Low Carb Cream Cheese Pancakes

Many people are turning to a low carb lifestyle to curb their sugar cravings and to shed some extra pounds. Breakfast doesn’t have to be a dreary affair. Cream cheese pancakes are low carb and gluten free and are super quick and easy to make too. They are a fresh and healthy alternative to the traditional doughy pancakes which often lead us to become lethargic and weary after eating them. Having a low calorie count is an extra bonus and the eggs in the recipe will also make you feel fuller for longer.

They taste like warm thin mini cheese cakes and the texture is somewhat elastic and pliable and could even be used as wraps when made a little bigger. Extra ingredients could be added for variation such as ½ tsp vanilla extract or 1 tablespoon small coconut flakes. Add these extras after the mixture has been blended.



  • 2 oz. cream cheese (room temperature)

  • 2 eggs

  • 1 teaspoon granulated sugar substitute (Swerve/Stevia or similar)

  • ½ teaspoon cinnamon


  • Bring cream cheese to room temperature. This facilitates easier mixing, giving it a lump-free texture. Blend eggs, sugar, cinnamon and cream cheese with a whisk or fork.

  • Alternatively, if pressed for time, place cold cream cheese with all the other ingredients in a blender and blitz until smooth.

  • Allow the mixture to stand until any bubbles have subsided. This is an important – otherwise the pancakes could break and fall apart in the pan.

  • Pour ¼ of the batter into a hot greased pan – use butter or a non-stick spray like PAM spray.

  • Cook for approximately two minutes then flip and cook for approximately 1 minute on the other side. Repeat with the rest of the batter.

  • Serve with sugar-free syrup/honey and fresh berries or granulated sugar substitute and sprinklings of lemon juice.

The recipe adapted from www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

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