Almond Cream Cheese Keto Pancakes

Light and fluffy low carb pancakes that are gluten free and so easy to make. These almond cream cheese Keto pancakes are the most popular breakfast recipe on Sugar Free Londoner – a super healthy sugar free breakfast choice.

Stack of almond cream cheese pancakes strewn with raspberries with a bowl of yoghurt in the background

We all love pancakes in this house, and these gluten free wonders are my all-time favourite low carb version.

There are many delicious variations of cream cheese pancakes out there. Some keto recipes contain only eggs and cream cheese, which works well, but tastes a little on the eggy side. Other low carb recipes add in either coconut or almond flour or a bit of both – these two low carb flours always work well together. I’ve probably tried ALL low carb pancake versions known to man, and I can honestly say….

THIS IS THE MOST DELICIOUS KETO PANCAKE RECIPE YOU’LL EVER MAKE!

A plate with a stack of almond cream cheese pancakes and a bowl of yoghurt

WHY ALMOND FLOUR?

Fine almond flour is a great alternative to wheat flour. By using almond flour you are ensuring your pancakes are seriously nutrient dense, and still have the texture of “real” pancakes. But unlike wheat pancakes, this low carb pancakes recipe will provide you with a steady supply of energy that won’t send you blood sugar sky-high and will keep you satiated until lunch.

NOTE – Almond flour is not the same as ground almonds or almond meal. It is a much more finely ground flour made from blanched almonds, which gives a texture that resembles wheat flour. The almonds in almond meal are almost always ground with their skins still on.

The almond flour I used, by Sukrin, has also been cold-pressed, so 80% of the fat is removed. It makes the pancakes light and fluffy, just like we enjoyed them in the good old days before we realised that wheat is really not a healthy thing to eat. Even so, regular almond flour that is not de-fatted will also work well.

These keto pancakes are so moreish they will make you as happy as a hug from a lovely friend 😉 Even better, they’re super quick to put together. You can almost do it while you’re waiting for the kettle to boil.

A stack of almond cream cheese Keto pancakes with raspberries on a plate

EXPERT TOP TIPS

I recommend to keep the pancakes on the small side to avoid them falling apart. Why? Almond flour pancakes are more fragile than regular pancakes because of the lack of gluten. 10-12 cam diameter is best.

Medium heat works best. If you heat the pan too much low carb pancakes will burn. You can use butter to fry, alternatively coconut or avocado oil will work too. Wait until the centre of the pancake begins to bubble, then flip them.

Also, it’s worth-while to invest in a quality non-stick pan when you’re cooking low carb, so your pancakes are easy to flip and don’t stick. Also, use a wide spatula so you can lift them easily.

TOPPING VARIATIONS FOR YOUR ALMOND CREAM CHEESE PANCAKES

  1. Eat with yoghurt/sour cream and berries
  2. Drizzle with my 2 ingredient sugar free caramel sauce 
  3. Add a dollop of sugar free blueberry jam
  4. Spoon over this DEEELICIOUS sugar free strawberry jam or this SUUUUUPER-QUICK no-cook raspberry jam 
  5. Top them with bacon! (sweet and salty – yes please!)
  6. Make them savoury by omitting the sweetener and adding chives/chopped spinach/cheese
A stack of almond cream cheese Keto pancakes topped with berries

CAN YOU FREEZE THEM?

Absolutely! To avoid the pancakes sticking together, stack them by placing pieces of parchment paper between each pancake. You can defrost them on the kitchen counter, in the microwave or even stick them in your toaster. See? This is where their smaller size really comes in handy 🙂

HOW DO YOU MAKE THESE KETO PANCAKES EXTRA FLUFFY? 

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I think this recipe makes perfectly light pancakes and personally prefer them without additional baking powder. However, if you want to give them an extra lift you can add 1/4 teaspoon of baking powder. Some readers also like to add 1/4 teaspoon of xanthan gum to further improve the texture.

CAN YOU MAKE THEM IN THE OVEN? 

Yes! You could use a whoopie pie pan or even fill the batter into a large muffin pan and bake the pancakes into perfect mini-circles. 180 Celsius / 356 Fahrenheit and around 7-8 minutes should do the trick.

CAN THE PANCAKE BATTER BE USED IN A WAFFLE MAKER?

Absolutely! My kids alternate between loving pancakes and loving waffles, so I’ve used this batter for both with great success.

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