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stack of low carb pancakes ona blue printed plate topped with raspberries

Low-Carb Pancakes

Fluffy, delicious pancakes can still be on the menu when you’re on a keto diet thanks to this low-carb pancake recipe. Best of all they require only a handful of ingredients and just 30 minutes from prep to plate. In total this recipe should make around 12 pancakes depending on the desired size.
5 from 104 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 pancakes
Calories: 96kcal
Author: Don't Mess With Mama

Ingredients

  • 4 ounces cream cheese softened
  • 4 eggs at room temperature
  • 3/4 cup almond flour
  • 2 tbsp monkfruit brown sugar
  • 1/4 cup heavy cream
  • Dash vanilla extract
  • Pinch salt

Instructions

  • Combine all ingredients in a blender until mixed thoroughly and a smooth batter forms. Pay extra attention to any lumps of cream cheese and blend a few more times if necessary.
  • Lightly coat a non-stick pan with your oil of choice. Avocado oil or coconut oil is ideal.
  • Add the pan to medium heat and pour small rounds, ideally 10-12 cm. Cook for a few minutes until ready to flip.
  • Flip and repeat the cooking process until both sides are lightly brown.
  • When done, serve the pancakes and enjoy as-is or if preferred add a selection of your favorite low-carb toppings.

Nutrition

Calories: 96kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 56mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg