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Have you tried keto cream cheese pancakes before? They are made with cream cheese and eggs, and are on repeat at our house, because my kids actually prefer them to regular keto pancakes. And with only 2 ingredients, this cream cheese pancake recipe is so easy!
These cream cheese and egg pancakes are one of the quickest keto breakfast ideas you can make last-minute, with ingredients you probably have in your fridge (much like keto French toast!). Or for a full breakfast spread, pair them with eggs and bacon.
Why You’ll Love These Cream Cheese Pancakes
- Lightly sweet, buttery flavor
- Soft texture, similar to a crepe
- Only 2 basic ingredients, with add-ins for variations (below!)
- Just 5 minutes prep time and 2 minutes cook time per pancake
- Only 0.8g net carbs each
- Flourless, sugar-free, and gluten-free
- Convenient to make ahead
The most classic cream cheese pancake recipes have no flour at all, though there are certainly versions of keto pancakes with cream cheese that do incorporate a low carb flour. Because there is no flour in the basic version, it comes out pretty thin and flat, a lot like a crepe. I think this is delicious, but if you want a fluffier pancake, make these coconut flour pancakes instead, which also have cream cheese but come out a lot thicker.
I like a little sweetness in my cream cheese pancakes, and Besti monk fruit sweetener is the best way to get it! It tastes just like sugar and dissolves easily (unlike other sugar alternatives), so there’s no gritty texture or aftertaste.
Get Besti For This Recipe Here
Ingredients & Substitutions
This section explains how to choose the best ingredients for this cream cheese pancake recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Basic Cream Cheese Pancakes:
- Cream Cheese – Use plain, unflavored cream cheese, softened at room temperature. (Flavored cream cheeses will work from a recipe standpoint, but sweet ones will have sugar added.) To soften cream cheese more quickly, cut it into chunks and microwave in 10-15-second increments, until softened. Be careful not to overheat, because if it’s too hot, it will scramble the egg when you mix your batter.
- Eggs – Use whole, large eggs, at room temperature. If your eggs are cold, you can place them into a bowl of warm water to come to room temperature quickly. I don’t recommend using egg substitutes here, as they are likely to fall apart.
Optional Add-Ins:
- Besti Sweetener – The only sweetener I use for making cream cheese pancakes, because it dissolves completely and has no aftertaste. Try it, it tastes just like sugar! But if you need to use a different sweetener, you can use my sweetener conversion chart.
- Vanilla Extract – Feel free to experiment with other extracts, too, such as almond or maple.
- Cinnamon
- Sea salt – Just a pinch to balance out the sweetness. You don’t need much, as the cream cheese already has some salt.
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How To Make Cream Cheese Pancakes
This section shows how to make keto cream cheese pancakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Blend. Blend the cream cheese, eggs, and any optional add-ins in a blender or food processor, or in a large bowl using a hand mixer, until the mixture is completely smooth. (Unlike many recipes, there is no need to mix dry and wet ingredients separately.)
- Fry. Heat a lightly oiled small skillet (this one is the perfect size) over medium heat on the stove. Pour batter onto the pan and swirl around to coat the bottom. Cook until bubbles start to form at the edges, then flip and cook until the other side is golden. Repeat with all the batter.
- Serve. Stack the cream cheese pancakes on a plate, and serve with fresh berries (I used raspberries, strawberries, and blueberries), keto maple syrup, and butter if you like.
Tips For The Best Cream Cheese Pancakes
These cream cheese pancakes are a breeze to whip up, but here are a few extra tips to make sure they come out just right:
- Use room-temperature ingredients. This is important for your eggs and cream cheese to blend smoothly. If your ingredients are cold, you’ll end up with little chunks of cream cheese in the egg, and the texture of your pancakes will suffer noticeably.
- Use the right size pan. This one is the perfect size for this cream cheese pancakes recipe. Larger pans make it harder to swirl the batter, and trying to make regular-sized pancakes on a larger skillet typically causes them to turn out lopsided and run together. However, if you want to try making smaller ones, I recommend using a large griddle (placed over two stovetop burners) so that you have more room for them to spread.
