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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632 Responses
  1. John

    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!!

  2. Jessica

    Love this. Most of the pancake recipes are really dry. I even used 1/3 fat free cream cheese since regular one hurts my stomach. Still soft and fluffier than most. Obviously not as soft as a regular wheat pancake, but this is super close.

  3. Ashley

    These were really delicious pancakes. I made half the recipe. I was worried because it was such a tiny amount of batter and I did not think I would get 3 medium pancakes out….I did not. I got one medium one and one small one. it looked like such a small amount of pancakes but I added butter to it so it was very filling. I would probably make it again. They were fluffy and had some thickness to them. I also added in sugar free chocolate and that was a good decision.

  4. JIm

    These are wonderful! I love this recipe. I am on a keto diet and I never thought I would be able to eat pancakes again! But I am curious…. can yeast be added to this recipe to make crumpets? Also, I would like to make them lower calorie and I was thinking about using just egg whites instead of the whole egg. Will using just egg whites make a difference in final product?

  5. Marcia Ruggiero

    I have tried a variety of keto pancakes. These are the best I have made by far. They do not taste gritty like some of the others and the cinnamon added to them make them over the top. Be aware that they come out thin ( at least mine did) so they are almost like crepes. I added a very small bit of sugar free syrup. They were delicious!.

  6. Zuzana

    Just found your website today. Thank you for this amazing recipe!!! I’m Mom of a T1D daughter and we tried other low carb pancakes, but she did not like how they tasted. All my children liked your pancakes!!! They taste amazing!!!!! This is how me will make them from now on. Very grateful. Thanks again! :-)

  7. Patricia

    Have you ever made these into waffles? I prefer waffles over pancakes so I was just wondering if I needed to adjust the recipe at all to make them into waffles. I may just try them out and see what happens.

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

      I have not but have had others comment that they have successfully used it to make waffles! So it should work!

    1. Theresa

      Just because the recipe didn’t work for YOU doesn’t make the recipe terrible. It was more likely that you had a brand of ingredients that didn’t work or you messed up. These pancakes are delicious and easy. My picky eaters loved them and the recipe was easy to follow. That’s perfectly fine that you’ll never make the recipe again, BTW.

    2. John

      I’d have to say you’ve just made them wrong. I’ve made these multiple times and have never had this issue. I’d tell you to look at the recipe again to make sure you didn’t overlook something, perhaps you have your heat up too hot and the center isn’t getting the time on the heat it needs to set up and what you get is a top and bottom that’s cooked but not the inside. That’s my thoughts on this because I’ve never made these before this year and from the first time to the last time, these cakes have come out right each time. If you read this, don’t take it as a slam on your abilities, I’m just saying, relook at how you made these because I’ve just never ran into what you’ve described.

  8. Angela

    I made these and added a scoop of vanilla protein powder as well for an extra kick of protein and added 1 tsp of veg oil and let it set for 5 mins before making waffles with it. So good! I’m a Bariatric patient and this hit the spot!

  9. Sandy J.

    Haven’t tried these, but I just wanted to point out that THESE ARE NOT GLUTEN-FREE pancakes based on the ingredients listed above. Regular baking powder contains gluten….unless you buy the gluten-free version.

    So, you might want to be careful about making this claim. I have friends and family with gluten intolerance and/or Celiac’s and just the amount of gluten in the baking powder could make them very sick.

    1. Martha

      This may have been true at some point in history, but almost all baking powder is gluten free. Of course it could have traces of gluten unless it’s certified gluten free. But it’s one teaspoon of baking powder. Just saying.

    2. Jessica

      Thanks! Im transitioning into a low carb ketoish life style. Im convinced that low carb is the way for me to keep weight down. Infact, i feel better. These are good. I used a mini pancake griddle and eaxh one came out perfect.

  10. Deborah Scarberry

    I tried this recipe. Followed it to the letter and it was so thick it wouldn’t blend! I had to add extra liquid. Quite a bit extra just to get it to mix up! What did I do wrong? But they tasted great! Even the hubby liked them!

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

      It sounds like your almond flour may have been a different type of almond flour. One that is extra absorbent (like coconut flour, not all almond flours are the same). I’m glad you still enjoyed them!

