Ingredients
Equipment
Method
- In a bowl, whisk together the egg, cream cheese, and melted butter until smooth.
- Add almond flour, coconut flour, baking powder, sweetener, and salt. Mix until fully combined.
- Adjust the batter consistency by adding almond milk — it should be thick but pourable.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour small rounds of batter onto the pan and cook for 1–2 minutes per side, until golden brown.
- Serve warm with butter, sugar-free syrup, or keto-friendly toppings of your choice.
🍓 Topping Suggestions
- Sugar-free maple syrup
- Whipped cream or coconut cream
- Fresh berries (in moderation)
- Almond or peanut butter
- Butter and cinnamon dust
Notes
💡 Tips
- For fluffier pancakes, let the batter rest for 2 minutes before cooking.
- Add a few sugar-free chocolate chips or blueberries for variation.
- These pancakes store well — refrigerate up to 3 days or freeze for 2 months.
- To reheat, use a toaster or microwave for 10–15 seconds.
💪 Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 kcal |
| Net Carbs | 4g |
| Protein | 9g |
| Fat | 25g |
| Fiber | 2g |
