Keto Pumpkin Almond Flour Pancakes with Cream Cheese Webs

Low carb, spooky-season-approved, and kid-bribe-friendly.

You know those chilly mornings when you’re not quite awake, the dog’s barking, the kids are asking if candy counts as breakfast, and you just want five minutes of peace with something warm in your hand that isn’t coffee? Yeah.

That’s when these Keto Pumpkin Almond Flour Pancakes come in. And those cream cheese spiderwebs?

That’s just the part that gets everyone else at the table to hush for a minute and eat.

But here’s the best bit: these pancakes are low carb, don’t need fancy ingredients, and they hit that soft spot between cozy fall food and not blowing your macros.

Let’s break everything down real simple, because nobody wants to read a novella when they’re halfway through mixing batter.

What You’re Making

You’re making a stack of fluffy almond flour pancakes, gently spiced with pumpkin pie vibes, cooked in butter until golden. Then, you’re gonna drizzle or pipe little cream cheese “webs” on top. If it’s Halloween, you can even drop a few blueberries in the middle like spiders. But even if it’s April and you’ve just got leftover canned pumpkin? This still works.

What You’ll Need (Real Ingredients, No Weird Stuff)

For the pancakes:

• 1 cup almond flour (blanched works best)
• 2 large eggs
• 1/4 cup pumpkin puree (not pumpkin pie mix — just plain canned pumpkin)
• 2 tbsp heavy cream (or almond milk if dairy-free)
• 1 tbsp coconut flour (helps it stay fluffy)
• 1 tbsp sweetener (like monk fruit, erythritol, or whatever you use)
• 1 tsp pumpkin pie spice (or just cinnamon if that’s what you’ve got)
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

For the cream cheese webs:

• 2 oz cream cheese, softened
• 1 tbsp powdered sweetener (Swerve or monk fruit works well)
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or almond milk to thin it out

Optional Toppings (Not Required, But Nice to Have)

• Chopped pecans
• Sugar-free maple syrup
• Blueberries (if you’re going for spider “bodies”)
• A dusting of cinnamon on top

Step-by-Step Instructions For Keto Pumpkin almond-flour pancakes with cream cheese webs

1) Make the Pancake Batter

Grab a medium bowl. Dump in the almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, and salt. Give it a stir so there are no clumps. (Clumps = sad pancakes.)

In another bowl, crack the eggs, then add in the pumpkin puree, vanilla, and heavy cream. Whisk it together until smooth.

Now pour the wet mix into the dry and stir until just combined. The batter should be thicker than your usual boxed pancake mix. Almond flour’s like that. Don’t worry.

Let it sit for 5 minutes while you prep your pan. This lets the coconut flour soak up some liquid and helps keep everything from falling apart.

2) Make the Cream Cheese Webs

While the batter rests, mix up your spiderwebs.

In a small bowl, combine the softened cream cheese, powdered sweetener, vanilla, and one tablespoon of cream or almond milk. Stir it until smooth. If it’s too thick to drizzle, add a bit more liquid, half a spoon at a time.

Spoon it into a sandwich bag, squeeze everything into one corner, and snip the tiniest tip off. Boom — you just made a homemade piping bag.

If you don’t care about fancy webs, just dollop it on top later. Tastes the same.

3) Cook the Pancakes

Heat a non-stick skillet over medium heat. Add a little butter or coconut oil — enough to coat the pan.

Use a spoon or small scoop to drop batter into the pan. Flatten it slightly with the back of the spoon.

Don’t make them too big. Small pancakes hold together better, especially with almond flour.

Cook 2 to 3 minutes until the edges look set and the bottom is golden. Flip gently (they’re delicate!) and cook another 1–2 minutes on the other side.

Place cooked pancakes on a plate and cover loosely with foil or a clean towel to keep warm while you finish the rest.

4) Add the Cream Cheese Webs

Once your pancakes are stacked and ready, drizzle or pipe your cream cheese “webs” across the top. Make little circles or actual webs — nobody’s judging.

