Keto Cream Cheese Pancakes with Berries Compote

Start your morning off on the right foot with a delightful breakfast that combines the richness of cream cheese with the freshness of berries.

These Keto Cream Cheese Pancakes with Berries Compote are a perfect way to satisfy your cravings while staying true to your low-carb lifestyle.

The fluffy pancakes are made with a blend of cream cheese, eggs, and almond flour, resulting in a decadent texture that’s both satisfying and guilt-free.

Top them off with a vibrant compote made from a medley of berries simmered to perfection, adding a burst of sweetness and tanginess to every bite.

For the pancake

1/4 cup Cream Cheese
2 Tbsp Almond Flour
2 Eggs
1 Tbsp Butter, for cooking

For the berries compote

1/4 cup Mixed Berries
1 tsp Erythritol
2 Tbsp Water
1 Tbsp Lemon Juice

To serve

2 Tbsp light Whipping Cream

For the pancakes

1) Put all the pancake ingredients (except butter) in a food processor.
2) Process the mixture until well combined.
3) Heat a non-stick pan and melt the butter.
4) Scoop the batter using a 1/4 measuring cup.
5) Cover the pancakes while cooking.
6) When bubbles started to appear, flip carefully the pancakes and cook for 1 minute. Repeat the same methods into the remaining batter.

For the berries compote

1) Heat all the compote ingredients in a pan and bring to a simmer until the liquid is reduced in half.
2) Serve the pancakes with whipped cream and compote.

Energy – 598.7 kcal
Protein – 18.8g
Fat – 52.3g
Carbohydrates – 13.2g