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 pancakes 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 1/2 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
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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Elizabeth sersa says
Hi my partner cannot have nut flowers could I use protien powders,if so would it be same amount in recipie xx
Katrin says
This is an interesting question! I have never tried it, but it could work. I’d use the same amount. You could also experiment with ground sesame seeds, I think that could taste nice, too. Alternatively, you could try using psyllium husk powder, but no more than 2-3 tbsp.
Irma says
I made them this morning, but I doble the portions. I am so sad my pancake didn’t bubble in the center and they were not fluffy.
I love pancakes very much.
Please help.
Katrin says
Hi Irma, maybe they did not bubble because they were too thick. Could that have been the problem? Also, if you want to make them fluffier, like American pancakes, you can add a bit of baking powder. That will make them rise more. I hope this helps 🙂
Kianne says
These are my favorite “Keto” pancakes and I make them all the time. Today I decided to give them a try with the sour cream and berries suggestion. And I’m hooked on the sour cream as a topping! So delicious!
Katrin says
It’s great, isn’t it!!!! 🙂
Ahja says
I am the only one doing keto, but I got my picky 6 year old and husband (also extremely picky) to eat it!!! In fact, they loved it and would like to start making our pancakes this way from now on. Thank you so much!
P.S: They had normal syrup but I created a vanilla sauce with vanilla imitation, apriva, heavy cream, and butter on the stove to top my pancakes. Worked perfect and can be stored for heat up later.
Katrin says
Brilliant!! your vanilla sauce sounds yum:)
Svetlana says
Made it and we loved it. I only used less sugar Erythritol and it was very nice. Recipe was easy to follow. We had some mix left and then I made it next day and it was very good. Thank you Katrin.
Katrin says
You’re welcome!! Thanks for your comment 🙂
Kat says
Is this recipe good with ground almond? Thank you
Katrin says
You can definitely use ground almonds. I’d add a little more because they are coarser than super-fine almond flour
Kat says
Thank you very much. How much more should I add from the ground almond? I love your recipes, they are amazing
Katrin says
Hi Kat, you can add an additional 1-2 tbsp. It will still work with the amount stated in the recipe though. It’s all about personal preference.
Monica Rulon says
I am going to try this recipe but whip the egg whites with a pinch of cream of tarter to stiff peaks…..put yokes, cream cheese and a pinch of baking soda in a blender then fold the yoke mixture into the egg white. I am hoping I get a fluffier kind of pancake. I’ll let you know how it goes.
Alejandro says
First time trying these they were great. Thanks for the great recipe
Yvonne Rodriguez says
I’m new to Keto and I have been missing the carbs for breakfast. These pancakes were so good. I followed the recipe without the sugar because I didn’t have any at the time. I had sugar free maple syrup on top of the pancakes. I’ll be making these again . Thank you for the recipe
Katrin says
Great! Thank you for your comment 🙂
Katie Thomas says
Hi! Can you sub coconut flour instead of almond flour?? Thanks!
Katrin says
yes, but only use half the amount. Coconut flour absorbs more liquid than almond flour
Karen says
I tryed half the flour but they were thin like crepes so i added another 1/4 cup then it became to thick so then i added almond milk until it was the right consistency, i added the sweetner but they weren’t sweet enough for me so i added some blueberrys on top while they were cooking, then they were perfect, has anyone tryed lupin flour? I have been told that is good
Katrin says
Hi Karen, I just received a batch of lupin flour and can’t wait to try it out. It seems to be all the rage over in Australia.
BeSmitten says
Thank you for this recipe! I made this as a part of breakfast for dinner and the whole family loved them. I poures the pancakes pretty small (about the size of the palm of my hand). I used all the ingredients from the fridge (did not wait for them to be room temp), and used a hand beater until the lumps were all gone from the cheese. I used super fine almond flour, all 4 eggs, and added a little less than 1 teaspoon baking soda. Batter was quite bubbly after beating, so I let it sit for about 5 min so the extra air would settle. I used real butter to fry them in, and poured three at a time in a large skillet. I wiped any excess or browned butter out after each batch. Every batch was perfect! These will become a regular for my family.
Katrin says
Result! Thank you for your detailed comment. And I’m glad you’re enjoying the pancakes!
Laura says
These look great! How long does the batter last? Thinking of making some up and transporting in a bottle so I can make pancakes when camping 🙂
Katrin says
Depends how warm it is where you are camping! I think one night should be fine. You might need some extra liquid – almond milk, for example – to loosen the batter because it will thicken more.
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.
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 🙂