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


  1. In a high-speed blender, add all your ingredients and blend well, until a smooth batter remains.

  2. 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.

  3. Serve pancakes immediately, or allow them to cool completely.

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