Keto Pancakes came about because I wanted a recipe that did not have a strong egg flavor to them. To do this I added almond flour and PB Fit Powder to the cream cheese and egg mixture. This easy to make pancake recipe makes a delicious low-carb, keto friendly breakfast!
One of the things I have missed on the Keto diet is pancakes. This house used to be known as the “pancake house”. Grumpy would request pancakes every single weekend! I tried a few recipes, but found that they just were too eggy for my taste and I needed to remedy that if at all possible.
One thing I did discover with Keto pancakes is that they are fragile. Because you want them golden brown and not burnt, you need to cook them on low heat, slowly, so they don’t give you a hard time when you need to flip them over!
When it comes time to flip them, you still will need to do so carefully as there is no flour in the recipe to stiffen them up like regular pancakes. For this reason I didn’t make more than three pancakes and when I put the batter in my pan, I used a tablespoon and spread them out a little also.
I love that gorgeous stack of pancakes! They are not as thick as regular pancakes, but they still were incredibly delicious! I served these with Lankato Maple Syrup (keto friendly). This syrup is a great substitute for real maple syrup. It has amazing maple flavor, and it smells like the real thing! (link provided is an affiliate link)
Make sure to Pin Keto Pancakes – Low Carb Recipe!
My take away tips for the perfect Keto Pancake:
- Once the batter has been mixed together, let it sit on the counter for about 5 minutes. This allows the batter to “rise” and gain volume from the addition of baking powder.
- Cook the pancake in small volume over a low heat to prevent burning and allow the batter to cook evenly before flipping.
- Serve with softened, salted buter and Lankato Maple Syrup!
Keto Pancakes are made with cream cheese, eggs, almond flour, and PB Fit powder
- 2 ounces cream cheese softened
- 2 large eggs
- 1/2 tsp vanilla extract
- 4 tbsp almond flour heaping
- 1 tbsp pb fit powder
- 1 tbsp granulated Swerve
- 1 dash salt
- 1/2 tbsp baking powder
- additional butter to cook pancakes
Blend together cream cheese, eggs, and vanilla extract with a whisk until well combined. Set aside.
In a separate bowl, combine almond flour, PB Fit powder, swerve, salt and baking powder. Add to egg mixture and stir until dry ingredients are well incorporated.
Set batter aside for about 5 minutes. The batter will rise and thicken.
Melt butter in skillet over medium heat. Once hot, turn heat down to medium low and spoon a tablespoon of batter into skillet spreading slightly with spoon.
Cook slowly, carefully flipping pancake over when batter begins to bubble on top and bottom is browned.
Cook another 30 seconds or so, then remove from skillet and serve with your choice of keto friendly toppings!
226 Calories, 19g fat, 2 net carbs, 9g protein.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
Products needed to make this recipe: (Affiliate Links)