Keto Pancakes

Here’s a quick and easy Keto Pancakes recipe — fluffy, low-carb, and perfect for breakfast or brunch without breaking ketosis. No weird ingredients, and they taste surprisingly close to the real thing!

🥞 Fluffy Keto Pancakes (Low-Carb, Gluten-Free)

🍽️ Servings: 2 (makes about 6 small pancakes)

⏱️ Total Time: 15 minutes

🥘 Ingredients:

• 2 large eggs

• 2 oz cream cheese, softened

• 1/2 cup almond flour

• 1 tbsp coconut flour (optional, for extra fluffiness)

• 1 tsp baking powder

• 1/2 tsp vanilla extract

• 1 tbsp granulated sweetener (erythritol, monk fruit, or allulose) – optional

• Pinch of salt

• Butter or coconut oil, for cooking

🔪 Instructions:

1. Blend the batter
   In a blender or mixing bowl, combine:

   • Eggs

   • Cream cheese

   • Almond flour

   • Coconut flour (if using)

   • Baking powder

   • Vanilla extract

   • Sweetener

   • Salt

   Blend until smooth. Let the batter sit for 2–3 minutes to thicken slightly.

2. Cook the pancakes

   • Heat a nonstick skillet or griddle over medium-low heat. Add a bit of butter or oil.

   • Pour 2–3 tablespoons of batter per pancake (they’ll spread slightly).

   • Cook 2–3 minutes on one side until bubbles form and edges firm up.

   • Flip carefully and cook another 1–2 minutes.

3. Serve

   • Serve warm with sugar-free syrup, berries, or a pat of butter.

🍓 Topping Ideas (All Keto-Friendly):

• Sugar-free maple syrup (like Lakanto or ChocZero)

• Whipped cream (unsweetened or with keto sweetener)

• Fresh berries (raspberries, blackberries, strawberries)

• Nut butter drizzle

• Crushed pecans or walnuts

🧑‍🍳 Tips:

• Batter too thin? Add a bit more almond or coconut flour.

• Want extra fluff? Separate the egg whites, beat to stiff peaks, and fold into the batter.

• Want a dairy-free version? Use coconut cream instead of cream cheese.