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Keto Cream Cheese Pancakes

Emily Carter
Fluffy, keto-friendly vegan pancakes made with dairy-free cream cheese, almond flour, and a touch of sass—low in carbs, big on flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 210 kcal

Ingredients
  

  • 1/4 cup vegan cream cheese softened
  • 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup almond milk
  • 1 tbsp flaxseed meal mixed with 2.5 tbsp water as egg replacer
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • Optional: 1 tsp erythritol for sweetness

Instructions
 

  • In a small bowl, mix flaxseed meal with water and let sit 5 minutes to thicken.
  • In another bowl, combine cream cheese, almond milk, and vanilla. Whisk until smooth.
  • Add almond flour, coconut flour, salt, baking powder, and erythritol to the wet mixture.
  • Stir in flax egg. Mix until the batter is smooth but thick.
  • Heat skillet over medium. Lightly grease with oil.
  • Pour 2-3 tbsp batter per pancake into pan.
  • Cook for 2-3 minutes per side until golden brown and firm.
  • Serve warm with berries or keto syrup.

Notes

Nutritional Values (Per Serving):

  • Calories: 210
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 6g

Vitamins & Minerals (% Daily Value):

  • Calcium: 7%
  • Iron: 6%
  • Magnesium: 10%
  • Vitamin E: 8%
  • Potassium: 5%

Tips & Notes:

Let the batter sit a minute for best texture. Want extra flair? Add lemon zest or cinnamon. Stack high, eat proud, repeat.