These keto pancakes are perfect for those following a low-carb or ketogenic diet. Made with almond flour and cream cheese, they are fluffy, soft, and incredibly delicious. Whether you're looking for a weekend breakfast treat or a quick weekday meal, these keto pancakes are sure to satisfy your cravings without compromising your health goals. Serve them with your favorite sugar-free syrup, butter, or fresh berries for an indulgent and guilt-free breakfast.
Ingredients
- 4 oz cream cheese, softened
- 4 eggs
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp erythritol or your preferred low-carb sweetener
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- Butter or coconut oil for greasing the pan
Directions
- In a mixing bowl, whisk together the cream cheese and eggs until smooth.
- Add the almond flour, coconut flour, erythritol, vanilla extract, baking powder, and salt. Mix well until a smooth and thick batter forms.
- Heat a non-stick skillet or griddle over medium heat. Grease it with butter or coconut oil.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Serve the pancakes warm with your favorite toppings and enjoy!
