Pancakes without all the carbs? It’s true! These keto pancakes are insanely delicious and are sure to be a low carb breakfast favorite.
- 4 eggs
- 4 ounces cream cheese softened (half a block)
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 tbsp confectioner’s erythritol
- 2/3 cup almond flour
- 1 tsp baking powder
- 2 tbsp butter
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!
This recipe makes approximately 12 small pancakes. One serving = 3 pancakes.
317 calories, 28.5 g fat, 11 g sat fat, 289 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g sugar alcohol, [4 g net carbs], 11.5 g protein, Vitamin A: 15%, Vitamin C: 0%, Calcium: 19%, Iron: 10%