For those navigating the world of low-carb eating, finding satisfying breakfast options can sometimes feel like a challenge. These Keto Cream Cheese Pancakes have emerged as a beloved solution, offering a tasty and versatile alternative to traditional, carb-heavy pancakes. This recipe is not only keto-friendly but also gluten-free, making it suitable for a variety of dietary needs.
Why Keto Cream Cheese Pancakes?
These pancakes offer a delightful departure from the usual doughy stack. They are a welcome treat for anyone following a low-carbohydrate diet like keto or Atkins. Even those who aren't strictly watching their carbohydrate intake can enjoy these pancakes as a gluten-free option that doesn't compromise on taste.
The Magic of 3 Ingredients
The simplicity of this recipe is one of its greatest appeals. With just three main ingredients, you can whip up a batch of delicious pancakes in no time. These ingredients include:
- Cream Cheese: Full-fat cream cheese is recommended for the best flavor and texture. It provides a rich, creamy base for the pancakes.
- Eggs: These bind the ingredients together and contribute to the pancake's structure.
- Almond Flour: Super-fine almond flour acts as a low-carb alternative to traditional wheat flour. It provides a slightly nutty flavor and a light, fluffy texture.
Optional additions
- Sweetener: You can use any 1:1 sugar substitute, such as erythritol monk fruit sweetener, xylitol, Bocha Sweet, or allulose.
- Vanilla extract: For enhanced flavor.
- Sugar-free chocolate chips: If you need more chocolate in your life or are making these for kids, you can add a handful of sugar free chocolate chips to the batter after blending.
- Cinnamon: I love adding cinnamon to this recipe for a warm flavour.
Step-by-Step Guide
This section contains step-by-step instructions and photos that show how to make this recipe.
- Blend the wet ingredients: In a blender or using a handheld mixer, combine the eggs and softened cream cheese until the mixture is light and fluffy. Microwave the cream cheese for 10-20 seconds to soften it. It needs to be truly soft, though not liquid.
- Add dry ingredients: Add the almond flour, sweetener, and cinnamon (if using) to the blender. Blend until a smooth batter forms. Make sure you beat thoroughly to remove all the cream cheese lumps.
- Cook the pancakes: Heat a non-stick pan or skillet over medium heat. Add butter, coconut oil, or avocado oil to the pan.
- Fry the pancakes: Pour approximately 3 tablespoons of batter into the hot pan for each pancake, keeping them small (around 10-12 cm or 4 inches in diameter) to prevent them from falling apart. Wait until bubbles form in the centre of the pancake.
- Flip and cook: Once bubbles start forming in the centre and the edges are set, flip the pancakes with a wide spatula and cook for another 1-2 minutes, until golden brown on both sides.
- Serve immediately: Transfer the cooked pancakes to a plate and serve immediately with your favorite toppings.
Cooking Tips for Perfect Keto Pancakes
- Use a non-stick pan: It's worth-while to invest in a quality non-stick pan when you're cooking low carb, so your pancakes are easy to flip and cook without sticking.
- Keep pancakes small: I recommend to keep the pancakes on the small side to avoid them falling apart. Almond flour pancakes are more fragile than regular pancakes. This is because they don't contain gluten.
- Use medium heat: Medium heat works best. If you heat the pan too much low carb pancakes will burn.
- Whisk eggs: In a medium bowl, briskly whisk the eggs together. The more air you whisk into them, the fluffier the pancakes will be.
- Thin batter: The batter is very thin. So, you can't just pour three or four mounds into a large skillet as you would do with regular pancakes. The batter will spread. The solution is to either use two mini frying pans and cook one pancake at a time in each, or use an egg frying pan.
Serving Suggestions and Variations
The possibilities are endless when it comes to topping your keto cream cheese pancakes. Here are a few ideas to get you started:
Read also: Easy Low-Carb Cheese Crackers
- Berries and Cream: Top with fresh berries like blueberries, raspberries, or strawberries, along with a dollop of Greek yogurt or sour cream.
- Nutty Delight: Add chopped nuts for extra crunch and flavor.
- Sugar-Free Syrup: Drizzle with your favorite sugar-free syrup.
- Cinnamon Butter: A pat of cinnamon butter adds a warm, comforting touch.
- Bacon: For a savory-sweet combination, top with crispy bacon.
- Chocolate Chips: If you need more chocolate in your life or are making these for kids, you can add a handful of sugar free chocolate chips to the batter after blending.
Variations
- Dairy-free: For a no dairy version, replace the cream cheese with a dairy-free cream cheese or with coconut yogurt.
- Blueberry: You can make keto blueberry pancakes with this recipe!
- Extra Fluffy: However, if you want to give them an extra lift you can add ½ teaspoon of baking powder.
- Larger Pancakes: If you use ¼ teaspoon xanthan gum, you can make larger pancakes. It works as a binder and gives a stronger texture.
- Pancakes in the Oven: You could use a whoopie pie pan. Or fill the batter into a large muffin pan and bake the pancakes into perfect mini-circles. 180 Celsius / 350 Fahrenheit and around 7-8 minutes will do the trick.
Storage and Reheating
These keto pancakes and any of the variations above can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
- Freezer: You can also keep them in the freezer for up to 3 months. To avoid the pancakes sticking together, stack them by placing pieces of parchment paper between each pancake.
- Reheating: Warm the pancakes in the microwave for 30 seconds or gently reheat them in a non stick pan. If they were frozen, defrost them on the kitchen counter, in the microwave or even stick them in your toaster. You can also reheat these in a toaster oven or air fryer if you don’t have a microwave.
Can the pancake batter be used in a waffle maker?
Absolutely! My kids alternate between loving pancakes and loving waffles. I've used this batter for keto waffles with great success. Just follow the instructions for your waffle maker and add the batter to it.
Nutritional Information
One serving (2 pancakes) contains approximately 2.3g net carbs. Your net carbs may vary depending on the brand of cream cheese you use.
Common Questions
- Can I use reduced-fat cream cheese? It is not recommended that. For the best texture and flavor, please use full-fat cream cheese.
- Should I add flour? Flour isn't needed. However, if you'd like the pancakes to be a bit sturdier, add ¼ cup of superfine almond flour or (if you don't mind the gluten and carbs) 2 tablespoons of all-purpose flour.
- Can I use coconut flour? It is not recommended it. Coconut flour absorbs more liquid than almond flour, so you only need to use about ⅓ the amount.
- How long can I keep these pancakes? Once completely cool, you can keep these pancakes in a sealed container in the fridge for 3-4 days. If layering them, separate the layers with wax paper squares. You can also successfully freeze these cooled pancakes in a single layer in freezer bags.
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