Keto Pancake Pies
Published October 13, 2020 • Updated March 2, 2026
This post may contain affiliate links. See my disclosure policy.
Cream cheese pancake batter baked into mini pies at just 2.4g net carbs each. I keep a batch frozen most weeks and reheat them for a fast keto breakfast with sausage or bacon inside.
I started making these in my mini pie maker on a whim, and now I keep a batch frozen at all times. The batter is a cream cheese base (same family as my almond flour pancakes) that you pulse in a blender until smooth. Pour it into the pie wells, drop in your filling, top with more batter, and close the lid. Five minutes and they pop out golden, fluffy, and completely self-contained.
The coconut flour does most of the structural work here. It absorbs liquid from the cream cheese and eggs, so the batter sets up firm enough to hold fillings without going dense. I tested this ratio probably four times before I landed on the half cup. Too much and the pies taste dry. Too little and they fall apart when you pick them up.
My go-to filling is mini sausage patties, but I’ve also run these with chopped bacon and with chorizo crumbles. The chorizo is worth trying. All that rendered fat soaks into the coconut flour batter and turns it deep orange. Basically self-basting. If you want a fully savory version, skip the sweetener and fold in shredded cheddar and crumbled sausage (similar idea to a keto sausage breakfast casserole but handheld). Reader Kelly asked about this in the comments, and I’ve been meaning to write it up because it works.
For meal prep, I let them cool completely, stack them in a freezer bag with parchment between layers, and freeze. To reheat, wrap one in a paper towel and microwave for 45 to 60 seconds. That timing is tested, not a guess. They come out soft inside with the edges still holding shape. I grab two on the way out the door most mornings alongside coffee. If you’re building a rotation of low carb grab-and-go breakfasts, these sit right next to Instant Pot egg bites and keto breakfast sandwiches in my freezer.
The batter also scales well. I usually double it and run the pie maker in rounds while I’m cleaning up the kitchen. The whole batch takes about 20 minutes of actual hands-on time, and then I have keto breakfast covered for the week.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
8 oz cream cheese, softened -
4 eggs
-
1/2 cup coconut flour
-
1/2 cup heavy whipping cream or nut milk
-
1/4 cup monkfruit sweetener or sweetener of choice>
-
2 teaspoons baking powder
-
1 teaspoon vanilla extract
-
18 mini cooked sausage patties or 4 slices of chopped cooked bacon
-
mini pie maker
Step by Step Instructions
Step by Step Instructions
Let's make the batter
Add cream cheese, eggs, coconut flour, heavy cream, sweetener, baking powder and vanilla to a blender. Blend until smooth.
Place the sausage
Add in sausage patty or bacon. Top with more batter until it reaches the top of the pie well. Close the pie maker and bake for 5 minutes. Remove and repeat with remaining batter.
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.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Do I need a mini pie maker or can I use a muffin tin instead?
I haven't tested a muffin tin myself, but readers have asked about it. If you go that route, grease a standard muffin tin, fill each well about two-thirds with batter, press your filling into the center, and top with more batter. I'd start at 350 degrees and check after 12 to 15 minutes. They won't have the same sealed-edge shape, but the batter should set up fine since it's the coconut flour doing the work. If you want more structured grab-and-go breakfasts without a pie maker, my keto breakfast pizza is another option.
Does the bacon or sausage need to be cooked before adding it to the batter?
Yes, always cook the meat first. I pre-cook mini sausage patties and chop bacon before it goes in. Raw meat won't cook through in the five minutes the pie maker takes. I usually batch-cook the sausage or bacon while the pie maker preheats so everything is ready at the same time.
Can I use almond flour instead of coconut flour?
I've tested both. Almond flour works, but you need about 1.5 times the amount because it doesn't absorb liquid the way coconut flour does. So instead of half a cup of coconut flour, use three-quarters cup of almond flour. The texture comes out slightly less fluffy and a bit more dense, but they still hold together. I prefer the coconut flour version for keto pancake pies, but the almond flour swap is solid if coconut isn't an option.
Can I make a savory version without sweetener?
I've done this and it works well. Skip the monkfruit sweetener entirely and add about a quarter cup of shredded cheddar to the batter. I fold in crumbled sausage and sometimes diced peppers. The batter is forgiving enough to handle extra mix-ins without falling apart. Think of it like a low carb hand pie instead of a breakfast pastry. Similar concept to my keto sausage cheddar biscuits but in pie maker form.
How long do these last in the fridge and how do I reheat them?
I keep them in the fridge for up to four days in an airtight container. For reheating, I wrap one in a paper towel and microwave for 30 to 40 seconds from the fridge (45 to 60 seconds from frozen). You can also pop them back in the pie maker for about a minute if you want crispy edges again. I've tried the toaster oven too, and three minutes at 350 works, but the microwave is what I reach for on busy mornings.
Can I make the batter the night before?
