Yes, pancakes CAN taste good without all the carbs!
Just because you’re eating keto doesn’t mean you can’t have pancakes that taste like real pancakes. Now, I know what you’re thinking. You’re thinking, “Please don’t give me some cream cheese and egg yolk pancake recipe that doesn’t taste at all like a pancake.” And, yes, those are, like, all over the web. But I’m here to rescue you from keto pancake yuck-dom. This keto pancake recipe brings the flavor and that springy real-pancake kind of texture to pancakes that clock in at under 6 net carbs per serving.
I’m a personal chef who cooks a lot of keto meals for clients—and keto pancakes are requested a lot. Cravings for sweets and comfort foods like pancakes don’t go away just because you’re doing keto, after all. In fact, when I’m doing keto, I start craving pancakes and French toast like crazy. So, I just had to find a way to satisfy the pancake craving monster, both for myself and my clients, but deliciously. I spent months tweaking and re-tweaking this recipe until I had pancakes that, well, eat like pancakes.
Containing my special blend of almond flour, baking powder, cream cheese, eggs, cinnamon, vanilla, and confectioner’s erythritol, these keto pancakes are made with just the right ingredients to give them a delightfully bouncy texture and an enticingly sweet flavor with notes of warm spice and vanilla.
So, if you’ve been let down by the texture of some keto pancakes in the past, this recipe is a game-changer. You will be happy you made these, believe me!
Delicious keto toppings for keto pancakes
First, a good keto syrup is important. When it comes to the best keto-friendly maple syrup, one choice reigns supreme for me: Joseph’s. Try it! Other great toppings to try that are keto-friendly include whipped cream and fresh blueberries, blackberries, or raspberries. All of these berries are considered keto in moderation and really add a tart, sweet pop of flavor to these pancakes. Also, I love some toasted almond slivers or pecans. For some decadently delicious but still-keto pancakes, try stirring some keto-friendly dark chocolate chips into your pancake batter. Yes, they’re a bit bitter, but by the time you slather these cakes in keto syrup, those dark chocolate chips will taste just as sweet as those semi-sweet chocolate chips do.
How do I store leftovers?
If you’ve got extra pancakes leftover, you’re in luck because these cooked pancakes store beautifully. Let them cool completely, then layer them between parchment paper and store in an airtight container in the fridge for up to 4 days. You can also freeze them for longer storage. Just layer them on sheets of parchment paper to prevent them from sticking together, seal in a freezer-safe bag, and they’ll keep well up to 2 months in the freezer. To reheat, pop them in the toaster, a toaster oven, or flip them a couple of times in a dry skillet over low heat. Avoid the microwave if you want to preserve that fluffy texture.
Similar recipes to try
For more delicious keto breakfast recipes, Pepperporch.com’s got you covered. First, try these absolutely dreamy Keto Chocolate Chip Pancakes. They’re baked, meaning no standing and flipping over the stove, and they’re just bursting with chocolatey goodness. Next, you’ll love these low-carb Saturday Morning Waffles. Two kinds of low-carb flour work together to give these waffles a height and springy texture that makes them look and taste like regular waffles. And you’ll love this McGriddle Breakfast Casserole. Think sausage + maple-style syrup + pancake-style layers all baked into one low-carb twist on the McDonald’s McGriddle sandwich.
Keto Pancakes Recipe
Ingredients
- 4 eggs
- 4 ounces cream cheese softened
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 tablespoon confectioner’s erythritol
- 2/3 cup almond flour
- 1 teaspoon baking powder
- 2 tablespoons butter
Instructions
- Combine the eggs, softened cream cheese, vanilla, cinnamon, and confectioner’s erythritol in a stand mixer. Using the whisk attachment on low-medium speed, whisk until well combined. (Alternative: Mix these in a blender.)
- Add the almond flour and baking powder and turn on again until well combined.
- Working in batches, heat 1/2 tablespoon of butter at a time in a large skillet over medium heat. Add the pancake batter to make 2 to 3 pancakes in the skillet, and cook for about 2 minutes on each side, until pancakes are cooked through. Repeat these steps, heating butter and adding batter, until all the pancake batter is gone and all pancakes are cooked. Enjoy with your choice of topping!
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