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 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, 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 to the 30-40g 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!
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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’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.
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 your fresh blueberries into the batter. If you want to use frozen blueberries, I recommend adding them directly in 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 in a purple-ish color.
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 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.
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.
More Keto Pancake Recipes
If you like Keto 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
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- 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 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.
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.