Home » Keto Cream Cheese Pancakes

keto pancakes

Keto Cream Cheese Pancakes

So, you know those gorgeous food blog posts with tantalizing images of deliciousness you can barely help from licking the computer screen? Yeah? You won’t find that here today. This was a last minute meal where I realized, a few bites in, that I should have documented it. Enter the phone camera. Also, no garnishing or staging. The food was real, yummy, and gone too quickly 😉

My big sister sent me a link to this recipe a while back, and I just didn’t get to making it for over a month with all the craziness going on in May and June. But then, one evening, my kids reminded me that I had promised “breakfast for dinner” and they wanted pancakes. So I mixed up some regular Betty Crocker recipe pancakes and remembered this recipe. Mixing it up was quick, so I just made the cream cheese pancakes when  I was done making the rest. I ate them with a standard sugar-free pancake syrup, and they both looked and tasted just as I hoped. Really not a compromise in the world of sugarless substitutions, and very easy.

The recipe comes from kitchn, made by me in the keto-friendly fashion they suggest.

Cream Cheese Pancakes

Serves 2, makes about 6 four-inch pancakes

Ingredients

  • 4 ounces cream cheese, at room temperature
  • 2 large eggs
  • 1/4 cup flour, such as almond, coconut, or all-purpose
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt

Directions

Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.

Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

Repeat with remaining batter. Serve with butter, sugar-free syrup or fresh berries.

Leave a Reply

Your email address will not be published. Required fields are marked *