Low-Carb Cream Cheese Pancakes

This morning I was able to enjoy one of my very favorite breakfast items – pancakes!  AND, they’re low carb, no flour!!  Perfect for the gluten-free diet too!  I came across this recipe online & just KNEW I need to try making some.

These pancakes are very thin (not the fluffy type), but they’re low-carb, tasty, & help satisfy a pancake craving.  Plus, they’re really easy to make & have minimal ingredients.

Low-Carb Cream Cheese Pancakes

5.0 from 2 reviews
Low-Carb Cream Cheese Pancakes
Recipe type: Breakfast
Serves: 1
  • 2 oz. cream cheese (I used the ⅓ less fat – would recommend this or full fat)
  • 2 large eggs
  • ½ tsp cinnamon
  • 1 tbsp butter
  • 1 packet stevia or other sweetener
  1. Combine all ingredients (except butter) in a medium bowl & blend using an immersion blender. If you don’t own an immersion blender you can use a blender or food processor too.
  2. The batter will be really bubbly when you’re first blending it, so just let it sit for a minute or two so some of the bubbles settle (some small ones will still remain).
  3. Place about a half tbsp of butter onto a hot griddle (or use non-stick spray) & pour about ¼ of the batter onto the griddle, letting it cook for about a minute or so. Peek under & if it’s browning, flip it over & do the same on the other side, which will probably take a bit less time to cook. Just keep repeating the process until all the pancakes are cooked. Stack & then top with the remaining butter. Dig in & enjoy!!
Nutrition Information
Serving size: 4 - 6" pancakes Calories: 383 Fat: 33 g Carbohydrates: 3 g Fiber: 1.5 g Protein: 16 g


Only 4 ingredients for the batter… eggs, sweetener, cinnamon, & cream cheese.

The batter after using the immersion blender…. it’ll be bubbly, so just let it settle a little.

These are thin pancakes, but so tasty!  You could also consider them a bit more crepe-like!  Either way, they’re a nice low-carb/keto pancake alternative! 😉

26 thoughts on “Low-Carb Cream Cheese Pancakes

  1. I tried making this and it was so thin, I couldn’t flip without breaking it. We are doing LCHF diet. So is there anything we can add to the batter to thicken it? Like almond flour or coconut flour?

  2. Hey, I just ate these. I’ve been on a LCHF diet since January, and in these 4 months I’ve lost 26 pounds. I have to say, this is one of the tastier meals I’ve prepared (being the kitchen newbie that I am) and am really glad to have found it. Thanks a lot!

  3. I have to try these. My mom has a recipe she made called cottage cheese pancakes. I am almost positive she blended the cottage cheese smooth. They were crepe like. Very high in protein. They too are difficult to flip. Thanks for this recipe.

    • I used stevia because it is one of the more natural, plant-derived ones, but you could try using honey or maple syrup instead. You’ll probably want to sweeten it a bit w/something, unless you put something sweet on top, or like them savory.

      • I just bought the ingredients for these pancakes. When you said you could sweeten it with honey, well that is sugar, but not bad in a small amount. I have some Maple S.F. syrup and I think that would be a good sweetener. But, I will try stevia the first go around. : ) Look forward to making these!

        • I would advise avoiding the S.F. maple syrup since those often have things like sugar alcohols and other chemicals in them… the honey would be a good natural sweetener, or the stevia. Hope the stevia works out well & you enjoy them! Good luck! :)

  4. These were yummy and very easy to make. My first pancake fell apart. I don’t think the pan was hot enough. The rest of them were fine. I was so happy to fine an alternate to eggs with the LCHF diet. I also made them for my diabetic husband and he enjoyed them. I used a regular mixer, which worked fine.

  5. Thank Goodness for these pancakes! We have just started LCFH and these pancakes are a nice change from all the eggs! We think they are yummy and have no problem turning them.

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