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KETO Pumpkin Pie Cream Cheese Pancakes


In the past, I went back and forth with low carb. It seemed like I feel better when eating lower carb and I definitely had good progress with weight loss when I ate that way, but it can be a challenge to stick with. Well, I'm completely committed to keto now and finding new ways to stick with it!

Ways such as keto pancakes. Say what-what? Yes. Low carb pumpkin pancakes no less. And? They're pretty darned yummy...

Whether you're seriously bored with your egg fast or just a low carb or keto style eater these Pumpkin Pie Cream Cheese Pancakes are for you! With only 5 grams of carbs for the ENTIRE RECIPE they'll fit nicely into your plan. They're a quick and super easy breakfast option. Plus, yes, they're delicious! And oh so appropriate for pumpkin spice season. Oh, who am I kidding, I eat them year-round.

This recipe makes 3 or 4 decent sized pancakes and comes in at 345 calories according to my tracking in My Fitness Pal. I generally eat the whole thing and double the batch if hubby wants some too (or if I'm just really freaking hungry, sorry not sorry). It easily doubles or triples or quadruples...to feed however many you'd like.



For this recipe you'll need:

A mixing bowl (I like to use a large glass measuring cupto easily pour the batter in the skillet), a hand mixer, measuring spoons, and a small non-stick skillet (I love my Non-Stick Ceramic Skillet).




Ingredients


2 eggs
2 oz cream cheese
2 tsp Farmer's Market Foods Organic Canned Pumpkin
1 Packet stevia or another low carb sweetener (check labels, carbs sneak in here)
1/2 tsp cinnamon
pinch of cloves
pinch of nutmeg
ghee for the skillet

Directions

Add all of the ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth with no bits of cream cheese visible (though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously). Preheat your non-stick skillet to medium-low (3 on my stove top) and add a little ghee. Pour just enough batter into your skillet to cover the bottom. Wait until bubbles appear and pancake appears well set. Flip. Cook until done, about 30-60 seconds on the second side.

And, yum!



Notes

The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a bit or soften it in the microwave for 30ish seconds. Also, the batter will be very runny. Don't cook on too high heat or they will burn on one side before setting enough to flip. Also, they should be thin. If you pour them too thick they won't set well enough to flip.

These low carb pancakes are delicious. In describing them I'd say maybe a tad bit crepe-like in consistency. Definitely not the consistency of a traditional wheat flour pancake, but an amazing treat when you're egg-fasting, low carb, LCHF, or ketogenic!



Let me know if you try them!






Keto Pumpkin Pie Pancakes - Low Carb, Gluten-Free, Egg Fast Friendly