Low Carb Cinnamon Roll Pancakes
User Reviews
5
Low Carb Cinnamon Roll Pancakes
Description
This recipe combines almond flour, cream cheese, eggs, and baking powder into a thick, creamy batter blended in a blender. A flavorful cinnamon swirl is made with melted butter, cinnamon, powdered sweetener, and a bit of the pancake batter. Pancakes are cooked in a non-stick pan with butter over medium heat, covered with a lid to steam the surface and flip when firm enough.
The cinnamon swirl adds warm spice on one side, giving a visual and flavor contrast like a cinnamon roll. The cream cheese frosting, sweetened and thinned with almond milk, is piped onto the pancake stack for a creamy finish reminiscent of classic cinnamon rolls but with low-carb ingredients.
These pancakes are smaller, about 10-12 cm wide, intended to be manageable single servings that can be toasted as leftovers. With about 2.7 net carbs per serving (two pancakes), this recipe is suitable for low-carb diets seeking a sweet breakfast option without grain-based flours.
Ingredients
For the Pancake Batter
- ½ cup plus 1 tbsp almond flour (60g)
- ½ cup cream cheese 125g, full fat
- 4 egg
- ½ teaspoon baking powder
For the Cinnamon Swirl
- ¼ cup / 60g butter melted
- 1 teaspoon cinnamon
- 1 tablespoon powdered sweetener or more, if you have a sweet tooth :)
- 3 tablespoon pancake batter (from above)
For the Cream Cheese Frosting
- ¼ cup / 60g cream cheese
- 1 tablespoon powdered sweetener
- 1 tablespoon almond milk to loosen
Instructions
- Mix all ingredients for the pancake batter in a blender.
- Melt a knob of butter in a non-stick pan over medium heat. Pour in some of the pancake batter and add the cinnamon swirl. Place a lid over the pan. Turn the pancake over once the top starts to firm up (about 2 minutes). Fry the side with the swirl only briefly (about 30 seconds). Proceed until all batter has been used up.
- To make the cream cheese frosting, mix together the cream cheese, sweetener and loosen with 1 tablespoon of almond milk. Fill into a piping bag and decorate the pancake stack.
Notes
- Make small pancakes approximately 10-12 cm wide to match serving size and ease reheating.
- The recipe yields 8 pancakes; a serving is 2 pancakes with about 2.7 net carbs.
- Use a non-stick pan and medium heat to avoid burning the cinnamon swirl side during quick cooking.
- Reheat leftovers in a toaster for convenience and retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions (2 pancakes each)
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Total Carbohydrates | 3.8g | 1% |
| Protein | 17.1g | 34% |
| Fat | 30.7g | 47% |
| Saturated Fat | 17g | 85% |
| Sodium | 208mg | 9% |
| Potassium | 216mg | 5% |
| Fiber | 1.1g | 4% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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