Low Carb Pancakes: these keto pancakes have only 4 net carbs per serving and are a delicious family approved breakfast made with almond flour and cream cheese!
Low Carb Keto Pancakes
My families love of pancakes has been well documented on this blog over the years, but never has a recipe been considered low carb or healthy.
Today that all changes with these fluffy KETO PANCAKES!
Jorge and I have been doing the low carb diet thing for a little while, but we were desperately missing our favorite Sunday breakfast — pancakes.
I was still whipping up pancakes for the girls for breakfast and the smell was slowly KILLING me.
So I started off on the hunt for a low carb pancake recipe that we would love and actually look forward to eating.
Coconut Flour Pancakes vs Almond Flour Pancakes
I tried some with coconut flour that were horrid. I mean, truly horrid. Coconut flour is great, just not in keto pancakes.
All the coconut flour pancakes I tried came out dry and the texture was just too far from a regular pancake.
My next foray into low carb pancakes was with almond flour. I tried some where you whip egg whites into stiff peaks and fold in they almond flour.
And they tasted like weird fluffy egg whites with syrup. Again, they just didn’t taste like a REAL pancake.
I eventually decided to try my own almond flour version based off of regular pancake measurements with added cream cheese.
However, I threw it in the blender to smooth out the batter since the ingredients are a little different.
I nervously poured out enough batter for my first keto pancake and it looked pretty good.
I took it out of the pan, slathered it with butter and hit it with a dab of my personal favorite sugar-free syrup and JACKPOT.
Jorge seriously gobbled up the entire first batch before I had eaten more than a couple of bites myself!
He was so impressed that these Low Carb Pancakes didn’t taste like anything other than regular pancakes.
So I decided to try them out on my toughest critics, Ellie and Lyla.
If two almost 3 year olds like them, then they truly pass the keto pancake test!
I topped their pancakes with butter and regular syrup and set them down without saying a word.
They gobbled them up and were quickly trying to steal bites off of our plates!
Almond Flour vs Almond Meal:
They key to good Low Carb Pancakes is to make sure you have a super fine almond flour, not almond meal.
Almond flour is made with blanched almonds that are ground into a super fine flour with a soft texture.
You can see the difference because almond meal has dark brown flakes and almond flour is a solid light beige color.
I use Kirklands Almond Flour (Costco brand) because it has a great price and is only 2 grams net carbs for 1/4 of a cup.
These Keto Pancakes are a great healthy option compared to regular pancakes at just 4 net carbs per serving!
With the use of almond flour and cream cheese, they are also gluten free!
You can make them with regular sugar for the kids and they are still a lot healthier than regular all purpose flour pancakes would be.
You have to give these low carb pancakes a try! I promise they taste like actual pancakes — just read all the reviews!Also, make sure and don’t miss my other favorite low carb breakfast recipe: The Best Low Carb Bagels!
Update: I have been making double/triple batches of these keto pancakes and refrigerating the leftovers in a ziplock bag and reheating them in the microwave. They still taste great reheated and make the busy weekday mornings much easier!
Low Carb Keto Pancakes
Low Carb Keto Pancakes: these keto pancakes have only 4 net carbs per serving and are a delicious family approved breakfast made with almond flour and cream cheese!
- 2 large eggs
- 1 tablespoon water
- 2 oz cream cheese, cubed
- 2/3 cup almond flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Sweetleaf - stevia sweetener (or 2 tablespoons regular sugar)
- butter and syrup (sugar free syrup for low carb option)
- Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom.
- Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
- Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
- Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
- Serve pancakes topped with butter and syrup!
- I have been making double/triple batches of these keto pancakes and refrigerating the leftovers in a ziplock bag and reheating the in the microwave. They still taste great reheated and make the busy weekday mornings much easier! You can also individually wrap them in saran wrap and freeze them!
- The nutrition calculations for these low carb pancakes were done using the following brands: Kirklands Almond Flour and Philadelphia Cream Cheese. Different brands can produce different nutrients,
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Serving Size:3 pancakes
Amount Per Serving: Calories: 391Total Fat: 33gCarbohydrates: 7.8gFiber: 3.6gSugar: 2.7gProtein: 14.9g
If you LOVE these Low Carb Keto Pancakes, don’t miss their chocolate twin sister, the Low Carb Chocolate Chip Pancakes!
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