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The last keto blueberry pancakes recipe you’ll need! These easy keto cream cheese pancakes are ready in just 2 minutes in a blender. It’s also not only a low-carb treat, this recipe is also gluten free and has only 2.4 grams of net carbs per pancake!

KETO BLUEBERRY PANCAKES with Cream Cheese 2.4 g net carbs, fluffy, easy 6 ingredients #ketopancakes #keto #pancakes #lowcarbpancakes #lowcarb #creamcheese #almondflour #easy #blender #healthy # fluffy #glutenfree #best #almond #ketones #ketorecipes #lowcarbrecipes #breakfast

What are cream cheese pancakes?

Pancakes have been a treat for at least 2,500 years, Ancient Greeks were already indulging these breakfast hits, cooked in frying pans. This keto version of the crowd favourite pancakes is a keto low-carb pancake made with eggs, cream cheese and almond flour. They are light, fluffy with a delicious cheesecake flavor.

Are pancakes keto?

Regular pancakes are made with wheat flour and sugar, so no, your typical pancake is not keto. This pancake recipe however is 100% keto. As a matter of fact, using almond flour instead of regular flour and erythritol instead of sugar drops the net carbs to a staggeringly low 2.4g per pancake – compare that with about 30-40g of net carbs on your traditional pancakes!

So if anyone ask you, can I eat pancakes on a keto diet? You now know the answer. Yes, as long as you follow this recipe of keto cream cheese pancakes!

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What ingredients for a keto pancake?

You will only need 6 ingredients to make the fluffiest, tastiest keto pancakes! These keto cream cheese pancakes with blueberries taste just like regular fluffy pancakes. Plus, they are ready in only 2 minutes in a blender. Let see the simple ingredients you need to starts making this low carb pancake almond flour recipe.

  • Eggs – You’ll need a few large eggs in the recipe but don’t worry these keto cream cheese pancakes have no egg flavor at all. I’ve been asked a few time why you need eggs in a keto pancake recipe. It’s because eggs provide the structure that would otherwise come from gluten so it’s even more important in a keto recipe!
  • Cream cheese – I used full-fat cream cheese. The cheese is here to boost the fat and protein.
  • Almond flour – make sure you use fine almond flour and not a coarser almond meal
  • Baking powder – this gives the fluffy pancake texture, I don’t recommend baking soda as it brings a bitter aftertaste
  • Erythritol – I use erythritol, but feel free to use any other keto-friendly sweetener. Find how to convert them in our Keto Sweeteners comparison and conversion tool
  • Vanilla 

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How to make keto pancakes?

This is a very easy keto pancake recipe with only two simple steps. First, you need a blender to turn all the ingredients, bar the blueberries, into a creamy pancake batter. Next, stir in your fresh blueberries into the batter. If you want to use frozen blueberries, I recommend you add them directly in the pan, on top of each pancakes before you flip them onto their other side. The reason why I don’t like to add frozen blueberries into my pancake batter is that they release water and color the batter in a purple-ish color.

KETO BLUEBERRY PANCAKES with Cream Cheese 2.4 g net carbs, fluffy, easy 6 ingredients #ketopancakes #keto #pancakes #lowcarbpancakes #lowcarb #creamcheese #almondflour #easy #blender #healthy # fluffy #glutenfree #best #almond #ketones #ketorecipes #lowcarbrecipes #breakfast

Low-carb almond flour pancake topping ideas

I already shared with you my low carb almond flour pancake recipe. However this keto blueberry pancake recipe is different. It combines almond flour and cream cheese. As a result, these keto pancakes taste like blueberry cheesecake with no eggy aftertaste. They are delicious served with the following keto pancakes toppings:

  • Butter – nothing can beat a simple piece of fresh butter on top of hot keto pancakes
  • Whipped cream and unsweetened desiccated coconut 
  • Sugar-free chia seed jam made of strawberries or raspberries
  • Peanut butter or almond butter – make sure you choose natural ones with no added sugar or oil

Wait, what about pancake syrup? Pancakes have to come with pancake syrup, right?

But what pancake syrup is keto friendly? The key here is to steer away from any syrup that contains sugar. My favorite options are:

  • Sugar-free maple flavored syrup – make sure you don’t use one with artificial sweeteners! I like to use Monk fruit syrup it’s a safe keto liquid sweetener and tastes just like maple syrup!
  • Sugar free chocolate syrup or caramel syrup – look for natural keto-friendly options, with the right sweeteners.

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Can I make these keto cream cheese pancakes without blueberries?

Of course you can and that would be almost as delicious! It will bring the carbs down to 1.6g of net carbs per pancakes, so you can add more toppings! Otherwise you can swap the blueberries for raspberries, they also contains less carbs.