- Heat the pan slowly. If you turn the heat way up to get started more quickly, you’ll end up with a pan that is too hot and it will ruin your cream cheese pancakes. Medium low is usually just right, but certainly not more than medium. Let the temperature heat the entire pan, because a cold pan is a sticky pan and you don’t want your batter to stick. And if it’s too hot, they’ll end up crispy instead of soft.
- Don’t use too much oil. You can drizzle the pan with oil or use cooking spray, but if you use too much, your pancakes will get crispy instead of staying soft.
- Swirl the batter in the pan properly. Don’t drop your batter in and tilt in one direction, waiting for the batter to move across the pan. Instead, quickly tilt the pan in all directions as you add your batter. Do this 2 or 3 times and the circle of batter will get larger as you do.
- Flip when the batter is dry around the edges. This should take just over a minute. Slide your spatula underneath and if it feels like the pancake won’t break, then go ahead and flip. If your temperature is right, you’ll be able to keep going and get great results. That first “test crepe” will help you know if you need to adjust your temperature. Remember, it should come out soft and pliable, not firm and crispy. (Note: the second side will cook faster, so don’t burn it!)
Flavor Variations
- Berry – Make strawberry or blueberry cream cheese pancakes by adding blueberries (small ones work best) or finely chopped strawberries to the batter. You can also just serve the berries on top, like I did in the photos.
- Pumpkin – Swap the cinnamon with pumpkin pie spice and add 1-2 tablespoons of pumpkin puree to the batter. Top with sugar-free whipped cream and keto maple syrup.
- Chocolate – Fold sugar-free chocolate chips into the batter, or add 1-2 tablespoons of cocoa powder.
- Mascarpone – Replace the cream cheese with mascarpone cheese instead. The result is very similar, but with a more buttery flavor. (If you have more to use up, I have other mascarpone recipes here.)
- Savory – Omit the sweetener, vanilla, and cinnamon, and add an extra pinch of salt. Make them plain, or add garlic powder or Italian seasoning. The savory version is delicious with additional cream cheese (or sour cream), sliced cucumbers, and lox.
Storage Instructions
- Store: This cream cheese pancakes recipe is a great keto breakfast to make in advance. Store them in the refrigerator, stacked on top of each other. Unlike my other keto crepes recipe, there’s no need to line with parchment paper between them.
- Reheat: Warm in the microwave or in a 350 degree F oven, until warm. If they were frozen, no need to thaw first — you can reheat straight from frozen.
- Freeze: Line parchment paper between the pancakes, place in a zip lock bag, and freeze for up to 6 months.
More Keto Pancake Recipes
Tools To Make Cream Cheese Pancakes
- Blender – This blender is professional-grade, which is fairly important for this batter to come out smooth.
- Small Skillet – This non-stick pan is the perfect size for this cream cheese pancake recipe.
Easy Cream Cheese Pancake Recipe
Cream Cheese Pancakes (2 Ingredients!)
2-ingredient cream cheese pancakes have only 0.8g net carbs and are ready in minutes! This easy recipe also includes flavor variations.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Basic Version:
Optional Ingredients:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Blend the cream cheese, eggs, and any optional add-ins in a blender or food processor, or in a bowl using a hand mixer, until smooth.
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Heat a lightly oiled small skillet (this one is the perfect size) over medium heat on the stove. Swirl 1/4 cup (60 mL) of the batter on the pan. Cook for about 1-2 minutes, until bubbles start to form at the edges, then flip. Cook about 1 minute on the other side, until golden.
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Repeat step 2 with remaining batter.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
Serving size: 1 cream cheese pancake
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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148 Comments
Lenny
1Loved this for a savory crepe. I made it to use for manicotti for our holiday meal. Easy to make and no one knew it was gluten free. I made a big batch, froze them and then thawed, filled with ricotta filling, and baked them. Will definitely use again.
Heather
1I made them without sweetener or flavorings and topped them with smoked salmon, sour cream and chopped green onion. Yummy!
Louise Crabbe
1Wow! Super easy and super delicious I’ve been doing an awful lot of baking/ cooking with almond flour and what a delightful change not to have that nutty texture in something so yummy!
