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!
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!
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Low Carb Keto Pancakes Ingredients
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.