Enjoy the keto cream cheese pancakes and send me a pic of your creation on Instagram if you make them!

xoxo Carine
KETO BLUEBERRY PANCAKES with Cream Cheese 2.4 g net carbs, fluffy, easy 6 ingredients #ketopancakes #keto #pancakes #lowcarbpancakes #lowcarb #creamcheese #almondflour #easy #blender #healthy # fluffy #glutenfree #best #almond #ketones #ketorecipes #lowcarbrecipes #breakfast

Keto blueberry pancakes

Keto blueberry pancakes are easy fluffy almond flour pancakes with only 2.4 g net carbs
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins
16 pancakes
Leave A Review Print The Recipe


  • 4 large eggs
  • 4 oz cream cheese (110 g)
  • 1 1/3 cup almond flour (5.1 oz, 145 g)
  • 3 tablespoon erythritol or 1/4 teaspoon stevia drops
  • 2 teaspoon vanilla
  • 1 teaspoon baking powder or 1/2 teaspoon baking soda
  • 1/2 cup fresh blueberries or frozen * see note (2.8 oz, 80g)


  • Add all the ingredients into a blender, except the blueberries.
  • Blend on high speed until creamy and smooth. If some batter sticks to the bottom or sides of the jug, stop the blender, and use a spatula to unstick the batter on sides/bottom. Blend again a few more seconds.
  • Pour the batter into a mixing bowl and stir the blueberries. Let the batter rest for 3 minutes.
  • Heat a non stick pancake griddle or crepe pan under medium heat. Rub the surface of the pan with a piece of absorbent paper covered with a teaspoon of coconut oil or butter
  • Poor 2 tablespoons of batter per pancakes (not more) or it will be difficult to flip them without breaking especially if you use heavy fresh blueberries.
  • Cook gently, about 2-3 minutes or until you see bubbles forming on the surface and sides starts to dry. Now flip on the over sides and keep cooking for few more minutes until golden brown.
  • Serve with sugar-free monk fruit syrup or butter.


  • Store in the fridge up to 3 days in an airtight container. Rewarm in a pan, microwave or toaster.
  • You can freeze the cooked pancakes in zip bags and defrost the day before. Rewarm either in a pan or toaster.
Net carb per pancake: 2.2 grams
Frozen blueberries: 
If you want to use frozen blueberries, I recommend you add them directly in the pan, on top of each pancake, add 4-5 blueberries before you flip them onto the other side. The reason why I don't like to add frozen blueberries into my pancake batter is that they color the batter in a purplish color. But if you don't mind purple pancakes go for it ! Add them into the batter.
Nutrition Facts
Keto blueberry pancakes
Amount Per Serving (1 pancake)
Calories 87 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Carbohydrates 2.6g1%
Fiber 0.4g2%
Sugar 1.5g2%
Protein 3g6%
Net Carbs 2.2g
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 5 stars
    Oh my…. so good, so easy! Did I mention good? I did throw a pinch of salt as I may have put a few drops too many of monk fruit sweetener. I only got 8 pancakes as I missed the 2Tbsp part and used a quarter cup pour. Sure hate that that probably mean that serving is just ½ of a pancake! As I plated 3! Good thing that I was full halfway through!!

    • Thanks for trying the pancakes ! I am so happy you love them. Enjoy all the recipes on the blog, XOXO Carine.

  2. 5 stars
    Hands down the BEST lowcarb pancakes. I have tried several recipes and this was the easiest and yummiest! Thank you!

  3. Hi, I’m planning to do this but I don’t have almond flour, just coconut flour. Can I substitute? Maybe decreasing the amount?

    • Not really because coconut flour contains 4 times more fiber than almond flour you often need way less. It is hard to say how much because I didn’t try this yet. But don’t sub 1:! or they will be very dry. Enjoy the recipes on the blog, XOXO Carine.

  4. 5 stars
    Thank you SO much for this recipe! It’s the perfect pancake recipe! I think I might like these more than your normal pancakes, I like how they feel lighter! I used 2T of swerve brown sugar and 1T swerve white sugar! 10/10 would recommend, every time! ❤️ I also made half blueberry and the other half sugar free chocolate chips! Both are yummy! Thanks again!

    • Thanks so much for the beautiful comment! I am so glad you love them too. Sugar free chocolate chips will make them even better. Enjoy! XOXO Carine

    • Yes sure, many followers have been using the batter into a Belgian waffle maker and share lovely result on Instagram. Enjoy! XOXO Carine

    • Yeah! I am happy you love the pancakes too! Lemon and blueberries goes so well together! Enjoy the recipes, XOXO Carine

  5. 5 stars
    This recipe is now my favourite keto pancake recipe. It makes a fluffy great tasting pancake. thanks for sharing.

    • Yeah! Welcome on the blog. Thanks for trying my pancakes I am so happy to hear they come out delicious. XOXO Carine.

  6. 5 stars
    These were delicious. I doubled the blueberries and used 2T brown sugar Swerve. My son loved them (said the flavor reminded him of crepes – we use lots of vanilla and sometimes put almond butter and fruit in our crepes). 🙂 Thanks for the great site and recipe ideas!

    • Thanks for the lovely feedback! It is funny because I actually created this recipe for my kids too who love fruits pancakes 🙂 I am so glad your son enjoy them too. Enjoy all the recipes on the blog, XOXO Carine.