Keto Pancakes to Satisfy Your Sweet Tooth and Maintain Ketosis
There are no cravings quite like Keto cravings. When I first started on Keto, I experienced cravings so intense, so debilitating, I would somehow find myself in my kitchen with some non-Keto food in-hand and no recollection of how I got there. In the final moments before the Keto betrayal, I’d come to my senses and swifty make my departure from the kitchen (throwing the betraying food out on my way). [Disclaimer: The previous events may have been an over-dramatization.]
These episodes made me realize that I needed to find a way to “satisfy my sweet tooth” without destroying all the hard work I’d put in to achieve my Ketogenic state. Here’s my biggest problem with this — I DESPISE the taste of artificial sugar. So many ‘Keto-Friendly” Snacks/Desserts have artificial sugar and they make me physically ill. This may also be because I do not react well to artificial sugars, they actually legitimately do make me feel sick…and not in a way you guys want me to explain here when I’m trying to make you all excited about these pancakes. How am I doing with that so far (LOL)? So yes, moral of the story is that I do not do well with artificial sugars so how do we make some dang good pancakes while still maintaining Ketosis?
As I’ve often found in life, the answer many a question is CHEESE. Yes, I’m serious. Cheese. Cheese solves many problems, and this one is no exception. We’re talking cream cheese in this case, that creamy, delicious spread that we don’t put on bagels because we’re Keto (unless someone knows of a good keto bagel recipe?!) but instead put into PANCAKES. OH YEAH.
So my beautiful Keto companions, get ready to taste these incredible Keto pancakes and literally look forward to breakfast every morning. No joke, I would be SO PUMPED for my Keto pancakes – I would get insanely excited when it was time to make them. And this is SHOCKING for anyone that knows me because I HATE to cook. Look at all of these caps I’m using — I’m getting so excited just writing about these babies! NOMOMNOMNOM (< me envisioning myself eating these right now).
Tips to Make Your Keto Pancake Journey A Bit Easier
- Use a super hot pan to start out with and don’t put in your butter/ghee until you’re ready to pour in the batter.
- These will be a bit thin, so anticipate that – you didn’t do anything wrong! Remember, these babies are made of egg and cream cheese so there’s not much body to give them thickness.
- You CAN add other things like cinnamon to give them additional flavor, but keep in mind that depending on what you add it will also potentially add sugar/carbs. Be aware of this.
- If you find that this serving size is too small for you (I find this is a perfect portion for me, but everyone is different!), you can easily double all of the ingredients (only need about ¾ tsp baking powder) to make a larger serving size.
- Syrup Choice: If you are a super badass, you can use no syrup at all. That’s not how I roll but mad respect for people that eat their pancakes like that.
- Unless you are going to go for a completely sugar-free syrup, this WILL add carbs to your pancakes.
- As mentioned earlier, I’m not a fan of artificial sugar for several reasons (and some I did not mention, like health reasons and studies that have come out on various artificial sugars). Because of this, I choose syrups with monk fruit extract even though they do have a higher carb content.
- My favorite is Lakanto Monkfruit Sweetened Maple Flavored Syrup (15 calories, 9 g carbs, 0 g sugar per 2 TBSP. It does have 5g of sugar alcohol.).
The Best Keto Pancakes
A Keto pancake recipe that will satisfy your cravings and make you look forward to breakfast each morning!
- 1/4 cup almond flour
- 2 oz. cream cheese ((softened))
- 2 large eggs
- 1/2 tsp baking powder
- 1/4 tsp cinnamon (optional)
- 1 tbsp Butter or Ghee (for frying)
In a medium-sized bowl, add almond flour, cream cheese, eggs, baking powder, and any optional ingredients such as cinnamon. Whisk until all ingredients are combined and smooth. Alternatively, if whisking makes you want to cry or you ain’t got no time for that, throw all these ingredients in a ninja and let her rip.
While you are blending/whisking, heat up a nonstick pan over medium heat and let the pan get nice and toasty. Once the batter has been prepared and just before prior to cooking the pancakes, melt ~1 tablespoon of butter in the pan to prevent the batter from sticking.
Pour in your batter and size the pancakes however your heart desires. I tend to keep them small to that they are easier to flip without breaking.
Cook until golden brown, usually about 2-3 minutes, then flip and cook for an additional 2 minutes.
Transfer the cooked pancake to a plate and finish cooking the rest of the batter in the same manner as described previously.
Serve pancakes topped with butter or ghee and your favorite Keto-friendly syrup. I like Lakanto’s syrup! If you’re feeling nasty (in all the best ways), get after some bacon too because bacon is the other best part of being Keto!
Recipe Adapted from Delish.com