Keto Cream Cheese Pancakes

Keto Cream Cheese Pancakes

Basic Information

• Servings: 4
• Serving Size: 2 pancakes
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• Keto
• Atkins
• High-Protein

Equipment

• Large mixing bowl
• Whisk
• Medium skillet
• Spatula

Ingredients

1. 4 ounces cream cheese, softened
2. 4 large eggs
3. 1/4 cup almond flour
4. 1 teaspoon baking powder
5. 1/4 teaspoon salt
6. 1 tablespoon olive oil (for cooking)

Directions

1. In a large mixing bowl, whisk together softened cream cheese and eggs until smooth.
2. Add almond flour, baking powder, and salt, whisking until fully combined.
3. Heat a medium skillet over medium heat and lightly grease with olive oil.
4. Pour 1/4 cup batter per pancake into the skillet, cooking until bubbles form on the surface, about 2-3 minutes.
5. Flip pancakes and cook until golden brown, about 1-2 minutes more.
6. Repeat with remaining batter, making 8 pancakes total.
7. Serve warm.

Storage

Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a skillet or microwave.

Nutrition

• Calories: 240
• Protein: 14g
• Fat: 20g
• Carbs: 4g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A