Keto Pancakes
In 15 minutes, these low carb pancakes can be on your breakfast table!
A delicious keto pancakes recipe that doesn’t require a lot of fuss, switches out almond flour for coconut flour and is the BEST low carb pancake you will ever have!
8
Servings
206
Calories
16.4g
Fat
6.4g
Protein
3.3g
Net Carb
5.8g
Total Carbs
I would be lying if I said I didn’t miss the common breakfast comfort food while on the keto diet, that is why I love keto French toast, chaffles and this pancake recipe.
Why I love these low carb pancakes
Keto pancake recipes that are easy to make and actually taste good are hard to find, not to mention fluffy pancakes.
Sure, you can purchase a low carb pancake mix and honestly, there are some good solutions there, but there is something special about a recipe that starts from scratch.
I used to only make keto pancakes on the weekends since they were more involved and required bowls and measuring spoons. These blender keto cream cheese pancakes have changed my weekday breakfast game and these really are fluffy keto pancakes!
The whole family can enjoy the best keto pancakes and bacon in the mornings before they head to school since these take about 15 minutes to make. And because these keto pancakes are filled with healthy fats and protein, I know my boys won’t be hungry two hours later!
These keto pancakes are made with coconut flour instead of almond flour.
Don’t worry – they don’t taste like coconut flour. The cream cheese helps to mask any coconut flour flavor. I prefer coconut flour when making keto friendly pancakes because almond flour can burn easily making the pancake a dark brown color instead of the golden brown pancake you traditionally see. If you want to make almond flour pancakes, you will need an entirely different recipe.
Many keto pancake recipes involve a lot of eggs since nut flours don’t rise as well as gluten containing flours. In order to achieve a fluffy pancake, tons of eggs are added to the batter; however, the result is an eggy tasting pancake. In this recipe, I only use 4 eggs and combine cream cheese to mask the eggy flavor while still producing a fluffy keto pancake.
Want a delicious twist to your keto pancakes, try adding cocoa powder to make chocolate pancakes!
What people are saying about these pancakes
“Ok guys…. her pancakes are LEGIT!!! They are soooo good.”
➥ from YouTube subscriber @toni5737
Keto Pancakes Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Low Carb Keto Pancakes Ingredients
8 oz. cream cheese, softened at room temperature - ½ cup coconut flour
- ¼ cup sugar free sweetener
- ½ cup heavy cream, or keto approved milk of choice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 eggs
Keto Pancakes Directions
-
Preheat
Preheat your griddle or non stick skillet to low. (A griddle is the preferred cooking method for these keto pancakes)
Quick Tip
The griddle keeps the entire surface at constant heat. -
Add them all
Add all ingredients except eggs to the blender - cream cheese, coconut flour, sweetener, cream, baking powder and vanilla. Mix until combined.
Ingredients
- 8 oz cream cheese, softened
- ½ cup coconut flour
- ¼ cup sugar-free sweetener.
- ½ cup heavy whipping cream, almond milk or coconut milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Quick Tip
If you don't have a blender, just use an electric mixer or food processor. -
Time for eggs
Add the eggs to the blender. Pulse until just combined.
Ingredients
- 4 eggs
Quick Tip
Don't over blend the final mixture to keep the pancakes from falling flat. -
Pour the batter
Pour pancake mixture onto the pre-heated, greased griddle or non stick pan. Pour enough to form a 3 inch in diameter pancake. Larger pancakes are harder to flip.
Quick Tip
These pancakes need to cook slowly over LOW heat, so they will take longer to cooker. -
Cook them up
Cook the pancakes on low heat until the edges start to set and the underside of the pancake is golden brown. Takes about 5-6 minutes on the first side.
Quick Tip
If you can easily slide a spatula underneath the pancakes without tearing them, they are ready to flip. -
Flip'm
Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 2-3 minutes.
-
Now eat!
Remove pancakes from the griddle. Serve and Enjoy!
Quick Tip
Top with butter, sugar free maple syrup, whipped cream, nut butter or berries. -
Sheet Pan Instructions (alternative to the griddle)
Pour pancake batter into a rimmed baking sheet lined with parchment paper. Bake at 350 degrees for 17 to 20 minutes.
Quick Tip
See these tips below for more information.
My griddle was too hot so I burnt my 1st batch but second was perfect although they fell apart! Regardless These were delicious, a little sweet but tasty can’t wait to try your other pancake recipes! Not sure if I’d do this one again though.
Best tasting coconut cream cheese pancakes I have tried 2 other recipes prior. I brought cream cheese and eggs to room temperature to have a creamier texture. These are a little challenging to flip. Make certain griddle is not too hot the pancakes with burn quickly!
