Keto Cream Cheese Pancake Recipe (2 ingredients + variant)

This article may contain affiliate links, which helps to keep this content free. (Full disclosure)

Have you tried Keto Cream Cheese Pancakes forward?It happens repeatedly in our house because my children actually like them more than ordinary people Ketogenic pancakes. There are only two ingredients, this Cream Cheese Pancake Recipe It is one of the easiest ways to make low-carb pancakes.

These cream cheese and egg pancakes are one of the fastest Keto breakfast ideas You can do it at the last minute, using ingredients you might have in your refrigerator.Or for a complete breakfast, with eggs and bacon.

What are cream cheese pancakes?

Keto Cream Cheese Pancakes are pancakes made with cream cheese and eggs. My recipe also added sweeteners, vanilla and cinnamon to flavor it.

The most classic cream cheese pancake recipes do not have flour at all, although there must be some versions of cream cheese keto pancakes that do incorporate low-carb flour. Because there is no flour in the basic version, it looks very thin and flat, much like a crepe.I think this is delicious, but if you want a softer pancake, make These coconut flour pancakes Instead, it also has cream cheese, but it is much thicker when it comes out.

How many carbohydrates do cream cheese pancakes contain?

Egg and cream cheese pancakes just now 0.8 g net carbs Each.They are very suitable Ketogenic diet!

Ingredients for cream cheese and egg pancakes

This section explains how to choose the best ingredients, the purpose of each ingredient, and alternative options for this cream cheese pancake recipe. For measurement, please refer to the recipe card below.

• Cream cheese – Use original, tasteless cream cheese that softens at room temperature. (From a recipe point of view, flavored cream cheese will work, but sweet cream cheese will add sugar.) To soften cream cheese faster, cut it into chunks and microwave it in 10-15 second increments. Until softened. Be careful not to overheat, because if it is too hot, it will scramble the eggs when you mix the cream cheese pancake batter.
• Egg – Use whole large eggs at room temperature. If your eggs are cold, you can put them in a bowl of warm water to quickly reach room temperature.

Optional plugin

• Best sweetener – The only sweetener I use to make cream cheese pancakes because it is completely dissolved and has no aftertaste. Try it, it tastes like sugar!But if you need to use a different sweetener, you can check my Keto Sweetener Guide.
• Vanilla extract – Feel free to try other extracts, such as almond or maple.
• Cinnamon
• sea ​​salt – Slightly pinch to balance the sweetness. You don’t need too much, because the cream cheese already has some salt.

Variety

• berry – Make strawberry or blueberry cream cheese pancakes by adding blueberries (smaller is best) or chopped strawberries to the batter. You can also put berries on it, just like I did in the photo.
• pumpkin – Combine cinnamon with Pumpkin Pie Spices Add 1-2 tablespoons of pumpkin puree to the batter.Top match Sugar-free cream with Keto Maple Syrup.
• chocolate -Fold Sugar Free Chocolate Chips Pour into the batter, or add 1-2 tablespoons of cocoa powder.
• Mascarpone cheese – Use cream cheese instead Mascarpone cheese instead. The results are very similar, but with a more buttery taste. (If you have more to use up, I have other Mascarpone recipe here.)
• Salty – Omit the sweetener, vanilla and cinnamon, and add a pinch of salt.Make them simple, or add garlic powder or Italian seasoning. Savoury version with extra cream cheese (or sour cream), cucumber slices and Smoked salmon.

How to make cream cheese pancakes

This section shows how to make keto cream cheese pancakes, with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• mix. Mix cream cheese, eggs and any optional additives in one Blender or Food processor, Or use in a large bowl Hand blender, Until the mixture is completely smooth. (Unlike many other keto pancake recipes, there is no need to mix dry and wet ingredients separately.)

• saute. Heat a small saucepan lightly oiled (This is the perfect size) Heat on medium heat on the stove. Pour the batter on the pan and rotate to cover the bottom. Cook until bubbles begin to form on the edges, then flip and cook until the other side is golden brown. Repeat with all the batter.

• service. Stack the tomato cream cheese pancakes on a plate and serve with fresh berries (I used raspberries, strawberries and blueberries), Keto Maple Syrup, If you like butter.

