Keto Cream Cheese Pancakes
Two-ingredient-style keto pancakes made from cream cheese, eggs and a little almond flour — about 4 g net carbs per serving.
Serves 2 · Prep 5 min · Cook 10 min
Ingredients
- 60 g cream cheese, softened
- 2 large eggs
- 2 tbsp almond flour
- 1 tbsp butter for the pan (cooking fat)
- raspberries to serve
- Cinnamon, pinch of salt, keto sweetener (optional)
Method
- Blend the cream cheese, eggs, almond flour, cinnamon and salt until completely smooth. Rest 2 minutes.
- Melt a little butter in a non-stick pan over medium-low heat.
- Pour in small rounds (about 3 tbsp each) — larger ones are hard to flip.
- Cook 2 minutes until set at the edges, flip carefully and cook 1 minute more.
- Serve with raspberries and a little melted butter.
Tip. Low heat is the secret: these are more delicate than flour pancakes.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 265 kcal |
| Fat | 23 g |
| Protein | 9.9 g |
| Total carbohydrate | 6.1 g |
| Fibre | 2.6 g |
| Net carbs | 3.6 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 18% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in cream cheese pancakes?
About 3.6 g net carbs per serving (6.1 g total carbohydrate minus 2.6 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
Yes — it keeps 3–4 days in an airtight container in the fridge.