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If you’ve ever made Creama Cheese Pancakes before, you know that they typically taste like egg flavored pancakes. Today, I’m going to show you how to make cream cheese pancakes that taste just like traditional pancakes, only without the carbs. You’re going to love this recipe.
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian





Table of Contents
9 Reasons to love these Cream Cheese Pancakes
- Has the taste and feel of traditional pancakes.
- No egg flavored pancakes.
- Psyllium husk adds fiber, reducing the carb load.
- Easier to cook due to thicker batter.
- Can be made savory or sweet.
- The perfect low carb or keto breakfast.
- They reheat great so they are meal prep friendly.
- Wonderful for breakfast or brunch.
- Nobody will know they are low carb!
Are these Cream Cheese Keto Pancakes low carb?
This recipe for Cream Cheese Keto Pancakes has been created to keep the carbs to a minimum, making it the perfect breakfast choice for anyone on the low carb or keto diet. A traditional five inch pancake has between 15-20g net carbs per serving… and my Cream Cheese Keto Pancakes have only 1g net carbs per serving!
These keto pancakes are an AMAZING way to start your day!
Cream Cheese Pancake Ingredient List
- 8 eggs, large
- 8oz cream cheese
- 3 tablespoons psyllium husk powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- butter for the pan

Ingredient Substitutions
Vanilla extract: you could use powdered vanilla in a 1:1 ratio for this recipe too.
Additional Ingredients
- Pumpkin spice: it’s easy to make this recipe into something a little more suited for the autumn season. Add in 1 teaspoon of pumpkin spice to add a touch of deliciousness to your pancakes.
- Cinnamon: if pumpkin spice is too much for you, just add in ¼ teaspoon of ground cinnamon.
- Nutmeg: a little freshly grated nutmeg goes a long way to take these pancakes from really good to really great! About ¼ teaspoon of grated nutmeg is perfect for this recipe.
- Savory Pancakes: to make this recipe savory, remove the vanilla extract from the recipe. You can add top a savory cream cheese pancake with ham, fried eggs and some crisp arugula for a wonderfully different breakfast experience.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this keto cream cheese pancake recipe, you will need the following cooking tools. These are either the same tools I am using or very similar:

How to make homemade Cream Cheese Pancakes: The Complete Cooking Guide
Making these low carb pancakes at home is really very easy by following these simple steps:
Cooking Method:
- Pan-Frying
Preparation Steps:
- Combine all ingredients, except the butter, in a blender. Blend until smooth, then set the mixture aside.
Cooking Steps
Preheat a nonstick pan over medium-low heat and add a small amount of butter, swirling it around to lightly coat the surface.
Pour a portion of the batter into the pan to make a medium-sized pancake. Let it cook until the edges look set and steam starts to rise from the sides.
Carefully flip the pancake—it will need about half the time to cook on this side compared to the first.
Once the pancake is fully cooked, remove it from the pan. Repeat the process with the remaining batter.
Serve warm with your choice of toppings and enjoy!

Step 1: Add eggs, cream cheese, psyllium husk powder, vanilla, and salt to a blender.

Step 2: Blend ingredients until smooth.

Step 3: Set the blended mixture aside to rest briefly.

Step 4: Heat a nonstick skillet over medium-low and add butter.

Step 5: Pour batter into the pan, letting it cook until edges set.

Step 6: Flip the pancake carefully.

Step 7: Cook the other side until golden.

Step 8: Lift to check if fully cooked on the underside.

Step 9: Stack pancakes with butter on top, ready to serve.
💡 My Pro Tip
We are using ground psyllium husk in this recipe for a few reasons. Let’s review:
- The psyllium husk removes the “egg” flavor so these taste just like pancakes. Yes!
- It adds fiber to the recipe, which is important to have when on keto or low carb.
- The psyllium thickens the batter, allowing it to rise slightly and feel just like a pancake.
Now, it’s important to remember a couple things when using psyllium husk:
- The longer the batter sits, the thicker it will get. Psyllium acts like a sponge absorbing moisture.
- If you try to cut the batter with water, the consistency will change completely. Rather than cooking like a pancake, it will cook like an omelette and have a similar texture. Not very appealing.
- You can omit the psyllium husk completely if you would like, but I would not recommend substituting with almond flour or coconut flour. The consistency will be completely different.
If you don’t have this ingredient in your pantry, I highly recommend picking some up. It is typically sold at health food stores or you can buy the same ground psyllium husk that I use.
⏲️ Time-Saving Tips
- Make ahead: one of the best things about this recipe is that the keto pancakes reheat so well. You can go ahead and make this recipe ahead of time and reheat either on the stovetop or in the oven.
- Double batch: if you’re feeding an entire family, I would suggest doubling the recipe. Although these cream cheese pancakes are thicker than other recipes, they will disappear quickly because they are just so tasty.
What to serve with low carb Cream Cheese Pancakes:
- Keto coffee: I start every single day with a cup of this delicious coffee with butter and MCT oil. So good.
- Low carb iced latte: ready in under 2 minutes with just a hint of sweetness, it’s the perfect beverage with these thin pancakes.
- Oven cooked bacon: we love bacon and pancakes at our house, so this recipe is just the ticket.
- Keto whipped cream: light, fluffy and completely sugar-free, this keto whipped cream is literally the perfect topping for these keto pancakes.
- Sugar-free blueberry compote: This is a low carb and refined sugar-free breakfast topping that is bursting with blueberry flavor. Great for crepes, pancakes or waffles.

