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 carb 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. 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?
- Grab and go low carb muffins
- Low carb English muffins (you make them in the microwave!)
- Coconut flour pancakes
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Almond Cream Cheese Keto Pancakes
Deliciously light and fluffy Keto pancakes! This almond cream cheese pancake recipe is the most popular recipe on Sugar Free Londoner. Super easy recipe!!
Ingredients
- 1/2 cup plus 1 tbsp almond flour (60g)
- 1/2 cup full fat cream cheese (125g)
- 4 eggs
- 1/2 tsp cinnamon
- 1 tsp granulated sweetener (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.
Recipe Video
Recipe Notes
- 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 1/2 tsp of baking powder if you want your Keto pancakes super-fluffy
- Nutrition is calculated per portion of 2 pancakes each
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Julie Royle says
It’s really not like me to write a response online but I had to make an exception to your site and thank you.
I have tried a few Keto Pancake recipes and without doubt yours is the best. Also your bread and peanut butter cookies are delicious. I’m only in my second week of trying the Keto diet and your recipies are certainly helping me stick to it. Once again many thanks
Kind Regards
Julie x
Katrin says
Hi Julie, thank you so much for your kind words. I’m glad you found my site!
Evelyn says
I just made these for my husband’s breakfast. We’re new to this Keto lifestyle and I’m learning that serving sizes can be teeny tiny. He enjoyed them. I’m just having BP coffee so I didn’t try any but what I noticed is that they’re more like a crepe than a pancake. If I add a little more almond flour to make them just a little thicker will that cause them to fall apart or really change the taste? Not concerned if the only affect is adding a few more net carbs.
Katrin says
If you wanted to make them thicker and fluffier you could use some baking powder to make them rise.
E. K says
Great pancakes! I will make these again!
Nancy says
These are delicious! I used only 3 eggs and added the baking powder, tastes just like the real deal!
sarah says
Mine fell apart on the sides. I had it on medium heat but when I went to flip them over they just fell apart on the sides. The rest was fine. What heat do you cook them at and for how long each side? They tasted great though!
Katrin says
I cook mine on medium heat because almond flour burns easily. I did not time how long it took – I turn them over when the top starts to bubble and firm up. I also make them fairly small so they are easy to turn over with a wide spatula.
Elle says
Thanks for this. This is the first low carb pancake that I tried that resembles real pancakes and tastes good too and I’ve tried a few.
Katrin says
Glad you like them!
Nicky says
These are so amazing. I’ve made them 3 times in the last 2 weeks. I love having breakfast for dinner especially when I’m intermittent fasting… Thank you so much for these!
Valerie M Jackson says
Can I use this recipe for waffles?
Katrin says
yes, absolutely!
Jean says
In New Zealand I can only find Almond Meal and Ground Almonds. Would either of those two work. Thanks.
Katrin says
Just use ground almonds, that’s what we use in the UK mostly as well. Regular almond flour in the US is basically ground almonds. Super-fine almond flour is nice in this recipe, but not essential. Ground almonds will work.
Jean says
I made this recipe this morning. I added an extra tablespoon of ground almonds, a half teaspoon of baking powder and a half teaspoon of guar gum. I got 12 pikelet size and 8 little ones. They taste great with sugar free jam and cream out of a can. My partner liked them too.
Brenda L. says
This is the first pancake recipe I have tried since starting Keto 9 months ago.
They are great! My butter started to burn after the second pancake so I wiped out my non stick pan and continued with ghee. That worked GREAT! I did use the baking soda and a hand mixer.
Yum! I ate them with sugar free maple syrup and that was delicious.
The next day I used two for a peanut butter and jelly sandwich. Yum!
This recipe is a keeper
I can’t wait to make them again.
Shirley says
I’ve tried other pancake recipes out there and this is the best yet. I have recently started using superfine almond flour fir all my cooking (I use Bob’s Red Mill) and I think that makes a big difference in texture. I took your advice and added 1/2 tsp baking powder and the pancakes fluffed up nicely. I also added a splash of homemade orange extract and a wee pinch of salt. I served bacon with them, so I fried them in the left over bacon grease. They seemed a little dry after cooking so I added fresh mashed raspberries as a topper and they turned out yummy!
Katrin says
That sounds like a fabulous breakfast!!!!
Susan says
First time making keto friendly pancakes and I have to say this is the best even better then regular pancakes. Thanks so much for sharing. Will always be making these for breakfast.
