Keto Cream Cheese Pancakes Recipe (2 Ingredients!)
2-ingredient keto cream cheese pancakes have only 0.8g net carbs and are ready in minutes! This easy cream cheese pancake recipe also includes flavor variations.
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GET IT NOWIngredients
Basic Version:
- 2 large Eggs (at room temperature)
- 2 oz Cream cheese (softened at room temperature)
Optional Ingredients:
- 1 tsp Besti Monk Fruit Allulose Blend (optional; can use any sweetener of choice or omit for savory)
- 1 pinch Sea salt (optional; or a bit more for savory)
- 1/2 tsp Cinnamon (optional)
- 1/4 tsp Vanilla extract (optional)
Instructions
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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 (<a href="https://assoc-redirect.amazon.com/g/r/https://amzn.to/3FeqLZM" target="_blank" rel="nofollow">this one is the perfect size</a>)<a href="https://assoc-redirect.amazon.com/g/r/https://amzn.to/3snpl9K" target="_blank" rel="nofollow"></a> 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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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.
Recipe Notes
Serving size: 1 cream cheese pancake
Video Showing How To Make Cream Cheese Pancakes:
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Cream Cheese Pancakes!
Nutrition Information Per Serving
Calories: 86 | Fat: 7.4g | Total Carbs: 1g | Net Carbs: 0.8g | Fiber: 0.2g | Sugar: 0.6g | Protein: 3.9gNutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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