Satisfy your sweet tooth guilt-free with these Delectable Keto Cream Cheese Pancakes with Berries Compote!

This recipe takes only 20 minutes to whip up, featuring fluffy, low-carb pancakes made with a creamy cream cheese base. A vibrant berries compote adds the perfect touch of sweetness, all drizzled with light whipped cream for a decadent, keto-friendly breakfast.

At just 13.2g net carbs per serving, it’s the perfect way to start your day without derailing your keto goals.

Preparation/cooking time: 20 minutes
Servings: 1


For the pancake:
1/4 cup Cream Cheese
2 Tbsp Almond Flour
2 Eggs
1 Tbsp Butter, for cooking

For the berries compote:

1/4 cup Mixed Berries
1 tsp Erythritol
2 Tbsp Water
1 Tbsp Lemon Juice

To serve:

2 Tbsp light Whipping Cream


For the pancakes:
1) Put all the pancake ingredients (except butter) in a food processor.
2) Process the mixture until well combined.
3) Heat a non-stick pan and melt the butter.
4) Scoop the batter using a 1/4 measuring cup.
5) Cover the pancakes while cooking.
6) When bubbles appear, flip the pancakes carefully and cook for 1 minute. Repeat the same methods with the remaining batter.

For the berries compote:

1) Heat all the compote ingredients in a pan and bring to a simmer until the liquid is reduced in half.
2) Serve the pancakes with whipped cream and compote.

Nutritional Information:

Energy – 598.7 kcal
Protein – 18.8g
Fat – 52.3g
Carbohydrates – 13.2g

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