These keto cream cheese pancakes are sugar-free, nut-free and super soft and moist. By using coconut flour (which is a drupe, not a nut) these pancakes are suitable for those following a low carb ketogenic diet.
Why Add Cream Cheese To Pancakes?
Keto pancakes are all too often dry and stiff. They tend to be made from flour which doesn’t contain gluten, which makes them very fragile and breakable.
These pancakes, however, benefit greatly from the addition of cream cheese, which not only adds some additional fat to keep the mixture and final product soft, but also provides structure to the pancakes whilst cooking, and whilst eating.
I’ve used this tactic also by putting ricotta cheese into waffles for the same reason since ricotta cheese adds fat, flavour and structure.
What To Serve With Cream Cheese Pancakes?
Here are a few of my favourite toppings for keto pancakes:
- Butter, sugar-free maple syrup and lemon (as pictured)
- Blueberries and lemon
- Strawberries and heavy cream (thickened cream or pure cream)
- Lemon and granular erythritol
I’ve also made these pancakes savoury, by using the following combinations:
- Sliced green onions, sliced chilli and garlic
- Served with a sauce made from lime juice, fish sauce, green onions and chilli (Thai inspired)
Where to buy sugar-free maple syrup?
In Australia, the brand Queens do great sugar-free maple syrups. It should be in the baking isles in either coles or Woolworths, and they have additional flavours such as cinnamon and apple, plus blueberry.
Outside of Australia, I know So Nourished do a great sugar-free syrup, which is easily purchased on amazon.
Helpful Tips
- I have used liquid stevia, but you can also use 1/4 cup of sweetener of your choice (including erythritol blends) – Don’t use sugar, honey or maple syrup since these are too high in carbohydrates.
- I have used almond milk, but feel free to use coconut milk or any other low carb milk of choice. If you want to learn how to make milk using heavy cream, read this post here
- This recipe makes 4 pancakes, with 4g net carbs per serving, or 2g net carbs per pancake.
Tip
Here in Australia, the supermarkets tend to sell chicken thigh with the skin removed. If you can’t find skinless chicken, just use the skin on – bone in kind, and cook to an internal temperature of 165F (73C). This will likely take longer than what is suggested in the recipe below.
Related Recipes
Keto Pancakes with Maple Syrup
Keto Cream Cheese Pancakes
Ingredients
- 1/3 cup Cream Cheese 2 oz / 60g (full fat)
- 1/4 cup Coconut Flour
- 2 large eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp LIquid Stevia or 1/4 cup sweetener of choice
- 3 fl oz Unsweetened Almond Milk 90 ml (or milk of choice)
- 1 tsp Coconut oil for frying (or ghee)
Instructions
- Into a blender, place the cream cheese, coconut flour, eggs, baking powder, vanilla extract, sweetener of choice and milk of choice. Blend until smooth
- Pour the mixture into a measuring jug (or easy pour container) so you can pour into the frying pan easily.
- Heat a frying pan to medium heat, add a little ghee or coconut oil for frying, and pour 1/4 of the mixture into the pan.
- Spread out using a spatular to your desired size of pancake, and cook for 3 minutes, or until bubbles form all over the pancake surface.
- Flip, and cook for an additional 30 seconds on the other side, then set aside. Repeat for the remaining 3 pancaks (making 4 in total)
- Perfect served with butter, lemon or an additional sugar free syrup of choice. These pacnakes can be stored in the fridge for up to 5 days in meal prep containers.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Helpful Tips:
- Blending all the ingredients helps to create a smooth consistency. If you don’t have a blender, just whisk all ingredients together.
- The mixture should be jiggly, or at least pourable. If the mixture is too stiff, add a little water to the mixture to ensure a pourable consistency.
- I have used liquid stevia, but you can also use 1/4 cup of sweetener of your choice (including erythritol blends) – Don’t use sugar, honey or maple syrup since these are too high in carbohydrates.
- I have used almond milk, but feel free to use coconut milk or any other low carb milk of choice. If you want to learn how to make milk using heavy cream, read this post here: https://www.fatforweightloss.com.au/make-milk-from-cream/
- This recipe makes 4 pancakes, with 4g net carbs per serving, or 2g net carbs per pancake.
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Shane Hill says
I made these for breakfast today for myself (KETO) and my GF (non-KETO). They were phenomenal and super easy! In fact, they were so good, I would probably prefer these over full-carb pancakes if I had a choice. My non-KETO GF enjoyed them as well. Thanks for this great recipe!!!
Tip: Use a measuring cup (like 1/2 a 1/4 cup) to ensure you pour 2 oz. portions per pancake (recipe makes one cup of batter on the nose). I used a pyrex measuring cup and under-poured mine and over-poured my GF because the batter obscured the delineations on the pyrex glass. I used an electric griddle set at ~325 degrees and 2-2 1/2 minutes was about the time per side. I used grass-fed butter on the griddle rather than coconut oil, which I didn’t have on hand.
Stella Dunlop says
Why is the sugar content so high at 3g
FatForWeightLoss says
The naturally occurring sugars in cream cheese make these slightly higher.
Marie Brown says
I made the cream cheese pancakes they were the best gf ever! Thanks I luv your recipes
Jurg says
Thanks for this recipe. the first try was way too fluid, I even added 1 TBS almond flour but it didn’t help. it was more crepes not pancakes. And for my taste way to sweet, I only used 1 TBS Erithrol.
FatForWeightLoss says
did you let them rest? Coconut flour takes a little while to absorb sometimes.