Breakfast

Keto cream cheese pancakes

Name: Keto cream cheese pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 60 g cream cheese; 100 g eggs; 30 g almond flour; 1 g ground cinnamon; 5 g erythritol; 10 g butter

Blitz cream cheese, eggs and a little almond flour in the blender and breakfast is ready in ten minutes. They come out thin and soft, somewhere between a pancake and a crêpe: about 8 small ones, enough for two.

The Ola Keto team · November 11, 2026 · Last updated November 12, 2026

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Difficulty: Easy
Servings: 2 servings

Photo: Sebastian Schuster / Unsplash

Per serving

Net carbs: 2.9 g
Calories: 305 kcal
Fat: 26.4 g
Protein: 12.0 g

Computed from the food database for the servings of the recipe, from all 6 of its ingredients. How we compute

Ingredients

Servings

60 g cream cheese — at room temperature
100 g eggs — 2 large
30 g almond flour
1 g ground cinnamon — ½ teaspoon
5 g erythritol — 1 teaspoon, optional
10 g butter — for the pan

Method

Put the cream cheese, eggs, almond flour, cinnamon and erythritol in a blender and blitz for 30 seconds into a smooth batter.
Leave the batter to rest for 5 minutes. It thickens slightly, which stops the pancakes tearing when you flip them.
Heat a non-stick frying pan over a medium-low heat and melt a little butter in it.
Use two tablespoons of batter per pancake so it spreads to about 10 cm. Cook for 2 minutes, until the top looks dry.
Turn them carefully with a thin spatula and cook for another minute. Because they are softer than ordinary pancakes, they are best kept small.
Serve warm with a little butter, or with Greek yoghurt and a few raspberries.

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