Description
Fluffy, low-carb keto pancake recipe made with almond flour, eggs, and cream cheese. Perfect for quick, satisfying breakfasts.
Ingredients
1 cup almond flour
4 large eggs
2 oz cream cheese (softened)
1 tsp baking powder
1 tsp vanilla extract (optional)
Sugar-free syrup or toppings of choice
Instructions
1. Whisk eggs until smooth.
2. Add cream cheese and mix until blended.
3. Stir in almond flour and baking powder until combined.
4. Heat skillet over medium-low and lightly grease.
5. Pour 1/4 cup batter per pancake and cook until bubbles form.
6. Flip and cook 1–2 minutes until golden. Serve with toppings.
Notes
Store leftovers in fridge 3–4 days or freeze.
Reheat in microwave or skillet for best texture.
Net carbs: 3g per 2 pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 1g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg
Keywords: keto pancake recipe, keto breakfast