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

Ingredients

  • 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)

Instructions

  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!

Notes

  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:

Yield:

6 pancakes

Serving Size:

3 pancakes

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

Categories

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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Comments

632 Responses
  1. Cindy

    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.

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

      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.

  2. Sarah

    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!!!

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

        Some have frozen them and were successful! I would recommend freezing them with a piece of wax paper in-between each pancake.

  3. Pammy

    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.

  4. Kristine

    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!

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Jessica
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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