Low Carb Cloud Bread Pancakes (Ketogenic)
Fluffy Low Carb Cloud Bread Pancakes – An easy breakfast that fits most low carb diets.
Saturday mornings were made for pancakes! No matter what diet plan you follow, everyone deserves pancakes on the weekend, in my opinion.
Over the years, we’ve experimented with various healthy lifestyles and diets. Therefore fat free pancakes, gluten free pancakes, vegan pancakes, paleo pancakes, and good ol’ full-fat splurge pancakes have graced our table.
If I’m being honest, the naughty pancake varieties are my favorite. Yet today’s Low Carb Cloud Bread Pancakes are light and delicious, and fit neatly into a Ketogenic Diet.
In both taste and texture, they are capable of satisfying a serious pancake craving, when you are trying to eat foods that are low in carbohydrates.
If you’ve made low carb Cloud Bread, for sandwiches, this recipe will be right up your alley!
It’s a simple blend of eggs, low fat cream cheese, cream of tartar, and some seasoning. Some people make cloud bread with cottage cheese, but I find cream cheese provides the best texture.
To Make Low Carb Cloud Bread Pancakes
Whip egg whites with cream of tartar. The cream of tartar creates stability in the whipped whites so they stay firm.
Separately, beat cream cheese and egg yolks together. Then add a little cinnamon, salt, and stevia. Fold the whites into the cream cheese mixture.
Finally, cook the batter in a skillet, just like regular pancakes!
Low Carb Cloud Bread Pancakes are not only light and lean, the little bit of stevia gives them a touch of sweetness, so no need to add syrup!
Check out all our sweet, savory, and healthy pancake recipes.
Low Carb Cloud Bread Pancakes
Ingredients
- 4 large eggs separated
- 3/4 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- 1 teaspoon ground cinnamon
- 1 teaspoon stevia (equivalent to 2 tablespoons sugar)
- 1/4 teaspoon salt
Instructions
- Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl. (Whites will not whip if there is any yolk mixed in. Be careful when separating.)
- Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Beat in the cinnamon, stevia, and salt.
- Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy.
- Preheat a large non-stick skillet. Spray the skillet with nonstick oil spray. Spoon 1/4 cup portions of the foam into the hot skillet and spread into even 3-4 inch circles, 3/4 inch high. Cook for 2-3 minutes per side. Do not press the pancakes down with a spatula.
- Continue with the remaining pancake batter. Serve warm!
Please could you include measurements in g or oz please
Hi Deb!
Our recipe form has an automatic metric button above the ingredients. Click it to switch to metric measurements.
I made these this morning and they tasted really good, but I definitely learned a couple of things. These pancakes are best cooked at a lower heat for 3-4 minutes per side. I had them on a higher temperature like I do for my regular pancakes and they got done on the outside, but not on the inside. I also had trouble flipping them bc the gooey stuff kept getting on the spatula, causing the pancake to stick and roll under. Once I turned down the heat, it went smoother. In the future, I think I’d like to use more sweetener, plus almond, vanilla, and butter extract to flavor so I can just eat them without syrup, or maybe whip up some zero carb whipped cream with confectioner’s Swerve and eat it like a whoopie pie. :D
Great tasting love it. No I did not make this yet. My hairdresser today had it coming out of the oven pippin hot when I arrived there. Gave me 1 hot Cloud Bread and I was blown away. It is amazingly light, delicious & hit the spot. Though, she did not like the texture of it with the cream cheese (why? I don’t know) so she used RICOTTA CHEESE in place of the cream cheese. She has made this quit often and makes sandwiches of all sorts using this Cloud Bread. She has also made pancakes and several different types of pizza with it. I cannot wait to get all the ingredients in to make it, and I am going to try to add chopped up pepperoni, Mozzarella cheese, hot chopped peppers, freshly mince garlic, mince basil, rosemary and other different herbs. I will be making a lot of this cloud bread to try out these different herbs etc.. Cannot wait. Thank you for your original recipe. Now we have something to work with to tweet our own taste buds. Marie S.
These look amazing! I haven’t made them yet because I was wondering how strong the stevia taste is present because I am not a big fan of the aftertaste. Multiple recipes seem to be overpowered by it. Is it possible to just drop the stevia?
Hi Barbara,
If you’re still interested in this recipe, I used a little bit of confectioner’s swerve and their brown “sugar” swerve. It was very tasty. I’ve found Swerve to be the best tasting keto sweetener. It can get bitter if it’s browned too much though.
I want to try this recipe but it says its 31 K calories, is that correct?
Hi Terri,
Yes, I just reran the nutritional calculator and it still says 31 calories per pancake.
These are so good and perfect when you want pancakes :)
We make cloud bread all the time and after seeing these cloud bread pancakes we have fallen in love!!
If you’re a fan of fluffy pancakes, THIS is your pancake recipe!!
Okay I am so excited, these are delicious! Thanks!
Love this! Less carbs but still getting to eat pancakes is a win win!
i like this Low Carb Cloud Bread Pancakes because i am finding a recipes for breakfast so i will try this tommarow morning