Keto Cream Cheese Pancakes
Keto cream cheese pancakes that a fluffy with the flavor of cream cheese in every bite. Golden brown, gluten free pancakes topped with sugar free maple syrup with a side of bacon and eggs for a easy healthy breakfast. At only 4g net carbs these pancakes are perfect for your cravings for a low carb pancake recipe when starting keto!
Equipment
- Hand mixer or blender
Ingredients
Dry Ingredients
- 3 tablespoon coconut flour
- 1 tablespoon granulated sweetener
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 2 ounces full fat cream cheese
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl cream your room temp cream cheese. Then add one egg at a time fully blending before adding the next egg. If using a blender add all wet ingredients and blend until it's smooth.
- Add in vanilla extract and mix in, then set aside
- Mix all dry ingredients together
- Turn on skillet to medium heat and add butter
- Combine dry and wet and whisk until batter is smooth and free of lumps
- Pour pancakes onto skillet immedietly. Make sure heat isn't too hot these aren't like normal pancakes they need more time to cook through
- Flip after you see the edges browning and light bubbling through the center. Flip, cook and remove.
- Serve
Nutrition
Serving: 2pancakes | Calories: 206.2kcal | Carbohydrates: 7.6g | Protein: 9.8g | Fat: 14.9g | Saturated Fat: 8.2g | Trans Fat: 0.3g | Cholesterol: 212mg | Sodium: 208.1mg | Fiber: 3.7g | Sugar: 2.3g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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