Go Back
Mandie

Low-Carb Keto Pumpkin Pancakes

Gluten-free, low-carb pumpkin pancakes made with cream cheese and almond flour, topped with pumpkin whipped cream.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pancakes
  • 2 oz cream cheese softened
  • 4 eggs
  • 3 tbsp almond flour
  • 1 tbsp pumpkin puree
  • 1 pinch salt
  • butter for the pan
Pumpkin whipped cream
  • 1/2 cup heavy whipping cream
  • 3 tbsp granulated stevia or your favorite sweetener
  • 1 tbsp pumpkin puree

Method
 

Pancakes
  1. Blend the cream cheese, eggs, almond flour, pumpkin and salt until smooth. The batter will be thin.
  2. Melt a little butter in a nonstick skillet over medium heat. Pour in small pancakes and cook until the bottoms are golden, then flip and cook another minute.
Pumpkin whipped cream
  1. Beat the cream, sweetener and pumpkin with a whisk or mixer until soft peaks form. Spoon over the warm pancakes.

Notes

These are thinner than regular pancakes, more like a crepe.