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Keto Blueberry Cream Cheese Pancakes

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These Keto Blueberry Cream Cheese Pancakes are light, fluffy, and full of flavor! Made with almond flour and cream cheese, they taste just like real pancakes but without the extra carbs. Perfect for a low-carb breakfast that’s easy to make and satisfying.

Ingredients

Scale
  • 4 oz cream cheese, softened
  • 4 large eggs
  • ¾ cup almond flour
  • 1 tsp baking powder
  • ½ tsp cinnamon (optional)
  • ½ tsp vanilla extract
  • 1 tbsp granulated keto-friendly sweetener (monk fruit, erythritol, or stevia)
  • ¼ cup unsweetened almond milk
  • ⅓ cup fresh blueberries
  • 1 tbsp butter (for cooking)

Instructions

  1. Blend the batter – In a blender or food processor, combine cream cheese, eggs, almond flour, baking powder, cinnamon, vanilla, sweetener, and almond milk. Blend until smooth.
  2. Preheat the pan – Heat a non-stick skillet over medium heat and melt a little butter.
  3. Cook the pancakes – Pour about ¼ cup of batter per pancake into the pan. Drop a few blueberries on top of each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
  4. Serve warm – Top with butter, keto syrup, or whipped cream for extra flavor.

Notes

  • If the batter gets too thick, add a splash of almond milk to thin it out.
  • Use a wide spatula to flip, as these pancakes are delicate.
  • Keep cooked pancakes warm in a 200°F oven while finishing the batch.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-blueberry-cream-cheese-pancakes/