Imagine starting your morning with a stack of pancakes that taste like dessert but keep your carb count in check. These Low Carb Pumpkin Cheesecake Pancakes are the ultimate breakfast hack for keto lovers and health-conscious foodies who refuse to compromise on flavor. Packed with the warm, comforting spices of pumpkin pie and the rich, creamy texture of cheesecake, these pancakes will revolutionize your breakfast routine and leave you craving more with every bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup cream cheese
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 cup erythritol or sweetener of choice
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine almond flour, pumpkin pie spice, baking powder, and erythritol. Whisk dry ingredients together until well blended.
- In a separate bowl, cream together cream cheese, pumpkin puree, and eggs until smooth and fully incorporated. Mix should be free of lumps.
- Gradually pour wet ingredients into dry ingredients, stirring continuously to create a consistent pancake batter. The mixture should be thick but pourable.
- Let batter rest for 3-5 minutes to allow almond flour to absorb moisture and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to prevent sticking.
- Using a 1/4 cup measuring cup, pour batter onto heated surface. Cook pancakes for 2-3 minutes until edges start to firm and bubbles form on top.
- Carefully flip pancakes and cook an additional 1-2 minutes on the other side until golden brown and cooked through.
- Transfer cooked pancakes to a plate and repeat with remaining batter, adding more butter or oil as needed.
- Serve warm with optional low-carb toppings like sugar-free maple syrup, whipped cream, or chopped nuts.
Tips
- Ensure all ingredients are at room temperature for smooth mixing and consistent batter.
- Let the batter rest for 3-5 minutes to allow almond flour to absorb moisture, creating a better pancake texture.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking and ensure easy flipping.
- Cook on medium-low heat to avoid burning and achieve a golden-brown exterior.
- Don't overcrowd the pan - cook pancakes in batches to maintain proper heat and prevent steaming.
- For extra richness, use full-fat cream cheese and consider adding a dash of vanilla extract.
- If the batter seems too thick, thin it with a tablespoon of almond milk or water.
- Store leftover pancakes in an airtight container in the refrigerator and reheat in a toaster or skillet.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 12g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 120mg
