There are a lot of cream cheese pancake recipes out there, but a lot of them come out so thin they don't really give me that authentic pancake feel. So after some experimenting I think I've landed at a recipe that creates delicious, puffy, keto friendly pancakes! 



This is two servings and makes 6 pancakes. Just double it, triple it etc... for more people! 

  • 4 pasture raised eggs (I use Vital Farms)
  • 4 oz of softened cream cheese
  • 1 teaspoon of liquid Stevia 
  • 1 tsp of Vanilla extract 
  • 1 1/2 tsp of baking powder
  • 4 tbsp of coconut flour (I used Bob's Red Mill
  • 4 tbsp of butter, divided
  • Sprinkle of cinnamon (I love cinnamon so I am generous) 


Just before I flipped! 

Just before I flipped! 

  • Put all ingredients in a food processor and mix thoroughly! You could probably also use a bullet or blender. 
  • Heat skillet/griddle to medium high and melt butter on pan 
  • Pour in batter, I made my pancakes about 4" wide
  • They will get puffy when it is time to flip, they won't really get the air bubbles like a typical pancake but they will set. Second side will cook faster. 
  • For syrup I heated 1/2 Walden Farms Pancake Syrup and 1/2 Walden Farms Blueberry Syrup along with a tab of butter. This was the first time I tried this combo and I LOVED IT! 


For this whole serving it is 8g of net carbs / 18g of protein / 55g of fat / 604 calories.