How many pancakes makes 1 serving.
two 3-inch pancakes is one serving.
I made this for my husband and myself.I have tried other keto/low carb recipes. I just say this is a keeper. It was excellent & taste just like the regular ones.?
I had some difficulty flipping them. With the leftover batter I baked it on parchment paper at 325 for 10 minutes then rolled it up with fresh berries like a jelly roll It was fantastic.
I tried them and they taste like a sweet coconut flour omelette. Just another egg dish. Sorry but Keto pancakes don’t do anything for me.
I’m sorry these weren’t to your liking. These pancakes contain less egg compared other other keto pancake recipes. Cream cheese is added to cut the egg flavor. I use coconut flour over almond flour since almond flour burns faster compared to coconut flour leaving the pancakes with an overcooked burnt appearance. Feel free to substitute with almond flour, you will just need to add 3x as much. Perhaps you might enjoy my buttermilk pancake recipe.
I made these this morning for my daughter and I and they were great! I thought the coconut flavor was not too overpowering even for my daughter who is not a coconut fan. I would like to try the recipe with a different flour like almond to see the taste difference but these were great as is also. Thank you for the recipe:-)
I never post a comment but these where so fabulous that I had to. I use almond flour and it is 1 1/2 cup. The rest of the ingredients where as posted. Have you considered writing a cook book. All of your recipes are so good.
I made these this morning with half the cream cheese as ricotta and added some lemon juice. I also made them vegan (Kite Hill cream cheese and Kite Hill ricotta and coconut cream instead of heavy cream). the batter was a little thicker (I think because of the thickness of the coconut cream) but the lemon juice solved that. I had a hard time flipping them but they came out very good! I would make them again for sure! Thanks!
I made them in a sheet pan and they turned out beautiful! Great taste I love them!
Thank you for all you do I love your videos and recipes
Excellent! 5 stars from me 🙂
I’m so impressed! I really thought these would be eggy but they taste like normal pancakes!! I made them in a sheet pan (who wants to stand and flip pancakes..?) and they turned out amazing!! Thank you!
Could you please put the total carbs for these pancakes? Thank you for all the great recipes!
Total carbs have been added for the keto pancakes!
Delicious! i made it this sunday morning, the best keto pancake i have made! soft and moist! the only thing is, it tastes a little bit “coconut- ty” but it isn’t as strong like the rest of the keto recipes, and i have tried at least 4 recipes. I am keeping this one, ketofocus makes really delicious recipes, thanks!
Just add a small amount of your favorite extract. I use maple. If there too running just let it sit a few minutes or add a teaspoon more flour your using.
Annie!!! I was looking for a good keto pancake recipe that wasn’t just eggs and cream cheese, and I was so happy to find this one. It’s easy to make, tastes great, and is definitely filling. I’ve tried several recipes online and none were as good as this one. I love your Youtube channel too!
We had a breakfast for dinner night and this was the main dish. I struggled on the first few, but then found the perfect temp. Kids ate them well with choc zero syrup.
Amazing and so well done with the syrup! Highly recommended and kid approved!
Amazing! Our go to pancake recipe while on Keto! My husband request them every weekend! We like to add fresh blueberries and lemon zest to the batter. Yum! Thanks for sharing this recipe!
I made these tonight and they tasted great. The batter was a bit too thick, so I added about 3/4 cup almond milk to make it pourable. They definitely fell apart a lot, but the flavor was great, especially with some keto-friendly syrup.
I probably will only make them once a month at the most, but it was still a nice treat and the kids (3, 4, and 6)/wife liked them too.
is there a keto syrup?
Yes! ChocZero makes my favorite keto syrup
First time making these- 11 year old grandson’s response when trying one- “Wow Mimi, these taste just like “real” pancakes- jut like Paw-Paws,!” I agree- Winner Winner – THANKS KETO Focus!
I have been trying various Keto friendly recipes for the last 5 months and some of them are just horrible. But, this Keto Pancake recipe is Fantastic! They are almost like a crepe. I had my griddle on 250 degrees heat, that took about 5 minutes before I could safely flip them without them tearing apart. But, they are so pretty! I love how you used coconut flour. They don’t have the grainy texture that the almond flour gives when you eat them. This recipe is a keeper!
Hello Anna, could you please provide a link for your griddle? Thank you
This isn’t the exact one because mine is really old but this one will work. https://amzn.to/3zT63xi
What size sheet pan did you use?
