Blueberry Cream Cheese Pancakes

Blueberry Cream Cheese Pancakes are a keto-friendly twist on traditional pancakes. Made with coconut flour and sweetener, these pancakes incorporate cream cheese and blueberries into the batter for a rich, flavorful experience.

They’re a low-carb, sugar-free alternative to regular pancakes, perfect for those looking to enjoy a satisfying breakfast without the extra carbs. You can top them with sugar-free syrup, fresh berries, or whipped cream for a complete meal.

A piece of blueberry cream cheese pancake drizzled in maple syrup being picked up with a fork.

How to make Blueberry Cream Cheese Pancakes?

Directions

  1. Gather all your ingredients and place them in a food processor—this includes coconut flour, your choice of sweetener, baking powder, eggs, cream cheese, vanilla extract, mayo, and blueberries. Give it a light pulse until everything is well combined.
  2. Once your pancake iron is hot, pour the batter in and cook for about 3 to 4 minutes or until the pancakes are browned to your preference.
  3. Finish off by topping with some additional blueberries if you like, and enjoy your low-carb, keto-friendly breakfast.

Blueberry cream cheese pancake drizzled in maple syrup stacked on top of each other.

What ingredients do I need to make cream cheese blueberry pancakes?

Ingredients

  • Coconut Flour – fine ground Coconut Flour.
  • Sweetener – use your preferred sweetener.
  • Baking Powder – standard Baking Powder to help the batter rise.
  • Egg – room temperature preferred.
  • Cream Cheese – use room temperature block cream cheese.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo.
  • Blueberries – washed and dried.

How to store leftovers?

To store leftover Blueberry Cream Cheese Pancakes, simply place them in an airtight container and store in the fridge. They’ll stay fresh for 7 to 10 days. When you’re ready to enjoy them again, just reheat in the microwave.

Looking for other keto pancake recipes?

Blueberry cream cheese pancake drizzled in maple syrup stacked on top of each other showing cross sectional shot.

Watch How To Make It

Keto Low Carb Blueberry Cream Cheese Pancakes LowCarbingAsian Cover 2

Blueberry Cream Cheese Pancakes

These keto blueberry cream cheese pancakes are the perfect pancake substitute when trying to keep down your carb count while keeping it simple!
4.31 from 13 votes
Course: Breakfast, Dessert
Cuisine: Worldwide
Keyword: blueberry cream cheese pancakes, cream cheese pancakes, low carb coconut flour pancakes, low carb pancakes
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 3 pancakes
Print Recipe
Calories: 160kcal

Ingredients

Instructions

  • Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
  • Pre-heat pancake iron.
  • In food processor, add Coconut Flour, sweetener, baking powder, eggs, cream cheese, vanilla extract, mayo, blueberries and lightly pulse until combined.
  • Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with optional blueberry and enjoy!

Nutrition

Calories: 160kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 205mg | Potassium: 76mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. Looks delish! Is this 3.5 net carbs per individual pancake (making the serving 10.5g net carbs) — or 3.5 net carbs per SERVING (of 3 pancakes)?

    • LowCarbingAsian

      Hi Amy! The values are based per serving/pancake, but I did find an error in the database for the NF of coconut flour, so thanks for pointing that out! The correct per serving/pancake should be ~2 net carbs, so ~6 net for the entire recipe. Hope that helps!

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