Description
Delicious and fluffy keto pancakes made with cream cheese and fresh strawberries, perfect for a low-carb breakfast.
Ingredients
Scale
- 1 cup almond flour
- 4 oz cream cheese, softened
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 cup fresh strawberries, chopped
- Butter or oil for cooking
Instructions
- In a mixing bowl, combine the almond flour, cream cheese, eggs, almond milk, baking powder, and vanilla extract until smooth.
- Gently fold in the chopped strawberries.
- Heat a non-stick skillet over medium heat and add a little butter or oil.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with additional strawberries or sugar-free syrup if desired.
Notes
- Make sure the cream cheese is softened for easier mixing.
- Adjust the sweetness by adding a low-carb sweetener if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Keto, Pancakes, Strawberry, Cream Cheese, Low Carb