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Low Carb Cream Cheese Pancakes

Fluffy Cream Cheese Pancakes Recipe | Keto & Low Carb

  • Author: Leigh Oskwarek
  • Total Time: 18 minutes
  • Yield: 4 Servings (1 Pancake per Serving) 1x


This is our recipe for cream cheese pancakes, and they are so easy and simple to make. They have just 4 ingredients and take just a few minutes to whip up a batch. They are very light and delicious to eat, without any heavy ingredients to weigh you down, so you don’t feel stuffed or sluggish after eating them.


  • 2 oz Cream Cheese
  • 2 large Eggs
  • 2 tsp Swerve Sweetener
  • 1 tsp Vanilla




Make sure to use a non-stick frying pan when cooking your pancakes.

Keep the heat on medium or even less if your pancakes cook too fast. You don’t want them to burn.

Use a cream cheese that has only 1 gram of carbs per ounce to keep the batch as low as possible.

Use a sturdy, but also thin spatula for easy flipping.

If you make the pancakes too large they will be more difficult to flip so keep them on the smaller size, about 4 inches.

Reheating: Put the leftover pancakes into the microwave, 1 or 2 at a time, and heat them for about 30 seconds.

Storing: Just put the batter in an airtight container into the refrigerator. It will keep for 1-2 days.

You can also store pre-made pancakes in the refrigerator in an airtight container for 1-2 days.

Freezing: These leftover cream cheese pancakes will freeze well in an airtight container. To keep them from sticking to each other put a piece of parchment paper in between them. Stick the container also in a ziploc bag for double protection.

  • Prep Time: 15 minutes
  • Cook Time: 2-3 minutes per pancake
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

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