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Free Printable: Low Carb & Keto Food List
Get It NowHave 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.
- 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.
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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.
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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
Linda Sanders
0Made these today and they were WONDERFUL! Ate them with homemade low carb strawberry jam. Delicious!
Chandra
0I just made these with regular cream cheese. Delicious!!!!! They were a bit difficult to flip but rolled them up with cream cheese and swerve filling. Yummy!!!!
Deborah
0Hi, I was reading all the wonderful comments and decided to give these a try. I was wondering if these can be filled with a ricotta filling and baked like a manicotti crepe. I usually use my basic crepe recipe to do that. Do you know if these would hold up with sauce and ricotta filling? In any event thank you for the wonderful recipe.
Maya | Wholesome Yum
0Hi Deborah, Yes, you can do that! Sounds delicious!
Jody
0Thanks for the question, Deborah! I was just going to ask this. And maybe Maya can add to this? I’m wondering if I can make nylshnyky with this recipe. Basically it’s crepes with a cottage-cheese and dill filling, but then baked in cream. Would they hold? I’d LOVE to find a keto friendly version. Thanks.
Latanya
0This recipe is delicious. I made it for my kids (11 and 17) because we were out of pancake mix and they loved it. Super easy and even better with sugar free whipped cream and raspberries.
Edina
0Oh my goodness!!! These are abso delish! I made one batch with regular cream cheese and one with mascarpone… equally tasty. The mascarpone seems to blend a little easier. The boyfriend likes them as well…. some fresh raspberries and whipped cream or a dollop of sugar free preserve and whipped cream— makes an elegant, tasty, light, and surprisingly filling (one crepe) dessert! Thanks for the recipe!
Maya | Wholesome Yum
0I am so happy that you liked the pancakes, Edina! Thanks for stopping by!
Nadia Raafat
0Hi,
I made these pancakes this morning.
I topped with butter, and Walden farm syrup,
And three strips of bacon!!
These were delicious .
I was full till dinner time.
Thanks for sharing the recipe
Maya | Wholesome Yum
0I am so happy to hear that, Nadia! Thanks for stopping by!
Toni
0Delicious – way better than the cream cheese version I tried. I am excited to try out your other marscapone cheese recipes now!
Maya | Wholesome Yum
0That’s great, Toni! Thanks for stopping by!
Olga
0Delicious and exactly what I was looking for, thank you for posting
Maya | Wholesome Yum
0I am so happy you liked them, Olga! Have a great day!
Jill
0What is mascarpone?
Maya | Wholesome Yum
0Hi Jill, Mascarpone is a soft, creamy, spreadable Italian cheese. The consistency is just like cream cheese, but the taste is more buttery and less tangy than cream cheese.
Marian
0So is one serving four crepes or one crepe?
Maya | Wholesome Yum
0Hi Marian, one serving is one crepe, this recipe makes four crepes.
Marian
0Ok. Thanks!
Debra L. Barwick
0Can I make those crepes out of organic heavy coconut cream?
Maya | Wholesome Yum
0Hi Debra, Possibly, I haven’t tried that. Let me know how it goes if you do!
Ashley
0I just made these and they were absolutely DELICIOUS! I may have used the wrong sized pan, and I honestly had a lot of trouble flipping them so I’d probably only make them as a special treat… but WOW! They are definitely as tasty as you claim!
Maya | Wholesome Yum
0Thank you, Ashley! I’m glad you liked the recipe!
Tatiana
0Sounds delicious. But I have a technical question. The mix is very thick (the opposite is regular crepe dough that you can pour on the skillet). How are you supposed to thinly spread it on hot pan? Thank you! Can’t wait to try it.
Maya | Wholesome Yum
0Hi Tatiana, I’m not sure how that happened – it’s hard to tell for sure without being in the kitchen with you. I’ve made these crepes dozens of times and the batter is always pourable, just like a normal crepe batter, so I just tilt my 8″ pan around to make crepes. Are you sure you’re using 2 large eggs and just 1/4 cup of mascarpone? Letting the mascarpone soften at room temperature might help, though usually I haven’t found that to be necessary. I hope you’ll get the chance to try it again!
Christina
0Mascarpone is one of my most favorite things ever and these look amazing! Out of curiosity, have you tried these with a savory filling? Or are these really leaning more towards a sweet filling? Thanks in advance!
