Keto Blueberry Pancakes (Cream Cheese Pancakes)
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, but this recipe is also gluten-free and has only 2.4 grams of net carbs per pancake!
What Are Cream Cheese Pancakes?
Pancakes have been a treat for at least 2,500 years. Ancient Greeks were already indulging in these breakfast hits, cooked in frying pans.
This keto version of the crowd-favorite pancakes is a keto low-carb pancake made with eggs, cream cheese, and almond flour.
They are light and 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 2.4 grams per pancake – compare that to the 30 to 40 grams of net carbs of your traditional pancakes!
So if anyone asks 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!
How To Make 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’s see the simple ingredients you need to start 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 times 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. Cream cheese is 100% keto-friendly. Learn more about keto dairy products here.
- Almond flour – make sure you use fine almond flour and not a coarser almond meal. Learn how to choose your keto flours.
- 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.
Making Keto Cream Cheese Pancake Batter
This is a very easy keto pancake recipe with only two simple steps. First, you need a blender to turn all the ingredients, except for the blueberries into a creamy pancake batter.
Next, stir your fresh blueberries into the batter.
If you want to use frozen blueberries, I recommend adding them directly to the pan, on top of each pancake, 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 a purple-ish color.
Almond Flour Blueberry Pancake Toppings
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 when 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 peanut butter with no added sugar or oil.
Wait, what about pancake syrup? Pancakes have to come with pancake syrup.
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.
Frequently Asked Questions
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 pancake, so you can add more toppings!
Otherwise, you can swap the blueberries for raspberries. They also contain fewer carbs.
How Many Carbs Are In Keto Cream Cheese Pancakes?
These Keto Cream Cheese Pancakes with blueberries come with only 2.2 grams of net carbs per pancake.
More Healthy Pancake Recipes
If you like Keto and Healthy Pancakes, I have plenty of recipes for you!
Enjoy the keto cream cheese pancakes, and send me a pic of your creation on Instagram if you make them!
Keto Blueberry Pancakes
Want My Kitchen Equipment?
- 4 large Eggs
- 4 oz Cream Cheese
- 1 ⅓ cup Almond Flour (5.1 oz)
- 3 tablespoons Crystal Sweetener or 1/4 teaspoon stevia drops
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder or 1/2 teaspoon baking soda
- ½ cup Blueberries or frozen * see note (2.8 oz)
- 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 the sides/bottom. Blend again for 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
- Pour 2 tablespoons of batter per pancake (not more), or it won't be easy 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 the sides start to dry. Now flip on the other side and keep cooking for a few more minutes until golden brown.
- Serve with sugar-free monk fruit syrup or butter.
- Store in the fridge for up to 3 days in an airtight container. Rewarm in a pan, microwave, or toaster.
- You can freeze the cooked pancakes in ziplock bags and defrost them the day before. Rewarm either in a pan or toaster.
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Posted In:Almond FlourBlueberryCream CheeseEggOne PanGluten-FreeGrain-FreeHealthyKetoLow-CarbVegetarianBreakfastDessertEasyUnder 10 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I made these today.Very good! The first three in the pan burned on medium so for the rest I set my gas stove to 1. It took longer but came out just golden brown. They didn’t taste eggy to me. I just used one packet of Splenda and they were perfect.
Best keto pancakes I have ever made! I’ve never been a fan of eggs so these are the perfect way to incorporate eggs into my diet without having that eggy flavour I really don’t enjoy. Only probelm is going to be getting enought for me to eat beofre the kids eat them all!!
These were delicious, so delicious I didn’t even need syrup. I followed the recipe exactly just 1/2’ed it cause I just made them
For me. Thank you for sharing!
Do you think I could use coconut flour instead of almond? Almond allergy in the house and looking for an alternative.
You can’t replace coconut flour by same amount of almond flour. Try my almond flour pancake recipe instead and add in some blueberries! ENjoy
Could you use strawberry’s instead of blue berrys ?
I have make these twice. I did a bacon strip for pancake sticks and made regular pancakes with the rest. The last time i made them small as indicated, but I got tired of waiting so long for them to cook. Tonight, I made big cakes and cooked them on low. I only had three large nine inch cakes. I had no problem flipping them and they did not stick when I sprayed Pam. Perfect Keto pancakes.
Excellent! We absolutely LOVE these! Thanks so much for sharing!!
These are the best pancakes I ever tasted.
Made these today and absolutely loved them. Thankful to have something other than scrambled eggs for breakfast 😁
First time making keto pancakes and these taste awesome. My only complaint is it tastes eggy so I may add 3 eggs instead of 4 next time. I also added cinnamon to try to mimic how I usually make regular pancakes ^_^.
Not a bad recipe. I thought they were dry so I added some almond milk and did the trick. I also used monk fruit sugar so that it’s sweeter.
It shouldn’t be dry. Maybe your eggs are smaller than mine too. Enjoy!
So I just stated a low carb diet not entirely Keto but trying to eat better. I love blueberry pancakes and I was skeptic about any substitute sugar products but I made this recipe OMG!!! They are amazing and very filling. I made 3 and ate about 2. Will be using this a lot in the future. Thank You!
loved this pancakes .. not dry at all like the other recipies I’d tried
did topped it with whipped heavy cream + powdered swerve made it keto superb breakfast! making 2nd batch for the week
thank you for sharing 😉 your recipe
Made these keto pancakes as per recipe absolutely delicious 😋 thanks for a great keto food
The best keto pancakes I’ve ever had!
Love this pancake recipe!
I have already made 5 batches of it and I’m addicted. I take them to work for snacks, in the morning I fry bacon and put keto maple syrup ontop. Even others who aren’t on keto have eaten them and we’re very impressed.
I think these are the best keto pancakes I have tried thus far. My daughter loved them. Slightly drier than regular pancakes.
My family and I loved these pancakes! The texture was perfect! Thank you so much!
I made these exactly according to the recipe. They came out perfect after the first three pancakes. First, your rule of “no more than 2 tablespoons of mix” is a must! I first used more mix and came out not so good. After a few more,I sprayed a small coating of Pam on skillet. I used the 2 tbsp covered the pan (I found they cooked much more evenly) and cooked for 2 minutes on each side. They came out perfect. I made a double batch,so I got perfect at it. I make them for the week. I just grab one and go! Love this recipe!
Thanks for sharing your tips. I am so happy you loved the pancakes. Enjoy the keto recipes around here, XOXO Carine
The absolute best keto pancake recipe I’ve found! I’ve tried many and keep coming back to this one…not dry/dense just moist and delicious. Thanks for making our weekend mornings so easy when we’re craving something sweet!
Thank you ! enjoy the recipes on the blog. XOXO Carine
These pancakes are absolutely amazing! I about gave up trying to find a keto pancake that wasn’t dry, gritty and flat! These saved the day! I added Lily’s chocolate chips instead of the blueberries and it was DELICIOUS! Thank you so much for the recipe!
Thank YOU ! I am so glad you love these 🙂 Take care, XOXO Carine