Cream Cheese Pancakes (Low Carb & Keto) Recipe

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INGREDIENTS

  • 2 oz cream cheese
  • 2 eggs
  • 1 tsp granulated sugar substitute (IBIH recommends)
  • 1/2 tsp cinnamon

INSTRUCTIONS


  • Put all ingredients in a blender or magic bullet. Blend until smooth.
  • Let rest for 2 minutes so the bubbles can settle.
  • Pour 1/4 of the batter into a hot pan greased with butter or pam spray.
  • Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
  • Repeat with the rest of the batter.
  • Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

NOTES

To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

Nutrition
Serving Size: 4 pancakesCalories: 344Fat: 29Carbohydrates: 3g netProtein: 17

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