Delicious Low-Carb Blueberry Cream Cheese Pancakes: A Keto Diet Breakfast Delight

Welcome to a delightful twist on your morning routine with Low-Carb Blueberry Cream Cheese Pancakes. This recipe is a game-changer for anyone on a keto diet or for those simply looking to reduce their carbohydrate intake. These pancakes are not only sumptuously tasty but also incredibly nutritious, offering a perfect balance of low-carb indulgence and high-fat satisfaction. With the richness of cream cheese and the natural sweetness of blueberries, these pancakes are sure to become a staple in your breakfast repertoire.

Why are these pancakes a fantastic option for keto dieters? They’re made with almond flour, which drastically cuts down on carbs, and are sweetened with a keto-friendly sweetener, ensuring you can enjoy a sweet breakfast without the sugar spike. Plus, the addition of cream cheese adds a luxurious texture and fat content that’s ideal for keeping you in ketosis. Let’s dive into the delicious world of these keto-friendly pancakes that promise to make your mornings more exciting!

Low-Carb Blueberry Cream Cheese Pancakes

Recipe Details

These Low-Carb Blueberry Cream Cheese Pancakes are born from the desire to enjoy a classic breakfast favorite without compromising on dietary goals. As someone who adores the traditional flavors of pancakes but follows a ketogenic lifestyle, I wanted to create a recipe that would satisfy that craving. The inspiration comes from the need to balance indulgence with health, ensuring that every bite is both delicious and in line with a low-carb, high-fat diet.

The key to these pancakes’ success lies in their ingredients. Almond flour serves as a fantastic wheat flour substitute, providing a low-carb base that’s rich in healthy fats and fiber. It’s a staple in keto baking and works wonders in creating a fluffy pancake texture. Cream cheese, another keto favorite, adds creaminess and fat content, which is crucial for maintaining ketosis. The eggs in the recipe act as a binder and provide additional protein, while the blueberries offer a burst of flavor and antioxidants without adding too many carbs.

Each component of this recipe has been carefully selected to create a harmonious blend of taste and nutrition. For those on a keto diet, it’s essential to find meals that are both satisfying and supportive of their lifestyle. These pancakes do just that, providing a delectable option that doesn’t sacrifice flavor for health. They’re a testament to the versatility of keto cooking and proof that you can still enjoy your favorite foods while adhering to a low-carb diet.

Ingredients for Low-Carb Blueberry Cream Cheese Pancakes

The Method

Creating these Low-Carb Blueberry Cream Cheese Pancakes is an art that’s easy to master with a few chef’s tips. When whisking together your dry ingredients, ensure that the almond flour and baking powder are well sifted to avoid any clumps. This will result in a smoother batter and more uniform pancakes. When blending the cream cheese and eggs, take your time to achieve a silky consistency; patience here pays off in the texture of your pancakes.

As you gently fold in the blueberries, be mindful not to overmix. Overmixing can lead to dense pancakes and may also cause your blueberries to bleed, turning your batter a blueish hue. When cooking, use a non-stick skillet to prevent sticking, and remember that these pancakes may cook a bit faster than traditional ones due to their high-fat content. Keep an eye on them and adjust the heat as necessary to achieve a golden-brown finish without burning.

Lastly, serving these pancakes hot is key to experiencing their full flavor profile. Pair them with a keto-friendly syrup or a dollop of whipped cream to elevate the dish further. Remember, these pancakes are not only a treat to your taste buds but also a nutritious start to your day, aligning perfectly with your keto diet without compromising on taste or texture.

Cooking Low-Carb Blueberry Cream Cheese Pancakes


Chocolate Chip Pancakes

For a decadent twist, replace blueberries with sugar-free chocolate chips. This variation will satisfy any chocolate lover’s cravings while keeping things low-carb. The chocolate chips add a rich, gooey texture to the pancakes, making them a perfect treat for a special keto-friendly breakfast or brunch.

Lemon Poppy Seed Pancakes

Add a zesty kick to your morning with lemon zest and poppy seeds mixed into the batter. The lemon’s brightness complements the cream cheese’s richness, and the poppy seeds provide a delightful crunch. This version is refreshing and ideal for those who enjoy a hint of citrus in their meals.

