Fluffy Keto Pancakes
Fluffy, low-carb keto pancakes made with almond flour and cream cheese, perfect for a guilt-free breakfast.
Print Pin Servings: 4 cupcakes
Calories: 310kcal
Cost: $8
Equipment
- 1 Non-stick skillet or griddle Medium-low heat
- 1 Electric mixer or whisk To beat eggs & mix batter
- 1 set Measuring cups/spoons For accuracy
- 2 Mixing bowls Wet & dry separation
- 1 Rubber spatula Gentle folding
- 1 Ladle or ¼ cup For portioning batter
- 1 Wire cooling rack Optional
Ingredients
- 1 cup Almond flour Superfine preferred
- 2 oz Cream cheese Softened
- 3 large Eggs Room temperature
- 2 tablespoon Sugar-free sweetener Erythritol, monk fruit, or stevia
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract Optional
- 1 pinch Salt
- 2 tablespoon Heavy cream For fluffiness
- 1 tablespoon Butter For cooking
- Sugar-free syrup For topping
- Fresh berries Optional garnish
Instructions
- Soften cream cheese, beat eggs until frothy.
- Combine dry ingredients (flour, baking powder, salt).
- Mix wet & dry, let batter rest 5 mins.
- Heat skillet, add butter.
- Pour ¼ cup batter, cook until bubbles form.
- Flip and cook until golden brown.
- Serve with syrup or berries.
Notes
You can prep the batter the night before and refrigerate. Adjust the thickness with a splash of almond milk if needed.
Nutrition
Serving: 120g | Calories: 310kcal | Carbohydrates: 5g | Protein: 11g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 135mg | Sodium: 200mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Vitamin A: 600IU | Calcium: 90mg | Iron: 1mg