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a fork taking a slice of a stack of low carb pancakes with a cinnamon swirl and cream cheese frosting
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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.
Course Breakfast
Cuisine British
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 4 portions (2 pancakes each)
Calories 342kcal

Ingredients

For the Pancake Batter

For the Cinnamon Swirl

  • 1/4 cup / 60g butter melted
  • 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

Instructions

  • 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.

Video

Notes

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. 

Nutrition

Calories: 342kcal | Carbohydrates: 3.8g | Protein: 17.1g | Fat: 30.7g | Saturated Fat: 17g | Sodium: 208mg | Potassium: 216mg | Fiber: 1.1g | Sugar: 2.6g