Description
My fluffy low-carb keto pancakes are made with almond flour, grass-fed cream cheese and eggs. You’ll be amazed how delicious they are, as well as easy to make.
Ingredients
Scale
- ½ cup plus 1 tbsp almond flour
- 1 teaspoon baking powder
- ½ cup grass-fed cream cheese
- 4 eggs
- ½ teaspoon cinnamon
- 1 tablespoon butter or avocado oil, for frying
Instructions
- Mix all ingredients in a blender.
- In a frying pan, over medium heat, add in the butter or oil.
- Pour in 2–3 tablespoons of batter per pancake and turn over once the center begins to bubble (usually takes about 3–4 minutes).
- Top with butter and cinnamon. Alternatively, use half-cup of frozen blueberries with a little bit of stevia; heat up in small pan and pour over pancakes. You can also use a keto-approved monk fruit maple syrup.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfasts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (91g)
- Calories: 256
- Sugar: 1.8g
- Sodium: 194mg
- Fat: 22.4g
- Saturated Fat: 9.2g
- Unsaturated Fat: 12.1
- Trans Fat: 0.1g
- Carbohydrates: 4.5g
- Fiber: 1.9g
- Protein: 10.5g
- Cholesterol: 198mg
Keywords: keto pancakes, low carb pancakes, cream cheese pancakes, almond flour pancakes
