Keto Pancakes

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 06/8/21
keto pancakes

 Leah Maroney

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 servings
Yield: 12 pancakes
Nutrition Facts (per serving)
444 Calories
38g Fat
11g Carbs
19g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3
Amount per serving
Calories 444
% Daily Value*
Total Fat 38g 49%
Saturated Fat 11g 56%
Cholesterol 286mg 95%
Sodium 390mg 17%
Total Carbohydrate 11g 4%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 19g
Vitamin C 0mg 0%
Calcium 175mg 13%
Iron 3mg 14%
Potassium 416mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

On a Keto diet and sick of eating regular eggs every morning? Check out these easy, and totally keto pancakes! They use almond flour, eggs, and cream cheese to achieve their classic pancake shape and taste. Baking powder technically isn't keto, so you can make your own at home if you want to make these babies a little fluffier. Or just leave it out, the texture is still great! You can also make keto waffles.

We chose almond flour as the base of this recipe. It has great flavor and is an easy 1-1 substitution for regular flour. You can also try using other keto flours like coconut flour. You will want to use 2/3 cup if you are trying it out!

Serve them alongside a few slices of bacon and some low-carb berries...and more eggs, of course!

Ingredients

  • 4 ounces cream cheese, softened

  • 1 cup almond flour

  • 4 large eggs, beaten

  • 1/4 teaspoon salt

  • 1/2 teaspoon pure vanilla extract, optional

  • 3/4 teaspoon baking powder, optional

Steps to Make It

  1. Gather the ingredients.

    keto pancakes
    Leah Maroney 

  2. Add the softened cream cheese, almond flour, eggs, salt, and (if using) the vanilla extract and baking powder to a large bowl.

    keto pancakes
     Leah Maroney

  3. Whisk them together until completely combined and smooth. A few lumps are okay. The batter will be thin.

    keto pancakes
     Leah Maroney

  4. Heat a large cast-iron griddle or nonstick pan on medium-high heat. Add butter and swirl it around until it's melted. Then turn the heat down to medium-low. Add the pancake batter in the size you wish. The smaller, the better because the pancakes are delicate, harder to flip when large.

    keto pancakes
     Leah Maroney

  5. Cook the pancakes for about a minute and then flip the pancakes over. Turn the heat down if you need to so that they do not burn. Cook time may vary depending on your stove top.

    keto pancakes
    Leah Maroney

  6. Serve the pancakes with extra butter and dig in!

Tips

  • The batter is delicate and will burn easily. Make sure to keep the heat on medium low. Just high enough to get a nice crust but without burning them!
  • Making the pancakes smaller will make them easier to flip.
  • You can make your own keto syrup if you are looking for a touch of sweetness. But they also taste great with a nice helping of butter!
  • You can make your own almond flour if you want, just grind up some blanched almonds in your food processor until they become a super fine powder!

Variations

  • You can change up the almond flour with other keto flours, like coconut flour or other keto flour blends. You may need to vary the measurements depending on the kind of flour you use.
  • You can also substitute sour cream for the cream cheese.
  • You can use coconut oil instead of butter.