These keto pancakes with almond flour are so easy to make! Fluffy, light and totally delicious, my almond cream cheese pancakes are gluten free and require only 5 ingredients. They are the most popular low carb breakfast recipe on Sugar Free Londoner.
We all like pancakes in this house, and these gluten free wonders are my all-time favourite. Whilst my husband and I are on the keto diet, my kids aren't. I'm so happy that we ALL love this recipe. It's our weekend treat!
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There are many variations of keto cream cheese pancakes. Some recipes contain only eggs and cream cheese, which works well, but tastes a little on the eggy side.
Other low carb recipes add in almond milk, cream or even mayonnaise. The flours range from coconut flour to almond flour (or a mix of both) to more unusual flours such as lupin, sesame or flax.
I've probably tried ALL low carb pancake versions known to man. And I can honestly say.... this one is the best!
My fluffy keto pancakes are not only delicious. They're also super quick to put together. You can almost do it while you're waiting for the kettle to boil.
And then enjoy a leisurely keto breakfast!
Ingredients
Here are the ingredients you'll need:
- Almond flour - I used super-fine.
- Eggs
- Cream cheese - Full fat
- Sweetener - Can be granulated or powdered.
- Cinnamon - Optional, but recommended.
Why almond flour?
Fine almond flour is a great alternative to wheat flour. It means your pancakes are nutrient dense and filling and still have the texture of "real" pancakes.
Research shows that low carb pancakes made with almond flour will provide you with a steady supply of energy and won't send you blood sugar sky-high. Read more about the benefits of almond flour here.
The almond flour I used is extra-fine and fat-reduced. It makes the pancakes light and fluffy. I thought they tasted just like wheat pancakes! Even so, regular almond flour that is not de-fatted will also work well.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) Mix the wet ingredients in a blender - large eggs and cream cheese. Then add the dry ingredients - almond flour, sweetener and cinnamon - and blend until a smooth batter forms.
If you like, also add a pinch of salt and / or ½ teaspoon baking powder for more fluffiness.
Note: If you don't have a blender, just use a bowl and a balloon whisk.
2.) Fry the pancakes in melted butter or coconut oil over medium heat. Use a non-stick pan or skillet. I made two pancakes per pan.
3.) Flip the pancakes over once bubbles start forming in the centre.
That's it!
Serving size
This recipe makes a batch of 8 pancakes of approximately 10 centimetres or 4 inches in diameter. I calculated 2 pancakes per person.
This means you can feed a family of 4 in one go, or have extras for later in the week if you are cooking for less people.
Toppings
This is an important decision: what do you want to top your keto pancakes with? Berries, nuts, sugar free syrup, a dollop of butter - or even chocolate chips? Here are a few ideas:.
- Eat with yoghurt/ sour cream / whipped cream and blueberries or raspberries.
- Sugar-free syrup! Lakanto makes a great keto maple syrup.
- Drizzle with my 2 ingredient sugar free caramel sauce.
- Add a dollop of sugar free blueberry jam.
- Spoon over this sugar free strawberry jam or my no-cook raspberry jam.
- Top them with bacon! (sweet and salty – yes please!)
- Make them savoury by omitting the sweetener and adding chives or chopped spinach and grated cheese.
Expert top tips
Keep them small. 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. This is because they don't contain gluten. 10-12 cm 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 bubbles form in the centre of the pancake. Then flip them.
The right equipment. 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 cook without sticking. And, use a wide spatula so you can lift them easily.
Variations. I love adding cinnamon to this recipe for a warm flavour. But 1 teaspoon of vanilla extract would also work a treat. Or add a pinch of salt.
You can also make keto blueberry pancakes with this recipe. Fold ¼ cup of fresh or frozen blueberries into the batter after blending.
FAQ
I think this recipe makes perfectly light pancakes and personally prefer them without additional baking powder. However, if you want to give them an extra lift you can add ½ teaspoon of baking powder.
If you use ¼ teaspoon xanthan gum, you can make larger pancakes. It works as a binder and gives a stronger texture.
You could use a whoopie pie pan. Or fill the batter into a large muffin pan and bake the pancakes into perfect mini-circles. 180 Celsius / 350 Fahrenheit and around 7-8 minutes will do the trick.
