Skip to main content

Almond-Flour Cream-Cheese Pancakes

This page gives a weighed pancake formula made with cream cheese, eggs and superfine blanched almond flour. 247-Keto has not kitchen-tested it, so treat the quantities and method as a proposed editorial formula rather than a proven result.

Food safety and allergens​

Shell eggs can contain Salmonella. Wash hands, utensils and surfaces after contact with raw egg, cook egg-containing dishes thoroughly, and check with a food thermometer for 160°F (71°C) FDA egg safety guidance. FoodSafety.gov lists 160°F (71°C) for egg dishes and 165°F (74°C) for reheated leftovers FoodSafety.gov minimum internal temperatures. Do not taste the raw batter.

Keep perishable leftovers at 40°F (4°C) or below, refrigerate within two hours (one hour above 90°F/32°C), and use shallow containers for prompt chilling FoodSafety.gov food handling guidance. Keep utensils that touched raw egg away from ready-to-eat food.

This formula contains milk, egg and almonds. FDA names milk, egg and tree nuts among the major allergens; read current labels on each product rather than inferring anything from a recipe title FDA food allergy guidance.

No kitchen test has been performed, so taste, texture, timing, yield and storage quality are not known.

Practical notes​

Weigh each ingredient on the digital scale, and keep the 20 g of butter for the pan, divided across batches. Choose superfine blanched almond flour as listed; Bob's Red Mill describes it as finely ground blanched almonds, not almond meal with skins Bob's Red Mill almond flour information. The allulose should be pure granulated allulose, whose product listing names it as the single ingredient Selected allulose product ingredients. Baking powder and baking soda are not interchangeable in equal amounts, so use the baking powder listed King Arthur baking powder and soda guidance.

Spoon small rounds so the thickest center of each stays reachable with the thin-tip thermometer.

Ingredients​

  • 113 g plain full-fat pasteurized cream cheese
  • 200 g raw whole egg, shells removed
  • 96 g Bob's Red Mill superfine blanched almond flour
  • 30 g pure granulated allulose
  • 4 g double-acting baking powder
  • 4 g pure vanilla extract
  • 1 g fine salt
  • 20 g unsalted butter, for the pan

Equipment​

  • Digital scale
  • Mixing bowl
  • Whisk
  • Nonstick skillet
  • Spatula
  • Stove
  • Thin-tip thermometer

Method​

  1. Whisk the cream cheese and eggs together. Add almond flour, allulose, baking powder, vanilla and salt and mix until the dry ingredients are incorporated.
  2. Warm the skillet over medium-low heat. Divide the 20 g butter across the pan batches; do not add unweighed extra fat.
  3. Spoon small rounds of batter into the pan, leaving room to turn them. Cook until a round can be lifted with a spatula, then turn it and continue cooking.
  4. Check each batch's thickest centers with a thin-tip thermometer for at least 160°F (71°C), and continue cooking any center that still contains wet raw batter. Do not taste uncooked batter or use browning alone as a doneness check.
  5. Repeat with the remaining batter and the allocated butter. Refrigerate perishable leftovers promptly.
Painted illustration of almond-flour cream-cheese pancakes on a plate.
The intended almond-flour pancakes. Conceptual illustration, not a tested cooking result.
Painted illustration of cream cheese, egg, almond flour, allulose, baking powder, vanilla extract, salt and butter arranged together.
Ingredients for almond-flour cream-cheese pancakes. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

Your learning guide

Loading reading status…