Keto Pumpkin Almond Flour Pancakes with Cream Cheese Webs
Soft, fluffy keto pumpkin pancakes made with almond flour and topped with cream cheese webs. Low carb, easy to make, and perfect for fall mornings or Halloween breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 6–8 small pancakes (2 servings) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
For the pancakes:
-
1 cup almond flour
-
2 large eggs
-
1/4 cup canned pumpkin puree
-
2 tbsp heavy cream or almond milk
-
1 tbsp coconut flour
-
1 tbsp sweetener (monk fruit, erythritol, or similar)
-
1 tsp pumpkin pie spice (or cinnamon)
-
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
-
1 tsp vanilla extract
-
1–2 tbsp heavy cream or almond milk (to thin)
Instructions
-
In a bowl, mix almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, and salt.
-
In another bowl, whisk eggs, pumpkin puree, vanilla, and cream.
-
Combine the wet and dry ingredients. Stir until smooth. Let sit for 5 minutes.
-
In a small bowl, mix cream cheese, powdered sweetener, vanilla, and cream. Stir until smooth. Add more cream if needed to thin. Put into a small zip bag and cut a tiny corner to pipe webs.
-
Heat a skillet over medium. Add butter or oil.
-
Drop small scoops of pancake batter into the pan. Flatten gently.
-
Cook 2–3 minutes until edges set, then flip and cook 1–2 minutes more.
-
Stack pancakes on a plate. Pipe cream cheese webs on top.
-
Serve warm. Add nuts, berries, or sugar-free syrup if you like.
Notes
-
Let the batter sit before cooking so it thickens up.
-
Use blanched almond flour for better texture.
-
Don’t skip the coconut flour — it helps the pancakes hold together.
-
These are small pancakes. Don’t try to make them full size.
-
Store extras in the fridge or freeze for later.
Nutrition
- Serving Size: Per serving, approx. for 3-4 pancakes with cream cheese topping)
- Calories: 310 Sugar: 2g Sodium: 210mg Fat: 27g Saturated Fat: 10g Unsaturated Fat: 15g Trans Fat: 0g Carbohydrates: 8g Fiber: 4g Net Carbs: 4g Protein: 10g Cholesterol: 125mg