Katrin says
Glad you like the recipe Susan!!
Kirti Carter says
Hi the nutritional facts are for one pancake or two? Also how many tbsp of batter did you use for one pancake to match the nutritional facts?
Katrin says
Hi, it’s for 2 pancakes = 1 portion. Mine were 10-12 cm in diameter – I did not measure by tbsp.
Susan says
These were great! They were a little flat even though I added the 1/2 tsp baking powder but the flavor was awesome! This definitely will be my weekend breakfast staple!
Bibiana says
Hi there I just tried to make the pancakes today and I substitute the almond butter for coconut flour and my mix is very thick is this normal?
Katrin says
HI Bibiana, if you use coconut flour instead for almond flour you should only use 1/3 of the amount stated. Coconut flour absorbs more liquid than almond flour, that’s why your mix ended up thick!
Terri Gales says
I don’t know where I went wrong. My batter was runny and pancakes were flat, really flat. I followed the instructions. Will someone please chime in as to what you think may have gone wrong?
Katrin says
Hi Terri, did you use fine almond flour? If the almond flour is coarse, your batter would end up more runny.
kristy says
wow these were great!!!!! I added a little more swerve than called for. I also added a little more almond flour and added only 3 eggs. I made pancakes before and I said i would never make these them again. So happy i tried yours they were a hit even with my picky daughter
Katrin says
I’m glad you found a keeper!!
Tammy kaylor says
I’ll have to admit I was SKEPTICAL HOWEVER, they are delicious!!! I topped mine off with fresh blueberries
Grace says
I agree….only 3 eggs are needed and more almond flour. I’d also recommend letting batter sit for 5-10 minutes before pouring.
Amanda says
Does anyone know how these turn out using a griddle instead of a pan?
Katrin says
I don’t think using a griddle would be a good idea. Almond flour pancake dough is more fragile than regular dough. It might get stuck in the grooves.
Linda LaRose says
I cooked them 3 days in a row on a seasoned flat cast iron griddle and they worked out fine with medium flame.
Shirley Kay says
Made these this morning and they were delicious. I used egg beaters (no cholesterol) instead of eggs and worked perfectly. My go to recipe from now on!
Dawn says
Hi there, the nutritional label you put up there, is that per serving or per batch?
Katrin says
It’s per serving 🙂
Soni Burke says
Supper yummy!!! I added a little bit of vanilla and they were divine!!! Even my husband liked them and he is such a picky eater. Thank you!
Brenda says
I made these with just 2 large eggs as I didn’t want all the egginess so to speak. They held together better and were really good!
Julie Anne says
Oh, these were great. I just started Keto and wasn’t sure how I could survive without pancakes. I will survive! lol I followed the recipe exactly. For topping, I added butter, and sprinkled monk sugar and cinnamon. Yea, I’m so happy 🙂
Krystle says
I love these pancakes so much! I don’t even miss the real thing. This batch is enough to make some throughout the week when it’s just me. Thanks from USA 🙂
Karen says
A must add to my rotation! Simply and flavorful. Thank you for the recipe
Alexandra says
These are the best keto pancakes I’ve ever tried!
Can you make the batter ahead of time and store it refrigerator?
Thanks so much for sharing it!
Katrin says
I have not tried this but it should work! You may want to bring it to room temperature before using, to make sure it’s pourable.
Erin says
They’re a little eggy but I didn’t mind. I substituted nutmeg for the cinnamon and added a tiny splash of orange extract. It made them taste like French toast and the kids loved them.
Katrin says
What a wonderful idea!!
Carol says
They turned out really good. I did put in 1 1/2 teaspoons of baking powder and used 2 eggs whites and 2 eggs. No egg taste. Very good!!! Thank you for the recipe.
Katrin says
Glad you liked them!!
Janet Adey says
These pancakes tasted really nice. I found the batter mix a bit watery and although I added baking powder they were a bit thin, more like a crepe. But still nice. What could I add or leave out to make it a bit thicker?
Katrin says
If you prefer your pancakes thicker, you could try adding a bit more almond flour. Or you could beat the egg whites stiff and fold them in last. That way they will be fluffier without the bready-ness of additional almond flour
Deborah Nelson says
I am confused, does this recipe make 4 or 8 pancakes? 4 portions (2 pancakes each)
Katrin says
Hi Deborah, it makes 8 small pancakes. I calculated 2 pancakes per person
Ellen de Man says
Just made these pancakes for the first time . Served with raspberry coulis and whipped cream. A real treat on a rainy Sunday morning. Next time I will add a bit of salt and some lemon extract.
