Are you looking for a keto-friendly breakfast that’s both tasty and easy to make? Well, look no further. These keto cream cheese pancakes are just what you need. They’re a great option for anyone following a low-carb diet who still wants to enjoy a classic breakfast food.
What makes these pancakes special is their texture. They’re light and fluffy, just like traditional pancakes, but without all the carbs. The cream cheese gives them a rich, slightly tangy flavor that pairs well with both sweet and savory toppings. And the best part? You can whip up a batch in just a few minutes.
This recipe is perfect for busy mornings when you want something quick but don’t want to settle for boring eggs or bacon. It’s also a great option for weekend brunch when you have a bit more time to enjoy your meal.
Whether you’re new to keto or have been following the diet for a while, these pancakes are sure to become a regular part of your meal rotation.
👍 Why You’ll Love This Recipe
Low in carbs: If you’re following a keto diet, you know how important it is to keep your carb intake low. These pancakes are great because they have very few carbs. This means you can enjoy a tasty breakfast without worrying about going over your daily carb limit.
High in protein: These pancakes are packed with protein, which is important for keeping you full and satisfied. The eggs and cream cheese in the recipe provide a good amount of protein. This means that after eating these pancakes, you’ll feel full for longer.
Easy to make: These keto cream cheese pancakes are really simple to prepare. You don’t need to be a master chef to make them. All you need to do is mix a few ingredients together and cook them in a pan.
✨ Recipe Ingredients
- 2 oz Cream Cheese
- 2 Eggs (large)
- 1 tablespoon Butter
- 1/2 teaspoon Stevia Glycerite (use this stevia – amazon link)
- 1/2 teaspoon Vanilla Extract
👨🍳 How To Make
Easily make the best low carb cream cheese pancakes:
Step 1
Whisk the eggs in a medium bowl.
Step 2
Microwave the cream cheese until it softens, but don’t allow it to melt.
Step 3
Add the cream cheese, vanilla, and stevia to the whisked eggs and whisk until well combined – this can take a few minutes.
Step 4
Heat about half of the butter in two mini skillets over medium heat. Add about 1/4 of the batter to each skillet and cook until golden brown – about 2 minutes. Then, flip and cook for another minute.
Step 5
Repeat with the remaining batter, adding more butter to the pans as needed. Serve and enjoy!
💡Tips
1. Pan temperature
Start with medium heat and adjust as needed. If the pan is too hot, the outside of your pancakes will burn before the inside is cooked. If it’s not hot enough, your pancakes will take too long to cook and might end up heavy and dense.
A good way to test if your pan is ready is to sprinkle a few drops of water on it. If the water sizzles and evaporates quickly, your pan is at the right temperature. Remember, the first pancake is often a “test pancake” to help you gauge the heat.
2. Storing and Reheating
These pancakes are great for meal prep because they store and reheat well. To store, let the pancakes cool completely, then place them in an airtight container with parchment paper between each pancake to prevent sticking. They’ll keep in the refrigerator for up to 3 days.
You can also freeze them for up to 3 months. To freeze, lay the pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready to eat, you can reheat them in a toaster, microwave, or skillet.
If using a microwave, place a damp paper towel over the pancakes to keep them moist.
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Keto Cream Cheese Pancakes
- 2 oz Cream Cheese
- 2 Eggs large
- 1 tablespoon Butter
- 1/2 teaspoon Stevia Glycerite (use this stevia – amazon link)
- 1/2 teaspoon Vanilla Extract
- Whisk the eggs in a medium bowl.
- Microwave the cream cheese until it softens, but don’t allow it to melt.
- Add the cream cheese, vanilla, and stevia to the whisked eggs and whisk until well combined – this can take a few minutes.
- Heat about half of the butter in two mini skillets over medium heat. Add about 1/4 of the batter to each skillet and cook until golden brown – about 2 minutes. Then, flip and cook for another minute.
- Repeat with the remaining batter, adding more butter to the pans as needed. Serve and enjoy!
