Light and fluffy low carb pancakes that are gluten free and so easy to make. These almond cream cheese Keto pancakes are the most popular breakfast recipe on Sugar Free Londoner – a super 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 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. Also, use a wide spatula so you can lift them easily.
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
- Spoon over this DEEELICIOUS sugar free strawberry jam or this SUUUUUPER-QUICK 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 🙂
How do you make these Keto pancakes extra fluffy?
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 1/4 teaspoon of baking powder. Some readers also like to add 1/4 teaspoon of xanthan gum to further improve the texture.
Can you make them in the oven?
Yes! You could use a whoopie pie pan or even fill the batter into a large muffin pan and bake the pancakes into perfect mini-circles. 180 Celsius / 356 Fahrenheit and around 7-8 minutes should do the trick.
Can the pancake batter be used in a waffle maker?
Absolutely! My kids alternate between loving pancakes and loving waffles, so I’ve used this batter for both with great success.
Need some more low carb breakfast inspiration?
- 3 Ingredient Low Carb Crepes
- Grab and go low carb muffins
- Low carb English muffins (you make them in the microwave!)
- Coconut flour pancakes
- low carb cinnamon roll pancakes
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Almond Cream Cheese Keto Pancakes
These Keto pancakes are such a treat! Made with almond flour and cream cheese, they taste as close to the real thing as you can get. This easy sugar free and low carb breakfast recipe is one of the most popular posts on Sugar Free Londoner!
Ingredients
- 1/2 cup plus 1 tbsp almond flour (60g)
- 1/2 cup full fat cream cheese (125g)
- 4 eggs
- 1 tsp granulated sweetener
- 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 Notes
You can add 1/2 tsp of baking powder if you want your Keto pancakes super-fluffy.
I have not added the butter to the nutritional info - how much butter you need will depend on the type of pan you use.
The mix makes 8 pancakes. The nutrition is calculated per 2 pancakes = 1 portion. 2.3 net carbs per portion.
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Tina says
Love these pancakes
Diana Hull says
I made these because a different almond flour recipe was just “OK”. I used extra large eggs, added the baking powder and some spices, like cinnamon, nutmeg and ginger. These pancakes were still quite thin. I don’t understand 10 – 12 CM, but made mine 3 to 4 inches. The recipe says it makes 8 pancakes. My batch made 15. I’m sure I followed the recipe to the letter, except for spices. They were good, for mostly eggs and flour.
Katrin says
Glad you enjoyed them Diana! Thank you for your comment.
DiscoBiscuit says
This is the best keto pancake recipe. I’ve tried so many keto pancake recipes and it was like chewing on uncooked cornmeal. I will stick with this recipe. I added a few Lily’s chocolate chips to some of them after putting batter in the pan, but they are great either way.
Katrin says
Chocolate chip pancakes, yum!
Pat says
How many pancakes can you eat.
Katrin says
I calculated 2 per portion
Lisa says
These tasted so yummy!! The only thing I’d prefer is if they were thicker. I did add the baking powder, but they were still so thin. It took a while to cook the whole batch and I think I’d eat less if they were thicker.
Thanks!
Lisa
Katrin says
If you’d like a thicker batter and thicker pancakes, you may want to try my coconut flour pancakes!
Lisa says
I’ll try those next! Thanks!
I’m making this recipe right now, but I’m muffin tin. At 8 min they were still undercooked and wiggly. How much longer should I bake them? Will the tops turn brown like the pancakes?
Katrin says
Yes, eventually they will. It depends how large you are making them. Muffins take between 15 and 25 minutes.
Erica L says
For the sweeter is it it ok to use confectioner swerve since that’s all I have or would it be best to use the granular?
Katrin says
Your confectioners swerve is fine!
Lauren C says
I really enjoyed these pancakes, but, as a person new to keto, that really enjoys sweet pancakes, I had to do a little tweaking for taste. I doubled the sweetener (I really like the monfruit blend) and I added vanilla extract along with the baking powder and onto a buttered hot griddle. I topped with some whipped cream and fruit and I couldn’t have been more happy! Thanks
Katrin says
I’m glad you made the recipe work for you! We all have a different idea of how sweet is just sweet enough 🙂 If you stick with low-carb for a few months, you might be surprised how much your own palate will change!
Savannah says
I usually don’t comment but man these were delicious! Made me feel like I was cheating on my diet!! I made these in a circle waffle iron and added the xantham gum and baking powder. This recipe made two big waffles and they were fluffy and as close to the real thing as you can get! I did taste the egg but it wasn’t overwhelming and didn’t take away from how good they are. Thanks so much for this recipe!!!
Katrin says
That’s so good to hear! Thank you for your comment 🙂
Ambar says
I am new to keto and to dieting all together. I tried these today and they were awesome! How long do you think you can keep the batter in the fridge? Thanks!
Katrin says
Glad you like them! I think 1-2 days would be fine. The batter might become a bit thicker over time, so you may need to loosen it with a bit of almond milk, for example.
Ambar says
I tried it. Batter did get a little thick but that consistency actually helped when it came to flipping them. I have made these about 4 times now. I used the suggested baking powder, added an extra teaspoon of Erythritol and added blueberries to each pancake while on the pan. Delicious! Thanks for the recipe.
Semone says
What other sweetners can be used? I know its optional but I have severe sweet tooth and being on this Keto diet is driving me crazy! (2 days in btw)
Katrin says
Apart from erythritol, you can use xylitol or a sugar free syrup. Stevia drops would also work.
esie murphy says
thank you so much for your recipes am new to keto ( 5 WEeks) but lost 12 lbs already.
I wonder if you have any tasty recipes for avocado? i am a boston transplant to california where avocado is king,and i hate the taste
Katrin says
I do! I have an avocado mousse, an avocado chocolate ice cream and a chocolate avocado cake. Just type “avocado” in the recipe search box at the top of the page and you’ll get all of them in one place!
Michaela Dragon says
Baking worked great. 400° F for 15 mins.
Katrin says
Thanks for sharing, Michaela!
Naush says
I really liked these. Made others that just tasted like eggs. These actually taste like pancake. Although I did add 1 ingredient. Added 1/4 tsp of xantham gum. Made the pancakes super fluffy! I also made them pumpkin spice flavored..
Katrin says
That sounds delicious!
Mrs L says
This recipe was amazing. Followed exactly and added the optional baking powder. As close to the “real thing” I’ve found. My husband and son both said they’d happily eat them keto or not!
Katrin says
That’s so good to hear!
May says
I love this recipe and use it alot, do you think it would work in a waffle maker?
Katrin says
Yes, many people have told me they make it in a waffle maker 🙂
Leigh says
Just finished these for the hubs breakfast this week. Made them exactly as stated and added the baking powder. They taste amazing! Even Mr Picky was impressed! I did cheat though and baked them in my whoopie pie pan for little perfect circles. They turned out like little muffin tops! Baked at 375, 7-8mins. Will be making LOTS of these
Katrin says
That’s so good to know you can also bake these!!! Thanks for your comment
Michaela says
I’ve made these several times, and LOVE them. I usually make a double or triple batch and freeze some for later. I’m wondering, do you think it would turn out okay to bake them on a sheet pan a d cut into squares?
Katrin says
That’s an interesting question. But yes, why not? I’d pour the batter on parchment paper so it does not stick.