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5.0 from 105 votes

Cream Cheese Pancakes (Keto, Gluten-Free)

Eating these cream cheese pancakes is like eating cheesecake in pancake form. They're incredibly good and only require five ingredients.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 serving
Calories: 344 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 ounces cream cheese
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon stevia glycerite equals 2 tablespoons of sugar
  • 1 tablespoon unsalted butter

Instructions

    Cup of Yum
  1. Microwave the cream cheese for 10-20 seconds to soften it. It needs to be truly soft, though not liquid.
  2. In a medium bowl, whisk the eggs with a hand whisk. Add the softened cream cheese, vanilla, and stevia. Whisk patiently until well incorporated and smooth. This will require some elbow grease, so try to be patient!
  3. Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook for 1 more minute. Transfer to a plate and loosely cover with foil.
  4. Repeat with the remaining batter, adding more butter to the pans. Serve immediately, topped with your favorite toppings.

Notes

  • The entire recipe makes one serving. 
  • This is an easy recipe, with one caveat: The batter is very thin. So, you can't just pour three or four mounds into a large skillet as you would do with regular pancakes. The batter will spread. The solution is to either use two mini frying pans and cook one pancake at a time in each, or use an egg frying pan.
  • Whatever pan you use, make sure it's a nonstick pan.
  • You can add ¼ cup of superfine almond flour to make the pancakes more sturdy.
  • These pancakes are delicious with no toppings. But obviously, you can top them with butter (as shown in the photos) syrup. Other tasty toppings include whipped cream, strawberry compote, and blueberry compote. The nutrition info does not include toppings.
  • Once completely cool, you can keep these pancakes in a sealed container in the fridge for 3-4 days. If layering them, separate the layers with wax paper squares. You can also successfully freeze these pancakes in a single layer in freezer bags.

Nutrition Information

Serving 4pancakes Calories 344kcal (17%) Carbohydrates 3g (1%) Protein 17g (34%) Fat 29g (45%) Saturated Fat 14g (70%) Sodium 310mg (13%) Sugar 2g (4%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 344

% Daily Value*

Serving 4pancakes
Calories 344kcal 17%
Carbohydrates 3g 1%
Protein 17g 34%
Fat 29g 45%
Saturated Fat 14g 70%
Sodium 310mg 13%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.