Storage and Reheating
As I mention in the Time Saving Tips, these cream cheese keto pancakes reheat easily so we need to review just how to store any leftovers properly.
Storing Cream Cheese Pancakes:
Once these thin pancakes have cooled to room temperature, I place them on a plate and cover them with tight fitting plastic wrap. If you have large enough airtight containers, you could use those as well. These store in the refrigerator for up to a week.
Reheating Keto Pancakes:
There are two methods I recommend when reheating these thin cream cheese pancakes. The first is on the stovetop using a griddle or a larger skillet. Simply heat the skillet and heat the pancake until warmed through. Alternatively, you could place the pancakes on a baking sheet and warm them in a 350F oven. They should warm in several minutes. Heating in the microwave will make the texture turn tough.
Freezing Low Carb Pancakes:
These pancakes freeze really well. Once they have cooled to room temperature, I place a piece of parchment paper between each pancake. Then I place the stack of pancakes in a freezer proof bag, sealed well. These freeze for about six months. You can defrost them in the refrigerator overnight or peel off the number of pancakes you would like and simply warm them according to the reheating tips for the oven above.
Recipe Conclusion
Years ago, I tried making regular cream cheese pancakes for my family… and was instantly rejected. Everyone complained that they tasted too much like eggs and had a somewhat strange consistency. Not a resounding success.
As I have been developing more low carb and keto-friendly breakfast recipes, I decided to revisit this recipe again. I’ve been working a lot with psyllium husk recently and figured that it would not only help with the flavor, but also with the overall texture. I was right and the results are delicious.
Now, my family is asking for me to make this recipe regularly. I know when this happens that the recipe is a winner.
Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.

Other Low Carb Breakfast or Brunch Recipes You Will Love
I’m always on the hunt for great breakfast or brunch ideas that people will love to eat and never believe are low carb or keto… here are some of my favorites:
- Keto Zucchini Egg Bake: If you’re looking for a great egg breakfast or brunch recipe to feed a crowd, visit this recipe.
- Fluffy Low Carb Blueberry Pancakes: These pancakes are made with almond flour, blueberries and love. So good!
- Keto Crepes Recipe: Paper thin crepes that are completely low carb and ready for delicious toppings!
- Keto Belgian Waffles Recipe: better than any restaurant waffle, guaranteed. This is my secret recipe from my breakfast catering days!
- Brussels Sprout Hash with Bacon: Once you make this recipe, the idea of hash browns will be a thing of the past. Delicious and low carb too.

FAQs
Yes. Cream cheese can be mixed into the batter to add some rich flavor and smooth texture to the pancake. It can also be softened and swirled into the pancake as it cooks. Additionally, cream cheese can be sweetened with powdered sugar and added as a topping to pancakes.
Most recipes for cream cheese pancakes average between 85 to 120 calories per pancake, dependent on the size of the pancake and the ingredients for the recipe.
Typically, butter is a great fat to pan fry pancakes. The key is controlling the heat to the pan so as not to burn the butter or the pancakes. Most pancakes turn out best when cooked slow and low rather than over high heat.

Keto Cream Cheese Pancakes
Ingredients
- 8 eggs large
- 8 oz cream cheese
- 3 tablespoons psyllium husk powder
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- Butter for the pan
Instructions
Preparation
- Add all the ingredients EXCEPT for the butter to a blender. Blend well and set aside.
Cooking Instructions:
- Heat a nonstick pan over medium-low heat. Swirl some butter in the pan just to coat.
- Pour the pancake batter into the pan, making a medium-sized pancake.
- Wait for the edges to set and you will see steam start to escape from the sides of the pancake. It is now time to flip.
- Flip the pancake. This side will take less time to cook, by about half of the first side.
- When the pancake is cooked through, remove it from the pan and repeat this process until all of the batter has been cooked.
- Serve warm with your favorite toppings and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
Made these yesterday for my kids. They turned out exactly as you said- no egg flavor at all. I've tried like 5 or 6 of these recipes and this is by far the best. Followed instructions exactly as written.
Hi Jamie:
Really happy to hear that it worked out for you and your kids. They are so much better when they don't taste like eggs!
Have a great day in the kitchen-
Scott