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

          Hi Maggie! I’m not 100% sure as I always use cream cheese in this recipe, but something like cottage cheese, Neufchâtel cheese, Ricotta or Mascarpone should all work.

    2. Amanda

      I had the same issue, the batter was VERY thick. Trusting the process, I made one, and it was really dense and kinda gummy. I added a little extra water and it was perfect!

    3. Trish

      Before measuring any flour, I always stir it to loosen it up. It gets compacted and you may be adding more than you think. Europeans do it by weight which is more accurate.

  11. Art

    I’m anxious to try this recipe, as I miss pancakes sooo much! Question about the “1/2 teaspoon Sweetleaf – sweetner”. Do you mean the one that comes in individual packets, or shaker jar?

  12. NY

    This is my first pancake recipe that I try. They aren’t bad. I made them a little smaller so I got 12 instead of 6. I am not a huge fan of the almond flour taste but I covered that up with the maple syrup. I liked them. Can I substitute the almond flour?

      1. Kristi Weber

        Can you let us know why only almond flour? Like, not even other nut flours, like pecan or hazelnut? I know coconut flour is completely different, but I would think other tree nut flours would be very similar, if they are fine enough.

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

          Hi Kristi! You’re correct, coconut flour is very different. If you want to try pecan or hazelnut flour, I agree they should work. However, I haven’t tried them myself and can’t guarantee it. Good luck!

  13. Michelle

    Excellent recipe! Pancakes were light, fluffy, and tasted great. Using the blender to mix them was perfect. Our previous experience with almond flour resulted in a mealy product, I think better almond flour and using the blender made a world of difference. I used Oikos Triple Zero Vanilla Greek Yogurt instead of cream cheese and it worked well. We’ll keep the recipe and try a few more. Thanks!

  14. Bethany

    HI! I plan on making these for my (Type 2 Diabetic) coworker for his birthday tomorrow. Will I be okay to prepare the batter at home, then drive (15 minutes) to work, and fry them up there? Or is that too long for the batter to rest, do you think? Any insight will be helpful, thank you so much!

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

      Hi Bethany! I’m honestly not 100% certain. I *think* it would be ok, but can’t guarantee it. I can say that they reheat very well! So if you cooked them and brought them right over, you could definitely reheat them easily and they would still taste great!

      1. Svea M.

        I was wondering if you could make these in a stand mixer rather than a blender- or would they be flat and less fluffy/smooth?

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

          Hi Svea! Yes you should be able to, but they will be less smooth. I find blending it in a blender is the only way to get them super smooth!

    2. Nikele Tiner

      HI Bethany,
      I make a double batter, eat only one at a time, and keep the wet batter in the fridge for maybe 5 days, or more. It’s still delish, but you may want to LIGHTLY stir it every couple of days.

    1. Dennis Burtick

      Hi. I had the same question and then found that the recipe yields 6 pancakes and a serving is considered 3 pancakes. I also asked about the Net carbs and realize now that the 7.8g carbs minus the 3.7g fiber equals the 4.1 net carbs per serving of 3.

  15. Dennis Burtick

    Tried your recipe today. Worked great. Pancakes had the right texture and taste.
    Only question I have is that the beginning says 4 net carbs per serving, yet the nutritional results at the bottom for a serving of 3 pancakes says 7.8g carbs. Please clarify as I am on a very low carb keto diet. Thanks again for the recipe. It is in my book now.

    1. Denise

      The net carbs are what counts as your overall carb intake. Kinda like a paycheck. If you see fiber you would subtract those numbers from the carbohydrates numbers.

  16. Myra

    Made these this evening. They were GREAT! I was pleasantly surprised. :) Not runny in the least. I added some chopped pecans. Delicious! Thanks for the awesome recipe. Will definitely be making this again.

  17. Grace

    Can I ask a dumb question? Should the pancakes be cooked in an ungreased non-stick pan, or with butter or spray?

      1. Grace

        Thank you for the tip and recipe! I finally got around to making these this morning for my boyfriend who follows a strict keto diet. He loved them!

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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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