I've kept the blended batter in the fridge overnight and it works fine. The coconut flour absorbs more liquid as it sits, so the batter thickens up. I just give it a stir in the morning and add a splash of cream if it's too thick to pour. It saves me about five minutes on weekday mornings, which adds up. I pour straight from a mason jar into the pie maker.
How do I make these dairy-free?
I've swapped the cream cheese for vegan cream cheese (Kite Hill is the brand I've tried) and used coconut cream instead of heavy whipping cream. The texture is a little softer, but they still hold their shape. Reader Lucy actually suggested Kite Hill in the comments before I tried it, and she was right. If you're building a dairy-free keto breakfast rotation, my breakfast bowl is another one I make without dairy.
These make a hearty breakfast when you’re low on time or running late out the door for work or school. Plus picky eaters love these too! My kids love that the pancakes are shaped like a pie. They drizzle on sugar-free syrup and dig in!
Besides being easy to make, this is a breakfast you can meal prep and freeze!
If your batter has lumps, the cream cheese wasn't soft enough (mine needs a full hour out, not 20 minutes) and 30 seconds in the blender fixes it. Also swapped the patties for crumbled breakfast sausage mixed with a little sage and it fills the pockets so much more evenly. Two changes and these went from good to something I make every single Sunday.
I've tried probably a dozen keto pancake recipes and the coconut flour base in these holds together after reheating from frozen better than anything else I've made. If you can get past needing a mini pie maker, these beat everything.
Frozen reheating is the whole point for me. Coconut flour holds, almond flour just goes soft. The pie maker takes up space but it earns it.
Brought these to a spring brunch last weekend and three people asked where I ordered the pastries from. Like, they assumed I'd picked them up at a bakery somewhere, which I did not expect. Once I mentioned they were keto and homemade, one woman took the last two off the plate before anyone else could get to them. The cream cheese batter bakes into this custard-y center that tastes way fancier than it is to make. I made everything the night before and reheated them that morning - they held up surprisingly well, still had some crisp on the outside. The mini sausage inside just made the whole thing feel like an actual breakfast rather than a keto alternative to one. These are going to every brunch I attend from here on out.
The grab for the last two once 'keto' came out is the best part of that. Usually it goes the other way.
Swapped the sausage patties for chorizo crumbles and the cream cheese batter soaks up all that fat and smoky flavor. The color goes deep orange and these look nothing like they're supposed to. Making them every Sunday now.
Chorizo fat soaking into the coconut flour batter is basically self-basting. Orange looks better than pale beige anyway. Running these next Sunday.
Just got my pie maker I. The mail today can’t wait to try this recipe do you have any other recipes for the pie maker? Love your YouTube channel
You're going to have so much fun with it. I have a few other pie maker recipes on the site (the breakfast egg cups are my go-to), and there are a couple more on my YouTube channel too. Search 'pie maker' on either and they'll come up.
Anyone use the oven yet? How long at 350?
Haven't done it myself. I'd try 350 for about 14 minutes in a greased muffin tin and pull when the edges look set.
Question: Has anyone tried making them in the oven? Can you please give me an idea of how long they take?
I haven't tried these in the oven, but maybe bake at 350 and check after 12 minutes.
I love this recipe! This is one of my favorite breakfasts!😋
Same. I keep a batch frozen most weeks. The pie maker reheats them in about a minute.
Hi there, I was just wondering if you have a savoury recipe to use in this mini pie maker? Thanks, Kelly
I don't have one yet. But you could always decrease the sweetener and add some crumbled bacon or sausage and cheese inside.
Wow! Wonderful! I added 1 tsp Psyllum husks + oat fiber. Replaced a bit of coconut flour with Lupin. Added 2 tsp Lakanto Maple syrup.
I put chopped sausage patties + ham inside.
When it got too thick, I added more cream & a squirt of Choczero Maple syrup.
I quickly ate 3. Very tasty!
I put 50% in a ziplock + freezer. The rest in airlock in the fridge.
I'll take to work for a snack tonight.
Thanks for the great recipes!
Ate 3 right out of the pie maker, that's the best review. Haven't tried lupin flour in this one yet. The psyllium husks probably helped them firm up out of the freezer too.
We absolutely love Pancake Pies! So easy to make & perfect for a quick, filling breakfast. Thank you!
Did you cook bacon.
I made these and love them. The choc zero maple syrup is wonderful with them. I put a couple dozen in the freezer. What a good, quick breakfast! Thank you!
ChocZero maple is my go-to here too. The batter already has sweetness from the monkfruit so you don't need much.
You could also try vegan cream cheese. Like Kite Hill brand? II believe it's made with nuts though. Might be worth a shot.
Yep, Kite Hill works here. Texture's a bit softer but they hold together. Swap the heavy cream for coconut cream too if you're going fully dairy-free.
This recipe looks wonderful but I can't have dairy. Is there any way to substitute anything for the cream cheese?
I haven't tried it without the cream cheese. You could try adding more eggs to the batter.
You might want to try a cream cheese alternative made with almond milk. One brand I’ve seen is Kite Hill. Maybe this will work.