If you’ve ever craved cinnamon rolls and pancakes at the same time, then get ready for a breakfast revelation. Keto Cinnamon Roll Pancakes are here to satisfy all those fluffy, cinnamon-swirled cravings while keeping you in ketosis. Yes, you read that right—pancakes that feel like cinnamon rolls but keep those carbs in check.
Why Keto Cinnamon Roll Pancakes?
Who doesn’t love a good cinnamon roll, especially fresh and warm with that sweet icing drizzle? Now, imagine all that goodness without the sugar spikes, the carbs, or the guilt. These keto-friendly pancakes are low in carbs, high in flavor, and downright delightful. With the right mix of almond flour, cinnamon, and a little bit of sweetness, you’ll get all the fun of a cinnamon roll in a pancake you can actually eat for breakfast, brunch, or whenever you want something comforting.
Ready to get cooking? Let’s go!
Ingredients for Keto Cinnamon Roll Pancakes
Let’s break this down into three parts: the pancake batter, the cinnamon swirl, and the cream cheese glaze. Don’t worry, it’s a lot simpler than it sounds!
Pancake Batter
- 1 cup almond flour – keeps it keto and gives a nutty flavor
- 2 large eggs – adds fluff and structure
- 2 tbsp heavy cream or unsweetened almond milk – thins the batter slightly
- 1 tsp baking powder – for that pancake rise we all love
- 1 tsp vanilla extract – adds a hint of sweetness
- 1 tbsp melted butter – for richness and extra flavor
- Sweetener of choice (optional) – a bit of monk fruit or erythritol, if you like it sweeter
Cinnamon Swirl
- 2 tbsp melted butter – for swirling in that cinnamon goodness
- 2 tbsp powdered monk fruit sweetener – to keep things low-carb but sweet
- 1 tbsp ground cinnamon – the star of the show
Cream Cheese Glaze
- 2 oz cream cheese, softened – gives you that creaminess without the sugar
- 1-2 tbsp powdered monk fruit sweetener – adjust to taste
- 1-2 tbsp heavy cream – for thinning the glaze; almond milk also works
- 1/2 tsp vanilla extract – adds that perfect hint of vanilla to balance the cream cheese
Step-by-Step Guide to Making Keto Cinnamon Roll Pancakes
Grab your mixing bowls and get ready to whip up some magic! This recipe involves layering flavors to make each bite taste like a keto-friendly cinnamon roll pancake dream.
Step 1: Make the Pancake Batter
- In a medium bowl, mix together the almond flour, baking powder, and a little sweetener (if using).
- In a separate bowl, whisk the eggs, heavy cream, vanilla extract, and melted butter.
- Slowly pour the wet ingredients into the dry ingredients, stirring until you have a smooth, slightly thick pancake batter. If the batter is too thick, add a splash more cream or almond milk until it’s just right.
Step 2: Prep the Cinnamon Swirl
- In a small bowl, mix together the melted butter, powdered monk fruit sweetener, and ground cinnamon.
- Transfer this cinnamon mixture to a piping bag or a small ziplock bag. Snip off the corner to make it easy for swirling later. (Trust me, this swirl step is what turns your pancakes into a real treat!)
Step 3: Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease with a bit of butter or non-stick spray.
- Pour about 1/4 cup of batter into the skillet for each pancake.
- Immediately, use your piping bag to squeeze the cinnamon mixture in a swirl pattern on top of the batter. Go for that classic cinnamon roll look—just a simple swirl from the center to the edges.
- Let the pancake cook until bubbles start to form on the surface (about 2-3 minutes). Flip carefully and cook for another minute or two on the other side until golden brown. Repeat with the remaining batter.
Pro Tip: Keep the heat on medium. If it’s too high, the cinnamon swirl can burn before the pancake cooks through. And nobody wants burnt cinnamon pancakes, right?
Step 4: Make the Cream Cheese Glaze
- In a small microwave-safe bowl, combine the softened cream cheese, powdered monk fruit sweetener, vanilla extract, and heavy cream.
- Microwave for about 10-15 seconds to soften it all up, then whisk until smooth. You want a drizzle-able consistency, so add a little more cream if it’s too thick.
Putting It All Together
Once your pancakes are done and smelling incredible, stack ‘em up on a plate, drizzle that cream cheese glaze over the top, and get ready to dig in. You can also add a little extra cinnamon or a sprinkle of powdered monk fruit on top for extra flair.
Tips for Making the Best Keto Cinnamon Roll Pancakes
- Don’t skip the swirl! It adds so much to the experience, making every bite taste like cinnamon roll heaven.
