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.
Servings: 4 portions (2 pancakes each)
Calories: 342kcal
Ingredients
For the Pancake Batter
- ½ cup plus 1 tbsp almond flour (60g)
- ½ cup full fat cream cheese (125g)
- 4 eggs
- ½ teaspoon baking powder
For the Cinnamon Swirl
- ¼ cup / 60g butter melted
- 1 teaspoon cinnamon
- 1 tablespoon powdered sweetener or more, if you have a sweet tooth :)
- 3 tablespoon pancake batter (from above)
For the Cream Cheese Frosting
- ¼ cup / 60g cream cheese
- 1 tablespoon powdered sweetener
- 1 tablespoon almond milk to loosen
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 tablespoon of almond milk. Fill into a piping bag and decorate the pancake stack.
Video
Notes
The pancakes should be smallish, approximately 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 | Total Carbohydrates: 3.8g | Protein: 17.1g | Fat: 30.7g | Saturated Fat: 17g | Sodium: 208mg | Potassium: 216mg | Fiber: 1.1g | Sugar: 2.6g
