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Keto swirl Cinnamon pancakes with Glaze

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Soft and buttery keto pancakes with a sweet cinnamon swirl and creamy glaze. These low-carb pancakes taste just like cinnamon rolls but are sugar-free and perfect for a cozy morning breakfast.

Ingredients

Scale

For the Pancakes:

  • 1 cup almond flour

  • 2 tbsp coconut flour

  • 2 tsp baking powder

  • Pinch of salt

  • 3 large eggs

  • 1/3 cup unsweetened almond milk (or heavy cream for richer pancakes)

  • 2 tbsp melted butter or coconut oil

  • 1 tsp vanilla extract

  • 1–2 tbsp granulated sweetener (erythritol or monk fruit)

For the Cinnamon Swirl:

  • 2 tbsp melted butter

  • 1½ tbsp brown sugar substitute (Swerve Brown or allulose)

  • 1 tsp ground cinnamon

  • ½ tsp vanilla extract

For the Glaze:

  • 2 oz cream cheese, softened

  • 2 tbsp butter, softened

  • 1–2 tbsp powdered sweetener

  • 1–2 tbsp heavy cream (adjust for thickness)

  • Pinch of salt

  • ½ tsp vanilla extract

Instructions

  1. Make the Batter:
    In a bowl, mix almond flour, coconut flour, baking powder, and salt.
    In another bowl, whisk eggs, almond milk, melted butter, vanilla, and sweetener.
    Combine wet and dry ingredients. Stir until smooth. Let rest for 5 minutes.

  2. Prepare the Swirl:
    Mix melted butter, brown sweetener, cinnamon, and vanilla. Stir until smooth.
    Pour into a small piping bag or zip-top bag with one corner snipped.

  3. Cook the Pancakes:
    Heat a nonstick skillet on medium-low and grease lightly.
    Pour about ¼ cup batter per pancake. Swirl the cinnamon mix on top in a spiral.
    Cook until bubbles form and edges look set (2–3 minutes). Flip carefully and cook another 1–2 minutes.
    Repeat with remaining batter, wiping the skillet if needed between batches.

  4. Make the Glaze:
    In a bowl, mix cream cheese and butter until smooth.
    Add sweetener, vanilla, and cream until it reaches a pourable consistency.

  5. Assemble:
    Stack warm pancakes and drizzle the glaze on top. Serve right away.

Notes

  • Use low heat to prevent burning. Almond flour browns faster than regular flour.

  • Add a bit more almond milk if batter is too thick.

  • Keep the cinnamon swirl warm so it stays smooth for piping.

  • These pancakes store well — refrigerate up to 4 days or freeze for 2 months.

  • For extra crunch, add chopped pecans or walnuts to the swirl before cooking.

 

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, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-swirl-cinnamon-pancakes/