If the cream cheese got too thick while you were cooking, zap it in the microwave for 5–8 seconds. That’ll loosen it right up.

Add toppings if you’re feeling it — a sprinkle of chopped nuts, a swirl of syrup, or a few blueberries.

Why These Pancakes Actually Work (Even if You’re Bad at Keto)

Okay, let’s get real. A lot of keto pancakes taste like wet eggs. Or worse — gritty sawdust. This recipe avoids both because:

• Almond flour gives body and mild flavor. Not too nutty.
• Coconut flour adds fluff. A little goes a long way, don’t skip it.
• Pumpkin keeps it moist. Plus, it’s low-carb and packed with Vitamin A.
• Cream cheese topping keeps the sugar cravings in check. Sweet, tangy, satisfying.
• They’re small, which helps them cook evenly. No sad raw middles here.

If you’ve tried keto pancakes before and swore never again, try this one. It’s different.

You don’t need syrup — but if you’ve got a good sugar-free one, go for it. These hold their own, though.

Storage + Reheat Tips

These pancakes store well, and you can totally make them ahead.

To store:
Let them cool, then pop them in an airtight container in the fridge. Lasts 3–4 days easy.

To freeze:
Lay them out flat on a tray, freeze, then move to a freezer bag. Keeps for a month. (Stack with parchment if they’re sticky.)

To reheat:
Microwave for 30–60 seconds. Or heat in a pan with a little butter. Skip the toaster — too fragile.

The cream cheese drizzle should be added fresh each time, but it takes two minutes to whip up.

Simple Swaps and Add-Ins

Feel free to adjust based on what’s in your pantry or what your taste buds are yelling for.

No pumpkin?

Use mashed roasted sweet potato or butternut squash. Still keto-ish if you don’t go crazy.

Dairy-free?

Swap cream for almond milk and use a dairy-free cream cheese alternative (like Kite Hill).

Want more protein?

Add a scoop of unflavored or vanilla collagen or whey protein. Just reduce almond flour by 2 tablespoons.

Spice it up:

Try adding ground ginger or nutmeg. Even cardamom works for a little twist.

Sweet tooth kicking in?

Throw some sugar-free chocolate chips into the batter.

How to Serve ‘Em (Other Than Just Cramming in Your Face)

• Kid-friendly: Let the kids add their own toppings — blueberries, chopped nuts, sugar-free whipped cream.
• Spooky brunch: Stack three small pancakes, drizzle cream cheese webs, add a single blueberry in the middle for a “spider.” Watch the kids lose their minds.
• Meal prep: Cook a double batch, refrigerate or freeze, and have fancy-looking breakfast with zero effort during the week.

What Aren’t These Pancakes

They’re not dry. They’re not weirdly salty like some almond flour stuff can be. They don’t taste “too healthy.” You’re not going to find yourself chewing them for 20 minutes trying to pretend it’s worth it.

They’re soft, warm, cozy — and they actually taste like food you’d want to eat even if you weren’t watching carbs.

Personal Note

I first tried these after a very cranky morning with two kids asking for McDonald’s pancakes and me halfway into a bad keto week. I had some leftover pumpkin from a failed pie experiment and figured why not? Threw stuff in a bowl, made them small so I wouldn’t cry if they fell apart, and ended up eating five standing over the stove.

Since then, it’s been one of those recipes I come back to every year when the leaves start turning. My 5-year-old calls them “spider cakes.” My husband thinks I buy them frozen (I do not).

Conclusion

You don’t need a cabinet full of protein powders, weird syrups, or 18 types of flour to make good low carb pancakes. This recipe keeps it simple.

You need:

• One bowl
• A few pantry basics
• A little canned pumpkin
• And a soft spot for things that taste like fall

Make these. Eat them hot. Make a second batch. Freeze them if you must. But try them, even once.

And if you post them on Pinterest, please don’t be shy about showing off your web skills, even if your spider looks more like a squashed raisin. It’s Halloween. Anything goes.

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