Low Carb Keto Pancakes

Prep 5 mins
Cook 10 mins
Total 15 mins
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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. 

A stack of Low Carb Keto Pancakes with butte rand syrup and a bite being taken out of them.

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.

Low Carb Almond Flour Pancakes Ingredients

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.

Keto Pancakes in a freshly cooked stack with a slice of butter on top.

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!

Almonds and Almond Flour

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. 

Close up of the syrup drizzling down low carb keto pancakes.

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!

Yield: 6 medium sized pancakes

Low Carb Keto Pancakes

Low Carb Pancakes: these gluten free, low carb pancakes, made with almond flour, are a delicious family approved breakfast when topped with butter and syrup!

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!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 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)


  1. Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom.
  2. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
  3. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
  4. 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.
  5. Serve pancakes topped with butter and syrup!


  1. 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!
  2. 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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Nutrition Information:


6 pancakes

Serving Size:

3 pancakes

Amount Per Serving: Calories: 391Total Fat: 33gCarbohydrates: 7.8gFiber: 3.6gSugar: 2.7gProtein: 14.9g


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! #LowCarb #Keto #Pancakes #LowCarbPancakes #KetoPancakes #Breakfast #KetoDiet #KetoRecipes #LowCarbRecipes

Low Carb Chocolate Chip Pancakes: these gluten free pancakes made with almond flour, cocoa powder & sugar free chocolate are only 5 net carbs & family approved! #LowCarb #Breakfast #Keto #Chocolate #Pancakes

If you LOVE these Low Carb Keto Pancakes, don’t miss their chocolate twin sister, the Low Carb Chocolate Chip Pancakes!

This post may contain affiliate links. Read my disclosure policy.

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636 Responses
  1. Lauren

    Anyone used something other than cream cheese? I can’t have dairy and finding my cream cheese is near impossible where I live.

  2. Kjersti

    I don’t know how many pancake/waffle recipes I’ve tried, with all sorts of weird carb and flour substitutes in them… In the end, they all tasted like omelet and had a funky texture.

    These are truly different, and I am so happy to finally have found a recipe that actually tastes delicious! I even made them for my colleagues at work, and they all loved them!
    Thank you so much!

  3. Mary

    Unreal recipe thank you, they were delicious! Anyone who didn’t find them to be so must have gone wrong somewhere in the recipe coz these are amazing!

  4. Teri McNeel

    Thank you! We have been keto for about 4 years now and have been on a quest for a pancake dupe. And yours has been the best. Followed the directions, and I believe the magic happens with the resting of the batter, brilliant really.

    Fabulous and just the right amount of sweetness. I used Puyer for our sweetener, which if anyone does you need to half the measurement. But it was jut right ✅

    I will be checking out more of your recipes as well!!

  5. May Lahuerta

    Without doubt the best keto pancakes I have tasted. I changed a little and added 2 tbsp of oat fiber and one extra tbsp of water.

  6. jodi

    I dont understand how some commenters are saying these are runny!! If you FOLLOW the recipe and directions as the recipe states they should come out fine! I doubled the recipe…through all the ingredients in a food processor…beat it up…let it sit for about 15 minutes and they were fine. Nice texture and taste. Thanks for the recipe!

  7. Stephanie

    I made these today, and the taste was wonderful! I had previously tried a coconut flour recipe, and my husband thought he was going to have to swear off his favorite breakfast item forever they were so bad. I surprised him today with these, and we both loved them. Only thing I wish I could do differently is have them fluffier as they were very flat.

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    1. Cindy

      I used cottage cheese instead of cream cheese (cc just doesn’t bode well for me / clogs the pipes) and made one big pancake .

      So good.

      Before keto, pancakes and waffles meant nothing but a full belly and food coma, so I always stayed away.

      This is a perfect 1st meal doing IM – filling and holds me over till dinner.

