Method
- In a medium mixing bowl, combine the softened cream cheese, eggs, keto sweetener, and vanilla extract. Using a whisk or an electric mixer on low speed, beat until the mixture is smooth and well combined. A few small lumps of cream cheese are okay.
- Add the almond flour, baking powder, and salt to the bowl. Whisk until just combined. Be careful not to overmix.
- Gently stir in the 2 tablespoons of melted butter until it's just incorporated into the batter.
- Heat a non-stick skillet or griddle over medium-low heat and grease it with butter or coconut oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are golden brown. Flip carefully and cook for another 1-2 minutes until cooked through.
- Repeat with the remaining batter, adding more butter to the pan as needed. Serve the pancakes warm with your favorite keto-friendly toppings.
Nutrition
Notes
Room Temperature Ingredients: For the smoothest batter, ensure your cream cheese and eggs are at room temperature.
Don't Overmix: Mix until just combined to keep the pancakes tender and fluffy.
Medium-Low Heat is Key: Cook slowly to prevent the outside from burning before the inside is cooked.
Don't Overmix: Mix until just combined to keep the pancakes tender and fluffy.
Medium-Low Heat is Key: Cook slowly to prevent the outside from burning before the inside is cooked.