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Keto pancakes

Keto Pancakes Recipe

  • Author: Dr. Josh Axe
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


My fluffy low-carb keto pancakes are made with almond flour, grass-fed cream cheese and eggs. You’ll be amazed how delicious they are, as well as easy to make.


  • ½ cup plus 1 tbsp almond flour
  • 1 teaspoon baking powder
  • ½ cup grass-fed cream cheese
  • 4 eggs
  • ½ teaspoon cinnamon
  • 1 tablespoon butter or avocado oil, for frying


  1. Mix all ingredients in a blender.
  2. In a frying pan, over medium heat, add in the butter or oil.
  3. Pour in 2–3 tablespoons of batter per pancake and turn over once the center begins to bubble (usually takes about 3–4 minutes).
  4. Top with butter and cinnamon. Alternatively, use half-cup of frozen blueberries with a little bit of stevia; heat up in small pan and pour over pancakes. You can also use a keto-approved monk fruit maple syrup.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Breakfasts
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 2 pancakes (91g)
  • Calories: 256
  • Sugar: 1.8g
  • Sodium: 194mg
  • Fat: 22.4g
  • Saturated Fat: 9.2g
  • Unsaturated Fat: 12.1
  • Trans Fat: 0.1g
  • Carbohydrates: 4.5g
  • Fiber: 1.9g
  • Protein: 10.5g
  • Cholesterol: 198mg

Keywords: keto pancakes, low carb pancakes, cream cheese pancakes, almond flour pancakes