If you thought pancakes were off the table on a keto diet, you’re about to be pleasantly surprised! These keto pancakes are a high fat, low carbohydrate recipe that tastes very similar to their traditional flour-based counterpart.
How to make keto pancakes
This recipe is really very simple. You’ll start by combining eggs with cream cheese, vanilla, cinnamon, and confectioner’s erythritol. It’s easiest to mix these together if the cream cheese is a bit softened. To do this quickly, I just pop it in a bowl in the microwave for about 20-30 seconds.
It’s best to combine these in a stand mixer using the whisk attachment, or in a blender. This will help get the smoothest consistency possible in the batter. It’s completely normal though if there are still some little bits of cream cheese throughout; you won’t notice it when you cook them.
From there, you’ll then mix in your almond flour and baking powder until everything is well combined. Then just heat butter in a skillet, and cook them like you would normal pancakes.
Why use almond flour?
There are quite a few recipes for keto pancakes out there that are a simple combination of eggs and cream cheese, but I find those to have more of an eggy, crepe-like texture. Adding the almond flour helps achieve a texture that’s more similar to traditional flour-based pancakes.
Almond flour does add a small amount of carbohydrates to the recipe. But the good news is that much of this is attributable to dietary fiber – which does not raise blood glucose levels. Because of this, I typically subtract out fiber (along with the sugar alcohol erythritol) to get a net carb count for a more accurate representation of the meal.
What do you use to top keto pancakes?
It’s safe to say that you’re not going to want to lather these in a sugar-laden syrup that will spike your blood sugar. Luckily, the number of sugar-free syrups on the market these days has expanded considerably.
When searching for a keto-friendly pancake syrup at the grocery store or online, you’ll want to double-check how they’re sweetened. Certain sugar alcohols are partially absorbed and can raise blood sugar levels. (The exception to this is erythritol, which should not affect blood sugar levels at all.)
Here are some recommended keto-friendly options for topping your keto pancakes:
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- Lankanto Sugar Free Maple Syrup – At first glance, you might be surprised to see 9 grams of carbohydrates on the label – but this is comprised of 3 grams of fiber and 5 grams of sugar alcohol. The result is a syrup that only has 1 net carb. It’s sweetened with monkfruit and erythritol, and though the consistency is more watery than traditional syrup, it’s a good alternative.
- ChocZero’s Maple Syrup – Similar to the Lankato syrup, this looks high at first glance with 15 grams of carbohydrate – until you see that 14 grams are from fiber. This syrup is a blend of liquid vegetable fiber, maple flavor, and monk fruit extract to sweeten. If you’re sensitive to sugar alcohols (some people may have GI upset with certain ones), this is a great choice since it doesn’t contain any. Plus, it’s rated extremely high on Amazon as far as reviews go!
- Homemade Sugar Free Maple Syrup – This easy DIY option is made using water, powdered erythritol, maple extract, and xantham gum. It’s simple to make and tastes quite good. As a quick note, the color of the syrup can vary based on the color of your maple extract, but the taste should be good regardless.
- Whipped Butter with Flavorings – You can also make an easy pancake option yourself by whipping butter (let it soften then use the whisk attachment in the stand mixer). You can add flavorings like vanilla extract or maple extract, and you can also stir in a keto-friendly sweetener of your choice.
- Walden Farms Calorie Free Maple Walnut Syrup – The use of artificial sweeteners (like aspartame, sucralose, etc.) are controversial on the keto diet, and many are divided as to whether they should be used or not. It’s obviously a personal choice. If you don’t mind artificial sweeteners, you can try this highly-rated calorie free syrup that’s sweetened with sucralose (aka “Splenda”).
I hope you enjoy this recipe! If you like it, be sure to leave a rating and comment below. And don’t forget to pin it to save for later!
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Combine the eggs, softened cream cheese, vanilla, cinnamon, and confectioner’s erythritol in a stand mixer. Using the whisk attachment on to low-medium speed, whisk until well combined. (Alternative: Mix these in a blender.)
Add the almond flour and baking powder and turn on again until well combined.
Working in batches, heat ½ tbsp butter at a time in a large skillet over medium. Add the pancake batter to make 2 to 3 pancakes in the skillet, and cook for about 2 minutes on each side, until pancakes are cooked through. Repeat these steps, heating butter and adding batter, until all the pancake batter is gone and all pancakes are cooked. Enjoy with your choice of topping!
Cuisine: American - Course: Breakfast - Keywords: keto pancakes, low carb pancakes