These healthy keto cinnamon roll pancakes are the absolute best low carb pancakes you’ll have!
I’ve tried many keto pancake recipes, and many of them left me disappointed, but this easy breakfast recipe is amazing. In a lot of those recipes, you only taste the almond flour or they are too “heavy.”
I wanted to find a nice balance for these, so I upped the cream cheese and they are the best low carb pancakes I’ve had.
Is almond flour keto?
Yes, and a serving is only 2 g net carbs and 170 calories. Definitely keto! I also use almond flour for my sugar free chocolate chip muffins and gluten-free waffles.
How many calories do pancakes have?
Regular pancakes have about 64 calories each.
How many carbs do pancakes have?
Typically, if you order pancakes at a restaurant you’re getting about 22 g of carbohydrates per pancake.
For each serving in this recipe there are only 3g. net carbs.
Tips for frying the cinnamon roll pancakes
Don’t get concerned about the batter being thin!
That’s just part of the light and fluffy nature of these pancakes, it will fluff up better when fried.
Tip for frying keto cinnamon roll pancakes:
Be sure to keep the heat at medium, as they may burn quickly.
The best keto cream cheese icing atop delicious cinnamon roll pancakes!
The cream cheese frosting is super easy to make, and you sub the cinnamon if you’d like another flavor.
I sometimes like to mash a few blueberries or strawberries in the frosting.
It’s berry good 😉
How do I make keto cinnamon roll pancakes?
There’s only three easy steps to this recipe.
First, make sure pancake ingredients together.
Next, warm up your pan to medium heat.
Add about a 4-inch in diameter pour of the mix to the pan.
You’ll know it’s Time to flip a little bubbles form on top of the batter within the pan.
Fry a little more and voila, perfect pancake!
How do I make sugar-free cream cheese icing?
It’s so easy to make keto cream cheese icing.
All you have to do is heat up your cream cheese in the microwave for 30 seconds, mix with some butter and sweetener and you’re done!
Need other keto pancake ideas? Look no further…..
Easy almond flour keto pancake batter recipe ideas
- Make keto chocolate chip pancakes with sugar free baking chocolate
- Add a thin slice or two of banana (if you’re not on a strict keto diet)
- mix a bit of almond butter into the batter
- add in some cocoa powder and extra sweetener to make “Oreo” keto pancakes with our cream cheese frosting recipe
What can I substitute for almond flour?
I highly recommend using almond flour for this recipe, but if you must use an alternative, coconut flour will work.
Generally 1 cup of almond flour is equivalent to 1/4 c. coconut flour.
What can I substitute for dairy?
If you can’t have dairy, I recommend using cinnamon, erythritol (Swerve Sweetener) and butter to make a nice sweet cinnamon roll syrup to pour over your delicious pancakes!
What are the best keto pancake toppings?
- Chocolate keto pancakes: melted sugar-free chocolate
- Keto “peanut butter” pancakes: almond butter mixed with softened cream cheese
- berry cream pancakes: berries, cream cheese and your favorite sweetener
- keto banana pudding pancakes: heavy whipping cream (whipped) with banana extract
- Nut lover? Add on some crushed walnuts!
Can I freeze keto pancakes?
Yes, you can freeze these pancakes for up to a month.
Hold long will cinnamon roll pancakes keep in the refrigerator?
These pancakes will keep for 2-3 days in the refrigerator.
To reheat, I recommend using a bit of non-stick cooking spray right in the pan.
What to serve with pancakes
- Southwest egg bites
- Spinach Mushroom Frittata
- fresh fruit, like strawberries or blackberries
Easy Keto Cinnamon Roll Pancakes (3-Steps!)
- 9 tbsp almond flour
- 1/2 tbsp baking powder
- 2 tsp butter (for frying)
- 4 eggs
- 4 oz cream cheese
- 1/2 tsp powdered erythritol
- 8 oz cream cheese (one brick)
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 4 tbsp butter
- 1 tbsp erythritrol (swerve) sweetener
- Soften cream cheese and butter in microwave for 20 seconds. Mix well.
- Mix cream cheese mixture with all other ingredients in a large mixing bowl to form pancake batter.
- Heat skillet with butter on medium heat. Add 1/3 cup of batter to pan for each pancake. You should see tiny bubbles form when it’s time to flip with spatula.
