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Fluffy keto pancakes with butter, syrup, and berries on white counter

Fluffy Keto Pancakes

Fluffy, low-carb keto pancakes made with almond flour and cream cheese, perfect for a guilt-free breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 cupcakes
Course: Breakfast
Cuisine: American, Low Carb
Calories: 310
Ingredients Equipment Method Notes

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

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

Method
 

  1. Soften cream cheese, beat eggs until frothy.
  2. Combine dry ingredients (flour, baking powder, salt).
  3. Mix wet & dry, let batter rest 5 mins.
  4. Heat skillet, add butter.
  5. Pour ¼ cup batter, cook until bubbles form.
  6. Flip and cook until golden brown.
  7. 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.