These keto cream cheese pancakes are absolutely amazing! Imagine eating cheesecake in pancake form 😍—that’s exactly what these taste like. They’re rich, creamy, and so satisfying.
Plus, they’re incredibly easy to make with just five simple ingredients. You can even freeze the leftovers for up to three months!
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These pancakes are so good that I think they’re even better than traditional ones (or even my favorite protein pancakes). The texture is delicate, like a soft cheesecake, which I absolutely love.
And it’s not just me—my carb-loving kids adore these pancakes and always ask for seconds. That’s the best compliment any keto cook could get!
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Ingredients
You’ll only need five basic ingredients to whip up these keto cream cheese pancakes. You probably already have them on hand! Here’s a quick rundown:
- Cream Cheese: Use full-fat cream cheese for the best texture and flavor. Reduced-fat may work, but I haven’t tested it.
- Eggs: Large eggs are ideal for this recipe.
- Vanilla: Pure vanilla extract adds a wonderful flavor to the pancakes. Stick to the real stuff for the best taste.
- Sweetener: I use stevia glycerite, which equals about 2 tablespoons of sugar. You can substitute it with your preferred granulated sweetener.
- Butter: Used for frying the pancakes. Go with unsalted butter since the cream cheese adds enough salt. European butter is especially creamy and delicious, but any unsalted butter will do.
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Instructions
- Soften the Cream Cheese: Start by softening the cream cheese in the microwave for 10-20 seconds. Make sure it’s soft but not melted, so it blends smoothly with the eggs.
- Whisk the Batter: In a medium bowl, whisk the eggs until well beaten. Add the softened cream cheese, vanilla extract, and sweetener. Continue whisking patiently until the mixture is smooth and fully incorporated. It might take some time, but the effort is worth it!
- Cook the Pancakes: Heat half the butter in two mini nonstick skillets over medium heat. Add about ¼ of the batter to each skillet. Cook until golden and set on the bottom, about 2 minutes. Flip the pancakes and cook for an additional minute on the other side. Transfer to a plate and cover loosely with foil to keep warm.
- Repeat: Repeat the process with the remaining batter, adding more butter to the pans as needed.
- Serve: Serve the pancakes immediately, topped with your favorite keto-friendly toppings like butter, sugar-free syrup, or fresh berries.
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Expert Tip
The batter for these pancakes is quite thin, so you’ll need to handle it a bit differently than traditional pancake batter. Instead of trying to cook multiple pancakes at once in a large skillet, use two mini skillets or an egg cooker pan to make perfect round pancakes one at a time. And be sure to use a nonstick pan for the best results!
Ingredients
- 2 oz cream cheese
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ½ teaspoon stevia glycerite (equals about 2 tablespoons of sugar)
- 1 tablespoon unsalted butter
Instructions
- Microwave the cream cheese for 10-20 seconds until softened (not liquid).
- In a medium bowl, whisk the eggs well with a hand whisk.
- Add the softened cream cheese, vanilla, and stevia. Whisk until smooth and well incorporated.
- Heat half the butter in two mini nonstick skillets over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown on the bottom, about 2 minutes, then flip and cook for 1 more minute. Transfer to a plate and loosely cover with foil.
- Repeat with the remaining batter, adding more butter as needed.
- Serve immediately with your favorite keto-friendly toppings.
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FAQs
Can I use reduced-fat cream cheese?
I recommend sticking with full-fat cream cheese for the best flavor and texture.
Do keto pancakes taste good?
Absolutely! While the texture is slightly different from traditional pancakes, the flavor is exquisite, making them a great low-carb substitute.
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Should I add almond or coconut flour to the batter?
There’s no need to add almond flour, but you can if you want a sturdier pancake—¼ cup should do. I don’t recommend coconut flour as it tends to dry out the pancakes.
Variations
For a twist, try swapping the vanilla extract with coconut extract or adding a tablespoon of orange or lemon zest to the batter. These variations will add a fresh, vibrant flavor to your pancakes.
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Serving Suggestions
These pancakes are delicious on their own, but you can elevate them with butter, sugar-free syrup, or keto whipped cream. Fresh berry compote or a dollop of keto-friendly yogurt would also make great toppings.
Storing Leftovers
Once completely cooled, you can store these pancakes in the fridge for 3-4 days, stacked in a sealed container with wax paper between them. They also freeze well—just separate the pancakes with wax paper and store them in a freezer bag for up to three months.