Mary
0They are good. I added sweetener, cinnamon and vanilla. I used a 1/4 cup as instructed but I only got a little over 3 servings. Wondering why?
Wholesome Yum D
0Hi Mary, I’m not sure why that happened but maybe next time, try to measure out 60 mL and see if that works out better for you.
Josie
0I was looking for a keto recipe that I could use to make wraps, and with few ingredients. I saw this one and multiplied the measurements by 4 do I could use the entire package of cream cheese. SO GLAD I DID!!! These are so tasty! I didn’t add anything to the eggs and cream cheese. They’re good even by themselves. I made myself a turkey and cheese wrap right away and loved it. Plus ate one by itself (you know, the sample, lol). Highly recommend. Thank you for sharing!
Holly
0Can you use cultured cream cheese for these ( like Nancy’s or Good Culture)?
Wholesome Yum D
0Hi Holly, Yes, that would work.
Denice
0I made these for my dinner tonight, they were delicious! I couldn’t wait to try them so no picture☺️
I used sweetener and Vanilla and topped with Wholesome Yum’s maple syrup. I haven’t had any kind of pancakes in years and I truly enjoyed these. Thanks, for another awesome recipe.
Whitney Ervin
0I was so excited about this recipe I saw it a few days ago Have been about it periodically, and decided to go for it and make it for dinner. I made it with mascarpone thinking oh this might be better, as well as a little bit of cinnamon and a few pinches of monk fruit. Verdict? Couldn’t even swallow the one bite I took. It was gross. I don’t know how you can get your kids to eat this. Generally, I’m an extremely adventurous eater, since I was a kid my mom would always make us try one bite of something new and if we didn’t like it that was our “no thank you bite”. As a result, I found that I like all kinds of things I would never have even thought to try, this was not one of those things. well, this ended up being a one no thank you bite type of thing. All I was thinking is, as I’m relatively new to keto, that I hope that it’s not a trend for keto recipes to be like the old vegan ones, where the ingredients are right, but where the taste/texture is just icky, and I wonder if people are convincing themselves that this stuff is tasty? Anyway, your site is beautifully made, and your writing is top notch, IMHO. This recipe, though? yuck.
Wholesome Yum D
0Hi Whitney, Sorry this recipe didn’t work out for you. However, I reserve the right to rate my recipes for those that have followed the recipe as written, which you haven’t done. I encourage you to try the recipe with the correct ingredients and then rate the recipe.
Dianne
0How many servings does this make? Like 2 eggs and two ounces of cream cheese makes ONE pancake, or more?
Wholesome Yum D
0Hi Dianne, It makes 4 pancakes, and nutrition info is per pancake.
Deborah Winsberg
0Wow, very pleasantly surprised! For breakfast, I added a little cinnamon and maple extract. Very delish!!
MariaT
0I enjoyed these pancakes so much. Rolled one and added some chocolate chips and blueberries. Yum! I will be making these again for sure. Super easy, and I think I prefer these than the ones with almond flour.
Susie Dee
0These were quick and really easy to make.
I added lemon rind and a teaspoon of stevia to my mix. They didn’t really hold together, so next time I might add some xanthan gum, and see if that works. I filled my crapes up with thickened cream and Natvia jam and it was delicious. I will be making these again.
Judy Ross
0Heat a lightly oiled small skillet over medium heat on the stove. Swirl 1/4 cup (60 mL) of the batter on the pan. Cook for about 1-2 minutes, until bubbles start to form at the edges, then flip. Cook about 1 minute on the other side, until golden.
Jan
0I made these tonight and they turned out great. I will be making these often.
Karla
0Oh, these look divine! This is on my Sunday brunch menu! Thank you!
Katerina
0I love these for breakfast! SO yummy!!
Natalie
0Heavenly!! This is the easiest pancake recipe ever! We love adding cinnamon & we love that they are so thin!
Renee
0I am so excited I found this recipe! We love these!
Glenda
0Absolute yum! Nothing beats a delicious pancake. Thanks for sharing your recipe!
