These fluffy keto pancakes are a delicious and low-carb option for breakfast, made with almond flour and cream cheese to keep them light and fluffy while maintaining a rich and satisfying texture.
Preparation time
10min
Cooking time
15min
Ingredients
4 Servings
- 100 g almond flour
- 10 g baking powder
- 30 g butter
- 60 g cream cheese
- 4 eggs
- 20 g sweetener
- 5 ml vanilla extract
Directions
Step 1
In a large bowl, whisk together the almond flour and baking powder.
Step 2
In a separate bowl, beat the cream cheese until smooth, then add the eggs one at a time, mixing well after each addition.
Step 3
Add the vanilla extract and sweetener to the wet mixture, and mix until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5
Heat a non-stick skillet over medium heat and melt a small amount of butter to coat the surface.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Step 7
Serve warm with your favorite keto-friendly toppings.