Keto pancakes 2
Recipe by Chef Chip September 24 2020


1/2 Cup Divided Sunset Keto Flour
4 oz Cream Cheese
4 Large Whole Eggs
1 TSP Pure Vanilla Extract
2 TBSP Unsweetened Unflavored Almond Milk
Pinch of salt


Step 1

Remove cream cheese from the refrigerator and portion 4 oz of cream cheese. Place cream cheese in a microwave safe bowl and heat for 20 seconds.

Step 2

Once heated, mix with a spatula or wire wisk to smooth out all of the lumps until smooth.

Step 3

Transfer cream cheese to a medium size mixing bowl and add your eggs, vanilla, almond milk, salt and mix until combined.

Step 4

Add your Divided Sunset Keto flour to the wet mixture and mix until all the ingredients are well combined.

Step 5

Allow batter to rest for 2 to 3 minutes and until batter thickens. (batter will be slightly thick)

Step 6

Place a medium size saute pan or griddle on your stove and preheat pan over medium low to medium heat.

Step 7

Once the pan is heated, spray the pan with your favorite pan spray or add small amount of butter to coat the bottom of the pan. (if using non-stick pans oiling or adding butter isn't necessary)

Step 8

Place approximately 1/4 cup of batter into the center of the pan and using the back of a metal spoon spread the batter into a round 4" circle. (if you spray the back of the spoon with pan spray the batter will not stick to the spoon)

Step 9

Cook pancake over medium low to medium heat for 3 to 4 minutes or until the top of the pancake looks firm and fluffy. Flip the pancake and cook for an additional 3 to 4 minutes and remove. (if your pancake is too dark simply turn down the heat a little).

Step 10

Repeat with the remaining batter and serve.