Cinnamon Swirl Pancakes

Incorporate a cinnamon swirl into each pancake by mixing a keto-friendly sweetener with ground cinnamon and swirling it into the batter as it cooks. This creates a warm, spiced flavor reminiscent of cinnamon rolls, turning your breakfast into a cozy and comforting experience.


Understanding the flexibility of ingredients is key to maintaining a keto diet without feeling restricted. For those who may not have almond flour on hand, coconut flour is a suitable substitute. Keep in mind that coconut flour is highly absorbent, so you’ll need to adjust the quantity and possibly add more liquid to achieve the right batter consistency.

If you’re out of fresh blueberries, frozen blueberries can be used as a direct substitute. Make sure they’re thawed and drained to prevent excess moisture from affecting the batter. For a dairy-free version, replace the cream cheese with a dairy-free cream cheese alternative and use coconut oil instead of butter for cooking.

For those who prefer a different sweetener, monk fruit sweetener is an excellent alternative to erythritol. It’s natural, keto-friendly, and has a similar sweetness level, making it an easy one-to-one substitution in this recipe.


Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator overnight. Just be sure to give it a gentle stir before cooking in the morning.

How can I ensure my pancakes are fluffy?
Ensure your baking powder is fresh and avoid overmixing the batter. Overmixing can lead to dense pancakes, so mix just until the ingredients are combined.

Can I freeze these pancakes?
Absolutely! Cook the pancakes, let them cool completely, and then freeze them between layers of parchment paper. Reheat them in a toaster or oven for a quick keto-friendly breakfast.

What can I use instead of almond milk?
Any keto-friendly milk alternative, such as coconut milk or cashew milk, can be used in place of almond milk without significantly altering the flavor or texture.

Are these pancakes diabetic-friendly?
Yes, since they’re low in carbs and sugar, they’re suitable for diabetics. However, always consult with your healthcare provider regarding your specific dietary needs.

Low-Carb Blueberry Cream Cheese Pancakes

Indulge in a delicious morning treat with these Low-Carb Blueberry Cream Cheese Pancakes. Packed with juicy blueberries, rich cream cheese, and almond flour, they're a keto-friendly delight that will start your day with a burst of flavor and nutrients without the carb load.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 2 people
Calories 345 kcal


  • Medium mixing bowl
  • Separate bowl for wet ingredients
  • Whisk
  • Non-stick skillet
  • Measuring cups and spoons
  • Spatula for flipping pancakes


  • 1 cup almond flour 96g / 3.4oz
  • 2 ounces cream cheese, softened 57g
  • 3 large eggs
  • ½ cup fresh blueberries 74g / 2.6oz
  • ¼ cup unsweetened almond milk 60ml
  • 1 teaspoon baking powder 4g
  • ½ teaspoon vanilla extract 2.5ml
  • 2 tablespoons erythritol or another keto-friendly sweetener, 24g
  • ¼ teaspoon salt 1.5g
  • Butter or coconut oil for cooking


  • In a medium mixing bowl, whisk together the almond flour, baking powder, erythritol, and salt.
  • In a separate bowl, blend the softened cream cheese and eggs until smooth. Add the vanilla extract and almond milk, mixing well.
  • Combine the wet ingredients with the dry ingredients and stir until a batter is formed.
  • Fold in the fresh blueberries gently to avoid breaking them.
  • Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil to coat the bottom.
  • Scoop 1/4 cup of the pancake batter onto the skillet for each pancake.
  • Cook for 2-3 minutes on one side or until bubbles form on the surface and the edges appear set.
  • Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
  • Repeat with the remaining batter, adding more butter or oil as needed.
  • Serve hot with your choice of keto-friendly syrup or toppings.


For those who prefer a smoother batter, you can blend the ingredients in a food processor or blender. If blueberries aren't in season, feel free to substitute with frozen blueberries, but make sure they're unsweetened and defrosted before adding to the batter. To maintain the low-carb aspect, avoid traditional maple syrup and opt for keto-friendly syrup or a dollop of whipped cream.


Calories: 345kcalCarbohydrates: 10gProtein: 13gFat: 29gFiber: 5gNet Carbs: 5g
Keyword Blueberry, Breakfast, cream cheese, Keto, Low-Carb, pancakes
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