Have you been looking for a healthy, low carb alternative to traditional breakfast pancakes? If so, look no further - these low carb pancakes are the perfect way to start your morning! These protein-packed cream cheese pancakes contain wholesome ingredients and are as delicious as they are versatile.
With just six simple pantry-staple ingredients, you can whip up these satisfying pancakes any day of the week.
Why You Will Love This Recipe
Low carb pancakes offer a delicious way to enjoy pancakes when you are looking to cut carbs or are following a low carb or Keto diet plan. Look no further than this simple cream cheese pancakes recipe! You can have these blended up and cooked in less than 30 minutes, even on a busy morning!
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Ingredients
With just a few ingredients and fresh berries, you can have steaming hot low carb pancakes that satisfy both your taste buds and waistline. So grab your skillet and get ready to start flipping those low carb pancakes - they won’t last long!
- Cream Cheese - Softened to room temperature.
- Eggs - room temperature is best, set them out the night before.
- Cinnamon - ground.
- Vanilla extract
- Salt
- Non Stick Cooking spray - or any vegetable oil you can brush on the griddle.
- Fresh Blueberries - to serve with and garnish.
- Fresh Strawberries - to serve with and garnish.
- Swerve Powdered Sugar - totally optional.
- Cary's Sugar Free Maple Syrup - you can use real, Sugar Free, or Low Carb maple syrups. Cary's has the best flavor for sugar free, hands down!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Low Carb Pancakes
Soften your cream cheese beforehand. Unwrap while cold, cut into cubes, and drop into a small bowl. Cover with plastic wrap and set on the counter to soften overnight. This way you are ready first thing in the morning with softened cream cheese for these low carb pancakes. Set your eggs out overnight also so they are not so cold.
Cut the Cream Cheese into Cubes
If you did not already cut the cream cheese into smaller cubes or chunks, now is the time to do so. Measure the ground cinnamon and vanilla extract.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Add Eggs to the Blender
Crack the eggs and drop into the blender. Room temperature eggs are preferred so that they don't chill the cream cheese. Add the cinnamon after adding the eggs.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Blend until Smooth
Last, add the vanilla. Place the blender cover on the blender! Blend on high speed until completely smooth.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Heat Griddle for the Pancakes
Heat your pancake griddle or skillet over medium heat. Give it a light spray with non stick cooking spray, or brush with some vegetable oil. Pour about ¼ cup of pancake batter onto the griddle. Cook until the edges just begin to turn brown and the surface of the pancake is setting up, or about 4 minutes.
Using a pancake turner, flip the pancake and cook for another 1 to 2 minutes so the bottom side cooks golden brown also. Transfer to a platter or plates and keep warm. Repeat with remaining cream cheese pancake batter.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Divide the blueberries around two plates of cream cheese pancakes. Slice some strawberries and garnish the top of each pancake stack. Serve with butter and maple syrup.
You can also top these low carb pancakes with our Unsweetened Applesauce! For more Keto friendly recipes see our Keto BLT's, and Instant Pot Keto Strawberry Cheesecake.
This low carb pancakes recipe proves you can have mouthwatering recipes when following the ketogenic lifestyle. See our recipes for Keto Cheddar Biscuits, a low carb copycat Red Lobster biscuit recipe. Or, try our delicious Broiled Chicken Thighs, Air Fried Broccolini, and Sauteed Spinach and Caramelized Onions.
Substitutions
Substitute any liquid egg product for the 6 eggs.
Cream Cheese is lower carb than Cream Cheese spread or Neufchatel cheese. That's because both cream cheese spread and Neufchatel cheese have lower amounts of cream, or no cream, repectively. Less cream means less fat, raising the carb ratio.
You can also substitute the fresh berries for any fruit you like, but keep in mind that fresh or frozen berries are some of the lowest carbohydrate fruits.
Variations
Love these cream cheese based low carb pancakes? We do also! Here are a few other variations you can make.
Did you know these pancakes make amazing crepes? That's right! Add your favorite filling to one side of a pancake. Fold in half, then again into fourths. Drizzle with your filling or sauce for making either sweet or savory crepes.
- Keto Pumpkin Pancakes - Pumpkin is low carb! Yay, right? Add about ¼ cup of fresh canned pumpkin puree to the blender and voila! Keto Pumpkin Pancakes!