I don't recommend it. Coconut flour absorbs more liquid than almond flour, so you only need to use about â…“ the amount. Check out my coconut flour pancakes instead.
Absolutely! My kids alternate between loving pancakes and loving waffles. I've used this batter for keto waffles with great success.
Storage
Fridge: Store the pancakes in the fridge for up to 5 days in an airtight container.
Freezer: You can also keep them in the freezer for up to 3 months. To avoid the pancakes sticking together, stack them by placing pieces of parchment paper between each pancake.
Reheating: Warm the pancakes in the microwave for 30 seconds or gently reheat them in a non stick pan. If they were frozen, 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.
Related recipes
Tried this recipe? Give it a star rating below!
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Recipe
Almond Cream Cheese Keto Pancakes
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ½ cup plus 1 tbsp almond flour (60g)
- ½ cup full fat cream cheese (125g)
- 4 eggs
- 1 teaspoon granulated sweetener
- ½ teaspoon cinnamon (optional)
- butter for frying
Instructions
- 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.
Video
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
First published January 2017. Updated with more details in February 2021.
Bruce
Best keto and gluten/wheat free alternate I've had. Thank you
Helen Hargreaves
As a newly diagnosed diabetic I’m learning to cook and bake using your recipes so that I can still eat the type of food that I enjoy. Though I’ve had varying degrees of success. The fat head dough pizza was absolutely delicious, but I think I still need more practice on these pancakes. My batter was very thin, but I didn’t have enough confidence to adjust the ingredients. I used 4 large eggs with finely ground almond flour and used a food processor as I don’t have a blender. I presume I need to change one or more of these three things but I would appreciate your advice on where I might have gone wrong. Thanks for all your recipes your website is a godsend.
Katrin Nürnberger
HI Helen, as you can see in the video, my batter is quite liquid as well. Perhaps your eggs were extra large and you could add a little more almond flour.
Helen
Thanks I will try again as we all loved the taste!
jaye
They look great but I haven't made them yet so can't comment on that, But i do have probably a stupid question - how do you serve these? I see pics of stacks of pancakes looking scrummy but do people take one or two off the top or slice the whole stack like a cake? Or doesn't it matter?
Katrin Nürnberger
You choose. I always serve two on a plate.
jaye
Thank you. We have a 'ladies who breakfast' group and i am planning to try these when it's my turn to host
Katrin Nürnberger
That sounds like fun. Come back here and let me know how you like them!
LINDA SMITH
These pancakes have delicious flavor! I started out with my cast iron skillet but changed to my nonstick after the butter started browning too much. Not perfectly shaped, but still good. Will definitely try this batter in my waffle maker!
Kendra
Hi! Newbie here! This recipe looks amazing! I will be trying it soon. One of my main questions is, what type of blender do you use? I’ve watched a few recipes and I see you use the blender(which is so awesome). Please direct me in that direction. Thanks for sharing all these recipes and helping us live better, heavier lives.
Katrin Nürnberger
Hi Kendra, glad you like the website! My favourite high speed blender is the Vitamix.
Quaintance Clark
These are so good, love these better then regular pancakes, thanks.
suzanne
hi can i use marscapone cheese instead of cream cheese?
Katrin Nürnberger
Yes, I think that would work.
Sonia
Hi Katrin, loving your recipes. Keen to try this but my husband is dairy free. Can you think of a good low sugar substitute for the cream cheese? I.e. not bananas! Thanks so much x
Katrin Nürnberger
Sure, just use a dairy free cream cheese! A coconut yoghurt should also work well. My son eats dairy free and we often sub in dairy free products. We like a product called violife.
Sonia
Fab, thank you!
Tanja
Another go to recipe! Easy to prep and are so tasty with Greek yogurt and blueberries. Adding the Greek yogurt did add a few extra carbs however. My next batch I will experiment with different flavors such as cinnamon roll and chocolate. I have some seasonings that are less than 1g carb and less than 1g of sugar that I would like to try in them. Yet again another hit with the hubby! Tonight we are trying the fish pie!
Wendy
Hi Katrin,
Loving your recipes - especially the cookies!
Looking at this one I was wondering if normal ground almonds would work. I don't have any almond flour.
Thanks.
Wendy
Katrin Nürnberger
Of course!
