Keto Cream Cheese Pancakes Stack | The Worktop

Keto Cream Cheese Pancakes with Almond Flour

Keto Cream Cheese Pancakes are so easy to make for breakfast! You only need 3-ingredients for this recipe: eggs, cream cheese and almond flour. These low carb cream cheese pancakes are suitable for keto diet, low-carb diet, and diabetics.
Course Breakfast, Brunch, Pancakes, Pancakes and Waffles
Cuisine American
Keyword Keto Cream Cheese Pancakes
Special Diet Gluten Free, Vegetarian
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 12 pancakes
Calories 52kcal
Author The Worktop


  • 4 ounces cream cheese (about 1/2 cup)
  • 4 large eggs
  • 3 tablespoons almond flour (I always use unblanched almond flour)
  • pinch of salt (optional)
  • butter - for cooking the pancakes


  • Blend everything together in a blender to make the pancake batter. It is a very thin batter. 
  • Heat a griddle on medium heat. Melt a bit of butter on the pan. Slowly drop the pancake batter on the griddle using a tablespoon. The pan should be hot enough so the pancake batter starts to cook immediately on contact. 
    As the pancake batter is runny, to get circular pancakes, slowly pour on the pancake batter so it thickens as it comes in contact with the griddle. That way, the batter doesn't all quickly spread around the pan in random shapes.
    Help spread the batter outwards and into a circle shape with the back of a spoon. Use 2 tablespoons of batter per pancake for 3-inch pancakes.
    Alternatively, to make it quickly if you aren't bothered by perfectly circular pancakes, simply pour on the pancake batter and allow it to spread evenly across the pan. 
    Cook for about 1 minute, then flip and cook for another minute or so, until cooked through.


To make this low carb cream cheese pancake into a sweet breakfast, I recommend adding a bit of lemon zest, cinnamon, or vanilla in the pancake batter before cooking.
If you are planning to enjoy this as a savory cream cheese keto pancake, you can add a bit more salt or a pinch of black pepper in the pancake batter.


Calories: 52kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 68mg | Potassium: 46mg | Fiber: 0g | Sugar: 0g | Vitamin A: 140IU | Calcium: 27mg | Iron: 0.4mg