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- What Are Cream Cheese Pancakes?
- The Secret to the Best Keto Cream Cheese Pancakes
- How To Make Cream Cheese Pancakes with Mascarpone
- How To Store Cream Cheese Crepes or Pancakes
- Tools To Make Low Carb Keto Pancakes
- Get Keto Maple Syrup For Your Cream Cheese Pancakes!
- The Best Low Carb Keto Cream Cheese Pancakes or Crepes Recipe
Have you tried keto cream cheese pancakes before? In addition to being super simple to make, they are something many people enjoy. And cream cheese crepes? Just as easy, and very delicious!
These low carb cream cheese pancakes are really cream cheese crepes, and they are gluten-free, sugar-free, and flourless. They make a great foundation for a yummy breakfast, fantastic holiday brunch, or even wrap for your lunch.
You won’t believe the versatility of this cream cheese pancake recipe!
These keto cream cheese pancakes first came to be on Father’s Day. My husband isn’t much of a breakfast food person (how is that even possible, right?!), but flourless crepes are one thing he’ll never turn down.
Making these cream cheese and egg pancakes for my husband put a huge smile on my face. Many of my favorite memories involve family surrounding a table of delicious food, and holidays are just a reminder of how grateful I am for the people in my life. Making food for the people I love is so much more satisfying than doing it for myself.
What Are Cream Cheese Pancakes?
Keto cream cheese pancakes are the low carb solution to a hot breakfast. But most cream cheese pancake recipes can leave you still craving satisfaction because they don’t give you that fluffy, airy, melt-in-your-mouth experience.
Cream cheese and egg pancakes come out a little tangy, somewhat flat, and are not the fluffy flapjacks the most people imagine.
They come out more like crepes. And since low carb crepes are awesome, this is totally okay as long as you you’re in the mood for crepes (which you are, if you’re reading this… and this recipe won’t disappoint!).
However, if you are in the mood for some fluffy low carb cream cheese pancakes, check out coconut flour pancakes with cream cheese. You can also make multi-flour keto low carb pancakes recipe and almond flour pancakes . Either way, don’t forget the sugar free maple syrup!
The Secret to the Best Keto Cream Cheese Pancakes
What makes these cream cheese and egg pancakes better than all the other keto cream cheese pancakes out there? They started out as a regular cream cheese pancake recipe, but I quickly discovered they are even better made with a secret ingredient.
While most low carb cream cheese pancakes are made with (are you ready for it?) cream cheese, this particular cream cheese pancake recipe steps it up a notch.
The secret ingredient in making buttery, flavorful cream cheese crepes is mascarpone. Every time I make them, I can’t get over how rich and decadent they taste.
What is mascarpone? It’s an Italian spreadable cheese, very similar to cream cheese, but the flavor is more buttery. You can find it at the grocery store, either near the cream cheese or in the specialty cheeses area. I have other mascarpone recipes here.
You can use regular cream cheese (as long as it’s sugar free) to make these keto cream cheese pancakes if you prefer, but mascarpone will add a depth of flavor that is surprisingly delightful. It makes them so silky and butter, and truly sets this cream cheese pancake recipe apart.
How To Make Cream Cheese Pancakes with Mascarpone
The two main ingredients for low carb cream cheese pancakes are eggs and cream cheese. More specifically, in this recipe that’s mascarpone cheese.
You’ll add sweetener (I use erythritol here, but you can check out the low carb sweetener guide and use whichever you prefer), a pinch of salt, and customize the recipe by choosing the spices and extracts that best suit your filling (cinnamon and vanilla are my faves!).
Put the ingredients for these cream cheese and egg pancakes in the blender, and 20 seconds later, your batter is ready to cook. How simple!
And if you want to mix it up? Try vanilla with nutmeg or pumpkin pie spice. Perhaps almond extract for a twist. Or even orange extract and cinnamon for an Italian flair.
You can even make these keto cream cheese pancakes savory by leaving out a flavor extract and having plain cream cheese crepes or sprinkling in garlic or Italian spices. They make delicious savory flourless crepes or wraps.
Tips for Making Low Carb Cream Cheese Pancakes
This cream cheese pancake recipe is a breeze to whip up, but here are a few extra tips to make sure your cream cheese crepes come out just right.
- Use the right size pan. Using too large of a pan actually makes the process harder. An 8″ pan is perfect for this recipe! That’s the diameter of the whole pan, so the bottom is actually smaller.
- Make sure the pan is hot (but not too hot). 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 crepes. 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 cream cheese and egg pancake batter to stick. And if it’s too hot, they’ll end up crispy instead of soft (which you want, so you can fold them around your amazing ingredients!).
