Easy and fluffy Keto Cinnamon Roll Pancakes recipe, the perfect low carb alternative to regular pancakes with a fun Cinnamon Roll twist! Keto, low carb
I’m back with another delicious pancake recipe!
Ever since we finally cracked the code on the perfect low carb pancakes, we’ve been making different versions of these keto pancakes almost every week.
If you recall, we put together a very scientific explanation for why these are the perfect low carb alternative to regular pancakes, as you can see here:
Traditional pancakes – fluffy, stackable, delicious
Keto low carb Cinnamon Roll Pancakes – fluffy, stackable, delicious
So we’re all good to go.
This week we’re making keto cinnamon roll pancakes! Two great breakfasts rolled into one delicious recipe. These would make a great addition to brunch and they also freeze and re-heat well if you want to make a big batch and then eat them throughout the week.
I’m not gonna lie, sometimes we make a big batch and then I just eat them cold at work and they’re still delicious. I love the cream cheese frosting!
I have such a fondness for cinnamon rolls since they remind me of my childhood and my mom so this is a fun riff on the standard pancake recipe. I’m all for bringing two delicious things together to make another delicious thing. It’s a match made in heaven 🙂
If you like these, you might also like my keto Pumpkin Spice Pancakes which are definitely all the rage right now with everything pumpkin happening!
Keto Cinnamon Roll Pancakes
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon of heavy whipping cream
- 2 tablespoons almond milk
- 1 tbsp coconut oil
- 1 tsp cinnamon
- optional Stevia to taste (if you want these a little sweeter, I don't think it needs it)
For cream cheese icing:
- 3 tbsp cream cheese
- 1 tbsp sweetener
- 1/4 cup whipping cream
- 2 tbsp butter
- 1 tsp vanilla
- Dash of cinnamon optional
In a bowl, mix everything together until it forms a batter. If it's too runny, add a little more almond milk or heavy cream.
Cook in butter (or oil of choice) for about 3-5 minutes per side, until little bubbles start to appear.
To keep warm, put in microwave or oven on lowest heat setting.
Top with whatever your heart desires: slivered almonds, berries, homemade whip cream, syrup, peanut butter, etc.
To make icing: add everything into a bowl and use a mixer to whip it until it’s well combined.
You will have extra icing. You can cut the recipe in half if desired but I just made extra for more pancakes.
Did you make this recipe?
I love seeing your pictures!