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 with about 30-40g of net carbs on 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!
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.
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
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 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.
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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
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.
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 contain fewer carbs.
Enjoy the keto cream cheese pancakes and send me a pic of your creation on Instagram if you make them!
1/2cupBlueberriesor frozen * see note (2.8 oz, 80g)
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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 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
Pour 2 tablespoons of batter per pancake (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 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 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 gramsFrozen 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.