Western · Keto
Cream Cheese Pancakes
Four-ingredient keto pancakes that taste like a thin, crepe-like cheesecake. Ready in 10 minutes with pantry staples.
Halal-friendly Vegetarian Easy
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
3g Net carbs
17g Protein
28g Fat
340 Calories
Per serving
Ingredients
- 4 oz (113g) Cream cheese, softened
- 4 Large eggs
- 1 tbsp Powdered erythritol
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 tbsp Butter (for the pan)
Method
- Blend cream cheese, eggs, erythritol, vanilla, and cinnamon in a blender until completely smooth, about 30 seconds. Let rest 2 minutes for bubbles to settle.
- Heat a nonstick skillet over medium-low heat and add a small pat of butter.
- Pour scant 1/4-cup portions of batter into the pan. Cook 1-2 minutes until small bubbles set on top and edges look dry.
- Flip carefully with a thin spatula and cook 30-60 seconds more.
- Repeat with the remaining batter (makes ~6 small pancakes). Serve with butter and a few berries or a drizzle of sugar-free syrup.
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