Maya | Wholesome Yum
0Mine too! I put mascarpone in and on so many things. These crepes work with a savory filling too – just make them without sweetener, cinnamon, or vanilla, and instead add a dash of sea salt and whatever seasonings you like.
Kimber
0Crepes have always intimidated me, so I have never attempted to make them, but always wanted to. So this morning was my first try. This recipe is delicious and easy! My family enjoyed them very much!! I did have to substitute with cream cheese because that is what I had on hand. I will bet that if you had the mascarpone, they would be even more delicious. Thank you, Maya!
Julie
0I see no one has asked, so I’ll be brave … can I substitute cream cheese for the mascarpone cheese? I really dislike it when people try to change all but the name in a recipe, but cream cheese is all I have in the house.
Maya | Wholesome Yum
0Yes, you can! The flavor is more buttery with the mascarpone, but they are delicious with cream cheese, too.
mhaan.a-ds
0Such a delightful treat! I always want my crepe with ice cream and that is a perfect dessert for me.
Lindsay
0Wow this looks amazing!!! I will be requesting this for my next breakfast in bed!
Maya | Wholesome Yum
0Thank you, Lindsay! I love breakfast in bed, I wish I had it more often.
ana fernandez
0Oh my oh my so delicious! What a great recipe and photos!
Shannon Peterson
0These look heavenly! I can definitely see so many different ways to enjoy these!
Ana De Jesus
0Gluten free and it only uses 4 ingredients? Well this macarpone crepe looks like awesome!
Maya | Wholesome Yum
0Thank you, Ana! I think recipes with just a few ingredients are the best!
Colette S
0I don’t remember having crepes.
I’d love to try some one day.
Maya | Wholesome Yum
0Hi Colette, I hope you get to try! They are delicious – like a very thin pancake.
Inspiring Kitchen
0That looks so yummy. I haven’t tried using Erythritol, yet. I have only used Stevia. I’ll give this a try.
Maya | Wholesome Yum
0I hope you get to try it! I love erythritol because it has no aftertaste unlike Stevia, and it also measures very closely to sugar. I’ve given it to friends that don’t eat low carb to try plain, and they agreed it tastes like sugar.
Lori
0How much stevia did you use? Thanks!
mskathykenny
0Just looking at the photo makes me want to eat it layer by layer … it looks so delicious.
Rosey
0I haven’t had one for a couple of years. I do love them though!
Maya
0I hope you try these, Rosey. They solve many of the reasons people don’t eat crepes for health reasons, and still taste great. I actually prefer them to regular crepes because they have more flavor.
She rocks the suburbs
0I’ve never heard of mascarpone but I’m intrigued! These look easy and with only a few ingredients I feel like I wouldn’t be able to screw it up! Thanks for sharing!
Maya
0Mascarpone is delicious, you have to try it! Most grocery stores have it near the cheese, cream cheese, or butter areas. Trader Joe’s has my favorite one. These crepes are really easy and pretty much foolproof. You make them the same way you would make regular crepes. I hope you get to try them!
Nicole Escat
0One thing I like about a crepe is that it can go with anything. I like putting blueberries and whip cream in my crepes.
Maya
0Yum! Blueberries and whipped cream both sound delicious in a crepe. Thank you, Nicole!
Nikki Jenner
0I want to give this a try, looks like appetizing! Thanks for the share, glad to know that there are only few ingredients.
Maya
0Thank you, Nikki!
Christina Aliperti
0These will be perfect for brunch on Sunday. I can’t wait to try them myself and serve them to the family.
Maya
0Thank you, Christina! I hope you try them, let me know how it goes.
Elizabeth O.
0I really like crepes and it would be nice to be able to do them with just 4 ingredients! These look so good and it’s the perfect dessert as well.
Maya
0Thank you, Elizabeth! Yes, I love these with almond butter and fresh raspberries for dessert.
sparkofsouthernmoms
0These look wonderful! I have never tried making these before but I would love to try!
Maya
0Thank you! I hope you get to try them!
Nicole McNeil
0I like your style — keeping it under 10 ingredients makes it seem much less daunting to cook something! These look great… and who can ever say no to mascarpone cheese?!?!?! Thanks for sharing!