- Use fresh almond flour. Almond flour can go stale quickly and lose its flavor. A fresh bag makes a big difference.
- Adjust sweetness to your taste. Keto sweeteners can vary in strength, so feel free to tweak amounts for your ideal level of sweetness.
Nutritional Information (Approximate per pancake with glaze)
- Calories: 210
- Fat: 18g
- Carbohydrates: 4g net carbs
- Protein: 7g
Serving Suggestions
These Keto Cinnamon Roll Pancakes are delicious as they are, but if you’re feeling extra, here are some fun ways to serve them:
- Add Fresh Berries: Blueberries or strawberries make a colorful, fresh addition.
- Top with Nuts: Pecans or walnuts add a nice crunch that complements the cinnamon flavor.
- Whipped Cream: A dollop of homemade whipped cream brings out the cinnamon roll flavor even more.
Troubleshooting Common Issues
- Pancakes Sticking to the Pan? Use a good non-stick skillet and make sure it’s well-greased.
- Batter Too Thick? Add a splash more heavy cream or almond milk. Keto batters can be thick, but you want it pourable.
- Cinnamon Swirl Mess? If you’re not into piping, try drizzling the cinnamon mixture with a spoon. It might look more rustic, but the flavor’s still spot-on.
Keto Cinnamon Roll Pancakes: Your New Weekend Ritual
Once you’ve had these Keto Cinnamon Roll Pancakes, you might find yourself making them every weekend (or weekday, no one’s judging!). With just a few easy swaps and some keto-friendly ingredients, you get a deliciously satisfying breakfast that’s low-carb, gluten-free, and perfect for cinnamon roll lovers everywhere.
Whether you’re keto or just looking for a healthier pancake recipe, these hit the spot. And let’s be real—anything that combines pancakes and cinnamon rolls is worth trying at least once, right? So grab your skillet, whip up these pancakes, and prepare for a breakfast that’ll make your kitchen smell like a bakery!
PrintKeto Cinnamon Roll Pancakes Recipe
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Enjoy these Keto Cinnamon Roll Pancakes for a low-carb breakfast with all the flavors of a cinnamon roll! Soft, fluffy pancakes swirled with cinnamon goodness and topped with a creamy glaze make this a satisfying keto-friendly treat.
- Author: Jane Summerfield
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American, Keto, Low-Carb
Ingredients
- 1 cup almond flour
- 2 large eggs
- 2 tbsp heavy cream or unsweetened almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp melted butter
- Sweetener of choice (like monk fruit or erythritol, optional)
Cinnamon Swirl:
- 2 tbsp melted butter
- 2 tbsp powdered monk fruit sweetener
- 1 tbsp ground cinnamon
Cream Cheese Glaze:
- 2 oz cream cheese, softened
- 1–2 tbsp powdered monk fruit sweetener
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Make the Pancake Batter: In a medium bowl, mix the almond flour, baking powder, and sweetener. In another bowl, whisk the eggs, heavy cream, vanilla extract, and melted butter. Combine the wet and dry ingredients until smooth.
- Prep the Cinnamon Swirl: In a small bowl, mix melted butter, monk fruit sweetener, and cinnamon. Pour into a piping bag or ziplock and snip the tip for swirling.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and grease lightly. Pour 1/4 cup batter per pancake, then pipe the cinnamon mixture in a swirl on top. Cook until bubbles form, flip, and cook until golden brown.
- Make the Cream Cheese Glaze: In a microwave-safe bowl, soften cream cheese for 10 seconds, then whisk with monk fruit, cream, and vanilla until smooth. Drizzle over pancakes before serving.
Notes
- For extra fluffiness, let the batter sit for a few minutes before cooking.
- Adjust sweetness to taste with additional monk fruit if preferred.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 pancake with glaze
- Calories: 210
- Sugar: 1g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Frequently Asked Questions (FAQs)
Can I Make These Pancakes Ahead of Time?
Absolutely. Make a big batch, and store them in the fridge or freezer. When you’re ready to eat, just pop them in the microwave or toaster, and they’re good to go!
Can I Use Coconut Flour Instead of Almond Flour?
Not directly. Coconut flour is much more absorbent, so it can’t be swapped one-to-one with almond flour. If you’re set on using coconut flour, try using only 1/4 cup and add an extra egg or two.
How Do I Store Leftover Cream Cheese Glaze?
Store it in an airtight container in the fridge. When you’re ready to use it, microwave it for a few seconds to soften, and give it a quick stir.
Why Did My Cinnamon Swirl Burn?
Burnt swirls happen if the pan’s too hot. Keep the heat on medium, and cook your pancakes a little slower to prevent burning.