There are TONS of low-carb, keto-friendly pancake recipes floating around the internet. I first tried some version of the “cream cheese and egg” pancake and loved them …but their not quite pancakes. They’re pancake-like, certainly. But for me, they always came out flat and tasting just a little TOO much like eggs to really be a replica of the fluffy breakfast pastry.

Still, the recipe was a good starting point. With a little tweaking, I was able to come up with something just a little closer to the real thing.

Oh, and the best part? It’s still a simple recipe and pretty quick to make. Not to mention that it’s a flexible recipe. Throw in blueberries, use it for waffles, omit the cinnamon and vanilla and make some bread …the options are endless!

Keto Cakes

  1. Combine cream cheese, eggs, vanilla, sugar substitute, and cinnamon with a blender or hand mixer.
  2. Add baking powder and coconut flour until well combined
  3. Please note * the batter may thicken if left for to sit for more than a few minutes. If this happens, add a splash of almond/coconut milk or heavy cream to thin it out again.
  4. Use a greased pan over medium heat, pour batter to form circle.
  5. Flip pancakes when the edges begin to harden and surface begins to bubble (2-3 minutes per side)

Yields 4 Pancakes. (I usually find that I can eat 2 at a time)

Nutrition Facts (1 pancake = 1 serving): 3g net carbs – 14.8g fat – 9.3 g protein – 202 calories

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