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!
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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
Ingredients
- 2 large eggs
- 1 tablespoon water
- 2 oz cream cheese, cubed
- ⅔ cup almond flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon Sweetleaf - stevia sweetener, or 2 tablespoons regular sugar
- butter and syrup, sugar free syrup for low carb option
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Instructions
- 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!
Video
Equipment
Notes
- 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,
Nutrition
Categories:
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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I make this weekly for my type 1 diabetic son. He loves it, other kids are happy to eat also! I like to use Kiefer. Instead of water. We like blueberry or strawberry ones. Then no need for other sweetener!
Tried this recipe this morning and it was great! I tripled the recipe so I could have some pancakes for quick breakfast next week. I also used 1 tablespoon of monk fruit sweetener instead of 6 tablespoons of Stevia. It was plenty sweet enough. The pancakes were fluffy and delicious! I will definitely recommend these to friends and family!
Thx for the Monkfruit info! I need to start using it.
Best low carb pancake recipe I have tried yet!
I looked all over for a decent carb friendly pancake without much success. Then two years ago I found this recipe and it was exactly what I was looking for. My husband, who is my best feedback on this, agreed that in comparison to other recipes I tried, this by far is the closest to a real pancake. My granddaughters were over during the summer and I had some of these pancakes in the freezer and I heated them up for them then topped with strawberries, choco chips, and whipped cream. They left nothing behind…take that Denny’s.
Only one question, can the batter be made in advance so all you need is to stir it up a bit and then make pancakes?
Hi Cheryl! I have tried it once before and my pancakes were too flat, so sadly I do think it’s best to make the batter fresh. Glad you all enjoyed them!!
These were fantastic. Trying to eat more “Mediterranean “ diet including lowering fat, processed foods avoiding, eating less red meat and more vegan, fish. The pancake recipe with my diet was disgusting. These were fabulous.
I never ever ever comment on blogs or recipes but these pancakes were so amazing I couldn’t resist.
I’ve been dealing with gestational diabetes and controlling my sugar strictly with a low carb diet. And it’s really hard some days when you have cravings but feel like you can’t have something. I seriously didn’t think I would eat pancakes for several more months, but I tried these tonight for dinner and seriously I could have cried happy tears. It hit the spot! And my 6 year old pancake lover couldn’t tell a difference. I used allulose instead of sweetleaf because I had it on hand already and I omitted the cinnamon purely out of preference. Other than that I doubled the recipe and followed it as is. It made plenty for dinner for 2 and leftovers for tomorrow (yay!).
Seriously. Thank you so much for giving me back a little bit of “normalcy”. I will definitely be making these again!
I’m looking for an equal great Waffle recipe. Could this recipe work in a Waffle iron, maybe with a little tweaking?
Hi Nicole, I’m sorry, I do not know if it would work as waffles. If you try it, please report back and let us all know how it turns out!
I did try it. I followed the recipe exactly, and made mini waffles in a Dash waffle iron. They turned out great!! It took 3-5 minutes per waffle.
Mine were also very thin and had a problem flipping. Used almond flour and baking powder was new but flavor was great I know my husband will love these.
My husband and I really like these! I used my monk fruit for sweetness and we tossed in a handful of blueberries. We ate them today with just butter. A yummy change for us! Thank you
I probably am diabetic (undiagnosed) and am looking for ways to cut carbs. Love pancakes and decided to try this recipe. I find these pancakes to be a bit more like crepes–mine were thin and don’t look much like the ones in the photo above. But a great substitute for the white flour ones and very tasty. I had to mix by hand and am wondering if that would make a difference. Thanks!
Hmm, I am not 100% sure, but they should not be thin like crepes, they are definitely thicker. What kind of almond flour did you use? Was it finely ground? Also, did you triple check that your baking powder is still good?
Thanks for your reply, Jessica! The almond flour was definitely find ground, but I am unsure about my baking powder. Perhaps I’ll try again, since pancakes are my favourite breakfast. All the best to you!
Best Keto Pancakes I’ve made—almost like real pancakes. I did not put in the cinnamon since I don’t usually in reg pancakes and used a touch of swerve instead of stevia. Great! I also make “syrup” by adding sweetener to melted butter and stirring in maple extract. It is fabulous on these pancakes. Lovely with a little bacon!
These are my favorite keto pancakes and they also make great waffles!! Thanks for the recipe!
I just bought the RX maple syrup. Very keto friendly. O net carbs. Im gonna try it with your recipe. Thanks! ❤
These pancakes are off the chart as far keto recipes. Followed the recipe to the letter and loved them and glad I doubled the recipe. Thanks Jessica- this is my forever go to recipe.
Is it 4 grm carbs for 1 pancake or the batch please
I get 6 pancakes out of this recipe. The nutrition is calculated for 3 pancakes. So it would be 4.2 grams of carbs for 3 pancakes.
I don’t have Stevia only Swerve how much should I use?
Also do I use granulated or powered sugar?
I would use granulated stevia and would start with 1/4 to 1/2 teaspoon and see what you think!
Holy crap, these hit the spot! I was making regular homemade buttermilk pancakes for my son and got a craving for some for me. I halved the recipe and put it all in my nutribullet. The only change I made was to use a Tblsp of Lakanto monk fruit sweetener in place of the Stevia. They turned out great and totally hit the spot! Thank you!!!
These pancakes are awesome. Would they freeze well?
Some have frozen them and were successful! I would recommend freezing them with a piece of wax paper in-between each pancake.
These pancakes were delicious. I added 2 teaspoons of coconut sugar instead of Stevia which I find too sickly sweet. Whizzed them up in the Vitamix and they were beautifully light and fluffy and disappeared in no time! We had them with sheep’s yogurt and blueberries. I’m experimenting with reducing gluten in my diet because I learned it can be an issue in thyroid problems.
These pancakes are incredible! I tripled the recipe and substituted 9 TBLs of egg whites for 3 of the eggs (to cut down on calls. and fat as I’m gluten free but not on Keto) AND a 5.3 oz container of Greek yogurt for the cream cheese! I used lemon yogurt (which I always sweeten up) and topped the pancakes with blueberries. Yummy! They came out fluffy and delicious!! Thank you for this amazing recipe!
These pancakes were an awesome substitute for the real ones. I’ve added blueberries in mine and I’ve added both honey instead of syrup and I’ve also added both a tablespoon of peanut butter and honey to these when I’m looking for a real punch of proteins for the day. Anyway I’ve made them, from the basic version and then with the add ons I’ve mentioned (I know it adds cals and carbs), and they have been excellent!! Whoever came up with this formula batch, KUDOS to you!!