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Keto Low Pumpkin Pancakes

Here's our super easy keto low carb pumpkin pancakes recipe just in time for fall! These pumpkin pancakes use a coconut flour and cream cheese base that results in a soft, moist and delicious pumpkin flavors that I know you all love! Best of all, they are low carb and sugar-free!
Course Appetizer, Breakfast
Cuisine Worldwide
Keyword coconut flour pancakes, cream cheese pancakes, easy keto low carb pancakes, gluten free pancakes, sugar free pancakes
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Servings 4 pancakes
Calories 107kcal


  • 4 tsp Coconut Flour
  • 2 1/2 tbsp Monkfruit Erythritol Blend
  • 1/2 tsp Baking Powder
  • 2 Egg room temp
  • 2 oz Cream Cheese room temp
  • 1 tsp Vanilla Extract
  • 2 tbsp Canned Pumpkin
  • 1/2 tsp Pumpkin Spice


  • 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, Monkfruit Erythritol Blend, baking powder, eggs, cream cheese, vanilla extract, canned pumpkin puree, pumpkin spice and lightly pulse until combined.
  • Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with your favorite low-carb/keto syrup!



Calories: 107kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 149mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1476IU | Calcium: 60mg | Iron: 1mg