Keto Almond Flour Cream Cheese Pancake Recipe - Quick and Easy
These keto almond flour pancakes are the best we've ever made. With a few simple additions, we elevate these low carb pancakes to another level. So much so, we love them more than traditional pancakes.
Servings: 4 servings
Add all ingredients (except butter) to blender and mix.
Heat frying pan over medium heat.
Add 1/4 of the butter to coat the bottom of the pan. (Add more butter after frying 2 pancakes. Continue adding butter after every 2 pancakes until batter is gone.)
Pour 1/8 of batter (scant 1/4 cup) into the pan.
Fry pancakes in melted butter in a non-stick pan over medium heat. Turn over once the middle begins to bubble.
- Pancakes should be 4-5 inches in diameter. Serve immediately or store refrigerated in an airtight container for up to one week.
- After pouring batter into the pan, lift the pan and tilt with a swirling motion to spread the batter until desired pancake size is reached.
- Be careful not to flip the pancakes too early, they need time to set up while cooking.
- Serve with sugar-free syrup or, even better, sugar-free lemon curd.
Serving: 2pancakes | Calories: 295kcal | Carbohydrates: 5g | Protein: 10g | Fat: 27g | Fiber: 2g