Low-Carb Cream Cheese Pumpkin Pancakes

Too much pumpkin this month? NEVER! That’s my theme, yo. Pumpkin, a few apples, spice, and everything nice. And wouldn’t you guess it, I whipped up a batch of some taaaaasty low-carb, cream cheese pumpkin pancakes. In fact, not just pancakes, but a little pumpkin butter too, in case you don’t have any sugar-free maple syrup on hand.

Get ready to be sexed. These pumpkin pancakes are amazing! Then again, the last time I had a real pancake was oh, so long ago. They’re very similar to my other keto pancakes, just with a little bit of my magically orange October ingredient. I also added coconut flour this time around to add crispiness since the batter is a little thinner.

Low Carb Cream Cheese Pumpkin Pancakes

Servings: 1

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Nutritional Facts: 3g Net Carbs| 656 Calories | 62g Fat | 4g Carbs | 17g Protein | 1g Fiber

Ingredients:

For the pumpkin butter:

• 1/2 tbsp 100% pumpkin
• 3 tbsp unsalted butter
• 1/16 tsp stevia in the raw

For the pancakes:

• 2 oz cream cheese
• 2 eggs
• 2 tbsp coconut flour
• 1/4 tbsp pumpkin pie spice

Steps:

1. Starting with the pumpkin butter, mix together butter and pumpkin and microwave for 10-second intervals until smooth. Once smooth and hot, add Stevia to taste.
   
2. Next, you’ll start the pancakes. Blend together cream cheese, eggs, coconut flour, and pumpkin pie spice.
3. Heat a nonstick pan to medium and add a tablespoon of butter.
4. As soon as the butter begins to brown, add half your pancake batter
5. Once you see bubbles popping up through the pancake, it’s your cue to flip. The pancake should be mostly cooked at this point.
6. Cook for another 30-60 seconds, remove from pan and add to a plate.
7. Repeat with pancake #2.
8. Top both pancakes with pumpkin butter and a hunk of butter. You can even add chopped pecans or walnuts, just be sure to add extra nutrition info. Enjoy!
   

Low Carb Cream Cheese Pumpkin Pancakes

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5 from 1 review

Pumpkin, a few apples, spice, and everything nice. And wouldn’t you guess it, I whipped up a batch of some taaaaasty low-carb, cream cheese pumpkin pancakes. In fact, not just pancakes, but a little pumpkin butter too, in case you don’t have any sugar-free maple syrup on hand.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Category: Breakfast

Ingredients

Scale 1x2x3x

For the pumpkin butter:

• 1/2 tbsp 100% pumpkin
• 3 tbsp unsalted butter
• 1/16 tsp stevia in the raw

For the pancakes:

• 2 oz cream cheese
• 2 eggs
• 2 tbsp coconut flour
• 1/4 tbsp pumpkin pie spice

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Instructions

1. Starting with the pumpkin butter, mix together butter and pumpkin and microwave for 10-second intervals until smooth. Once smooth and hot, add Stevia to taste.
2. Next, you’ll start the pancakes. Blend together cream cheese, eggs, coconut flour, and pumpkin pie spice.
3. Heat a nonstick pan to medium and add a tablespoon of butter.
4. As soon as the butter begins to brown, add half your pancake batter
5. Once you see bubbles popping up through the pancake, it’s your cue to flip. The pancake should be mostly cooked at this point.
6. Cook for another 30-60 seconds, remove from pan and add to a plate.
7. Repeat with pancake #2.
8. Top both pancakes with pumpkin butter and a hunk of butter.You can even add chopped pecans or walnuts, just be sure to add extra nutrition info. Enjoy!

Nutrition

• Serving Size: 1
• Calories: 656
• Fat: 62g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 17g

Want more pumpkiny goodness? Try my Beanless Pumpkin Keto Chili Recipe next.

This recipe was originally published in October 2013 and has since been updated.