Fluffy Keto Pancakes
These incredibly fluffy and golden keto pancakes are made with almond flour and cream cheese. They have a classic pancake texture and just 2g net carbs per serving, making them the perfect sugar-free breakfast.
Equipment
- High-speed blender or immersion blender
- Large non-stick skillet or electric griddle
- Thin, wide spatula
- Measuring cups and spoons
- Wire cooling rack (optional but helpful)
Ingredients
- 4 oz full-fat cream cheese softened to room temperature
- 4 large eggs room temperature
- 1 1/4 cups blanched almond flour finely ground, not almond meal
- 2 tbsp granulated erythritol or preferred keto sweetener
- 1 tsp baking powder aluminum-free
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 tbsp butter or avocado oil for cooking
Instructions
- In a blender, combine the softened cream cheese, eggs, almond flour, erythritol, baking powder, vanilla extract, and salt. Blend on high for 30-45 seconds until the batter is completely smooth and free of lumps. Let the batter rest for 5 minutes; this allows the almond flour to hydrate and thickens the batter slightly for perfect consistency.
- While the batter rests, preheat a large non-stick skillet or griddle over medium-low heat. This is crucial—too hot and the outside will burn before the inside cooks. Add about 1/2 tablespoon of butter or oil to the pan and swirl to coat.
- Pour 1/4 cup of batter for each pancake onto the preheated skillet. Cook for 2-3 minutes. You'll know it's time to flip when the edges look set, the surface is covered in small bubbles, and the bottom is a deep golden brown. Don't rush this step.
- Carefully flip each pancake using a thin, wide spatula. Cook for another 1-2 minutes on the second side until golden brown and cooked through. Transfer cooked pancakes to a wire rack or a warm oven (200°F) while you finish the batch, adding more butter to the pan as needed.
- Serve immediately with your favorite keto-friendly toppings. I love a pat of butter and a generous drizzle of sugar-free maple syrup. For a fresh touch, add a handful of raspberries or blueberries, keeping portions small to manage carbs.
Notes
Chef's Tips:
• For even fluffier pancakes, separate the eggs. Blend the yolks with the other wet ingredients, then whip the whites to soft peaks and fold them in at the end.
• The most common mistake is cooking over too high heat. Almond flour browns quickly, so patience is key.
• These are excellent for meal prep. Cool completely, then freeze between layers of parchment paper.
Food Safety:
• Ensure eggs are cooked through; the internal temperature should reach 160°F.
• Refrigerate leftovers within 2 hours of cooking.