Cream Cheese Icing Directions:
- Melt cream cheese and butter in microwave for 20 seconds to soften.
- Add other ingredients and mix very well until combined.
- Optional: add cream cheese icing to a pipette bag or freezer bag and cut off the end to make a decorative topping.
I see the amount of butter for frying, but no butter amount listed to ingredients, making the pancakes. They look very good, and I want to make it right the first time, so I don’t get discouraged…….thanks
Hello I see no one responded to your comment can you tell me if it came out well with mix in the cream cheese and butter . I have the same question you had but since no one responded I figured out ask you .
I believe that would work well, Shakrria. Thanks again for stopping by!
So we do use that amount of butter for the mix too?
you can or omit the butter and it is also yummy
Yes this morning they were good have to get used to cooking with almond flour it’s totally a different taste but I didn’t like the stuff they wanted you to put on top I wouldn’t make that
I used 2 tablespoons of butter with the 4 ounces of cream cheese for the pancake batter, they turned out PERFECT!! ????
It comes out very well. I have compared other recipes for keto pancakes & I wondered if it was a typo- for the baking powder & butter. Other recipes I’ve used only required 1/2 t. of baking powder while nearly the same level of ingredients. It’s unusual to measure only 2 teaspoons of butter to fry a whole batch of pancakes -considering how much they soak up the butter while frying- I thought the measurements were mixed up. I adjusted it, as I’m sure others do when needed, just cooking in general. This recipe was a nice change with the icing.
I didn’t notice how many carbs are in this recipe. Can you tell me?
3g per serving. Thanks so much for stopping by!
So how many is in a serving? One pancake, two pancakes? What?
2 servings, pancake size depends on you
How many pancakes are a serving. My batter made eight. Was 8 a serving?
one large or two small pancakes…. thanks for stopping by!
I have no idea what I did wrong. I followed the recipe, the frosting wasn’t sweet at all tho! Just tasted like melted cream cheese and butter… I even added swerve to try and sweeten it but still its gross and bitter tasting. I followed the recipe as is. I did use Irish butter but that’s the only butter I buy and use all the time, that shouldn’t make a difference. It just tastes like regular butter.
I’m so sorry it didn’t turn out for you. Different sweeteners have aftertaste for certain people, me included. I find that I have to slowly add it in, and, if I add too much it does become bitter.
Hi, can I store the batter in the refrigerator to prepare the pancakes the next day?
I’ve never tried that before. Let me know if it works out! Thanks for stopping by!
I made these today and they were awesome but I did not make the topping. Do you have the Nutritional breakdown for the pancakes only without the topping?
I do not, but the carbs per serving of cream cheese is .8 g. And, the erythritrol has 0.
The pancakes are very good. But I added a little cinnamon to it too! I also doubled the cinnamon and added monk fruit to it to try to make it taste more like “frosting”. Next time I’ll use powdered sweetener to the frosting.
Great, thanks so much for stopping by! Glad you liked them.
How many servings is this for?
Is the whole recipe one serving?
2 servings for the whole recipe
My pancakes tasted very good but the batter was quite runny, any suggestions? I tried making the pancakes small so I could still flip them but they were still kind of flimsy. Thank You!
Perhaps using 1/4 tsp psyllium husk to the batter might help thicken it up. Thanks for stopping by!
I made both the pancakes and the topping. I modified the topping by adding 1/2 c powdered Swerve as well as 1/2 tsp maple extract. We love both and will make it again.
I really wasn’t sure about these at first but I have to say they were delicious! I opted to not have the topping and just put cinnamon in my batter. Tasted just like regular pancakes! Thank you for the recipe!
Thanks so much for stopping by. Really happy you enjoyed the recipe 🙂 – Amber
Vera E Severtson
The frosting doesn’t list any sweetener at all. Any suggestions?
8 oz cream cheese (one brick)
¼ tsp cinnamon
½ tsp vanilla extract
4 tbsp butter
Hi Vera, thanks so much for bringing this to my attention- I have since updated with the sweetener added. I like to use erythritrol (Swerve, name brand) because there’s no aftertaste and it doesn’t affect blood sugar levels from what I hear. Thanks so much for stopping by!
Is it possible to make this with coconut flour? If yes, how much?
You’ll want to replace every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour. However, I have not tried this myself, but I’m interested to know if turns out 🙂
Thanks for stopping by! -Amber