      No sleepiness afterwards and no desire to snack. Next thing I know it’s dinner time and I’m pleasantly full on 2 meals fir the day.

      My dinner consists of a protein and veg.. about a 1200 cal day and no feeling of hunger or since it curbs my sweet and savory requirements.

  9. Deborah Williams

    made these pancakes. Put blue berries in and they were great. I have a small waffle iron and would like to make these small waffles. If I just add more almond flour, would the batter be thicker for the waffle iron? Or do I need to add more of something else?

    1. A woman holding a camera standing in front of some shelves.

      Hi Deborah! I’m sorry, I personally have not tried them as waffles, but others have commented the batter has worked for them as is in a waffle maker! Hope it works for you as well!

      1. Jenn

        Do they absolutely need to be put in a blender? Or can I just let the cream cheese softened and mix all the ingredients really well?

        1. A woman holding a camera standing in front of some shelves.

          Hi Jenn! I have found a blender to really work the best at making this pancake batter, but yes, you can mix them really well together and they should work. However, a blender (or food processor) will give you fluffier and smoother pancakes.

  10. Kim

    Omg! These are so delicious! Both my daughter and I thought they tasted like ‘regular’ pancakes! Followed recipe and it only made 2 ‘normal’ size pancakes. Which for me is perfect! They rose and cooked up fantastic. Tip, be sure pan/griddle is very hot before pour batter. Thank you so much for your recipe!!!

  11. Aweful

    This was too thick. It did not taste good. Would rather save the ingredient, eat the carbs and buy a box of no name pancake mix.

    1. Jeanette

      Really? Your comment is not at all constructive. If your batter is too thick, add a bit of liquid to thin it out. You may have let it sit too long after blending. The fact you so quickly gave up and was willing to go back to carbs shows you are not dedicated to Keto/Low Carb, are lazy, self defeatist, or all three. Seriously, if you acknowledge that there is often a taste/texture difference in keto versions of high carb foods then these are amazing. Don’t quit so easily, and try to be more constructive and less uselessly critical.

      1. Cami

        What? why is someone ‘lazy’ or ‘self defeatist’ if someone does not adhere to what is for a lot of people a non sustainable diet? please explain. And be kind, don’t bash someone else’s opinion.

    2. Andrea_P

      Just made them this morning and didn’t have that issue. Did you add the eggs and water in the blender first? This helps to keep everything from clumping at the bottom. I also scraped down the sides of the blender and blended again. to ensure it wasn’t too thick. The other thing is are you sure you added just 2 oz of cream cheese? I had to look at the markings on my cream cheese package twice, because the markings were a bit confusing. I nearly added in more than I should have.

  12. Selene Nunez

    Hey, I made these pancakes and these were amazing! The texture was great. Also is there a way to make 2 big pancakes for the whole batch as a serving instead of 6 small pancakes? Do I have to half the recipe??

    1. A woman holding a camera standing in front of some shelves.

      The 6 small pancakes will equal two large pancakes. You can just pour it out to make two large pancakes in your skillet!

  13. Linda Tsirikos

    Absolutely delicious, I substituted light sour cream( same amount) for the cream cheese as I had no cream cheese .. they were light and fluffy. I’m going to use up the sour cream and make more to keep in refrig. thank you for sharing this recipe!

  14. Bobbi Jo Grieb

    These were delicious! I made one adjustment to the recipe… I used the same amount of Greek yogurt in place of the cream cheese and they were delicious. It reduces the fat and increases the fiber and protein!

  15. Karen Latham

    I cut the recipe in half..
    I used my new Dash mini-griddle.
    Made two pancakes !
    I used fine sifted blanched almond flour and they came out excellent.

  16. Perel Rosen

    Omg I’ve made these so many times!!! They are amazing! Ive switched up the stevia for Splenda and it was still delicious!!! You can add blueberries or choco chips these are super versatile and an absolute favorite ❤️Try them RIGHT NOW!!!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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