Low Carb, Sugar-free, Gluten-Free Pancakes

keto pancakes

I love pancakes. Before eating Low Carb, I’d make pancakes almost every week as breakfast or as snack. I love it with honey, butter and some fresh mangoes. There was a time when I experimented with different types of flour, ratio of fat to water and flour and how many teaspoons of baking powder to add. It’s what I usually order in Jollibee for breakfast and would buy in a heartbeat in sidewalks, usually outside schools. So, when I found out this recipe from Low Carb Yum, I was super happy. Low Carb Yum’s recipe is in cups, but I used tablespoons and instead of heavy cream or sour cream, I used cream cheese and water. I’ve also experimented with flavors and made lemon and matcha. Anyway, here’s the recipe below.

keto pancakes

matcha keto pancakes
Matcha Low Carb Pancakes

Low Carb, Sugar-Free, Gluten-free Pancake Recipe

Yield: 6 pancakes, 2 servings

  • 3 oz. cream cheese (full fat)
  • 3 tablespoons coconut flour
  • 2 tablespoons water
  • 1 teaspoon melted butter or olive oil
  • 3 eggs
  • 1 teaspoon stevia
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon lemon extract or 2 teaspoons matcha powder (or a combination of both, this is optional. You can skip this if you want)

keto pancakes


  1. Whisk cream cheese and stevia until there was no more lumps. This is easier if the cream cheese is in room temperature.
  2. Add in eggs, melted butter, vanilla extract (and lemon extract if you want the lemon flavor) and whisk together until well combined.
  3. Add in the coconut flour and baking powder, then mix. If you would like to add matcha powder, this is the right time to do so. If not, skip this process and lit the mixture sit for about 5 minutes. Coconut flour tends to soak up moisture and liquid much faster than other types of flour, so it’s better to let it sit for a while and see if you need to add more liquid. If the mixture becomes dry after 5 minutes, add water a tablespoon at a time. When the texture of the mixtures resembles that of a regular pancake (not too thick and not too runny), its ready for cooking.
  4. Oil your pan a little if you’re not using a non-stick pan. Spoon batter onto the pan and wait until it starts showing bubbles then flip. Serve with butter and or some sugar-free syrup.

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