Maya
0Thank you, Nicole! That’s the goal. I agree, mascarpone is awesome!
Agnes Dela Cruz
0Crepes are my kids’ favorite for a weekend breakfast. I like this recipe. Will save it.
Maya
0Thanks, Agnes! Let me know if you try it!
Alfonzowords
0Oh wow! my tummy is growling right now. This looks so good. I love the recipe.
Maya
0Thank you!
Taylor
0I’m a big crepe fan! I have my own recipe but it would be fun to try a new recipe!
Maya
0Thank you, Taylor! It’s always fun to try new recipes, too.
Lexie Lane
0I like crepes and this is so tempting! I am so glad that it only includes 4 ingredients.
Sarah Bailey
0Oh wow, these look utterly delicious – I must make some ASAP.
shoppingduck
0I love crepes but have never tried to make them with marscapone. I will have to try this recipe.
Liz Mays
0Oh my word, does this ever look appealing. I’ve never tried making crepes, but I NEED to!
Tina Ashburn
0Many of my friends are gluten-free and I’m going to share this with them. They sound yummy, and yes adding vanilla and/or cinnamon will make the house smell terrific!
Claire'scomfycorner
0These crepes look and sound delicious! I have to make them, my friend loves crepes 🙂
Jessica Beal Harlow
0I would never turn down an omelet on a Sunday morning! lol But, I’d also really love to try these crepes! They look amazing and like a perfect lazy morning indulgence!
Michelle Gwynn Jones
0I haven’t made crepes in about six months. Thanks for the reminder. Sunday brunch is calling me.
Amy Jones
0These crepes look delicious, I would love them with some Nutella!
Maya
0Thank you, Amy! That sounds amazing!
Carol Cassara (@ccassara)
0I pinned this before I even commented. It looks amazing and I have to make it!
Maya
0Thank you so much, Carol! Enjoy!
Dawn McAlexander
0I haven’t had crepes in forever. Looking at these is making me want some big time. Think I will try this recipe.
Maya
0Thank you, Dawn! Let me know how you like them.
Rachel Mouton
0These look delicious! My husband loves crepes! I don’t make them often enough for him 🙂
Carol @ studiobotanica
0Will definitely try these! Thanks for posting!
Kage
0Love crepes and 4 ingredients sound even better.
Lindsey Dietz
0LOVE that you use erythritol in these! I use erythritol all the time — it and stevia are the only sweeteners I eat! I hope to see more people using it in their lovely recipes soon! Love crepes too!
Maya
0Yes!! Erythritol is my all time favorite sweetener by far.
Carol
0Hi, can’t wait to make this recipe! Thank you so much. I have a question about erythritol, please. Some people say it leaves a cooling feel on the tongue. Have you ever experienced this? Which products tend to have it more often? I read on one forum that it is in frosting, which I don’t make a lot of. Probably will be making cheesecake, cheesecake bars, small cakes and these crepes. Thanks for sharing if you’ve ever experienced. One woman said that adding 1/8 tsp xanthan gum helped relieve the effect, and another said that mixing with another sweetener such as xylitol or stevia also helps. Thanks again, and thanks for your great recipes. I have been paleo for many years, and never really desired desserts but for some reason, I do now! Maybe because I moved to a small community and the few restaurants here serve some great cheesecake and chocolate desserts! haha
Maya | Wholesome Yum
0Thank you, Carol! Yes, erythritol sometimes has this effect, but it’s not always noticeable… depends on the recipe. I don’t ever detect it in things having cream cheese, like cheesecake or these crepes. Also, it’s more noticeable when you try to make something VERY sweet, versus mildly sweet things are fine. I haven’t experimented with trying to reduce the effect with xanthan gum, but mixing with another sweetener definitely does help if you are sensitive to it.
Carol
0Thank you so much for your detailed reply Maya! It is much appreciated. 🙂 Making these crepes now. So excited. I ordered some Lakanto but it’s not arrived yet so I will be using either XyloSweet or liquid Stevia which has been what I’ve used for years. Just branching out to try other sweeteners. Also, thank you SO MUCH for your sweetener comparison chart, it is very helpful. I am sharing your website with my friends. Cheers and Happy New Year!! <3
Maya | Wholesome Yum
0Thank you for sharing, Carol! Happy new year!