Keto Cream Cheese Pancakes
Light, slightly tangy two-ingredient-style pancakes made from blended cream cheese and eggs with a touch of cinnamon, delivering a fluffy low-carb breakfast that tastes far more indulgent than it is.
Ingredients
- 4 oz full-fat cream cheese, softened
- 4 large eggs
- 1/2 tsp ground cinnamon
- 2 tsp granulated erythritol or monk fruit sweetener
- 1/2 tsp pure vanilla extract
- 2 tsp unsalted butter
- pinch fine salt
Instructions
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1
Combine 4 oz softened full-fat cream cheese, 4 large eggs, 1/2 tsp ground cinnamon, 2 tsp granulated erythritol or monk fruit sweetener, 1/2 tsp pure vanilla extract, and pinch fine salt in a blender. Blend on high for 30 seconds until completely smooth and slightly frothy. Let the batter rest for 2 minutes.
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2
Heat a nonstick skillet or griddle over medium-low heat. Add half of the 2 tsp unsalted butter and swirl to coat.
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3
Pour about 2 tablespoons of batter per pancake into the skillet — you should get 3 small pancakes per batch. Cook for 2 to 3 minutes until the edges look set and the bottoms are golden. These pancakes are delicate; flip gently and cook for another 1 to 2 minutes on the second side.
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4
Transfer to a plate and repeat with the remaining unsalted butter and batter. Serve immediately, topped with sugar-free syrup or fresh berries if desired.