Ingredients:

  • 2 large eggs (100g)
  • 2 ounces cream cheese, softened (55g)
  • 1 tablespoon sweetener (erythritol, monk fruit, or your preference) (15 ml)
  • ½ teaspoon vanilla extract (2.5 ml)
  • ¼ teaspoon baking powder (1.25 ml)
  • 1 tablespoon butter, coconut oil, or avocado oil for cooking (15 ml)

Instructions:

  1. In a mixing bowl, beat cream cheese until smooth. Add eggs, sweetener, vanilla extract, and baking powder. Whisk until well combined and smooth.
  2. Heat a non-stick skillet or griddle over medium heat. Add butter, coconut oil, or avocado oil to grease the pan.
  3. Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip gently.
  4. Serve hot with your favorite keto-friendly toppings.