Truly Low Carb Pancakes
Fluffy, golden, and keto-friendly, these Truly Low Carb Pancakes are a breakfast dream for anyone following a low-carb lifestyle. Made with nutrient-packed almond flour, creamy softened cream cheese, and a touch of vanilla extract, these pancakes are irresistibly light and flavorful without any refined flour or sugar. Perfect for busy mornings, they come together in just 25 minutes from prep to plate, with a quick-mix batter that's rich in protein and packed with healthy fats. Enjoy them with a drizzle of sugar-free syrup, a handful of fresh berries, or a dollop of whipped cream for a guilt-free indulgence. Whether you're sticking to a keto diet or simply looking to reduce carbs, these low-carb pancakes are a delicious way to start your day. Keywords: low carb pancakes, keto breakfast, almond flour pancakes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 ounces Cream cheese
- 2 pieces Large eggs
- 1 tablespoon Unsweetened almond milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Granulated low-carb sweetener (like erythritol)
- 1 tablespoon Butter or non-stick spray
Instructions
In a large mixing bowl, combine almond flour, baking powder, and granulated low-carb sweetener. Whisk together until evenly mixed.
In a separate microwave-safe bowl, microwave the cream cheese for 10-15 seconds or until softened. Add the eggs, almond milk, and vanilla extract to the softened cream cheese, and whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. The batter should be slightly thick but pourable; add a teaspoon of almond milk if needed to adjust the consistency.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or non-stick spray.
Scoop approximately 2 tablespoons of batter onto the skillet for each pancake. Spread the batter gently with the back of the spoon to create a round shape.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set. Carefully flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite low-carb toppings, such as sugar-free syrup, fresh berries, or a dollop of whipped cream.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 347 mg | 27% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
