Keto Pumpkin Pecan Pancakes with Cream Cheese Glaze

Keto Pumpkin Pancakes with Cream Cheese Glaze

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3.67 from 9 votes

Keto Pumpkin Pecan Pancakes with Cream Cheese Glaze

Delicious, easy to make and full of fall flavors.

Course Breakfast

Cuisine American, Holiday, keto breakfast, Keto recipe, low carb breakfast

Keyword almond flour bread, almond flour recipe, Atkins Diet recipes, keto breakfast recipe, low carb breakfast recipe

Prep Time 10

Cook Time 20

Servings people

Calories 98kcal

Author cjsketokitchen.com

Equipment

Large mixing bowl
blender

Ingredients

Ingredients:
2 eggs
1 TB water
1/4 cup Pumpkin Puree
2 oz. cream cheese softened
2/3 cup almond flour
1 tsp baking powder
1 tsp vanilla extract
1 TB natural sweetener
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

cream cheese icing:

2 oz cream cheese softened
2 TB natural sweetener powdered
1 tsp maple extract
1 TB heavy cream to taste, for thinning

Instructions

Add all ingredients to blender. Start with eggs and water and cream cheese and pumpkin ,so you don’t have anything to get stuck at the bottom. Add dry ingredients.
Blend until smooth, scraping down the sides if needed. Let blend for one minute.
Heat a nonstick skillet to medium heat. Use avocado oil or butter.
Add 1/4 cup batter to skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Enjoy!

Notes

*All nutrition information is approximate. Please read and use your own labels for more precise information. We provide these recipes to give you options for food choices on a Keto or Low Carb diet, it is YOUR responsibility to manage your individual daily macros.

Total Carbs = 4 grams

Net Carbs = 3 grams (TC 4 - 1 Fiber = 3 Net Carbs)

We have to be able to calculate nutrition information. We calculated this as a serving being 1 pancake. However, if you eat more (which most people do) then you need to adjust and account for your MACROS.

Nutrition