Sometimes you just need something warm and sweet. These Keto Cinnamon Roll Pancakes are the ultimate weekend treat. They taste just like a fresh bakery cinnamon roll. But they won’t spike your blood sugar. You get all the comfort without the carbs.
Why This Recipe is a Winner
This recipe is perfect for a cozy winter morning. The almond flour base keeps you full for hours. Kids love the fun cinnamon swirl on top. It feels like a special holiday breakfast every time. You only need a few pantry staples to start. It is a guilt-free way to satisfy your cravings.
Simple Method
Making these pancakes is actually very simple. You just toss the base ingredients into a blender. This creates a smooth, consistent batter every time. The cinnamon swirl adds a professional touch easily. You just pipe it on before flipping. Even beginners can master these Keto Cinnamon Roll Pancakes.
Simple Ingredients
Most of these items are already in your keto-friendly pantry.
- 1.5 cups blanched almond flour
- 2 oz cream cheese, softened
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp granulated erythritol, divided
- 2 tbsp unsalted butter, melted
- 1 tbsp ground cinnamon
- 1 tbsp powdered erythritol
- 1 tbsp heavy cream
Step-by-Step
- Combine almond flour, 2 ounces of softened cream cheese, eggs, almond milk, baking powder, vanilla extract, and 2 tablespoons of granulated erythritol in a high-speed blender; process until the batter is homogenous.
- In a separate small vessel, whisk together the melted butter, ground cinnamon, and the remaining 1 tablespoon of granulated erythritol until well-integrated.
- Transfer the cinnamon-butter mixture into a piping bag fitted with a fine tip or a plastic storage bag with a 2mm corner incision.
- Preheat a non-stick skillet over medium-low heat (approximately 300°F/150°C) and apply a thin layer of coconut oil or butter.
- Dispense 0.25 cup portions of batter onto the skillet surface.
- Immediately pipe a spiral of the cinnamon mixture starting from the center of the pancake batter outward.
- Cook for 3 minutes or until the atmospheric bubbles on the surface remain open and the edges exhibit a matte texture.
- Invert the pancake with a wide spatula and cook the reverse side for 60 to 90 seconds.
- Whisk the remaining 1 ounce of cream cheese, powdered erythritol, and heavy cream in a bowl until the viscosity reaches a pourable glaze consistency.
- Stack the pancakes and apply the glaze immediately to facilitate slight melting.
Best Ways to Enjoy It
Serve these pancakes in a tall, warm stack. Drizzle the cream cheese glaze generously over the top. Add a side of salty bacon for balance. A hot cup of coffee is the perfect pairing. This is restaurant-quality breakfast right in your kitchen. Set the table and enjoy a slow morning.
Storage & Reheating
Store any leftover pancakes in an airtight container. They stay fresh in the fridge for three days. To reheat, use a warm skillet for best results. This keeps the edges slightly crisp and delicious. You can also use a toaster oven for speed. Avoid the microwave to prevent a soggy texture.
Pro Tips
- Don’t skip the blender for the smoothest batter possible.
- Wait for bubbles to stay open before you flip.
- Use a plastic bag for piping if you lack tools.
- Soften your cream cheese fully to avoid any lumps.
- For Christmas morning, double the batch for the family.
- Add a pinch of nutmeg for extra warmth and flavor.
Ways to Switch It Up
- Swap almond milk for coconut milk for a dairy-free base.
- Add crushed pecans on top for a delightful crunch.
- Use pumpkin pie spice in the fall for seasonal flair.
- Stir in a few sugar-free chocolate chips for the kids.
Common Questions
Can I make the batter ahead of time?
Yes, you can make the batter the night before. Keep it covered in the fridge until morning. Give it a quick whisk before you start cooking.
What if I don’t have erythritol?
You can use any granulated keto-friendly sweetener you like. Monk fruit or Allulose both work very well here. Just check the conversion ratio on the package.
Will my kids actually eat these?
Absolutely, kids love the sweet cinnamon and cream cheese. They won’t even know these are low-carb pancakes. It is a win for the whole family.
I hope these sweet pancakes make your winter mornings extra special. There is nothing better than a warm breakfast on a cold day. Give them a try and enjoy every bite.
— Alex
Ingredients
- 1.5 cups blanched almond flour
- 2 oz cream cheese, softened
- 2 large egg s
- 0.25 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp granulated erythritol, divided
- 2 tbsp unsalted butter, melted
- 1 tbsp ground cinnamon
- 1 tbsp powdered erythritol
- 1 tbsp heavy cream
Instructions
- Combine almond flour, 2 ounces of softened cream cheese, eggs, almond milk, baking powder, vanilla extract, and 2 tablespoons of granulated erythritol in a high-speed blender; process until the batter is homogenous.
- In a separate small vessel, whisk together the melted butter, ground cinnamon, and the remaining 1 tablespoon of granulated erythritol until well-integrated.
- Transfer the cinnamon-butter mixture into a piping bag fitted with a fine tip or a plastic storage bag with a 2mm corner incision.
- Preheat a non-stick skillet over medium-low heat (approximately 300°F/150°C) and apply a thin layer of coconut oil or butter.
- Dispense 0.25 cup portions of batter onto the skillet surface.
- Immediately pipe a spiral of the cinnamon mixture starting from the center of the pancake batter outward.
- Cook for 3 minutes or until the atmospheric bubbles on the surface remain open and the edges exhibit a matte texture.
- Invert the pancake with a wide spatula and cook the reverse side for 60 to 90 seconds.
- Whisk the remaining 1 ounce of cream cheese, powdered erythritol, and heavy cream in a bowl until the viscosity reaches a pourable glaze consistency.
- Stack the pancakes and apply the glaze immediately to facilitate slight melting.
