You don’t have to give up pancakes when you start a keto low carb diet! These pancakes are made with just a few ingredients and they taste so good!
This recipe makes 6-8 pancakes depending on the size.
- 4 Eggs
- 3 oz Softened Cream Cheese
- 1/2 to 3/4 C Almond Flour (depending on how thick or thin you want them)
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- Sweetener (optional)
Mix all ingredients together in a bowl, I use a hand mixer. I added Monkfruit sweetener to my batter. Sweetener is totally optional.
You can use a 1/4 cup to a 3/4 cup of almond flour depending on how thick or thin you like your batter I like my pancakes more on the thin side, completely up to you. I usually let my batter sit for 5-10 minutes before pouring.
I have an ancient griddle! I love it! It works very well. It’s not nonstick so I use butter to cook them in. I used a quarter cup measuring cup to pour the batter, and of course I added blueberries!
These are less “bready” than traditional pancakes but they are still so delicious and a great low carb alternative. Plus they are packed with fat and protein so they are very filling!
Top with low carb syrup and lots of butter and enjoy!
This makes 8-10 pancakes depending on the size. Carb count is 1.5 total carbs per pancake (NOT INCLUDING BLUEBERRIES) if you make 8.
I don’t provide nutritional information on my recipes. I may include the carb count. I count total carbs and that’s it. With all of my recipes I recommend using Carb Manager for your Macros. Just enter your ingredients there to get your nutritional information.
Different brands of the same
ingredient can contain a different amount of carbohydrates. “SERVING SIZE” perception can also be different from one
person to another.