Keto Pancakes

Prep Time: 5-8 min	Cook Time: 14-21 min
Total Time: 14-24 min	Serving: 6 Pancakes

Introduction

Indulge in a delicious and guilt-free breakfast with our Almond Cream Cheese Pancakes recipe. These fluffy and low-carb pancakes are made with almond flour, cream cheese, and a hint of vanilla extract for a delightful flavor. Perfect for those following a ketogenic or low-carb diet, this easy-to-make recipe will satisfy your pancake cravings without derailing your health goals.

Health Benefits

1. Low-Carb and Keto-Friendly: Almond flour is a low-carb, high-fiber alternative to traditional wheat flour, making these pancakes an ideal choice for those adhering to a ketogenic or low-carb diet.

   
   

2. Protein-Packed: The combination of eggs and cream cheese provides a substantial amount of protein, essential for muscle growth, repair, and satiety.

   
   

3. High in Healthy Fats: Almond flour and cream cheese contain heart-healthy monounsaturated and saturated fats, which support a balanced diet and can aid in weight management.

   
   

4. Low-Glycemic Index: Unlike traditional pancakes, this recipe has a low-glycemic index, preventing blood sugar spikes and promoting stable energy levels throughout the day.

   
   

Kickstart your morning with a stack of our Almond Cream Cheese Pancakes, a delicious and nutritious breakfast choice perfect for maintaining a healthy lifestyle!

Ingredients

• 1/4 cup almond flour

• 2 large eggs

• 2 tbsp cream cheese, softened

• 1/2 tsp baking powder

• 1/4 tsp vanilla extract

• 1 tbsp unsweetened almond milk (optional, for thinner batter)

• Butter or oil for greasing the skillet

• Optional: Sweetener of choice (like stevia or erythritol) to taste

• Optional toppings: Fresh berries, sugar-free syrup, butter, whipped cream

Cooking Instructions

Prepare the Batter:

1. In a blender, combine 1/4 cup of almond flour, 2 large eggs, 2 tablespoons of softened cream cheese, 1/2 teaspoon of baking powder, and 1/4 teaspoon of vanilla extract.

   
   

2. If you prefer a thinner batter, add 1 tablespoon of unsweetened almond milk.

   
   

3. Blend all the ingredients on medium speed until the batter is smooth and well combined.

   
   

4. If you like your pancakes a bit sweeter, add your preferred sweetener to taste and blend again.

Preheat the Skillet:

1. Heat a non-stick skillet or griddle over medium heat.

   
   

2. Once hot, add a small amount of butter or oil to grease the skillet.

   
   

3. Allow the butter to melt and coat the surface evenly.

Cook the Pancakes:

1. Pour a small amount of batter onto the skillet, using about 2-3 tablespoons per pancake to keep them small and manageable.

   
   

2. You can cook multiple pancakes at once if your skillet is large enough.

   
   

3. Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set

   
   

4. Carefully flip the pancakes using a spatula and cook for another 1-2 minutes, or until the other side is golden brown and the pancakes are cooked through.

Serving Suggestions

Serve the pancakes warm, topped with your favorite low-carb toppings such as fresh berries, sugar-free syrup, a pat of butter, or a dollop of whipped cream.

Tips

• To keep the cooked pancakes warm while you finish cooking the rest, place them on a baking sheet in a 200°F (93°C) oven.

  
  

• If you prefer thicker pancakes, reduce the amount of almond milk or omit it entirely.

  
  

• Ensure your cream cheese is softened to blend smoothly.

  
  

• You can microwave it for a few seconds if needed.

Nutrional Facts

Calories	Protein	Fat	Carbs	Fiber	Net Carbs
73 Kcal	3.3g	6.3g	1.5g	0.5g	1g