J Bowen
0Turned out very good! I make them in my ninja blender cup and a good crepe pan. The second time I added a teaspoon of coconut flour for the consistency. Soo good with strawberry jam 🙂
DiAnna Roach
0this used to be “4-Ingredient mascarpone Crepes” when I got it in Feb 2018. They are great and I love them filled with whipped cream and topped with a little chocolate sauce. But I was very surprised to see them now named “cream cheese crepes” when there is no cream cheese in them. Thought you had a new recipe.
Wholesome Yum M
0Hi Dianna, You can use cream cheese in place of the mascarpone if you like!
Amanda L
0Love this recipe, I’ve tried it twice now and will be cooking it again and again!
I did buy a cheap new non stick pan to make them to avoid disappointments and they turn out perfectly. I think the secret is patience, as having the pan medium heat does make it take longer but they are certainly worthwhile.
I put a teaspoon-full in first to know when the pan is the right temperature; once I’ve cooked that one, I continue with the full scoop ones.
I swirl the batter around making sure that they are not too thin (around 2 millimeters thick, otherwise they are hard to turn), even if it doesn’t fill all the pan, and wait until I can gently lift them with a spatula and my other hand to turn around. Although non stick, I still grease the pan with a little butter or olive oil just in case.
Hope this helps 😀
alessandra
0I tried this recipe and it tastes very good but compared to the other pancakes recipe, this one has a very liquid batter and it’s almost impossible to make a big nice crepe because it breaks while cooking.. Next time I’ll add coconut oil in the batter and probably baking powder and let’s see if is going to be easier to flip it… If this recipe will not work for you I suggest everyone to try the coconut flour pancakes recipe with Cream cheese (using mascarpone and cinnamon) and honestly I think it was the best one.
Jane DeSanti
0This was delish!!! Totally hit the spot and I ate all the servings. I didn’t have the recipe sweetener so I used a sweetener called Apple Sugar. I had this in my cupboard but had never used it, have you heard of it? I’m always looking for recipes that are low to no carbs and even with the Walden Farms sugar free syrup (probably not healthy but available as I live in a rural area and wasn’t prepared) eating all the servings, I was at 3.7g carbs, 38g Fat 16.1 protein 396 calories, I call this a huge win!
Wholesome Yum M
0Hi Jane, Apple sugar is made from apple juice, so it’s not sugar-free. If you are interested in picking up a few keto-friendly sweeteners, you can check out my preferred brand at Wholesomeyumfoods.com
Jane
0Done! Thank you!
Peggy
0Recipe for low carb granola bars calls for Clear Fiber Syrup. What or where is Clear Fiber Syrup? It’s not in your store.
Wholesome Yum M
0Hi Peggy, The recipe card has a tapable link for the fiber syrup. It will take you to where you can buy it. I hope this helps!
Kathy
0Being in Canada wondered if yor Besti products and Maple syrup will be available on Amazon.ca
These sound great, I currently use Swerve or Monkfuit sweeteners. Would love to try Besti. Is Allulose approved?
Thanks
Wholesome Yum M
0Hi Kathy, Besti and Wholesome Yum Foods products are now available in Canada! Order over at WholesomeYumFoods.com
Ruth Martinson
0Love it
Amy Trefz
0Just made these this evening. They were wonderful!! Thank you!!
Linda
0I made these a few weeks ago. I used the crepe to make BLT wrap ups. They were delicious. Thanks.
Christiane
0Wow! Best crepes ever!!! Thanks +++++++
Shirley Edstedt
0Marrying into a Swedish family I had to learn how to make Swedish pancake 1st thing. We’ve been married 44 years so that makes the numbers of crepes I have made very, very high! When we switched to low carb I thought we would have to leave them behind. Then I found this recipe! While not exactly Swedish pancakes this recipe makes a very respectable copy. I am very pleasantly surprised since so many recipes claim to be as good as the original – and they are NOT. This recipe really is just as good as my husband’s Swedish grandma’s. Two other comments: these crepes are fragile and hard to turn. I suggest, if you are adventurous to try flipping. Also the batter is very thin, but that is a good thing. Use a small skillet just the size of the crepe and swirl, swirl, swirl but don’t swirl up the sides. One other thing – do you know if the batter can be frozen? I don’t normally have mascarpone on hand and if I buy it I’d like to be able to use it all up and then freeze the extra batter. Thank you so much! Hubby has a very happy tummy right now.
