Pumpkin Cheesecake Pancakes Low Carb-

Pumpkin Cheesecake Pancakes Low Carb is sugar-free, keto, and gluten-free. Pumpkin spice pancakes with a creamy pumpkin cheesecake spread for a lovely breakfast treat that will make your mouth happy!

Pumpkin Cheesecake Pancakes Low Carb is a lovely treat for weekend mornings. These are gluten-free low carb pumpkin spice pancakes with a super yummy pumpkin spice cream cheese topping.

This is almost a dessert breakfast, but still sugar-free and low carb.

My son just loved this recipe. He gets so happy when we have any sweet type of breakfast and not eggs. He gets bored with eggs, and he is not even on the low carb diet, lol. I guess I do tend to make eggs a lot.

What can I say, eggs are easy to make & I get tired of cooking.

However, this pancake pan makes life so much easier.

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Thank you so much for your support. Disclosure & Privacy Policy

I added some sugar-free whipped heavy cream to the top on this one.

Pumpkin Cheesecake Pancakes

Pumpkin Pancake Ingredients:

2 lg eggs
2 tablespoon cream cheese
1 ½ tbsp canned pumpkin, unsweetened (not pumpkin pie filling)
1 teaspoon vanilla extract
⅔ cup almond flour
2 tablespoon coconut flour
1 tbsp Swerve sweetener, or other low carb sweetener equivalent
1 tsp pumpkin pie spice
⅛ teaspoon salt
1 tsp baking powder
½ tsp xanthan gum * optional
⅓ cup water or more as needed

Pumpkin Cheesecake Topping Ingredients:

⅓ cup cream cheese
2 tablespoon canned pumpkin, unsweetened
1 to 1 ½ tbsp Swerve sweetener, to taste
½ tsp cinnamon
⅛ tsp pumpkin pie spice
½ teaspoon vanilla extract

Directions:

Preheat griddle to 350 F (170 C). Add all the liquid pancake ingredients except for the water into a blender or processor & blend. Then add all the dry ingredients and blend until smooth.
Add water, a little amount at a time until pancake batter has the right consistency (not super thick or too thin and runny).
Pour a small amount of batter (it is easier to flip smaller sized pancakes) onto a preheated well oiled griddle or pan.
Cook for 3 to 4 minutes until browned and the edges of pancake almost to the center are dry.
Flip and cook the other side for 2 to 3 minutes. I like to place the done pancakes on a oven safe plate in a warm oven (200 F or 93 C) to make sure pancakes stay warm while others are cooking and helps with any not quite all done in the center pancakes.
For the Pumpkin Cheesecake Topping, add all pumpkin cheesecake topping ingredients to a magic bullet type blender or processor. Blend and whip together until creamy.
Spread each pancake with a ½ tablespoon of pumpkin cheesecake spread and drizzle with sugar free maple syrup and garnish with chopped pecans if desired.

Nutritional Data: Yield: 4 Servings of 3 (3"inch) pancakes, Serving Size: 3 small (3" inch diameter) pancakes with 1 ½ tablespoon spread, Cal: 230, Carbs: 9.5 g, Net Carbs: 5 g, Fiber: 4.5 g, Fat: 16 g, Protein: 8 g, Sugar: 2 g

*all nutritional data are estimates based on the products I used*

📖 Printable Recipe Card

Pumpkin Cheesecake Pancakes Low Carb

Stacey

Pumpkin Cheesecake Pancakes Low Carb are wonderful sugar free treat breakfast.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 6

Cook Time 15

Total Time 21

Course Breakfast

Cuisine American

Servings

Calories 230 kcal

Ingredients

Pumpkin Pancake Ingredients:
2 large eggs
2 tablespoon cream cheese
1 ½ tablespoon canned pumpkin unsweetened (not pumpkin pie filling)
1 teaspoon vanilla extract
⅔ cup almond flour
2 tablespoon coconut flour
1 tablespoon Swerve sweetener or other low carb sweetener equivalent
1 teaspoon pumpkin pie spice
⅛ teaspoon salt
1 teaspoon baking powder
½ teaspoon xanthan gum *optional
⅓ cup water or more as needed
Pumpkin Cheesecake Topping Ingredients:
⅓ cup cream cheese
2 tablespoon canned pumpkin unsweetened
1 tablespoon to 1 ½ Swerve sweetener to taste
½ teaspoon cinnamon
⅛ teaspoon pumpkin pie spice
½ teaspoon vanilla extract

Instructions

Preheat griddle to 350 F (170 C). Add all the pancake wet ingredients except for the water into a blender or processor, & blend. Add the dry ingredients and blend until smooth.
Add water, a little amount at a time until pancake batter has the right consistency (not super thick or too thin and runny).
Pour a small amount of batter (it is easier to flip smaller sized pancakes) onto a preheated well oiled griddle or pan.
Cook for 3 to 4 minutes until browned and the edges of pancake almost to the center are dry.
Flip and cook the other side for 2 to 3 minutes. I like to place the done pancakes on a oven safe plate in a warm oven (200 F or 93 C) to make sure pancakes stay warm while others are cooking and helps with any not quite all done in the center pancakes.
For the Pumpkin Cheesecake Topping, add all pumpkin cheesecake topping ingredients to a magic bullet type blender or processor. Blend and whip together until creamy.
Spread each pancake with a tablespoon of pumpkin cheesecake spread and drizzle with sugar free maple syrup and garnish with chopped pecans if desired.