Keto Pancakes

4.8 Stars (55 Reviews) 15 Comments
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A delicious keto pancake recipe that doesn’t require a lot of fuss and is the BEST low carb pancake you will ever have!

Keto Pancakes Ingredients

  • 8 oz Cream Cheese, softened at room temperature
  • 4 Eggs
  • ½ cup coconut flour
  • ¼ c monkfruit, or other favorite sweetener
  • ½ cup heavy cream, or keto approved milk of choice
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla

Keto Pancakes Directions

Latest Keto Dishes

Keto Coconut Flour Cream Cheese Pancakes

a stack of keto pancakes with blueberries and strawberries near

Keto pancake recipes that are easy to make and actually taste good are hard to find. 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! 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!

a stack of pancakes next to berries

What Is The Best Size Of Keto Pancake To Make?

Keto pancakes are fragile and can be difficult to flip because they lack gluten which helps hold traditional pancakes together. I recommend pouring out the pancake batter to form a 3 inch pancake. Small pancakes are easier to flip. This keto recipe will yield about sixteen 3-inch pancakes. You could also try adding ½ teaspoon of xanthan gum which would serve as a binder if you are looking for bigger pancakes.

Griddle Vs Non Stick Skillet

Because keto pancakes are delicate, I recommend using a griddle to cook cream cheese keto pancakes because a griddle will produce more consistent heat to allow for even cooking. A non stick skillet can work too, but make sure that you preheat the skillet and have your burner set to low or low medium.

You want the pancakes to cook longer on the first side at a low heat so the pancake batter has time to set around the edges. This will make it easier to flip.

flipping a keto pancake with a spatula

How To Store Keto Cream Cheese Pancakes

You can meal prep these coconut flour pancakes ahead of time and freeze them for later use. To keep the pancakes from sticking together, place a piece of parchment paper in between each pancake, wrap the bundle in plastic wrap and store in a freezer safe bag.
To defrost, place on your kitchen counter or in the refrigerator the night before. To heat up, pop the pancakes in the toaster!

Topping Ideas For Keto Pancakes

These keto pancakes are so good, you don’t really need to top them with anything except a couple pats of butter. But if you want to jazz it up, consider these toppings!

  • Keto Syrup – My favorite sugar free syrup is by ChocZero. They have many delicious flavors including Maple, Maple Vanilla, Maple Pecan, Chocolate, Vanilla, Caramel and Strawberry.
  • Whipped Cream
  • Strawberries
  • Blueberries
  • Raspberries
  • Blackberries
  • Melted Chocolate
  • Yogurt

square pancakes from a sheet pan topped with butter, syrup and berries

Keto Sheet Pan Pancakes

An easy way to meal prep keto pancakes is to bake them in a sheet pan. Simply blend up your pancake batter and pour into a rimmed sheet pan that you have lined with parchment paper. Spray the parchment paper with cooking spray just to ensure the pancakes don’t stick to the paper. Bake at 350 degrees for 25 minutes or until the edges start to get golden brown. Slice into small pieces with a knife. You can store these in a meal prep storage container in the refrigerator or freezer until you are ready to eat them!





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  1. 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.

  2. 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!

  3. 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.💕

  4. 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.

  5. 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.

    1. 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.

  6. 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:-)

  7. 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.

  8. 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!

  9. 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

  10. 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!

  11. 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!

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