Dreamy Low-Carb Cream Cheese Pancakes

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These fluffy, flavorful pancakes are a perfect way to indulge in a breakfast favorite without derailing your low-carb goals. Made with almond flour and cream cheese, they’re packed with protein and healthy fats, keeping you feeling satisfied all morning long. Plus, they’re incredibly easy to whip up, making them a great option for busy weekday mornings.

Ingredients:

Keto Cream Cheese Pancakes – Sugar Free Londoner
Keto Cream Cheese Pancakes – Sugar Free Londoner

1 cup (120g) almond flour

  • 3 oz cream cheese, softened
  • 3 large eggs
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup unsweetened almond milk (or milk of choice)
  • Coconut oil, for greasing

  • Instructions:

    1. In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
    2. In a separate bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    3. Combine the wet ingredients with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the pancakes tough.
    4. Heat a non-stick pan or griddle over medium heat. Grease the pan lightly with coconut oil.
    5. Pour about ¼ cup of batter per pancake onto the hot pan.
    6. Cook for 2-3 minutes per side, or until golden brown and cooked through. You can peek under the pancake to see if the bottom is golden brown before flipping.
    7. Serve immediately with your favorite low-carb toppings like berries, whipped cream, or a drizzle of sugar-free syrup.

    Nutrition Facts (per pancake):

    Calories: 220

  • Fat: 14g
  • Protein: 10g
  • Net Carbs: 3g

  • Conclusion:

    These low-carb cream cheese pancakes are a delicious and satisfying way to start your day. They’re perfect for anyone following a low-carb lifestyle or simply looking for a healthier pancake option. With their simple ingredients and easy preparation, they’re sure to become a breakfast staple in your household.

    Frequently Asked Questions:

    1. Can I use a different type of flour?

    Yes, you can experiment with other low-carb flours like coconut flour or a blend of almond and coconut flour. However, the amount of liquid needed may vary slightly depending on the absorbency of the flour you choose.

    2. How can I make these pancakes dairy-free?

    You can use a dairy-free cream cheese alternative or substitute the cream cheese with ¼ cup of mashed avocado.

    3. Can I add other ingredients to the batter?

    Absolutely! Try adding a handful of chopped nuts, a teaspoon of sugar-free chocolate chips, or a sprinkle of your favorite spices like nutmeg or pumpkin spice.

    4. How can I keep leftover pancakes fresh?

    Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a microwave or skillet.

    5. Can I freeze these pancakes?

    Yes, you can freeze these pancakes for longer storage. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen solid, transfer them to a freezer-safe container. To reheat, thaw the pancakes in the refrigerator overnight or warm them gently in a microwave or skillet.