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
- How to make cream cheese keto pancakes
- Toppings for almond cream cheese pancakes
- Expert top tips
- More keto pancake recipes
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
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.
- 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.
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First published January 2017. Updated with more details in February 2021.