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Keto Cinnamon Roll Pancakes

These Keto Cinnamon Roll Pancakes are a delicious blend of fluffy pancakes and sweet cinnamon rolls, perfect for satisfying your cravings without the carbs!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Pancakes:

  • 1 cup plus 1 tbsp almond flour (60g) - This low-carb flour is perfect for a keto-friendly pancake.
  • ½ cup full-fat cream cheese (125g) - Adds a rich flavor and helps keep the pancakes moist.
  • 4 pieces eggs Provides structure and protein to the pancakes.
  • 1 teaspoon baking powder Ensures the pancakes rise beautifully.
  • ¼ cup butter (60g, melted) - Brings richness and flavor to the batter.
  • 1 teaspoon cinnamon The star flavor that gives these pancakes their cinnamon roll essence.
  • 1 tablespoon powdered sweetener Adjust according to your sweet tooth; erythritol or monk fruit works well.
  • 3 tablespoons pancake batter For the cream cheese swirl.

For the Frosting:

  • ½ cup cream cheese For the frosting layer.
  • 1 tablespoon powdered sweetener For sweetness in the frosting.
  • 1 tablespoon almond milk To loosen up the frosting.

Instructions

Directions:

  • Step 1: Prepare the Batter
    In a large mixing bowl, combine the almond flour, full-fat cream cheese, eggs, baking powder, melted butter, cinnamon, and powdered sweetener. Use a whisk to mix until the batter is smooth and well combined.
  • Step 2: Make the Cream Cheese Swirl
    In a separate bowl, mix the cream cheese, powdered sweetener, and almond milk until creamy. This will be your creamy topping that mimics the frosting on traditional cinnamon rolls.
  • Step 3: Heat the Skillet
    Preheat your skillet or griddle over medium heat. You can lightly grease it with a bit of butter or coconut oil to prevent sticking.
  • Step 4: Cook the Pancakes
    Pour a ladle of pancake batter onto the heated skillet. Use the back of the ladle to spread it into a circular shape. Then, take a spoonful of the cream cheese mixture and place it in the center of the pancake. Use a toothpick or a knife to swirl it gently into the batter.
  • Step 5: Flip and Serve
    Cook for about 3-4 minutes until bubbles form on the surface, then flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter. Serve warm, drizzled with any leftover cream cheese frosting or sugar-free syrup.

Equipment

  • Mixing bowls
  • Whisk
  • Skillet or Griddle
  • Spatula
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat pancakes on a skillet or in a microwave for best results.
  • Freeze cooked pancakes separated by parchment paper for up to a month.
  • Experiment with other low-carb flours if desired.
  • Top with sugar-free syrup or fresh berries for added flavor.