Keto Pancakes

These keto pancakes are made with almond flour, eggs and cream cheese, so they’re soft, slightly sweet and low in carbs, with no wheat flour or sugar. They take about 20 minutes and make 8 small pancakes, enough for 4 people. Topped with fresh strawberries and blueberries, a serving of two pancakes has about 7 g of net carbs. Without the fruit, it’s closer to 4 g.

• Serves: 4 (2 pancakes each)
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Ingredients

Pancakes

• 100 g (1 cup) fine blanched almond flour
• 60 g (2 oz) full-fat cream cheese, softened
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons granulated sweetener such as erythritol or allulose (optional)
• A pinch of salt
• About 10 g (2 teaspoons) butter or oil for the pan

To serve

• 100 g (⅔ cup) strawberries, sliced
• 50 g (⅓ cup) blueberries
• Greek yogurt or a little whipped cream (optional)

Method

1. Put the cream cheese and eggs in a blender, or a bowl with a whisk, and blend until completely smooth.
2. Add the almond flour, baking powder, vanilla, sweetener (if using) and salt, and blend again until you have a thick, pourable batter.
3. Let the batter rest for 5 minutes. It thickens slightly as the almond flour absorbs liquid.
4. Heat a nonstick frying pan over medium-low heat and brush it with a little butter or oil.
5. Pour about 3 tablespoons of batter per pancake, making pancakes about 10 cm (4 inches) across. Keep them small, because almond flour pancakes are more fragile than regular ones.
6. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set and golden underneath.
7. Slide a thin spatula under each pancake and flip it gently. Cook for 1 to 2 minutes more.
8. Keep the cooked pancakes warm on a plate in a low oven while you cook the rest, adding a little more butter to the pan as needed.
9. Serve topped with strawberries, blueberries and a spoonful of yogurt.

Tips for fluffy keto pancakes

• Cook on medium-low heat. Almond flour browns faster than wheat flour, so a hot pan burns the outside before the inside sets.
• Keep them small. Large almond flour pancakes break when you flip them.
• Wait for the bubbles. Flip only when the edges look dry and the underside lifts easily.
• Blend the batter well. Lumps of cream cheese make pancakes uneven.
• Use fine almond flour, not coarse almond meal, for a smoother texture.

Swaps and variations

• Dairy-free: replace the cream cheese with 3 tablespoons of unsweetened almond milk and 1 tablespoon of coconut oil.
• Cinnamon: add ½ teaspoon of ground cinnamon to the batter.
• Lemon: add the finely grated zest of 1 lemon.
• Chocolate chip: stir 1 tablespoon of chopped 85% dark chocolate into the batter.
• Savory: leave out the vanilla and sweetener, and serve with smoked salmon and soured cream.

Nutrition per serving (estimate)

One serving is 2 pancakes with strawberries and blueberries, without yogurt. These figures were calculated from USDA FoodData Central values for blanched almonds, cream cheese, eggs, baking powder, vanilla, butter, strawberries and blueberries. Sweetener isn’t included.

The berries add about 3 g of net carbs per serving, which fits most keto plans. For a stricter version, halve the fruit. Our article on whether strawberries are keto compares the carbs in different berries.

Compared with regular pancakes made with wheat flour and served with syrup, these are much lower in carbohydrate and higher in protein, but they still have a fair amount of fat and calories, so two is a satisfying portion.

Contains: tree nuts (almonds), eggs and milk.

Storage and reheating

Let leftover pancakes cool, then keep them covered in the fridge and eat them within 3 to 4 days, as the USDA advises for leftovers. To freeze, layer them with baking paper in a sealed container. Reheat in a toaster, a dry frying pan, or the microwave for 20 to 30 seconds.

What to serve with them

• Greek yogurt and berries for a higher-protein breakfast.
• Scrambled eggs or bacon for a savory brunch, keeping processed meat as an occasional extra.
• A drizzle of sugar-free syrup. Check the label for maltitol, which affects blood sugar more than other sweeteners. Our guide to net carbs explains how sugar alcohols are counted.

For more ideas, see our keto breakfast ideas.

Common questions

Why do my keto pancakes fall apart?

The pan may be too hot or the pancakes too large. Make them smaller, cook them on medium-low heat, and wait until the edges are set before flipping.

Can I use coconut flour instead of almond flour?

Not in the same amount. Coconut flour absorbs much more liquid. Use about 3 tablespoons of coconut flour with the same eggs and cream cheese, plus a splash of milk.

Can I make the batter ahead?

Yes. Keep it covered in the fridge overnight and stir before cooking. It may need a spoonful of milk to loosen.

Safety note: Keto isn’t suitable for everyone. If you have diabetes, kidney or liver disease, take regular medication, or are pregnant or breastfeeding, talk to your doctor before cutting carbs this far (why it matters).

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.