Wholesome Yum M
0Hi Shirley, I’m thrilled you love the recipe! I would not freeze the batter, but you can freeze the cooked crepes. Be sure to stick a layer of parchment between the crepes to make sure they don’t stick together.
Mary-Ann
0Beyond terrible recipe. Just nope. Eventually I got the hang of your “crazy tilting” strategy for the pan to make the crepe mix spread, but it’s so thin the crepes fall apart, if they don’t burn first. It’s too exacting, just not viable to make real crepes that are nice. Not well explained. A shame really. I should add that I don’t usually have problems with recipes and have made quite a few zero-carb ones successfully. Needs some work I think.
Wholesome Yum M
0Hi Mary-Ann, Were your crepes crunchy on the outsides, or soft? It sounds like maybe the heat was up too high and that’s why they were burning.
Carolyn Bowman
0These crepes have become a staple at my house! I tweak the recipe every once in a while if I am using for savory dishes. The key is definitely to swirl in pan and get temp right – the first crepe always gives me trouble!
Alissa
0Sounds good, I love cream cheese. Haven’t tried the recipe yet but was wondering if you Can use this recipe in a chaffle maker?
Wholesome Yum D
0Hi Alissa, I have never tried that but I think it should work.
Marie-Ève Choquette
0I can’t see the ingredients or the measurements…
Wholesome Yum A
0Marie-Ève, it sounds like your browser may be in reader mode. Here are instructions for how to disable it.
Heather
0Delicious and easy. I made some of mine a little thicker and they tasted just as good. No issues with flipping. I made a fresh blueberry compote and raspberry compote (both sugar free) and a cream cheese whip cream (sugar free) and we filled and rolled them like fancy crepes. Devine. Tasted like they were terrible for you haha. Next time I think I want to try a savory combination bc I can tell they’ll be good that way too. My daughter said she wants to fill them with Nutella and fruit. We will make it again. Hardest part was waiting for the ingredients to get to room temperature.
Quynh
0What is mascarpone and where I can find? Will it work with regular cream cheese?
Wholesome Yum A
0Hi Quynh, you can usually find mascarpone in the grocery storer next to other soft cheeses. This will also work with regular cream cheese, though!
Wendy
0Super yum! I also had a hard time flipping them but I just heated up (and buttered) another pan on another element, loosened the crepe and flipped it into the second pan. This also made it faster as I could start another while the other was finishing!
Monica
0Can you store the batter for use the next day or so? There are just so many to try. I was thinking that if I had out nearly all of the same ingredients, save a few, and you could prepare several different batters ahead of time. That would save me from having to cook them all the same day. However, if I need to cook them, it isn’t that big of a deal to meal. They all sound delicious.
Wholesome Yum A
0Hi Monica, I think you could at least store this batter overnight. I’m not sure how fresh it would stay longer than that.
Diane Kimes
0These sound amazing as is, and I plan to try them. I love crepes. However, I was wondering, do you think that if I added a little bit of gluten and baking powder that this recipe would work to make something akin to funnel cake? I’m making funnel cake for my daughter’s birthday tomorrow, and it’s so HARD to resist. I need a workaround. I know that they wouldn’t be carb-free, but the difference between this and real funnel cake would be tremendous.
Wholesome Yum A
0Hi Diane, I don’t add gluten to any of my recipes so I’m really not sure. Definitely let me know if you try it, though!
Regina
0Adding melted butter to this crepe batter makes them SO much easier to flip.
Katie
0Hi there! I’ve made something like this before and loved it but forgot the exact recipe, so I was happy when I found yours. Decided to make them today with cream cheese and for some reason the batter is very thin. I even added extra cream cheese to try and thicken it up. I doubled the recipe and used a liquid stevia sweetener. Could that maybe be it?
Wholesome Yum L
0Hi Katie! I would definitely try it again with a non-liquid sweetener. The batter does need to be thin to make this recipe though. There is a video on the post you can watch to see how they are made.
Katie
0I did try them again with granular stevia and it was much better! I also decided to cook them using my dash mini waffle maker and they were perfect! Thank you (: