Light and fluffy low carb pancakes that are gluten free and so easy to make. These almond cream cheese Keto pancakes are a healthy sugar free breakfast choice.
We all love pancakes in this house, and these gluten free wonders are my all-time favourite low carb version.
There are many delicious variations of cream cheese pancakes out there. Some keto recipes contain only eggs and cream cheese, which works well, but tastes a little on the eggy side. Other low carb recipes add in either coconut or almond flour or a bit of both – these two low arb flours always work well together. I’ve probably tried ALL low carb pancake versions known to man, and I can honestly say….
This is the most delicious almond flour keto pancake recipe you’ll ever make!
WHY almond flour?
Fine almond flour is a great alternative to wheat flour. By using almond flour you are ensuring your pancakes are seriously nutrient dense, and still have the texture of “real” pancakes. But unlike wheat pancakes, this low carb pancakes recipe will provide you with a steady supply of energy that won’t send you blood sugar sky-high and will keep you satiated until lunch.
NOTE – Almond flour is not the same as ground almonds or almond meal. It is a much more finely ground flour made from blanched almonds, which gives a texture that resembles wheat flour. The almonds in almond meal are almost always ground with their skins still on.
The almond flour I used, by Sukrin, has also been cold-pressed, so 80% of the fat is removed. It makes the pancakes light and fluffy, just like we enjoyed them in the good old days before we realised that wheat is really not a healthy thing to eat. Even so, regular almond flour that is not de-fatted will also work well.
These keto pancakes are so moreish they will make you as happy as a hug from a lovely friend 😉 Even better, they’re super quick to put together. You can almost do it while you’re waiting for the kettle to boil.
Expert top tips
I recommend to keep the pancakes on the small side to avoid them falling apart. Why? Almond flour pancakes are more fragile than regular pancakes because of the lack of gluten. 10-12 cam diameter is best.
Medium heat works best. If you heat the pan too much low carb pancakes will burn. You can use butter to fry, alternatively coconut or avocado oil will work too. Wait until the centre of the pancake begins to bubble, then flip them.
Also, it’s worth-while to invest in a quality non-stick pan when you’re cooking low carb, so your pancakes are easy to flip and don’t stick. I have had this frying pan for a couple of years now, and it’s still like new. Read all about my top low carb kitchen essentials here.
Topping variations for your almond cream cheese pancakes
- eat with yoghurt/sour cream and berries
- drizzle with my 2 ingredient sugar free caramel sauce
- add a dollop of sugar free blueberry jam or this no-cook raspberry jam
- top them with bacon! (sweet and salty – yes please!)
- make them savoury by omitting the sweetener and adding chives/chopped spinach/cheese
Can you freeze them?
Absolutely! To avoid the pancakes sticking together, stack them by placing pieces of parchment paper between each pancake. You can defrost them on the kitchen counter, in the microwave or even stick them in your toaster. See? This is where their smaller size really comes in handy 🙂
Need some more low carb breakfast inspiration?
Check out my grab and go low carb muffins, these super-quick low carb English muffins (you make them in the microwave!) or, if you’re after more low carb pancakes, my extremely satisfying coconut flour pancakes. They are fluffy and thick and are another family favourite.
Don’t miss the video showing how to make this recipe! Watch it below the recipe card on mobile and at the top of the post on desktop.
Almond Cream Cheese Pancakes
Light and fluffy low carb pancakes that are low carb, gluten free and so easy to make: These Almond Cream Cheese Pancakes are a healthy sugar free breakfast choice.
- Mix all ingredients in a blender.
Fry pancakes in melted butter in a non-stick pan over a medium heat. Turn over once the centre begins to bubble. The pancakes should be smallish, ca 10-12 cm in diameter. About the right size to fit them in the toaster the next day should you be so lucky to have any leftovers.
- I have not added the butter to the nutritional info - how much butter you need will depend on the type of pan you use.
- You can add 1 tsp of baking powder if you want your pancakes super-fluffy
- Nutrition is calculated per portion of 2 pancakes each
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