Keto Low Carb Pancakes

I don’t know about you, but pancakes hold a very special place in my heart. Despite being a very simple and easy food, I associated pancakes with a lot of special moments in my life. For example, my mom and dad would make pancakes on Saturday morning. Those wonderfully fluffy cakes would get thoroughly soaked with maple syrup (not the real stuff - the corn syrup one) and would promise a day full of opportunity and without the burden of school.

Apparently I’m not the only one - a lot of other people have great memories associated with pancakes. There’s a lot of love when it comes to pancakes, and for good reason - they’re one of those perfect foods. Easy to make, simple list of ingredients, and always appreciated by the eater.

I’ll be honest - I missed pancakes on keto. I didn’t miss the way I always felt groggy and tired afterwards, but I did miss what was a major comfort food for me.

That’s when I discovered the magic combination of eggs and cream cheese that can combine to make a very delicious pancake! It’s not exactly anything new - you’ll find recipes for it all over the internetz - but it was new to me.

And what a pancake it makes - rich, fluffy, crispy on the outside and soft on the inside, ready to be served with a large pat of butter and sprinkled with some powdered erythritol or sugar free maple syrup.

This is seriously one of the easiest recipes to make for keto. Basically two ingredients and some flavoring and you’ve got yourself an amazing breakfast (or brunch or dinner or even a dessert if you swing that way). A great recipe to keep in your keto arsenal when you can’t think of anything else!

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Plus, since this makes about 8 pancakes it only comes out to around .5 g of net carbs per pancake! How fantastic is that? It’s mostly egg and cream cheese with just a little bit of almond flour mixed into it for a bit of texture and flavor.

Without further ado: keto low carb pancakes. Enjoy and indulge!

Keto low carb pancakes

2 eggs, beaten

2 ounces cream cheese, softened

1 tablespoon almond flour

1 teaspoon baking powder

1 pinch salt

Butter for frying pancakes

  1. In a large bowl mix the cream cheese and eggs together until combined. Add in almond flour, baking powder and salt.

  2. In a large greased skillet over medium-high heat, melt 1 teaspoon of butter at a time into the pan. Pour ¼ cup of batter into the center of the pan and cook until bubbles have formed (and popped) on top, about 4 minutes. Flip and cook another 2 minutes on the other side.