stack of keto pancakes

Best Keto Pancakes

The perfect recipe for low-carb yet soft, fluffy pancakes!
Course Breakfast
Cuisine American
Keyword keto breakfast, low carb breakfast, low carb pancakes
Cook Time 20 minutes
Total Time 20 minutes
Servings 1 serving
Calories 238 kcal
Author munchmunchyum


  • 1 large egg
  • 1/2 tablespoon milk or nut-milk of your choice
  • 1 ounces cream cheese
  • 1/3 cup almond flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon erythritol or other low-carb sweetener of your choice
  • 1/2 teaspoon vanilla or maple extract, optional


  1. Put all ingredients in a blender. Add the wet ingredients first, to ensure the ingredients mix well and don't stick to the blades.
  2. Blend until smooth, stopping occasionally to stir the ingredients by hand and scrape down the sides using a rubber spatula.

  3. Heat a non-stick skillet pan on medium heat.
  4. Pour enough batter into the pan to form the pancake size you want.
  5. Cover and let cook for a few minutes, until you see bubbles start to form.
  6. Flip and cook another few minutes until browned as desired, then remove from pan.
  7. Repeat steps 4-6 until all batter is used up.
  8. Serve with desired toppings.

Recipe Notes

This recipe makes 2-3 medium pancakes.
Goes great with this excellent keto syrup!