Delicious Low-Carb Cream Cheese Pancakes

These 4-Ingredient Cream Cheese Pancakes are a fantastic recipe for low-carb pancakes that are delicious and easy to make. They’re made with cream cheese, almond flour, eggs, and sweetener, these keto pancakes are so good, you won’t even miss the wheat flour!

Low-Carb Fluffy Cream Cheese Pancakes

Pancakes are a staple food item for breakfast for many people around the world. They are fluffy and can be customized in endless ways to suit your taste buds. However, most pancakes are loaded with sugar and white flour, making them quite unhealthy. Thankfully, these low-carb cream cheese pancakes are healthier alternatives!

Made with almond flour, eggs, and Monk Fruit sweetener, I love how this keto-friendly breakfast helps me start my day off right and full of energy. More of my favorite keto pancake recipes are Ricotta Souffle Pancakes and Cottage Pancakes.

Let me tell you all about cream cheese pancakes, including what they are, how to make them, and why you should consider adding them to your diet.

What are Cream Cheese Pancakes?

Cream cheese pancakes are a healthier alternative to regular pancakes. They are made with cream cheese, almond flour, eggs, and baking powder. Since they contain no white flour or sugar, they are keto-friendly and low-carb. I love that they are gluten-free pancakes, making them a great breakfast option for those who are gluten intolerant.

Why You Should Consider Adding Cream Cheese Pancakes to Your Diet

These cream cheese pancakes are a healthy and tasty breakfast option. They contain fewer carbs and sugars than regular pancakes, making them a great choice if you’re watching your weight or trying to eat a low-carb diet.

Secondly, cream cheese is a good source of protein, which is essential for building and maintaining muscle mass. It also helps you feel fuller for longer.

Almond flour is a fantastic gluten-free alternative to regular flour. It is rich in healthy fats, fiber, and protein, making it a great way to stay satisfied until your next meal.

Ingredients you’ll need to make these scrumptious low-carb pancakes

• 4 ounces of cream cheese, softened
• 2 eggs
• 2 tablespoons of sweetener (such as stevia, erythritol, or monk fruit. I used Golden Monk Fruit.)
• ⅔  cup of almond flour
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract, optional
• 2 Tablespoons oil. Use coconut oil or Avocado oil.
• Pinch of salt, optional

Directions

In a large bowl, add the softened cream cheese and other ingredients (eggs, almond flour, sweetener, baking powder, vanilla extract, and salt) and mix until thoroughly combined. Your batter should be smooth and thick. I found it easier and less messy to mix it with a fork, however, you can use the mixer, if desired.

Heat a non-stick skillet or griddle over medium-low heat. Grease the skillet with some coconut oil, avocado oil, or butter, and then pour in the batter using a ¼ cup measuring cup. I like to add 4-5 pancakes per pan. Each pancake is about 3 to 3 ½ inches in diameter. They are way easier to flip if they are this size.

Cook the pancakes for 2 minutes on each side, or until they are golden brown and cooked through. You can serve these pancakes with butter and sugar-free syrup, or try topping them with some fresh berries and a dollop of whipped cream for a special treat.

Add-ons

One of the best things about this cream cheese pancake recipe is that it’s extremely versatile. You can add some cinnamon, chopped nuts, blueberries, or even some chocolate chips to the batter for an extra boost of flavor.

Are low-carb pancakes eggy?

Don’t worry about these pancakes being too eggy or cheesy – the cream cheese gives them a beloved and fluffy texture, while the almond flour adds a nutty taste and low-carb-friendly consistency.

These low-carb pancakes are an excellent alternative to traditional wheat flour pancakes. They’re easy to make, delicious, and great for anyone who wants to stick to a low-carb or keto diet. The cream cheese and almond flour make them fluffy and flavorful, while the sweetener allows for the perfect touch of sweetness. 

Leftovers

Store the leftover pancakes in an air-tight container in the refrigerator for up to 5 days. Reheat in the microwave until heated through or toast them in the air fryer for 1-2 minutes per side at 350F. Game changer! I love how they turn out with a slightly crispy exterior while still fluffy inside.

Try making these cream cheese pancakes for breakfast today, and see how delicious and satisfying they can be!

More Delicious Low-carb Pancake Recipes

• The Fluffiest Ricotta Souffle Pancakes
• Keto Crepes with 4 simple ingredients
• Cabbage Pancakes (or Cabbage Fritters)
• Air Fryer Cheesecakes

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