Keto Pancakes


In 15 minutes, these low carb pancakes can be on your breakfast table!

4.7 Stars (74 Reviews) 46 Comments

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.

a stack of keto pancakes with blueberries and strawberries near

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 the best keto pancakes and bacon in the mornings before they head to school since these take about 15 minutes to make. 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 friendly pancakes 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 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!

What people are saying about these pancakes

“Ok guys…. her pancakes are LEGIT!!! They are soooo good.”

➥ from YouTube subscriber @toni5737

Keto Pancakes Recipe Video

Subscribe to the KetoFocus YouTube Channel

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
  • 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

Keto Pancakes Directions

  • Keto 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 pancakes

    These keto coconut flour pancakes are so good, you don’t really need to top them with anything except a couple pats of butter. The pancake mix already has a hint of sweetness, but if you want to jazz it up, consider these syrups and toppings!

    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 keto pancake mix 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!

    Keto Pancakes: FAQS

    How many carbs are in keto cream cheese pancakes?

    This recipe for cream cheese pancakes has 2.9g of net carbs. If you count total carbs, this recipe is still low-carb with 5.4g total carbs per serving.

    Why did my pancakes burn?

    This keto pancake recipe requires low heat from the griddle. With most griddles this is ok, but if you find you are not able to get the temp low enough, I would turn off the griddle and let the residual heat finish the pancake. This might mean you need to occasionally turn it back on to continue to generate enough eat.

    How can I make a keto almond flour pancake with this recipe?

    I haven't experimented a lot with almond flour pancakes. In cases where I have, I have found that it was much harder to get the appearance of regular pancakes, as the almond flour burns fast. However, if you want to try it, replace the coconut flour with almond flour. You will need to add 3x more almond flour than what was called for with coconut flour. If you follow this recipe as is, you will need to add 1.5 cups of almond flour.

    Nutritional information & Macros

    Nutrition Information

    Keto Pancakes

    Servings: 8

    Amount Per Serving
    Calories 206
    Fat 16.4g
    Protein 6.4g
    Total Carbs 5.8g
    Net Carbs 3.3g

    Other Keto Breakfast Recipes

    A half of a poppyseed muffin on a plate.
    25 Mins
    Keto Lemon Poppyseed Muffins

    Tangy keto lemon poppyseed muffins are ultra moist inside and take about 25 minutes to make from start to finish!

    See the Recipe
    Glazed donuts covered in sprinkles on a wire rack.
    10 Mins
    Single Serve Keto Donut

    Make a single keto donut in about 10 minutes with this recipe for a delicious old-fashioned cake donut you'll want to sink your chompers in. It's...

    See the Recipe


    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!

      1. 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.

    12. 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!

    13. 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.

    14. 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!

    15. 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.

    16. 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!

    17. 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!

    18. 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!!! 👍

    19. 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.

    20. 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!

    21. 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.

      1. 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.

    22. Oh my, these are a definite keeper! Here’s what I did, poured batter exactly as written for the sheet pan instructions. I added half a cup of crushed pecans on top and then a 3/4 cup frozen wild blueberries. I pushed the blueberries in the batter with the back of a spoon. Baked for 25 min. Topped with grass fed butter and Choc zero maple syrup. Pretty sure angels in heaven were singing. Soooo delicious!!!

    23. These were sooo good! Thanks for the great recipe! Next time I will not make my griddle as hot – and you are so right – make them small so they are easy to flip! I am not a big cream cheese fan, and was a bit concerned, but I couldn’t even taste it with the sweetener and vanilla! I made a cinnamon butter to go with them.

    24. I have made these twice now. I love the flavor but the batter is too thick and does not pour as shown in the video. Suggestions on what to use to thin the batter?

      1. You can thin out the batter with a little bit of nut milk or water, but the longer you let it batter sit the thicker it will be. My batter is also pretty thick and doesn’t really pour. I have to spoon it out.

    25. I don’t understand the 5 star ratings. These were not fluffy, did not taste like pancakes (non keto days I used heart friendly Bisquick)this was eggy. Even with Lilly’s chocolate chips and blueberries- tasteless! I’ll try another recipe.

      1. You will find it hard to find a keto version that truly tastes as good and has the same texture as the original. I try my best to come up with recipes that are close. Although this recipe has won over so many hearts, I can’t win them all and I’m sorry you were disappointed. Did you make any substitutions to the ingredients?

        If you still found the pancakes to taste eggy even after using the appropriate amount of cream cheese and sweetener, then I suggest trying this recipe for almond flour pancakes. It only uses 2 eggs.

    26. I added this recipe to Cronometer and the net carbs per serving came to 10.26. Not clear to me how the recipe here comes to 5

      1. They are around 3 net carbs for 8 servings, which is around 2-3 pancakes per serving depending on how big you make them. Ingredient macros can vary. I use MyFitnessPal because I can scan in barcodes from ingredients I use. Here is the break down.

        Cream Cheese 8 grams (entire recipe) 1 gram (per serving)
        Large Eggs 1.4 grams (entire recipe) 0.17 grams (per serving)
        Baking Powder 2.5 grams (entire recipe) 0.3 grams(per serving)
        Heavy Cream 2.4 grams (entire recipe) 0.3 grams (per serving)
        Coconut flour 12 grams (entire recipe) 1.5 grams (per serving)

        The macros in myfitnesspal adjust a bit since the last time I entered it, so fixed these. Ingredients can vary in macros and none of them are every 100% accurate. It’s best to use these as a guideline but calculate your own macros.

    27. WOW!! These were unbelievably good! Turned out fluffy – took your advice about the mixing. And had such good flavor. They were very easy to make once you got the hang of letting them cook longer. I gave some to my grandkids and they loved them too!

    28. Really yummy but a little tricky at first, and then easy enough when you get the hang of it. Coconut flour browns quickly, and doesn’t hold together as well as you mention, so if you don’t have a griddle (I don’t), I find it works best to put a lid on the skillet and cook it over medium low heat. This also helps them rise a bit more. My family enjoyed them. I like they’re coconut flour based because my body likes to put on weight with almond flour based recipes. Thanks!

    Leave a Reply

    Your email address will not be published. Required fields are marked *