Module 6 · Comfort
Fluffy Cream Cheese Pancakes with Berries and Vanilla Cream
Fluffy Cream Cheese Pancakes with Berries and Vanilla Cream is a keto breakfast with 9 g net carbs, 15 g protein and 51 g fat per serving (555 kcal). It serves 4 and takes 30 minutes in total.
Tall, tender, golden pancakes that taste like Sunday morning, with warm berries and whipped cream. The same batter makes waffles.
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Allergens in this Ketogeni recipe: eggs, milk, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 25 min · Total time: 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 9 g |
| Protein | 15 g |
| Fat | 51 g |
| Energy | 555 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 100 g blanched almond flour
- 20 g coconut flour
- 2 tsp baking powder, aluminium-free
- 0.25 tsp fine sea salt
- 120 g cream cheese, full fat, softened
- 4 piece eggs
- 120 ml unsweetened almond milk or cream
- 2 tbsp allulose or monk-fruit sweetener
- 1 tsp vanilla extract or seeds
- 30 g butter, for the pan
- 150 g raspberries
- 200 ml heavy cream, whipped
- 0.5 tsp vanilla extract
Step-by-step method
- Whisk almond flour, coconut flour, baking powder and salt.
- Blend cream cheese, eggs, milk, sweetener and vanilla until completely smooth; pour into the dry mix and stir.
- Rest the batter 5 minutes; coconut flour thickens it. Add a splash of milk if it is stiffer than thick yogurt.
- Heat a non-stick pan over medium-low and melt a little butter.
- Spoon 3 tbsp batter per pancake, 8 cm wide. Cook until the edges set and tiny bubbles form, then flip gently.
- Cook the second side until golden, about 2 minutes. Keep warm in a low oven; repeat for about 12 pancakes.
- Warm raspberries in a small pan for 2 minutes, lightly crushing them. Whip cream with vanilla to soft peaks.
- Stack pancakes and top with berries and cream.
Chef’s tips
- Low and slow heat: almond flour browns fast and the centre needs time to set.
- Keep pancakes small; large ones are fragile.
- Soften the cream cheese first or the batter will be lumpy.
- Wait for visible bubbles before flipping.
Variations
- Waffles: pour into a hot greased iron, 4 to 5 minutes.
- Lemon-ricotta: fold in 2 tbsp ricotta and lemon zest.
- Cinnamon-pecan with butter and toasted pecans.
- Savoury: omit sweetener and vanilla, add chives and serve with smoked salmon and a green salad.
Storage
Cooked pancakes keep 3 days chilled or 2 months frozen between paper; reheat in a toaster. Whip cream fresh.
Questions and answers
How many net carbs are in Fluffy Cream Cheese Pancakes with Berries and Vanilla Cream?
One serving has 9 g net carbohydrates, 15 g protein and 51 g fat (555 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Fluffy Cream Cheese Pancakes with Berries and Vanilla Cream ahead, store or freeze it?
Cooked pancakes keep 3 days chilled or 2 months frozen between paper; reheat in a toaster. Whip cream fresh.
Which allergens are in Fluffy Cream Cheese Pancakes with Berries and Vanilla Cream?
It contains eggs, milk and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Fluffy Cream Cheese Pancakes with Berries and Vanilla Cream vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Fluffy Cream Cheese Pancakes with Berries and Vanilla Cream?
Yes. Waffles: pour into a hot greased iron, 4 to 5 minutes. Lemon-ricotta: fold in 2 tbsp ricotta and lemon zest. Cinnamon-pecan with butter and toasted pecans.