Two Ingredient Keto Pancakes

These easy low carb keto cream cheese pancakes are delicate, thin, and tasty. Plus, they only have TWO ingredients! Two ingredient keto pancakes that are nut and gluten-free, perfect for a quick and delicious keto diet breakfast.

Two Ingredient Keto Pancakes

Out of all the pancake recipes, these are easily my favorite version of low-carb pancakes. They’re wonderfully soft and tender in texture, and thin, much like a crepe instead of a traditional fluffy pancake that has flour. They’re high in protein and only have ONE gram of carbs per pancake. My favorite thing about these pancakes is you can make them sweet or savory! I like to drizzle mine with sugar-free syrup and a dusting of cinnamon when I’m in the mood for something sweet. For savory, I like to fill the pancake with spinach, avocado, meat, and cheese and wrap it up like a burrito for a quick healthy breakfast on the go!

Ingredients

• eggs
• cream cheese

Seriously, that’s it! I prefer to add a pinch of salt and a splash of vanilla extract to add some extra flavor but they’re perfect as is.

For fluffy keto pancakes, just add one teaspoon of baking powder and 1/4 cup of coconut or almond flour to the batter before blending.

How to make Two Ingredient Keto Pancakes

Step 1: Place ingredients in a blender and blend on high until smooth.

Step 2: Heat butter in a large pan or skillet over medium heat. Pour two tablespoons of batter onto the pan. Cook for 1-2 minutes until bubbles start to form. Flip and cook for another 1-2 minutes. 

Step 3: Repeat step 2 and feel free to make them as big or as small as you’d like!

What to serve with Keto Pancakes

Add low carb berries, like raspberries and blueberries, after you blend the batter. 

If you’re looking for something a bit more sweet, add in a handful sugar sugar-free chocolate chips after you blend the batter. 

Drizzle with sugar-free maple syrup or powder off with Swerve Confectioners Sweetener.

Storage and Reheating Instructions

Place two ingredient keto pancakes in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months. 

If freezing, separate the pancakes between parchment paper so they don’t stick together when frozen. This way, they’ll be easier to pull apart.

Reheat pancakes in the microwave for 30 seconds to 1 minute. You can also reheat in a toaster if you don’t have a microwave.

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