These keto cinnamon roll pancakes with cream cheese frosting are to-die-for! They’re also low carb, easy to make and 100% keto-friendly. Here’s how to make them.
How to Make Keto Cinnamon Roll Pancakes
- Combine the dry ingredients. Add the almond flour, coconut flour, baking powder, and cinnamon to a bowl and mix to combine.
- Combine the wet ingredients. Add the eggs, unsweetened almond milk, and a low carb sweetener like Stevia to a separate bowl and mix to combine.
- Mix the wet and dry mixtures together. Add the wet ingredients into the bowl of dry ingredients and stir to combine.
- Preheat some butter over medium-low heat. Butter is a must for this as it adds flavor to the cinnamon roll pancakes as well.
- Cook. Drop ¼ cup of batter for each pancake onto the hot skillet and cook until small bubbles begin to form on top. Then carefully flip the pancake and cook the other side for 1-2 minutes or until cooked through.
- Add the frosting. Top each pancake with a small amount of cinnamon roll frosting (see below).
- Serve. Serve warm.
How to Make Cinnamon Roll Pancake Frosting
No cinnamon roll would be truly complete without a good cinnamon roll frosting spread, and these cinnamon roll pancakes are no exception. Here’s exactly how to make your own frosting from scratch:
- Combine the ingredients. Add the softened cream cheese, a low carb sweetener like Stevia, heavy whipping cream, and pure vanilla extract to a bowl.
- Beat the ingredients together until well combined.
- Frost the pancakes. Top each pancake with a small amount of the frosting mixture when done cooking.
3 Quick Tips for Making Perfectly Fluffy Keto Pancakes
If you aren’t used to baking with more keto-friendly ingredients like almond flour and coconut flour, there can admittedly be a bit of a learning curve when it comes to getting the texture of your baked goods down. Thankfully, you can cut down on this learning curve when making homemade keto pancakes by keeping the following 3 tips in mind:
- Use a thick batter. When mixing your pancake batter, the number one tip to keep in mind is that slightly on the thicker side is better when it comes to making fluffy keto pancakes. Normally, smooth and pourable batter will work just fine, but if you want to make sure your pancakes are as fluffy as they can possibly be, then make sure to mix your batter until it’s nice and thick.
- Press them down. When adding your pancake batter to the skillet, don’t pour it. Instead, scoop the batter out, ¼ cup at a time, and then press down slightly to flatten the pancake on the skillet; if you try to pour the batter instead, you’ll have trouble shaping the pancake properly and it may result in uneven coloring.
- Pay attention to the cooking temperature. Even though cooking on a medium low heat may take longer than cooking at higher temperatures, it’s well worth it to be a little bit patient if you’re trying to end up with nice and fluffy pancakes. Cooking them at medium or higher may be quicker but you’ll end up with noticeably dryer pancakes.
Can I Freeze These Keto Pancakes for Later?
In the unlikely event that you somehow have cinnamon roll pancakes leftovers after making this recipe, you’ll be happy to know that they’re quite easy to freeze to enjoy later on.
You’ll first want to make sure your pancakes have cooled completely before freezing them. You can then simply stack them inside a freezer-safe bag with pieces of parchment paper in between each pancake to prevent them from sticking.
You’ll be able to store these pancakes for up to one month in the freezer like this.
(You may also like: Gooey (And Fluffy) Keto Cinnamon Rolls with Cream Cheese Icing)
Melt-In-Your-Mouth Cinnamon Roll Pancakes (Keto-friendly Recipe)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
For the pancakes:
- ½ cup almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- ½ tsp baking powder
- 1 tbsp granulated Stevia or other low carb granulated sweetener
- 3 large eggs
- ¼ cup unsweetened almond milk
- butter for cooking
For the frosting:
- 1 oz cream cheese, softened
- 1 tbsp granulated Stevia or other low carb sweetener to taste
- 3 tbsp heavy whipping cream
- 1/4 tsp vanilla extract
- To make the frosting, beat all the ingredients in a bowl and set aside.
- To make the pancakes, add the almond flour, coconut flour, baking powder and cinnamon to a bowl and mix to combine.
- Add the eggs, almond milk and sweetener to another bowl and mix to combine.
- Add the wet ingredients to the dry, and stir to combine.
- Lightly grease a non stick skillet with butter.
- Heat the skillet over medium low heat until hot.
- Drop ¼ cup of batter for each pancake onto the hot skillet.
- Cook until small bubbles begin to form on the top.
- Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
- Top each pancake with small amount of frosting and serve.