- Keto Blueberry Pancakes - Add about ¼ cup of fresh, defrosted, or even canned (and drained) blueberries to your blended low carb pancakes batter. Pour and cook the pancakes per the recipe.
- Keto German Pancakes - See our German Puff Pancakes recipe OR simply add 1 cup of fine ground Almond flour to this low carb pancakes recipe to make a large puffy, high protein low carb pancake! Grease a 9x13 baking dish with melted butter. After blending the cream cheese, eggs, other ingredients, add the addition of the almond flour. Pour into the casserole dish and bake 25 minutes at 425 degrees F. You will have a large pancake that is puffed up on the edges. Slice into squares and serve with berries and maple syrup.
Equipment
Equipment can have a big impact on how a recipe turns out. For this low carb pancakes recipe you will want a good griddle that disperses heat well.
Storage
Cook up any leftover batter, then refrigerate the pancakes between layers of wax paper. A space saving tip it so roll the pancake up with the wax paper. Keep refrigerated for up to three days.
Tips for Success
- Room temperature or softened cream cheese works best. To make it easier to remove the softened cream cheese from the wrapper though, unwrap and drop the cream cheese into a bowl. Keep on your counter overnight to be ready to make cream cheese low carb pancakes in the morning.
Frequently Asked Questions
If you are following a ketogenic diet, than pay close attention. Cream cheese spread does not have the same carb profile as regular, true cream cheese. Cream cheese only has .39 gram carbs per tablespoon. On the other hand, cream cheese spread has a full 1.0 gram carbs per tablespoon. It you are limiting carbs, it matters!
A ketogenic diet typically involves eating fewer than 50 grams of carbohydrates per day. With a high fat and low carb profile of only .39 grams of carb per tablespoon (½ oz), cream cheese is a great addition to a low carb or ketogenic diet.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Low Carb Pancakes
Equipment
- Swerve Powdered Sugar low carb & keto powdered confectioners sugar
Ingredients
- 8 oz Cream Cheese softened to room temperature.
- 6 Eggs room temperature is best, set them out the night before.
- ½ teaspoon Cinnamon ground
- 1 teaspoon Vanilla extract
- ⅛ teaspoon Salt just a pinch or so
- Non Stick Cooking spray as needed
- 1 cup Fresh Blueberries for serving and garnish.
- 1 cup Fresh Strawberries for serving and garnish.
- 1 tablespoon Swerve Confectioners sugar totally optional, for dusting pancakes after cooking.
- Cary's Sugar Free Maple Syrup for serving, regular, low carb, or sugar free.
Instructions
- Soften your cream cheese beforehand. Unwrap while cold, cut into cubes, and drop into a small bowl. Cover with plastic wrap and set on the counter to soften overnight. Set your eggs out overnight also so they are not so cold.
- Cut the cream cheese into smaller cubes or chunk and add to a blender.8 oz Cream Cheese
- Crack the eggs and drop into the blender. Room temperature eggs are preferred so that they don't chill the cream cheese. Add the cinnamon and salt after adding the eggs.6 Eggs, ½ teaspoon Cinnamon, ⅛ teaspoon Salt
- Last, add the vanilla. Place the blender cover on the blender! Blend on high speed until completely smooth.1 teaspoon Vanilla extract
- Heat your pancake griddle or skillet over medium heat. Give it a light spray with non stick cooking spray, or brush with some vegetable oil. Pour about ¼ cup of pancake batter onto the griddle. Cook until the edges just begin to turn brown and the surface of the pancake is setting up, or about 4 minutes.Non Stick Cooking spray
- Using a pancake turner, flip the pancake and cook for another 1 to 2 minutes so the bottom side cooks golden brown also. Transfer to a platter or plates and keep warm. Repeat with remaining cream cheese pancake batter.
- Divide the blueberries around two plates of cream cheese pancakes. Slice some strawberries and garnish the top of each pancake stack with a little Swerve powdered sugar. Serve with butter and maple syrup.1 cup Fresh Blueberries, 1 cup Fresh Strawberries, 1 tablespoon Swerve Confectioners sugar, Cary's Sugar Free Maple Syrup
Notes
- Room temperature or softened cream cheese works best. To make it easier to remove the softened cream cheese from the wrapper though, unwrap and drop the cream cheese into a bowl. Keep on your counter overnight to be ready to make cream cheese low carb pancakes in the morning.
Nutrition
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