If you’re looking for a delicious low carb cream cheese pancakes recipe, these blueberry cream cheese pancakes are just what you’re looking for! Light, fluffy, sugar-free, low carb and keto friendly. They are low carb pancakes that are light, fluffy and moist!
They’re the perfect pancake substitute when trying to keep down your carb count while keeping it simple.
These low carb coconut flour pancakes are unique in that the blueberries are blended into the pancake batter creating an ultra blueberry flavor.
What is Blueberry Cream Cheese Pancakes?
One of our most popular keto pancake recipes, these blueberry cream cheese pancakes are made using coconut flour, sweetener, cream cheese, blueberries, vanilla extract, and mayo.
The ingredients used in this recipe are all low carb and keto friendly making this a healthy blueberry pancake alternative.
You can top these pancakes with butter, whipped cream, berries or my favorite, ChocZero sugar-free maple syrup.
What do cream cheese pancakes taste like?
These blueberry low carb keto cream cheese pancakes are light, fluffy, sweet, and full of blueberry flavor.
Are cream cheese pancakes healthy?
These blueberry cream cheese pancakes are sugar-free and low carb making them a healthy alternative to traditional pancakes made from wheat flour. They are perfect for people on a low carb or keto diet.
What ingredients do I need to make cream cheese blueberry pancakes?
- Coconut Flour – coconut flour soaks up a lot of moisture so a little goes a long way. You can purchase coconut flour at select supermarkets or in health food stores.
- Sweetener – use your preferred sweetener.
- Baking Powder – used for a fluffy pancake texture.
- Egg – room temperature preferred.
- Cream Cheese – use room temperature block cream cheese.
- Vanilla Extract – gives pancakes depth of flavor.
- Mayo – keeps pancakes moist. Don’t worry, you can’t taste the mayonnaise.
- Blueberries – washed and dried.
How to make blueberry cream cheese pancakes?
You can whisk the ingredients in a bowl or throw everything into the blender for a smooth batter consistency. Then pour a couple of tablespoons of batter into a griddle or on a pan on medium heat.
If using a skillet, flip when bubbles pop and form holes. No need to flip if using a griddle.
Top these cream cheese keto pancakes with sugar free syrup, fresh berries, or whipped cream.
What is the nutrition information for this blueberry cream cheese pancakes recipe?
- 160 Calories
- 4g Carbohydrates
- 2g Fiber
- 5g Protein
- 13g Fat
- 132mg Cholesterol
- 205mg Sodium
- 76mg Potassium
- 75mg Calcium
- 1mg Iron
- 420ui Vitamin A
- 1mg Vitamin C
Looking for other cream cheese pancake recipes?
Now, let’s get making this Blueberry Cream Cheese Pancakes recipe!
- Prepping Time 3M
- Cooking Time 12M
- Total Time 15M
- Net Carb/Pancake ~2g
- Servings 3 Pancakes
Ingredients
- 4 tsp Coconut Flour
- 2 1/2 tbsp Sweetener (sugar alternative or preferred sweetener)
- 1/2 tsp Baking Powder
- 2 Egg (room temp)
- 2 oz Cream Cheese (room temp)
- 1 tsp Vanilla Extract
- 1 tbsp Mayo
- 20 Blueberries
Directions
1) 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.
2) Pre-heat pancake iron.
3) In food processor, add Coconut Flour, sweetener, Baking Powder, eggs, cream cheese, Vanilla Extract, mayo, blueberries and lightly pulse until combined.
4) Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with optional blueberry and favorite syrup!
Hope you enjoy your Blueberry Cream Cheese Pancakes!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
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Blueberry Cream Cheese Pancakes
Ingredients
- 4 tsp Coconut Flour
- 2 1/2 tbsp Sweetener sugar alternative or preferred sweetener
- 1/2 tsp Baking Powder
- 2 Egg room temp
- 2 oz Cream Cheese room temp
- 1 tsp Vanilla Extract
- 1 tbsp Mayo
- 20 Blueberries
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!
Video
Nutrition
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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)?
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!