Description
These fluffy and delicious pancakes are perfect for a low-carb breakfast option.
Ingredients
Scale
- 1 cup cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sweetener (like erythritol or stevia)
- Butter or oil for cooking
Instructions
- In a mixing bowl, combine the softened cream cheese, eggs, vanilla extract, baking powder, salt, and sweetener. Use a hand mixer or whisk to blend until the mixture is smooth and well combined.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
- Remove from the skillet and keep warm while you cook the remaining pancakes. Serve with sugar-free syrup, fresh berries, or whipped cream if desired.
Notes
- For best results, ensure the cream cheese is at room temperature to avoid lumps in the batter.
- You can also add a pinch of cinnamon or nutmeg for extra flavor.
- For a dairy-free version, substitute cream cheese with a dairy-free cream cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Easy Keto Cream Cheese Pancakes