The Best Low Carb / Keto Pancakes

I have tried at least 10 different variations of keto recipes for pancakes.  And although they weren’t bad; they definitely were not great either.  I finally found the perfect recipe and I love it so much that I could not keep it to myself. And I actually sat down and did the math to give you nutrition information.

Credit for the original recipe goes to https://thenovicechefblog.com/low-carb-pancakes/

Her recipe is great as is, but I modified it slightly. My modified recipe is as follows:

INGREDIENTS:

2 large eggs

1 tbsp water

2 oz cream cheese cubed

1 tsp baking powder

2 tsp vanilla

1/2 tsp cinnamon

2 tbsp of swerve/erythritol ***(original recipe uses 1/2 tsp of sweetleaf/stevia or 2tbsp regular sugar)

2/3 cup of almond flour (original instruction) ***My modification is to replace some of the almond flour with 1-2 tbsp of ground flax.

Rest batter for 1-2 minutes.

The batter for the original recipe gets very thick.  By subbing in some flax, the batter is thinner and more manageable.  I also feel like the thinner batter made it easier to see bubbles and flip the pancakes on time.  I used a 1/4 cup measuring cup to scoop the batter into the pan, which yielded 8-10 pancakes.

INSTRUCTIONS: (Same as the original recipe)

Blend the eggs, water, and cream cheese first; then add the rest of the ingredients.  I personally used my food processor, but you could use a blender or magic bullet instead.

NUTRITION:

(I would consider half of the yield filling enough to be one serving. The following is the nutrition info for the total of all ingredients used.)

Calories: 786 kcal

Fat: 71 grams

Protein: 37 grams

Net Carbs: 13 grams

*NUTRITION INFO WITH 1/2 CUP BLUEBERRIES ADDED*

Calories: 826 kcal

Fat: 71 grams

Protein: 37 grams

Net Carbs: 21 grams

Finished Product:

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