5 from 1 vote
Pumpkin Cheesecake Pancakes Low Carb & Gluten Free
Pumpkin Cheesecake Pancakes Low Carb
Prep Time
6 mins
Cook Time
15 mins
Total Time
21 mins
 
Pumpkin Cheesecake Pancakes Low Carb are wonderful sugar free treat breakfast.
Course: gluten free, keto, low carb
Cuisine: breakfast, pancakes
Servings: 4
Calories: 230 kcal
Author: Stacey
Ingredients
  • Pumpkin Pancake Ingredients:
  • 1 lg egg
  • 2 egg whites
  • 2 tbsp cream cheese
  • 3 tbsp canned pumpkin unsweetened (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp Swerve sweetener or other low carb sweetener equivalent
  • 1 tsp pumpkin pie spice
  • tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp xanthan gum *optional
  • cup water or more as needed
  • Pumpkin Cheesecake Topping Ingredients:
  • cup cream cheese
  • 2 tbsp canned pumpkin unsweetened
  • 1 tbsp to 1 ½ Swerve sweetener to taste
  • ½ tsp cinnamon
  • tsp pumpkin pie spice
  • ½ tsp vanilla extract
Instructions
  1. 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.
  2. Add water, a little amount at a time until pancake batter has the right consistency (not super thick or too thin and runny).
  3. Pour a small amount of batter (it is easier to flip smaller sized pancakes) onto a preheated well oiled griddle or pan.
  4. Cook for 3 to 4 minutes until browned and the edges of pancake almost to the center are dry.
  5. 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.
  6. 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.
  7. Spread each pancake with a tbsp of pumpkin cheesecake spread and drizzle with sugar free maple syrup and garnish with chopped pecans if desired.
Recipe Notes

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

Nutrition Facts
Pumpkin Cheesecake Pancakes Low Carb
Amount Per Serving (3 g)
Calories 230 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Total Carbohydrates 9.5g 3%
Dietary Fiber 4.5g 18%
Sugars 2g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.