- Swirl the batter in the pan properly. Yes, there is actually a right way to do this (and I had been doing it incorrectly for years, so let me save you from that right from the start!). Don’t drop your batter in and tilt in one direction, waiting for the batter to move across the pan. I know it’s logical, but it’s wrong. Instead, go a little crazy and quickly tilt the pan in all directions as you add your batter. Do this 2 or 3 times and the circle of crepe batter will get larger as you do.
- Flip when the batter is dry around the edges. When the batter is dry around the edge, it’s probably time to flip them. This should take just over a minute. Slide your spatula underneath and if it feels like your low carb cream cheese 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!)
How To Store Cream Cheese Crepes or Pancakes
These are a great meal to make in advance. You can whip up this cream cheese pancake recipe ahead of time and just heat and fill for your special meal or when company arrives.
Just store them in your refrigerator, stacked on top of each other. Unlike my other gluten-free keto crepes recipe with almond flour, there’s no need to line with parchment paper between them.
Then, when it’s time to enjoy your keto cream cheese pancakes, just pull them out.
Want to keep them in the freezer? You can! For this, it’s best to line parchment paper between the flourless crepes, so that they don’t freeze stuck together. You can reheat them in the microwave or oven in a single layer.
Now the only question is, do you like your cream cheese crepes sweet or savory? The recipe card below gives you both options.
My husband asks for these keto cream cheese pancakes by name. Well, sort of. He actually just calls them “crêpes”, but that’s because he doesn’t care what I put in them – as long as they taste the way they do. Ha.
Since these are his favorite, it only seemed fitting to make them for him on Father’s Day. Go ahead and whip up these low carb cream cheese pancakes for Dad for brunch today – or any day.
Tools To Make Low Carb Keto Pancakes
Tap the links below to see the items used to make this recipe.
- Blender – This blender is professional-grade is makes blending anything a breeze. Especially this pancake recipe.
- Non-Stick Pan – This non-stick pan set includes the perfect size to make these keto crepes.
Keto Low Carb Crepes Recipe with Mascarpone:
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Reader Favorite Recipes
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Get Keto Maple Syrup For Your Cream Cheese Pancakes!
Meet Wholesome Yum Keto Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HERE
The Best Low Carb Keto Cream Cheese Pancakes or Crepes Recipe
These low carb keto cream cheese pancakes have a secret ingredient that makes them the best! This cream cheese pancake recipe has a delicious buttery flavor and makes the perfect flourless crepes for sweet or savory filling. Super easy with 5 minutes prep time!
Go Ad-FreeRecipe Video
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PrintIngredients
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Try My New Keto Pancake Mix!
GET KETO PANCAKE MIXInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
- Blend all ingredients in a blender or food processor, or in a bowl using a hand mixer, until smooth.
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Heat a greased pan over medium heat on the stove. Swirl 1/4 cup (60 mL) of the batter on the pan to make a thin crêpe. 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. Repeat with remaining batter.
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Recipe Notes
Serving size: 1 crepe
Video Showing How To Make Cream Cheese Pancakes:
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123 Comments
J Bowen
Turned 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
this 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
Hi Dianna, You can use cream cheese in place of the mascarpone if you like!
Heather
I made them without sweetener or flavorings and topped them with smoked salmon, sour cream and chopped green onion. Yummy!
Louise Crabbe
Wow! 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!
Amanda L
Love 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
I 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
This 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
Hi 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
Done! Thank you!
Peggy
Recipe 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
Hi 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
Being 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
Hi Kathy, Besti and Wholesome Yum Foods products are now available in Canada! Order over at WholesomeYumFoods.com
Ruth Martinson
Love it
Amy Trefz
Just made these this evening. They were wonderful!! Thank you!!
Linda
I made these a few weeks ago. I used the crepe to make BLT wrap ups. They were delicious. Thanks.
Christiane
Wow! Best crepes ever!!! Thanks +++++++
Shirley Edstedt
Marrying 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
Hi 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
Beyond 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
Hi 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
These 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!
Marie-Ève Choquette
I can’t see the ingredients or the measurements…
Wholesome Yum A
Marie-Ève, it sounds like your browser may be in reader mode. Here are instructions for how to disable it.
Quynh
What is mascarpone and where I can find? Will it work with regular cream cheese?
Wholesome Yum A
Hi 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
Super 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
Can 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
Hi 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
These 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
Hi 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
Adding melted butter to this crepe batter makes them SO much easier to flip.
Katie
Hi 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
Hi 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
I 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 (: