Keto Low Carb Pancakes

Could it really be true? Is there really such a thing as delicious Keto low carb pancakes that taste really good? I am about to blow your mind, y’all!!!

First, let me clarify that nothing, and I do mean nothing can compare to a buttermilk pancake with delicious maple syrup in my book. I mean, I am a self proclaimed carb-loving mama. Please don’t forget that. But I’ve been doing the Keto Diet (at the time of writing this post) for 3 weeks now. I needed something to break up the breakfast routine.

I have been pretty good at doing my research for different diets, that I’ve tried. Yep, I’m a yo-yo dieter. I’m thankful that my mind is in the dieting mode! It’s hard to get there mentally, isn’t it? At least for me it is. But I’m there mind, body & spirit right now, and for that I’m so thankful.

These pancakes are helping me out tremendously with that mind, body & spirit thing as well. Let me introduce you to my Keto Low Carb Pancake Recipe. Below is a quick picture that I took with my phone. You’ll see ingredients from all over the place. Walmart, Costco, Aldi’s and our local grocery store. You probably have everything you need to make these Keto Low Carb Pancakes in your pantry. The only thing that may be missing is the Almond Flour.

Almond Flour is very low in carb. So it’s your BFF when making Keto recipes. The only other thing that you may need to get is a natural peanut butter or PB2 powder. Both are lower in carbs than your traditional PB. You can use normal PB in this recipe, but keep in mind the carb count when making your mixture.

Keto Low Carb Pancakes

Ingredients

2 Tablespoons of Almond Flour
4 oz of cream cheese - softened or at room temperature
11/2 teaspoon of lower carb Peanut Butter *optional
1 egg
2 Tablespoons of Half & Half - or Almond Milk
1/2 teaspoon of cinnamon - or more depending on your liking
1 teaspoon of vanilla flavoring
TOPPINGS:
2-3 Tablespoons of whipped topping
handful of raspberries
(olive oil or butter to grease your skillet)

Instructions

Start by warming up your skillet. I personally used an iron skillet to make my pancakes, but you may use whatever you wish. Add your olive oil or butter (about 1 Tablespoon or so) and heat it so that it has given your skillet a coating.
In a medium mixing bowl - add all your ingredients (other than the whip cream & berries) and mix throughly. Just make sure your cream cheese is soft so that it will mix well.
Pour about 1/3 of a cup to form 1 pancake. (Give or take)
The recipe made 5 pancakes for me.

https://www.nestofposies-blog.com/2018/02/keto-low-carb-pancakes/

So let’s talk about the taste of these Keto Low Carb Pancakes. They truly are delicious! I mean, what could be bad when you have cream cheese as the base for your recipe, right? I do miss the maple syrup, but with the whipped cream and berries – it is VERY tasty and yummy!

The cream cheese base and a hint of the peanut butter + the cinnamon makes the batter of these pancakes taste amazing! Cooking them in a traditional cast iron also makes the edges a little crispy. Which is just the way I like it.

Obviously, you may top these with any of the berries allowed on the Keto Diet. I just had raspberries on hand so that’s what I used.

Trust me, you’ll be pleasantly surprised by the taste of the these Keto Low Carb Pancakes. If you’re on the Keto diet, than you know having a pancake recipe that is low carb – makes well, any diet more satisfying! We want to lose weight but we also need something bread-ish – right?

All I can say is, thank goodness for cream cheese & peanut butter!!! All the heart eyes for making this recipe possible and also so delicious!