Lynda
absolutley delicious! checks all the box's! Delicious, quick, easy, & nutritious!....
Tiffany
Thank you for this recipe! I only have 1 egg in the fridge, can I replace the other 3 eggs with something else? eg. almond milk...? Or psyllium husk as binding agent?
Katrin Nürnberger
You would have to experiment. Psyllium may work, but of course, the taste and texture will be different.
Jackie Hepp
So impressed. Delicious and the time and care put into publishing theme. Fantastic
Catherine
These were excellent and very easy to make.
Niki
Oh wow! I love real food so I'm never quite happy with the keto versions. But these are awesome! I added 1/4 t of xantham gum and fried 1 at a time in a little egg pan, topped with butter and sugar free maple syrup. VERY SATISFYING! Thank you for this!
Karen
This recipe makes for a delicious, longed-for pancake breakfast. I've made it many times, always with positive reviews. Today I was low on cream cheese, and had no "legal" sweetener, so I made it with 1/3 c full fat cream cheese and 1/2 of a small banana. Tasty, as always. Thank you for the recipe!
Rina
Thank you so much Katrin for this recipe!!! These pancakes are so delicious! I used goat cream cheese ( didn't have regular) and didn't add sweetener. My men loved them too. Thank you! I will make them again
Tania R
every three weeks or so I start really craving cakes or pastries but OMG these really hit the spot!! Thankyou will definitely make again (I'll post pics to yr fb next time I'm on)
Attila
I like these pancakes. Made them with strawberries during the spring and yesterday with cinnamon-apple topping. Delicious!
Thank you for the great recipe.
Katrin Nürnberger
That sounds delicious!
Whitley Gilbert-Webb
We've tried lots of keto pancake recipes and mixes. My daughter says these are the best by far!
Mia
Is it cinnamon sugar or regular cinnamon?
Thanks
Mia
Katrin Nürnberger
I used regular cinnamon.
Terri Mendenhall
the recipe sounds great but we have bananas that need to be used up, Can I replace the cream cheese with bananas?
Katrin Nürnberger
Yes, that should work.
Judy Ahrens
My husband is a diabetic on dialysis, so we must watch his carbs carefully. This recipe sounds like it would be great for him. But, he has problems with keeping his phosphorus level down. Do you have phosphorus info for this recipe?
Thank you so much! Judy
Katrin Nürnberger
Hi Judy, I’m sorry but my nutrition calculator does not include phosphorus levels.
Beth
These are Excellent and the most delicious pancakes ! I’ve made all range of keto pancakes with mixed outcomes ! Add extra cinnamon as Alice suggests , use sugar free maple syrup to sweeten (2tblspns), include the xantham gum and baking powder for fluffy , delicious pancakes and incredibly easy and quick to make ! Easy 5 min then cook ! Great recipe ! Thanks a bunch
Samina
The recipe is a godsend for a beginner to Keto. I wanted to buy Keto granola or noatmeal but buying keto stuff is so expensive!
I put a little vanilla in and whisk with a fork including the xantham gum. It lasts a few days in the fridge and is my daily breakfast with fresh berries, lashing of thick cream and milled goji berry and flaxseeds. The Sukrin golden syrup on top is a perfect finishing touch. All served with fennel or camomile tea.
Alysia
This is the best keto pancake I've made.
The taste and texture is similar to non keto pancakes I used to eat before starting keto. Even my kids enjoyed them.
Very easy to make as well and clean up after as the blender does most of the work.
Annette
Best low carb/Keto pancakes I have tried Thank you
Alice
Wow I love this recipie! I followed the recipie +xanthan gum+baking powder suggestions but added a touch more sweetener(allulose) and double cinnamon (last two by accident, I slipped). Cooked up beautifully, tasted EXACTLY like french toast I'd make prior to my low carb life, but slightly drier being that we're doing pancakes.
So for the 2nd half of the batch I added about 1 Tbsp of almond milk to thin/moisten things out, and that moistened up the end result and I ended up with the PERFECT french toast consistency for my family's tastes.
Thank you so much for this!!
Nicole
Hi. I used goat chevre to replace the cream cheese as I prefer using goat cheese. This is a wonderful recipe and both my husband and I love these pancakes. Sooooooooooooooooooooooo delicious. Thanks! Nicole