These keto cream cheese pancakes are so light, airy, and crisp around the edges, you won't accept they are low carb! 3 main ingredients and the best vehicle for your favourite toppings!
Prep Time 2 minutes Cook Time 5 minutes
Servings 4 servings
1 cup cream cheese softened
4 large eggs room temperature
1/2 cup almond flour
1 tsp baking powder optional
In a high-speed blender, add all your ingredients and blend well, until a smooth batter remains.
Place a greased non-stick pan over medium-hot heat. Once hot, reduce to medium heat. Pour scant 1/4 cup portions of the pancake batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Repeat the process until all the pancake batter is used up.
Serve pancakes immediately, or allow them to cool completely.