Easy Keto Pancakes – A Breakfast Staple Made Simple
Pancakes are a classic breakfast favorite, and going low carb doesn’t mean you have to give them up. These easy keto pancakes are soft, fluffy, and come together quickly with just a few basic ingredients.
Made with almond flour and cream cheese, this batter creates a texture that’s closer to traditional pancakes than you might expect from a low-carb version. They’re not dry or crumbly—they’re tender, flavorful, and easy to flip. You get that golden-brown outside with a light and airy inside that holds up well to all your favorite toppings.
There’s no need to overcomplicate things with long ingredient lists or tricky prep. Everything goes in the blender, and just like that, your batter is ready to go. It’s a no-fuss breakfast you can count on.
Simple, Straightforward, and Reliable
If you’ve ever been frustrated by keto pancake recipes that stick to the pan or fall apart, this one is a breath of fresh air. The ingredients bind together well, and the pancakes cook evenly as long as you stick to low heat. That part matters—don’t rush it with higher heat or they’ll burn before they cook through.
Cream cheese adds richness while helping with structure, and the sweetener balances out the almond flour’s natural nuttiness. It’s a blend that works every time, even if you’re not a regular pancake maker.
Topping Ideas for Your Pancakes
Once you’ve made your stack, it’s time to dress it up. You don’t have to go over the top—just a few simple add-ons can bring a lot to the table.
- Sugar-free syrup or a drizzle of almond butter
- Fresh berries like raspberries or sliced strawberries
- A dollop of homemade whipped cream or coconut cream
- Crushed nuts for a little texture
- A sprinkle of cinnamon or powdered sweetener
Creative Ways to Use the Batter
This batter isn’t just for pancakes. With a few tweaks, you can turn it into other breakfast favorites. This makes it more versatile than most standard recipes.
- Use it to make waffles—just pour into a preheated waffle iron.
- Pour into mini muffin molds and bake for pancake bites.
- Thin the batter slightly to make crepes and fill with cream cheese and berries.
Storing & Reheating Your Pancakes
Leftovers are easy to save and reheat. Let your pancakes cool completely, then store them in an airtight container in the fridge for up to four days. If you want to make a batch ahead of time, these also freeze well.
To reheat, warm them in a skillet on low or microwave for 20–30 seconds. If you’re pulling them from the freezer, separate each with parchment paper before storing. This way, you can take out exactly what you need without them sticking together.
Keep This Recipe on Repeat
There’s no reason to skip pancakes when eating low-carb. These easy keto pancakes are simple, quick, and satisfying. They check every box: good flavor, good texture, and they actually hold together.
Keto Pancakes
Ingredients
- 4 tablespoons cream cheese
- 3 eggs
- 1/4 cup low carb brown sweetener
- 1.5 cups almond flour
- 2 teaspoons baking powder
- Oil as needed for cooking
Instructions
- Combine all ingredients in a blender and blend until smooth.
- Lightly grease a non-stick frying pan with oil and place it over low heat.
- Pour 2–3 tablespoons of batter into the center of the pan. Cook for 2–3 minutes, then carefully flip and cook for another minute.
- Transfer the pancake to a plate and repeat with the remaining batter. This recipe yields approximately 8 small pancakes.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.