Ingredients
Scale
- 2 oz Cream cheese, softened
- 2 large Eggs
- 1/2 cup Almond flour (super fine)
- 1 tsp Baking powder
- 1 tbsp Erythritol or preferred keto sweetener
- 1/2 tsp Vanilla extract
- 1/4 tsp Ground cinnamon
- 1 tbsp Butter (for the pan)
Instructions
- Start by placing the softened cream cheese and eggs into a blender or a medium mixing bowl. Blend or whisk them until the mixture is completely smooth and no lumps of cream cheese remain. Add the almond flour, baking powder, sweetener, vanilla extract, and cinnamon. Pulse the blender a few more times or stir well until all ingredients are fully incorporated. Let the batter sit for 2 to 3 minutes; this allows the almond flour to hydrate, which results in a fluffier pancake.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter to coat the surface. Pour about 2 to 3 tablespoons of batter onto the hot skillet for each pancake. Do not crowd the pan. Cook for 2 to 3 minutes on the first side. You will know they are ready to flip when small bubbles form on the surface and the edges look set. Carefully flip the pancakes with a thin spatula and cook for another 1 to 2 minutes until they are golden brown on both sides.
- Transfer the warm pancakes to a plate. Stack them high and top with a small pat of butter. You can garnish them with a few fresh raspberries or a drizzle of sugar-free maple syrup if desired. Serve immediately while they are hot and tender. If you are meal prepping, allow the pancakes to cool completely on a wire rack before storing them in an airtight container or freezer bag.
- Cook Time: 20 minutes