It was a 1/2 sheet pan (a normal sized baking tray)
What a terrific recipe this is! I just made it for the first time, and used an 11×17 sheet pan lined with parchment paper. I meant to spray it first, but I forgot and the pancakes didn’t stick at all. SO much easier than making individual pancakes and having to flip them! Mine ended up taking exactly 25 minutes. The top had just begun to brown, although the entire top was not browned. I added a little butter (like it needed more fat 😂) and some ChocZero maple syrup and a dash of cinnamon on top just before I ate them. Perfection! Next time I’m going to throw in some chopped walnuts, because I certainly adore pancakes with walnuts, too!! Kudos on such a great recipe and such an easy way to make pancakes! My go-to from now on!!! 👍
My husband wanted blueberry pancakes this morning. I didn’t know I could have pancakes until I found your recipe! I made these for the first time, following the recipe. I heated some blackberries to draw out the juices and used that for syrup. They were FANTASTIC!! Thank you for sharing it.
These were amazing!! By far my favorite pancake!! They had a great taste and good texture. They definitely take a little longer to make. But worth it!
Not sure what I did wrong. I used the exact ingredients but found cooking on low literally took way too long and had to turn up the heat to almost medium, even then when the underneath was brown, the top was still too wet to turn over properly and was a mess. Otherwise they taste good.
Like the instructions say, you have too cook them on low heat so they cook all the way through. It will take longer to cook, but turning up the heat only burns them.
Oh my, these are a definite keeper! Here’s what I did, poured batter exactly as written for the sheet pan instructions. I added half a cup of crushed pecans on top and then a 3/4 cup frozen wild blueberries. I pushed the blueberries in the batter with the back of a spoon. Baked for 25 min. Topped with grass fed butter and Choc zero maple syrup. Pretty sure angels in heaven were singing. Soooo delicious!!!
These were sooo good! Thanks for the great recipe! Next time I will not make my griddle as hot – and you are so right – make them small so they are easy to flip! I am not a big cream cheese fan, and was a bit concerned, but I couldn’t even taste it with the sweetener and vanilla! I made a cinnamon butter to go with them.
I have made these twice now. I love the flavor but the batter is too thick and does not pour as shown in the video. Suggestions on what to use to thin the batter?
You can thin out the batter with a little bit of nut milk or water, but the longer you let it batter sit the thicker it will be. My batter is also pretty thick and doesn’t really pour. I have to spoon it out.
I don’t understand the 5 star ratings. These were not fluffy, did not taste like pancakes (non keto days I used heart friendly Bisquick)this was eggy. Even with Lilly’s chocolate chips and blueberries- tasteless! I’ll try another recipe.
You will find it hard to find a keto version that truly tastes as good and has the same texture as the original. I try my best to come up with recipes that are close. Although this recipe has won over so many hearts, I can’t win them all and I’m sorry you were disappointed. Did you make any substitutions to the ingredients?
If you still found the pancakes to taste eggy even after using the appropriate amount of cream cheese and sweetener, then I suggest trying this recipe for almond flour pancakes. It only uses 2 eggs. https://www.ketofocus.com/recipes/almond-flour-pancakes/
I added this recipe to Cronometer and the net carbs per serving came to 10.26. Not clear to me how the recipe here comes to 5
They are around 3 net carbs for 8 servings, which is around 2-3 pancakes per serving depending on how big you make them. Ingredient macros can vary. I use MyFitnessPal because I can scan in barcodes from ingredients I use. Here is the break down.
Cream Cheese 8 grams (entire recipe) 1 gram (per serving)
Large Eggs 1.4 grams (entire recipe) 0.17 grams (per serving)
Baking Powder 2.5 grams (entire recipe) 0.3 grams(per serving)
Heavy Cream 2.4 grams (entire recipe) 0.3 grams (per serving)
Coconut flour 12 grams (entire recipe) 1.5 grams (per serving)
The macros in myfitnesspal adjust a bit since the last time I entered it, so fixed these. Ingredients can vary in macros and none of them are every 100% accurate. It’s best to use these as a guideline but calculate your own macros.
WOW!! These were unbelievably good! Turned out fluffy – took your advice about the mixing. And had such good flavor. They were very easy to make once you got the hang of letting them cook longer. I gave some to my grandkids and they loved them too!
Really yummy but a little tricky at first, and then easy enough when you get the hang of it. Coconut flour browns quickly, and doesn’t hold together as well as you mention, so if you don’t have a griddle (I don’t), I find it works best to put a lid on the skillet and cook it over medium low heat. This also helps them rise a bit more. My family enjoyed them. I like they’re coconut flour based because my body likes to put on weight with almond flour based recipes. Thanks!
Hi. I have already made your cream cheese pancakes and I love them. My question is, can I mix the batter overnight and make the pancakes the next day? Will sitting overnight cause the pancakes to not turn out as well?