What’s better than low carb pancakes? Low carb cinnamon roll pancakes! These almond flour pancakes with a cinnamon swirl and a sugar free cream cheese frosting are sure to be a hit at the breakfast table. The recipe is Keto, gluten free and diabetic-friendly.
I’m a huge fan of pancakes, and I luuuurve cinnamon rolls. It was obvious – I had to combine the two in one wonderful dish!
This recipe uses my popular almond cream cheese Keto pancakes as a base. If you haven’t tried them yet you’re missing out! They have a LOT of fans 😉
I first tested a cinnamon swirl made just out of butter, sweetener and cinnamon. However, I did not like the way the pancakes looked – kind of messy and almost falling apart. By adding a few tablespoons of pancake batter to the cinnamon swirl mix, the problem was solved!
These cinnamon roll pancakes taste wonderful without the cream cheese frosting – you could serve them simply with some berries or a squeeze of sugar free syrup. But, naturally, the frosting takes it to the next level of decadence! If you don’t have the patience to pipe it over your stack, simply spoon it over or us it as a filling between 2 pancakes, a bit like a giant whoopie pie!
A quick note on almond flour: Baking with almond flour is never an exact science because brands can vary greatly in texture. In this recipe I used this super-fine defatted almond flour. It absorbs liquid really well and looks almost like wheat flour. If your almond flour is coarser or you’re using almond meal or ground almonds (widely available in UK supermarkets), I recommend that you increase the amount by about 2-3 tbsp. This ensures your pancakes aren’t too fragile.
How to make low carb pancakes with a cinnamon swirl:
1.) Put almond flour, cream cheese, eggs and baking powder in a blender. You can also use a bowl and an electric mixer.
2.) Blend until smooth and frothy!
3.) After you stir together the cinnamon swirl mix (melted butter, cinnamon, powdered sweetener and 3 tbsp of the pancake batter – just use a bowl and a fork), heat some butter or coconut oil in a pan over medium heat.
Once the butter is hot and begins to bubble, pour some of the pancake batter into the pan. Then add the cinnamon mix onto the pancake, making a swirl.
I used a SMALL pan and made one pancake at a time. The benefit is that the butter does not burn as the pancake covers most of the pan.
4.) Once the pancake top (and the swirl) is firm enough, turn over the pancake using a wide spatula. Low carb pancakes are more fragile than wheat flour pancakes because they contain no gluten and a wide spatula will ensure the pancake does not break.
(The image actually shows a different pancake than the one above – just in case you’re wondering whether these pancakes shrink in size. They don’t!)
Fry the cinnamon swirl side for around 30 seconds, then slide the pancake onto a plate or lift it out with a spatula.
5.) Last, stir together your cream cheese frosting – I did this in a bowl with a fork. Depending on how cold or firm your cream cheese is, add 1 tbsp of nut milk or more to achieve your desired consistency.
I made my own DIY piping bag by simply filling the cream cheese frosting into a small ziploc bag. Then I snipped off one of the corners. It’s best to use a sturdy plastic bag for this. Of course, if you are not after a perfect finish, you can simply spoon the frosting over the pancakes.
Cinnamon roll low carb pancakes – Recipe tips and variations
Feel free to add a pinch of salt and 1 tsp of vanilla powder or vanilla extract to the pancake batter.
If you are after a sturdier pancake, you can also add 1/2 tsp of xanthan gum to the pancake batter. This improves the crumb structure in low carb baking.
Want to give the cinnamon swirl mix an autumn/winter vibe? Add 1/2 tsp of pumpkin spice mix (aka mixed spice in the UK)!
I know some of you cannot have almond flour pancakes. You can try to replace the almond flour with 1/4 cup coconut flour (roughly half the amount).
If you are using a large frying pan, you can make 2 or 3 pancakes at a time. Just make sure you’re sticking to a low to medium heat so your butter does not burn.
These low carb pancakes freeze well and can be reheated by either popping them in the microwave or even in the toaster.
You can store them in the fridge for up to 2 days.
Don’t miss these delicious low carb breakfast recipes:
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Low Carb Cinnamon Roll Pancakes
Pancakes and cinnamon rolls have got to be two of the most delicious breakfast treats. That's why I turned them into one twice-as-amazing dish! Even better, these cinnamon roll pancakes are sugar free, low carb and keto.
For the Pancake Batter
For the Cinnamon Swirl
- 1/4 cup / 60g butter
- 1 tsp cinnamon
- 1 tbsp powdered sweetener or more, if you have a sweet tooth 🙂
- 3 tbsp pancake batter (from above)
For the Cream Cheese Frosting
- 1/4 cup / 60g cream cheese
- 1 tbsp powdered sweetener
- 1 tbsp almond milk to loosen
Mix all ingredients for the pancake batter in a blender.
Melt a knob of butter in a non-stick pan over medium heat. Pour in some of the pancake batter and add the cinnamon swirl. Place a lid over the pan. Turn the pancake over once the top starts to firm up (about 2 minutes). Fry the side with the swirl only briefly (about 30 seconds). Proceed until all batter has been used up.
To make the cream cheese frosting, mix together the cream cheese, sweetener and loosen with 1 tbsp of almond milk. Fill into a piping bag and decorate the pancake stack.
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.
The mix makes 8 pancakes. The nutrition is calculated per 2 pancakes = 1 portion. 2.7 net carbs per portion.
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