You’ll find NO cream cheese in these super easy, extremely low carb, tasty keto pancakes! An entire batch of 9 of these pancakes is only 2.5 G net carbs! 🙂 They’re sweet, a little fluffly, soft, and the perfect pancakes, especially considering all you have to do is throw the ingredients into a blender (or bullet), click on, pour and cook????!! Don’t forget to check out the Pancake mix recipe (all the dry ingredients) as well so you can have all the dry ingredients pre-mixed and ready to go. Now all you have to do is roll out of bed and walk to the kitchen, and your pancakes will practically appear out of thin air….
Cream Cheese is plenty keto friendly, and it IS the main ingredient in one of the greatest desserts on the planet (ohhhhh, cheesecake I love you)…. but cream cheese does NOT BELONG IN PANCAKES. Not in Keto pancakes….. Not in regular pancakes…. Cream cheese based pancakes are probably one of the most popular keto methods of making pancakes, which surprises me because they’re fairly high in carbs for just a few pancakes. I prefer NOT to use up a 1/4 of my day’s carbs just on 3-4 pancakes before 9 AM ( because if you’re keto, you can only have 20 g net carbs per day! Check out article I wrote on ‘what is keto’ if you don’t know what I’m talking about).. I mean… WHAT ABOUT ALLL THE SYRUP YOU WANT TO USE ???! OR The strawberries and whip cream? Or the blueberries!??! Or all THOSE DELICIOUS Keto Chocolate Chip Cookies you want during movie night (12 hours and 2 MEALS later)? As you can SEE, I prefer to reserve the MAJORITY of my carbs for some of the more of the delicious treasures in life????.
I made this keto pancakes super low carb, because carbs can add up FAST and I believe that the lower your carbs at BREAKFAST, the GREATER chance of sucess you have at staying on track the REST OF THE DAY! It gives you FREEDOM. Freedom to enjoy a late night keto dessert, to enjoy a delicous 1/2 cup of fresh fruit and yogurt as a snack, or have an EXTRA serving zoodles at dinner, because you’ve GOT CARBS TO SPARE. Don’t blow all your day’s carbs before the suns even rising! 🙂
Point being, I used the ingredients I did, to make these as LOW in carbs as possible, without sacrificing texture or flavor of course. It turns out the specific ingredients actually are responsible for IMPROVING the texture too 😉
Believe me when I say I have tried MANY, MANY, MANY iterations of low carb pancakes before I arrived at this recipe. The key to this keto pancake recipe is ONE magical ingredient. It’s what makes them SUPER low carb too; it’s the FLOURS that I used…. The ‘flour’ is a mix called the The Trim Healthy Mama Baking Blend! Gentlemen, don’t be scared away by the name – it’s not just for women 😉 It’s a very low carb friendly ‘flour’ mix made out of Australia, with the main ingredient actually being collagen peptides, which are FULL of health benefits and protein 😉 There’s also flax, coconut flour, and almond flour mixed in as well (just to name a few).
I used to order mine on Amazon… until it all the sudden recently was triple the price it should be to buy it on amazon! 🙁 Here’s the link to Amazon, in case the price goes down anytime soon. Otherwise, you can order it directly from Trim Healthy Mama’s Website though for only $8.99, which is actually cheaper than amazon used to be anyways, but you do have to pay for shipping ( this is why I was buying it on amazon prime before, because it was roughly the same with shipping but MORE convenient).
Is it worth it to buy it and ship? ABSOLUTELY!!!! This baking blend is in a NUMBER of my recipes, especially the ones that I want to get RIDICULOUSLY low in carbs! For example, check out my Keto Maple Donuts Recipe. AHH, I CAN’T just eat 1 one of those donuts. I have to have 3 at time, MINIMUM, but that’s totally okay because they’re only .6 G net carbs per donut thanks to the trim healthy mama baking blend in them. So, 3 donuts at one sitting —– DO NUT even break the carb bank….. ( DO NOT …DO NUT???? get it ????????????). I have THREE different OUTSTANDING coffee cakes that use this baking mix as well- Pumpkin Coffeecake with Maple Marscapone Frosting, Raspberry Cream Cheese Coffeecake (more like a desssert), and regular coffee cake… all of these are TO BE posted sometime soon ( soon means they’re photographed, like many of my recipes, but I still have to do the editing and typing to get them up!).
Can you substitute something else for this baking blend? Sure. Will they come out just as fluffy or as low carb? NOOOOOOOOOOOOOPE. I’ve tried, it doesn’t work the same without the magical Trim healthy Mama Baking blend, and the macros don’t equate the same either. The Trim Healthy Mama Blend is SERIOUSLY so amazing, it’s totally worth it to buy at least one bag! It makes very very light and fluffy recipes- hence why I used it in my donuts, coffee cake, and pancake recipes 🙂 There’s LOADS of recipes on pinterest if you search THM (short for Trim Healthy Mama) as a keyword. I have yet to try it in a cake mix, but I think it would make an EXCELLENT base for a tiramisu cake that would soak up espresso like a dream, and remain light enough to NOT squish out all the delicious creamy sabayon in between the layers when you take a bite (okay, NOW that I think further on this, I’M DEFINITELY adding this to my recipe creation LIST RIGHT NOW).
