Description
These Keto Cream Cheese Pancakes are a low-carb, high-fat breakfast option that’s fluffy, delicious, and perfect for a ketogenic lifestyle.
Ingredients
- 2 oz cream cheese, softened
- 2 large eggs
- 1/2 tsp cinnamon (optional)
- 1/2 tsp vanilla extract
- 1 tbsp almond flour (optional, for thicker pancakes)
- Butter or coconut oil, for cooking
Instructions
- Add the cream cheese, eggs, cinnamon, vanilla extract, and almond flour (if using) to a blender or food processor.
- Blend until smooth and fully combined.
- Heat a non-stick skillet over medium heat and add a bit of butter or coconut oil.
- Pour a small amount of batter into the skillet to form a pancake (about 3-4 inches wide).
- Cook for 2-3 minutes until bubbles form on the surface, then carefully flip and cook another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with keto-friendly toppings like sugar-free syrup or fresh berries.
Notes
- These pancakes are delicate—use a thin spatula and flip gently.
- Almond flour helps thicken the batter but is optional.
- Store leftovers in the fridge for up to 3 days and reheat gently.