These pancakes use a base of almond and coconut flour combined with cream cheese to create a fluffy texture. A mixture of cinnamon and brown erythritol is swirled into the batter during cooking, and the stack is finished with a sugar-free cream cheese glaze. The flavors are inspired by a traditional spiced pastry in a sugar-free breakfast format.

About This Recipe

To prepare the pancakes, the dry ingredients are whisked together before being combined with eggs, softened cream cheese, and almond milk to form a thick batter. The cinnamon swirl is added by drizzling a mixture of melted butter and sweetener onto the surface of the pancake before it is flipped in the skillet. It is important to cook the pancakes over medium heat to ensure the center sets properly while the cinnamon mixture caramelizes without burning.

The flavor relies on the combination of warm cinnamon and the tangy richness of the cream cheese glaze. Using a blend of almond and coconut flour provides a more substantial structure that holds the cinnamon swirl better than almond flour alone. Since the glaze is made with heavy cream and powdered sweetener, it provides a smooth, decadent finish that complements the buttery notes of the pancakes.

This dish works well as a breakfast dish and can be prepared ahead of time. It’s easy to customize the recipe by adding chopped pecans for extra texture or using maple extract in the batter to vary the aroma. These pancakes are best served warm, allowing the glaze to melt slightly into the cinnamon layers for a consistent flavor in every bite.

Why You’ll Love This Recipe

Combines pancakes + cinnamon rolls into one treat
Sugar-free, low-carb, and gluten-free
Perfect for weekend brunch or special occasions
Easy to customize with toppings and add-ins
Tastes indulgent but keto-approved

What You’ll Need for These Keto Cinnamon Roll Pancakes

For the pancakes:
1 cup almond flour
2 tbsp coconut flour
2 tsp baking powder
2 large eggs
2 oz cream cheese, softened
1/4 cup unsweetened almond milk
1 tbsp melted butter
1 tsp vanilla extract
Pinch of salt
For the cinnamon swirl:
2 tbsp melted butter
2 tbsp brown erythritol (or monk fruit blend)
1 tsp ground cinnamon
For the glaze:
2 oz cream cheese, softened
2 tbsp powdered erythritol
2 tbsp heavy cream
1/2 tsp vanilla extract

Step-by-Step Preparation

In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
In another bowl, mix eggs, cream cheese, almond milk, butter, and vanilla until smooth.
Combine wet and dry ingredients to form batter.
Heat a skillet over medium heat and grease lightly.
Pour about 1/4 cup batter per pancake.
Quickly swirl cinnamon mixture into the top of each pancake before flipping.
Cook 2–3 minutes per side until golden.
Mix glaze ingredients until smooth and drizzle over warm pancakes.

FAQ

Do these taste like real cinnamon rolls?
Yes—soft pancakes with a gooey cinnamon swirl and cream cheese glaze give the same indulgent flavor.
Can I make these ahead?
Yes, refrigerate up to 3 days or freeze. Reheat in skillet or microwave.
Can I use only almond flour?
Yes, but the mix of almond and coconut flour gives a fluffier texture.
Can I make the glaze dairy-free?
Yes, use dairy-free cream cheese and coconut cream.

Variations & Substitutions

Add chopped pecans or walnuts for crunch
Swap glaze for sugar-free whipped cream
Make mini pancakes for a fun bite-sized version
Use flavored extracts like maple or caramel

Serving Suggestions

Pair with bacon or sausage for a balanced keto breakfast
Serve with bulletproof coffee or matcha latte
Stack high for a brunch-worthy presentation
Enjoy as a dessert-style breakfast treat

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