Tips for making low-carb cream cheese pancakes

This cream cheese pancake recipe is a breeze, but here are some additional tips to make sure it is just right:

• Use room temperature ingredients. This is important for the smooth mixing of your eggs and cream cheese. If your ingredients are cold, you will end up with small pieces of cream cheese in the eggs, and the texture of your pancakes will be significantly damaged.
• Use a pan of the right size. This is the perfect size For this cream cheese pancake recipe. Larger pans will make the batter more difficult to rotate, and trying to make regular-sized pancakes on a larger pan will usually cause them to become unbalanced and run together. However, if you want to try making smaller pancakes, I suggest you use a large frying pan (placed on two stoves) so you have more room for them to unfold.
• Slowly heat the pan. If you turn up the heat to start faster, you will end up with a pan that is too hot and it will ruin your cream cheese pancakes. The low to medium is usually just right, but it certainly does not exceed the medium. Let the temperature heat up the entire pan, because the cold pan is a sticky pan and you don’t want the cream cheese and egg pancake batter to stick together. If it is too hot, they will eventually become brittle rather than soft.
• Don’t use too much oil. You can drizzle oil on the pan or use cooking spray, but if you use too much, your pancakes will become crispy instead of staying soft.
• Rotate the batter correctly in the pan. Do not put the batter and tilt it in one direction, and wait for the batter to pass through the pan. Instead, quickly tilt the pan in all directions while adding the batter. Do this 2 or 3 times, and the batter circle will grow larger as you do it.
• Turn when the edges of the batter are dry. This should only take a little over a minute. Slide your spatula down, and if you think your low-carb cream cheese pancakes will not crumble, keep turning. If your temperature is right, you will be able to move on and get excellent results. The first “test crepe” will help you understand whether you need to adjust the temperature. Remember, it should be soft and pliable, not hard and brittle. (Note: the second side will cook faster, so don’t burn it!)

Storage instructions

This cream cheese pancake recipe is great Keto breakfast Make in advance. Put them in the refrigerator and stack them on top of each other.Not like my other Keto Crepes Recipe, There is no need to arrange parchment between them.

Can you freeze cream cheese pancakes?

Yes, you can freeze cream cheese pancakes. Spread parchment paper between them so that your frozen pancakes do not stick together, and then freeze them in a freezer bag.

Reheat instructions:

Reheat the pancakes in the microwave or 350 degree F oven until they are hot. If they are frozen, there is no need to thaw them first-you can reheat them directly from the frozen state.

More Keto Pancake Recipes

Reader’s favorite recipe

The recipe is stuck below! The readers who created this content also viewed these recipes:

Buy keto maple syrup for your cream cheese pancakes!

Meet the wholesome Yum Keto maple syrup: This natural sugar-free syrup tastes, bake and pours like maple syrup-no aftertaste, only 2 grams of net carbs!

Get it from here

Keto Cream Cheese Pancake Recipe (2 ingredients!)

The 2-ingredient keto cream cheese pancake has only 0.8 grams of net carbs and is ready in a few minutes! This simple cream cheese pancake recipe also includes flavor changes.

Preparation time 5 minute

Cooking time 10 minute

total time 15 minute

Recipe video

Click on the image below to watch the video.

Do you like this video? Subscribe to my YouTube cooking channel Healthy recipes every week! (When I post a new video, I will be notified by clicking the bell icon.)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view the ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Mix cream cheese, eggs and any optional additives in one Blender or Food processor, Or use in a bowl Hand blenderUntil smooth.

2. Heat a small saucepan lightly oiled (This is the perfect size) Heat on medium heat on the stove. Spin 1/4 cup (60 ml) of batter on the pan.Cook about 1-2 minutes, Until the edges begin to form bubbles, then flip.Cook 1 minute On the other side, until golden brown.

3. Repeat step 2 with the remaining batter.

Readers who like this simple recipe also made:

Recipe notes

Serving size: 1 cream cheese pancake

The video shows how to make cream cheese pancakes:

Click here Jump to the video of this recipe-it’s right above the ingredient list. This is the easiest way to learn how to make cream cheese pancakes!

nutrient content

The amount per serving. The amount in the formula description above.

Calories 86

fat 7.4-

protein 3.9g

Total carbohydrates 1 g

Net carbohydrates 0.8g

fiber 0.2g

sugar 0.6g

The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.

Want to save this recipe?

Create a free account to save your favorite recipes and articles!

Register to save recipe

© Copyright Maya Krampf for Wholesome Yum. Please do not take screenshots or copy/paste recipes Go to social media or website. We hope you can share the link with the photo. 🙂