Keto Cream Cheese Pancakes

cream cheese blueberry pancakes on a plate with syrup and berries on them.

5 from 2 votes

These Cream Cheese 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.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: people

Calories: 658kcal

Author: Kelly Bloom

Equipment

non stick pancake griddle
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.

US Customary - Metric

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.