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

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


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.


(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


Calories: 826 kcal

Fat: 71 grams

Protein: 37 grams

Net Carbs: 21 grams

Finished Product:

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