Thank you for this great recipe.
Katrin says
Mmmmh, I like the idea of raspberry coulis!
Jessica says
I subtracted 1 egg (only had 3 on hand) ….and added about half tsp baking powder. Sooooo GOOD! They were just as good or better than regular pancakes! Topped them off with Walden Farms pancake syrup!
Thank you from the bottom of my carb craving soul
Katrin says
Oooooh you‘re so welcome!!!!!!!
Raven says
These were SOOOO good! Like real pancakes! Since you mentioned they are more brittle or easier to fall apart, I added xantham gum. I found the longer the batter sat before cooking, the fluffier and tastier the pancakes got!! I may have added a bit much xantham (I double the recipe and added 1/2tsp of xantham gum) but they were still so delicious!!! I didn’t have any syrup so I added extra cinnamon and a tiny bit of stevia
Katrin says
So glad you like the pancakes! And good to know about the xanthan gum 🙂
Dana says
SOOO YUMMY! Made these for breakfast this morning with sugar free syrup. Thanks for sharing.
Katrin says
You’re so welcome! Glad you enjoyed them 🙂
Laura D Loiseau says
Made these last night. I added 1 tbsp of cocoa powder, instead of the xtra tbsp of almond flour. Added some vanilla and a tsp of baking soda. With the addition of cocoa I’d add a bit more sweeter than the recipe calls for perhaps 2 tsp (I used Swerve) I then topped them off with all natural peanut butter. I really liked the texture of them, they made for a nice supper and were excellent in the toaster the next morning.
Karla says
Amazing recipe!! But I was concerned about not eating vegetables in the morning unless they were combined with eggs, so a friend of mine suggested to add spinach in the blender and guess what? They turn out pretty great!
Katrin says
Sounds yummy! Thanks for sharing 🙂
Shelley says
How many is a serving? I might have missed it in my reading! Thanks for the recipe:)
Katrin says
It’s 2 pancakes per serving
Destiny Fyke says
I tried this recipe and I think they turned out pretty goo. The only complaint I would have is they seemed a little eggy? Any ideas?
Katrin says
Hello there, if you want them to taste less of egg, just leave out one or 2 egg yolks. That’s where the egg-y taste is! 🙂
Fernando says
What is the serving size one pancake?
Katrin says
Serving size is 2 pancakes
Oshy says
My husband is allergic to nuts, so almonds is a no go for him. I’ve been looking for pancakes for a while and haven’t really found one with good comment reviews! But this one really has excellent reviews! But, I’m wondering what will be my measurement for coconut flour to substitute the almond flour?
Katrin says
Try with 1/3 to 1/2 the amount. Coconut flour is way more absorbent than almond flour.
Pamela Schulz says
2 eggs, 2 oz cream cheese, cinnamon to taste, 1tsp sugar substitute. They will be a thinner pancake but worthwhile. 4 pancakes are about 3 net carbs.
Boatner Howell says
Add about 1 teaspoon of vanilla instead of the cinnamon for a different taste. You’re right though, they are thinner and a bit fragile. I put in about a tablespoon of almond flour and found it toughen’s them up a bit and you get a bit “fuller” feeling.
Fry them in Ghee and put a bit of butter on each one as you plate them. Finally, use Walden Farms pancake syrup; since the syrup is ‘0’ calorie then, buy definition, it has ‘0’ carbs. a couple of pieces of microwave “fried” bacon and you’ll be in temporary heaven.
Katrin says
Thanks for your tips!!!
Krizza says
I used flax meal.. The outcome is the same, just no nuts 🙂
Katrin says
Good to know!!!! 🙂
Autumn says
These were fantastic!! I just loved them for my Saturday morning breakfast with some strawberries. Day 6 if Keto and this recipe tried successfully gave me the motivation to keep going!
My only question is how do you store be leftovers so you can put them in the toaster tomorrow? Thanks so much!
Katrin says
Hi there, I’m glad you like them!! I just leave them on a plate, wrap it in clingfilm and store them in the fridge.
Linda says
I added a little unsweetened coconut flakes, a touch of vanilla, and chopped Walnuts, and then nuked a couple strawberries in water and made a sort of compote. Yummy!