If you don’t want to buy the mix, there are some copycat Trim Healthy Mama baking blend mixes I’ve seen (but have yet to try). This one for TJ’s Basic Baking Mix looks the closest of all of them, but I have yet to try it. I probably would change the mix to have more collagen instead of oat fiber (but that’s just what I would think). If you want to substitute it for the Trim Healthy Mama Baking Blend in this recipe at a 1:1 ratio (as she suggests), then do so at your own risk 🙂 But let me know how it goes!!!
Now, these keto pancakes are already SUPPPPPER fast to make, but if you want to use your new BAG of trim healhty mama baking blend to mass produce a keto pancake mix that will shorten the time it takes to make these, youABSOLUTELY CAN! AND YOU SHOULD!
Here’s How To Make This Recipe Into an Easy Pancake MIX!
I usually make this into a dry keto baking mix, so that all I have to do is scoop it out, add the wet ingredients and blend! I make enough to make 6 batches of keto pancakes in my mix (because that’s what fits in my jar) 🙂 Here’s the recipe:
Keto Pancake Baking Mix (for 6 batches of pancakes):
- 4.5 teaspoons Baking Powder
- 1/4 Cup +2 Tablespoons Isopure Protein Powder (unflavored)
- 3/4 Cup Erythritol (Granular)
- 1/4 Cup Psyllium Husk Powder (this is GROUND psyllium husk)
- 1.5 Cups Trim Healthy Mama Baking Blend (GENTLY packed)
- 1/4 teaspoon Salt
Make sure to mix your pancake blend very well with a whisk before transferring and storing in an airtight container. You want all the ingredients to be evenly distributed for the pancakes to come out right!
Once you’ve made your pancake mix, here’s how to make one batch of pancakes (9 Pancakes):
- Add 2 Eggs, 2.5 Tablespoon of melted butter, 4 Tablespoons Heavy Cream, 3 Tabelspoons of Water, and 1/2 teaspoon of Vanilla Extract into a blender.
- Scoop 1/2 cup + 2 Tablespoons (leveled or very loosely packed) of Keto Pancake Mix (from instructions above) into the blender with the wet ingredients. Blend for 30 seconds.
- Let the batter rest for 1 minute before pouring onto a Nice and hot, and well greased (or buttered) griddle. I use slightly higher than medium heat to cook these.
These keto pancakes are truly the best keto pancakes that I’ve tried. And I’ve tried A LOT of different recipes (both my own and others). They’re SO easy, it’s almost silly… and they’re SUPER LOW CARB. WINNING.
If you love these keto pancakes, you might also love my Keto Dutch Baby Recipe! It’s equally as easy as this recipe- made in a blender- and then instead of making it on the griddle, its BAKED IN THE OVEN IN BUTTER. HELLO DELICIOUSNESS. It’s seriously DIVINE!!! Try it out next!Print
The PERFECT Keto Pancake- soft, a little sweet, slightly fluffy but moist, and SUPER low carb. An entire stack of 9 pancakes is just 2.6 g net carbs, and you can make THEM IN YOUR BLENDER! It really can’t get much better than that 🙂 Except that it can actually, since I’ve also included instructions on how to turn this recipe into pancake mix.
2.5 Tablespoons Butter, melted
4 Tablespoons Heavy Cream
3 Tablespoons Warm Water
1/2 teaspoon Vanilla Extract (or sub maple extract!)
1 pinch of salt
1 Tablespoon Protein Powder, Unflavored (I use this Isopure Zero Carb Unflavored)
3/4 teaspoon Baking Powder
2 Tablespoons Erythritol (Granular)
2 teaspoons Psyllium Husk (Ground!)
1/4 Cup Trim Healthy Mama Baking Blend (this is a must! see post for details)
1.)Heat your griddle or a nonstick pan over medium heat. The pan will need to be hot when you pour your pancakes, so let it heat while you make the batter. 🙂
2.) Put all ingredients in a bullet or blender. Blend for 15 seconds until smooth. Scrape down the sides and re-blend for a few more seconds if needed. Let batter rest for 15-30 seconds before pouring. It gets thicker as it sits(because of the psyllium husk), so if you’re not going to pour it right after resting for 15-30 seconds, then you will need to add extra water most likely before pouring. I’d suggest blending right before pouring to prevent issues with thickness. If using a blender instead of a bullet, pour batter into a cup after blending so it is easier to pour onto your griddle.
2.) Once the griddle is HOT (it must be hot or they won’t cook right), grease with oil or butter and pour pancakes. Cook until bubbles form and one side is golden brown, then flip. Continue for all pancakes. Since the batter gets thicker as it sits, you may need to put a few teaspoons of extra water(enough to make it pourable or scoopable and mix well with a spoon for the last few pancakes if you’re cooking them 1-2 at a time. Use a spoon to get the remaining batter out if it’s getting thicker from resting (just smooth the batter with a spoon on the griddle). Feel free to add sugarfree chocolate chips or blueberries to the batter after pouring!
3.) Refrigerate leftover pancakes, or place in the freezer between pieces of parchment paper. Heat up in the microwave for 20-30 seconds. They should keep in the fridge for 3-5 days.
Net Carbs 2.6 g net carbs per batch (9 pancakes)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.