Low carb keto pancakes with almond flour are so easy to make! Fluffy, light and totally delicious, these almond cream cheese pancakes are gluten free and require only 5 ingredients. They are the most popular 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!
Table of contents
A simple keto pancake recipe with almond flour
There are many delicious variations of keto cream cheese pancakes out there. 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!
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.
These 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!
How to make cream cheese keto pancakes
1.) Mix all ingredients in a blender. If you don’t have a blender, just use a balloon whisk.
2.) Fry the pancakes in melted butter or coconut oil. Use a non-stick pan and stick to medium heat. I made two pancakes per pan.
3.) Flip the pancakes over once the centre begins to bubble. That’s it!
Toppings for almond cream cheese pancakes
This is an important decision: what do you want to top your keot 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 berries.
- Sugar free maple 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
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 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 cook without sticking. And, use a wide spatula so you can lift them easily.
I love adding cinnamon to this recipe for a warm flavour. But 1 tsp of vanilla extract would also work a treat.
How do you make 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 1/2 teaspoon of baking powder.
Some readers also like to add 1/4 teaspoon of xanthan gum to further improve the texture. If you use xanthan gum, you can make larger pancakes. It works as a binder and gives a stronger structure.
How to make this keto pancake recipe in the oven
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.
Can the pancake batter be used in a waffle maker?
Absolutely! My kids alternate between loving pancakes and loving waffles. I’ve used this batter for both with great success.
Substituting almond flour with coconut flour
I don’t recommend it. Coconut flour absorbs more liquid than almond flour, so you only need to use about 1/3 the amount. Check out my coconut flour pancakes instead – see the link below!
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 🙂
More keto pancake recipes
- Coconut Flour Pancakes
- 3 Ingredient Low Carb Crepes
- Fluffy Coconut Pancakes
- Low Carb Cinnamon Roll Pancakes
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Almond Cream Cheese Keto Pancakes
Note: 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
- 1/2 cup plus 1 tbsp almond flour (60g)
- 1/2 cup full fat cream cheese (125g)
- 4 eggs
- 1 tsp granulated sweetener
- 1/2 tsp 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
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First published January 2017. Updated with more details in February 2021.
Marlene Fernhout says
Made these this morning and they were a pretty good pancake. A little thinner, even with baking powder, with a French toast flavour. I used 2 eggs and was going to use egg whites to make 3 eggs. Did not have enough whites for a full egg so added about a tablespoon of heavy cream. Blended the ingredients and waited a few minutes for the bubbles to decrease. Cooking them was the most difficult step. The temperature was hard to gauge but once I cooked a few I think I have it figured out for next time. Mine were of varying size and I got 12 pancakes. I ate them with a little cream cheese and sugar free raspberry jam. Delicious! Thanks for all the experimenting you do on our behalf to come up with these recipes. I appreciate it.
Cynthia McGowan says
So glad to have found this recipe! The pancakes were great and so welcome as the only things I was really missing in my Keto diet were bread and pancakes and you’ve covered them both on your site. Because I don’t like an eggy taste, I used only three eggs and a tablespoon and a half more almond flower, I put my daily berry serving on the top with a little maple syrup and the results were just fantastic. Can’t wait to try your yeast roll recipe and sandwich bread recipes. Thanks so much!
Katrin says
Hi Cynthia, I’m so glad you like my recipes! Leave me a star rating for the yeast buns once you’ve tried them 🙂
Kelly says
These were the best Keto pancakes I have ever had. So close to what a true pancake tastes like. My husband LOVED them. I followed what another reviewer, Nancy, did and just used 3 eggs and baking powder. Thank you, Katrin, for diligently working on awesome Keto recipes so that the rest of us can stay on track and not feel deprived.
Katrin says
Thank you for your kind words Kelly!
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!
Dannielle Davis says
Delicious!!! I believe I’m gonna have to follow you if you smoking like this!!!
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.
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.
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.