Katrin says
I’m getting very hungry reading this!!! 🙂 Thanks for sharing
Shala says
I don’t usually comment on these things but I’ve been looking for a low carb pancake recipe for a while I’ve tried quite a few that were not so great these came out amazing I did listen to comments and added a half a teaspoon of baking powder and some vanilla so good can’t wait to try these with my special chocolate chips thank you for this recipe I will keep it and pass it on to all my other keto friends
Katrin says
Thank you Shala, chocolate chip pancakes sound like a great idea!
Jean says
The taste was great. But fluffy no. I followed the recipe exactly. They were more like crepes. To rest of the batter I added backing powder and that helped. But still not fluffy.
Kimberly Sara says
These were easy to make and delicious! Thank you for sharing this recipe.
Katrin says
You are welcome Kimberly!
Joan says
Would a levening agent like baking powder work to make them puffy? Thank you.
Katrin says
Of course, you could add baking powder to puff them up. Or take the time to beat the egg whites until stiff and fold them in last.
Terry Thomas Ritter says
Hi, Katrin.
I tried these and they were pretty good, but a bit dry. Do you think adding a little oil or butter to the recipe would help? Suggestions on what would be best (maybe coconut), and how much? So happy to have found your site…and KETO pancakes, again!
Katrin says
Hello Terry, you could definitely add coconut oil or butter to the recipe if you prefer. Maybe 1 tsp per pancake?
Linda says
I added a little MCT oil to the batter…nice and moist and much needed fat for the day
Louise Gaskin says
Looks good
Everett says
Just curious if anyone has tried substituting some or all the almond flour with a protein powder baking mix like the one from Quest? I’d love to pack some more protein in these without upping th carbs. They’re a huge hit with my wife and kids.
Katrin says
Hi Everett, I’ve never used protein powder in cooking, but I don’t see why it shouldn’t work. There are many pancake recipes out there that use protein powder. Just give it a try!
Terry says
Excellent recipe! I have made coconut/ almond flour pancakes, almond flour and coconut flour pancakes, but I’m sticking with THIS recipe!
Katrin says
AWESOME! Thank you for your comment and I’m happy you’ve found a keeper 🙂
Bri says
Mine came out super thick, so I had to add water to the mix. Is the mix suppose to be thick??
Katrin says
No, it should be easily pourable, just like in the video. Did you measure your ingredients? What do you think could have caused them to be thick?
Lisa says
Can I prevalent the batter for use there next morning?
Katrin says
Yes, that should be no problem. Less thinking in the morning is always helpful 🙂
Carrie says
Do you think I could replace the cream cheese with cottage cheese to increase the protein?
Katrin says
i should think so, if you give it a really good whirl in your mixer to get it smooth.
Sue says
Wow! Finally an internet recipe that delivers! Amazing! Thank you.
Katrin says
Hi Sue, great to hear that you are enjoying the pancakes! Hope you’ll check out some of my other recipes in time. Have a fab day!
leslie kerr says
no baking powder?
Katrin says
I didn’t think it was necessary to add it. But some of my readers have decided to add some, which makes them rise more. It’s really up to you and what you like. Enjoy the pancakes!!
Candy says
If I wanted to add baking powder ♀️How much would I add?
Katrin says
I think 1/2 tsp would be enough.
Cindy says
Wow, this was great! So easy to make; I topped mine with some whipped cream for 1 more than of carb. I’m going to share these with my dad, who is diabetic. Thank you so much!
Katrin says
Hi Cindy, I’m so glad you like the recipe! I love especially that I can pop them in the toaster the next day – because they’re just the right size.
Tristyne says
Great tip on the whip cream! I also added lemon juice and a few huckleberries to the batter. It’s hard to believe I’m not cheating! 😉
Rudy says
Read it, made it, ate it. Very nice pancakes!
Katrin says
Awesome!!!!!!
Jen says
Can you make the batter ahead and store in the fridge?
Katrin says
You absolutely can! = more relaxed morning 🙂
Vannette says
How many make up a serving?
Katrin says
I calculated 2 pancakes per serving
Chris says
These are truly wonderful. Surprised you didn’t add in a bit of baking powder, reason? Also Katrin, reading your posts I don’t detect even the hint of an english accent. Thank you again for this recipe.
Katrin says
You are welcome! Some people like to add a bit of baking powder to make the pancakes even fluffier. I didn’t think this was necessary, but it would definitely work. As for the accent, check out my Facebook page, I’ll be doing videos over there soon 🙂