Breakfast · Pancakes & waffles
Keto almond flour pancakes
Soft, golden pancakes with a gentle nutty flavour and real lift, made from almond flour, eggs and cream cheese. Whisking the eggs until pale is what keeps them fluffy, and a lid after the flip cooks them through. Serve with a big handful of raspberries.
- Time
- 30 min (10 prep + 20 cook)
- Servings
- 4
- Per serving
- 288 kcal
- Protein
- 13 g
Ingredients
- 4 large eggs, at room temperature
- 4 tsp erythritol
- 1/3 cup light cream cheese, block-style (Neufchâtel or 1/3 less fat), softened
- 1 tsp vanilla extract
- 3/4 cup almond flour, fine, blanched
- 1 1/4 tsp baking powder
- 1 pinch salt
- 1 1/2 tsp butter, for the pan
- 1 2/3 cups raspberries, to serve
Steps
- Whisk the eggs and erythritol hard for about 2 minutes, until pale and foamy.
- Whisk in the cream cheese and vanilla until smooth, then add the almond flour, baking powder and salt. Stir until just combined and let the batter rest for 5 minutes while the pan heats.
- Melt a little butter in a nonstick pan over medium-low heat. Drop in 2-tablespoon scoops and cook 2 minutes, until small bubbles appear. Flip, cover with a lid and cook 1-2 minutes more, until golden and set.
- Repeat with the rest of the batter to make about 14, and serve topped with the raspberries. Leftovers keep 3 days in the fridge with parchment between them, or freeze 3 months. Warm them for 20 seconds in the microwave or in a dry pan.
Good to know
Why did mine fall apart when I flipped them?
They were too big or the pan was too hot. Almond flour has no gluten to hold a wide pancake together, so keep them small and the heat gentle.
Can I use regular cream cheese?
Yes. They taste a little richer, for about the same score.
Alternatives
Per
- Calories
- 209
- Protein
- (19%)
- 10 g
- Fat
- (63%)
- 15 g
- Carbohydrates
- (18%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 4 g
- Sodium
- 280 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1152 kcal goes into the pot and 589 g of ingredients comes out as about 550 g of food: 209 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.