The best Keto Pancakes | Low Carb & High Fat

Light, fluffy and airy keto pancakes, perfect for breakfast or served as keto dessert. With only eight ingredients that you may already have in your pantry, you can enjoy an excellent low carb breakfast and serve the most delicious pancakes in the world. It is great that they are also gluten free, wheat free making them suitable for many lifestyles.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 2 servings
  • Calories: 316kcal

Ingredients

  • 1/4 cup melted Butter I used Kerrygold
  • 1/4 cup softened cream cheese
  • 1/4 cup whipping cream
  • 3 eggs
  • 1/4 cup coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp sweetener or more to taste
  • 1 tsp baking powder

Instructions

  1. In a medium mixing bowl combine the eggs, the melted butter, the heavy whipping cream, the cream cheese and the vanilla extract. Stir well for 2 minutes.

  2. Combine the coconut flour, the sweetener, the baking powder, the cinnamon.
  3. Using a fork combine the wet and dry ingredients.
  4. Heat a large non-stick skillet (or use griddle) over medium heat.
  5. Spread the batter into 3-inch circles.
  6. When bubbles start to appear on the top surface of the pancake, turn over.
  7. Cook for 2 minutes on the other side or until lightly browned.

Source: https://www.lowcarbspark.com

8 comments

    1. Nutrition Facts
      Amount Per Serving (3 pancakes)
      Calories 316 Calories from Fat 261

      % Daily Value*
      Total Fat 29g 45%
      Saturated Fat 17g 85%
      Cholesterol 232mg 77%
      Sodium 359mg 15%
      Potassium 212mg 6%
      Total Carbohydrates 6g 2%
      Dietary Fiber 3g 12%
      Sugars 1g
      Protein 8g 16%
      Vitamin A 21%
      Calcium 14.9%
      Iron 12%
      * Percent Daily Values are based on a 2000 calorie diet.

  1. Hi 🙂 I made these using Splenda naturals as my sweetener and they came out very bitter. Also the texture was not fluffy like I expected, the taste and texture was best described as cinnamon egg cakes. Yuck lol. I was thinking of making again but subbing almond flour instead of coconut, separating eggs and whipping up the whites as well as using Swerve confectioners to sweeten. Hoping that will yield a better pancake

  2. Ebony , i used an electric egg beater to whip all the wet ingredients 1min. Then added dry and beat again 1min. Turned out plently fluffy. Be interested to see what almond flour done in this recipe , might try that next time.

  3. I made this today and used the electric beater as Jayne suggested and everything came out light and fluffy. I added blueberries. I used Erythritol for the sweetener. But how many servings is this? There was a lot! It was good. But you have to cook this very slow or it burns.

    1. Sorry for the mistake (comment updated). This recipe yields 6 pancakes, perfect for 2 servings. If you want to make a bigger batch, you can double or triple the ingredients.

Leave a Reply