Keto Pumpkin Pancakes With Whipped Cream Cheese
If Starbucks hasn’t informed you, allow me to- fall means pumpkin EVERYTHING, all day, every day, with no exceptions. And what better way to start a fall morning than with some keto pumpkin pancakes with whipped cream cheese?!
Gluten-free, sugar-free, light, fluffy and spiced to perfection, the whole family will go crazy for this stack- especially the kids! For those following a paleo diet, omit the whipped cream cheese and use a bit of grass-fed butter instead.
The first step in creating the perfect pumpkin stack is to make the whipped cream cheese, which acts as a pillowy layer of deliciousness between each pancake! Take 4 ounces of cream cheese out of the fridge and let it come to room temperature. In a bowl, combine the cream cheese, cream and Swerve and beat with a hand mixer until soft peaks form. Set the bowl in the fridge to rest while you prepare the pancake batter.
To prepare the batter, mix all the dry ingredients in a large bowl and set aside. In a medium bowl, beat the eggs until frothy and add the pumpkin, coconut oil, vanilla and almond milk. Fold the wet ingredients into the dry and mix only enough to combine. Stirring too much will take the fluff out of your pancakes, which you definitely want to avoid! Set the batter aside for 5 minutes while you heat a nonstick pan over medium-high heat.
To cook the pancakes, use a 1/4 cup measuring cup to scoop some batter into the pan. I like to make pancakes that are about 3.5 to 4 inches in diameter. Once the edges start to firm up and you see bubbles forming, flip the pancakes and cook another 2-3 minutes.
To assemble your stack, simply layer one pancake followed by 1-2 tablespoons of whipped cream cheese, followed by one pancake, and so on. Top with some chopped pecans and sugar-free maple syrup!
You may be wondering whether this squash is keto friendly and if you can indulge in all of the delicious pumpkin treats that are synonymous with fall.
The short answer is, “YES!”.
Pumpkin can definitely be part of a keto or low-carb diet as it is relatively low in sugar and starch and contains about 4g of fiber per serving. This means that pumpkin is low in total net carbs. If you follow a strict keto diet, just be sure to watch your portion size and try to stick to about a 100g serving of pumpkin in any given day.
And because one can never have too much pumpkin in the fall, I’ve compiled a list of other low-carb pumpkin recipes I’m excited to try this season!
Personally, I love the idea of pumpkin for breakfast and this Keto Pumpkin Bread French Toast by I Breathe I’m Hungry sounds like the thing actual dreams are made of.
Equally intriguing is this Pumpkin Butter by Briana Thomas, which I want to slather on absolutely ev-er-y-thing!
The food item most synonymous with fall is definitely the Pumpkin Spice Latte. Starbucks has made PSL into an actual mood. But why not try a healthier version this season by skipping the sugar? Check out Keto Connect’s Pumpkin Spice Latte!
Finally, although pumpkin is most often used in sweet dishes, Yummy Inspirations is proving with this Low Carb Pumpkin Risotto that pumpkin can go savoury as well. How much does this dish just make you want to curl up on the couch on a cool fall evening?
Looking for other keto breakfast ideas? Try some of my faves!:
If you make these keto pumpkin pancakes, please rate them and add your comments below. And tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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Keto Pumpkin Pancakes With Whipped Cream Cheese
- 1 cup almond flour
- 1 tablespoon Swerve granular sweetener
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 3 eggs brought to room temperature
- 1/4 cup canned pumpkin
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/4 cup pecans, chopped
Whipped Cream Cheese
- 2 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 tablespoons Swerve confectioners sweetener
- 1/4 teaspoon vanilla extract
- Add softened cream cheese, cream, Swerve confectioners sweetener and vanilla to a medium bowl. Using a hand mixer, beat on medium-high until fluffy. Place bowl in the fridge while you make the pancakes.
- Mix the almond flour, Swerve granular, baking powder, salt, cinnamon, ginger, nutmeg and allspice in a large bowl and set aside. Whisk the eggs in a medium bowl until frothy. Add the canned pumpkin, coconut oil, vanilla extract and almond milk and whisk until combined.
- Fold the wet ingredients into the dry and mix well. Let the batter rest for 5 minutes while you heat a nonstick pan over medium-high heat. Add a bit of butter to the pan for extra golden pancakes!
- Once your pan is at the desired temperature, scoop batter onto skillet in even pancakes. Cook until you see the edges firming slightly and bubbles forming- about 7 minutes. Flip and cook another 2-3 minutes until pancakes are fluffy and cooked throughout.
- Layer pancakes and whipped cream cheese to form a delicious stack! Top with chopped pecans and serve.