuinely smart. My one note, and it matters: cook them lower and slower than you think, because I went a little hot on my first batch and got puffy, spongy centers. Dropped to the lowest setting on my burner the second time and they came out with actual golden edges. Worth the patience.
Yeah, the low setting is the only way. Coconut flour just needs that time to cook through or you get exactly what you described. Looks like nothing is happening but it is.
Figured out this week that a double batch on Sunday gives you 16 servings and clears breakfast through Wednesday without thinking about it. For meal prep, that's hard to beat. The blender is the thing people miss when they scale up. I do it in two rounds and pour into a bowl in between so the batter stays even and nothing overflows. Reheating on the griddle at low for 90 seconds is the move, not the microwave. Edges come back firm instead of going soft and rubbery. I track macros pretty carefully and at 3.3g net carbs a serving I can do two stacked with butter and still have a clean breakfast. The coconut flour batter holds in the fridge 3-4 days without anything weird happening, which is better than most keto breakfasts I've tried to prep ahead. I use a 1/4 cup scoop so all 16 come out even and cook at the same rate.
Griddle reheat every time. Microwave kills the edges and they go soft. And the 1/4 cup scoop is what I use too - if the rounds aren't even, some finish before others are close.
Tried these yesterday morning and they were great, but I noticed the batter got really thick after sitting for just a minute or two while I was cooking the first batch. By the time I poured the last pancakes they were almost too thick to spread. Does coconut flour do that? Should I be thinning it out with more cream as I go or just working faster?
Yeah coconut flour keeps absorbing liquid as it sits. I add a tablespoon of cream at a time between batches to thin it back out. Beats rushing through them.