Craving a warm, fluffy breakfast without the carbs? These Keto Cream Cheese Pancakes are your answer! Made effortlessly in the Instant Pot, they’re a game-changer for busy mornings. Get ready for a deliciously simple, gluten-free treat that’s ready in just 15 minutes.

Ingredients

• 2 cups (16 oz / 452g) cream cheese, softened
• 6 large eggs
• 2 tbsp (28g) butter, divided
• 2 cups (192g) almond flour
• ½ tsp cinnamon powder
• ¼ tsp ground ginger
• ¼ tsp salt

Instructions

1. Directions
2. In a large mixing bowl, combine the softened cream cheese, eggs, and one tablespoon of melted butter. Using a stand mixer with a paddle attachment or a hand mixer, beat on high speed until the mixture is light, creamy, and free of lumps.
3. Slowly add the almond flour, salt, ground ginger, and cinnamon powder to the wet . Continue to beat on low speed, scraping down the sides of the bowl as needed, until the batter is smooth and fully incorporated.
4. Plug in your Instant Pot and press the ‘Saute’ button. Allow the stainless steel insert to heat up.
5. Add the remaining one tablespoon of butter to the insert, swirling to grease the bottom surface completely.
6. Pour approximately ½ cup of the batter into the hot insert. Cook for 2-3 minutes, or until the edges are set and the surface is bubbly. Carefully flip and cook for another 1-2 minutes until golden brown.
7. Remove the pancake and repeat the process with the remaining batter, adding more butter to the pot if needed.
8. Serve immediately while warm with your favorite keto-friendly toppings.

Nutritional Information

• Per Serving: Calories 432 | Total Fats 40.2g | Net Carbs: 3.5g | Protein 14.2g | Fiber: 1g

Pro Tips

• For the smoothest batter, ensure your cream cheese is at room temperature before mixing. This prevents lumps.
• Adjust the spices to your liking. A pinch of nutmeg or a drop of vanilla extract can add a wonderful depth of flavor.
• Don’t overcrowd the pot. Cooking one pancake at a time ensures it cooks evenly and is easier to flip without breaking.
• These pancakes freeze beautifully. Place cooled pancakes between layers of parchment paper in a freezer-safe bag for a quick future breakfast.

FAQ

Q: Can I make these keto pancakes without an Instant Pot
A: Yes, absolutely. While this recipe is designed for the Instant Pot’s ‘Saute’ function, you can easily cook the batter on a non-stick skillet or griddle over medium-low heat on your stovetop.

Q: Why is my pancake batter lumpy
A: Lumpy batter is almost always caused by cream cheese that is too cold. For the smoothest, creamiest results, ensure your cream cheese is fully softened to room temperature before you begin mixing.

Q: How do I store and reheat leftover pancakes
A: These pancakes store wonderfully. Let them cool completely, then place them in a freezer-safe bag with parchment paper between each one. They can be frozen for up to a month. Reheat in the microwave, toaster, or a warm pan.

Q: What are some good keto-friendly toppings for these pancakes
A: You can top these pancakes with a pat of butter, sugar-free maple syrup, fresh berries like raspberries or blueberries, a dollop of whipped cream, or a sprinkle of cinnamon.