Almond Cream Cheese Keto Pancakes

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!

Jump to:

• Ingredients
• Why almond flour?
• Instructions
• Serving size
• Toppings
• Expert top tips
• FAQ
• Storage
• Related recipes
• Recipe

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. See the recipe card for full information on ingredients and quantities.

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:.

1. Eat with yoghurt/ sour cream / whipped cream and blueberries or raspberries.
2. Sugar-free syrup! Lakanto makes a great keto maple syrup.
3. Drizzle with my 2 ingredient sugar free caramel sauce. 
4. Add a dollop of sugar free blueberry jam.
5. Spoon over this sugar free strawberry jam or my no-cook raspberry jam.
6. Top them with bacon! (sweet and salty – yes please!)
7. 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

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

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Recipe

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First published January 2017. Updated with more details in February 2021.