Keto Cinnamon Roll Pancakes
These Keto Cinnamon Roll Pancakes are a low-carb, fluffy breakfast treat bursting with cinnamon roll flavor. Easy, quick, and perfect for a guilt-free indulgence!
Equipment
- Mixing Bowls
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup plus 1 tablespoon almond flour 60g
- ½ cup full-fat cream cheese 125g
- 4 eggs
- 1 teaspoon baking powder
- ¼ cup melted butter 60g
- 1 teaspoon cinnamon
- 1 tablespoon powdered sweetener (or more, if you have a sweet tooth)
- 3 tablespoons pancake batter (from above)
- ½ cup cream cheese
- 1 tablespoon powdered sweetener
- 1 tablespoon almond milk (to loosen)
Instructions
Prepare the Batter
- In a mixing bowl, combine the almond flour, full-fat cream cheese, eggs, baking powder, melted butter, cinnamon, and powdered sweetener. Whisk until the batter is smooth and well combined. The consistency should be thick yet pourable.
Heat Your Skillet
- Preheat a skillet or griddle over medium heat. Lightly grease it with butter or coconut oil to prevent sticking.
Cook the Pancakes
- Pour about ¼ cup of the pancake batter onto the heated skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
Make the Cream Cheese Glaze
- In a separate bowl, mix the remaining cream cheese, powdered sweetener, and almond milk until smooth. This will be your delicious glaze to drizzle over the pancakes.
Serve and Enjoy
- Stack the pancakes on a plate, drizzle with the cream cheese glaze, and sprinkle with extra cinnamon if desired. Serve warm and savor every bite of your Keto Cinnamon Roll Pancakes!
Notes
- For fluffier pancakes, separate egg whites and beat until stiff peaks form, then gently fold into the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Reheat pancakes in a skillet over low heat or microwave for 30 seconds to maintain softness.