This holiday breakfast features fluffy pancakes infused with ginger, cinnamon, and nutmeg, topped with a thick cream cheese glaze. The batter utilizes a blend of almond and coconut flour to create a light texture, while the frosting provides a rich, buttery finish. These pancakes are prepared in a skillet and served warm as a seasonal alternative to traditional breakfast options.

About This Recipe

The preparation begins by whisking together almond flour, coconut flour, baking powder, and a blend of ground ginger, cinnamon, and nutmeg. In a separate container, eggs are combined with almond milk, vanilla extract, melted butter, and a small amount of molasses to establish the base flavor. The wet and dry components are stirred together until a smooth batter forms, which is then portioned into a heated nonstick skillet. Each pancake is heated for several minutes on each side until the surface is golden and the center is set.

The ingredients include heavy cream and softened cream cheese, which are whipped with butter and sweetener to create the frosting. Almond flour provides the primary structure, while a small amount of coconut flour is added to influence the final consistency and moisture level of the stack. A touch of molasses is used to provide the signature depth associated with holiday spices. The frosting is thinned with a tablespoon of heavy cream until it reaches a spreadable consistency before being applied to the warm pancakes.

The stack is assembled by layering the pancakes and drizzling the cream cheese mixture over the top. The recipe is modified by adding sugar-free chocolate chips to the batter or by substituting the molasses with maple extract for a different flavor profile. For a nutty texture, crushed pecans are sometimes sprinkled over the frosting before serving. The finished breakfast is portioned into servings and can be stored in the refrigerator or frozen for later use.

Why You’ll Love This Recipe

Holiday flavors in every bite
Only 4 g net carbs per serving
Rich cream cheese frosting instead of syrup
Ready in 20 minutes

What You’ll Need for This Keto Gingerbread Pancakes

For the pancakes:
1 cup almond flour
2 tbsp coconut flour
2 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
3 large eggs
¼ cup unsweetened almond milk
1 tsp blackstrap molasses (optional, 2 g net carbs)
1 tsp vanilla extract
2 tbsp melted butter or coconut oil
2 tbsp powdered erythritol or monk fruit
For the cream cheese frosting:
3 oz cream cheese, softened
1 tbsp unsalted butter, softened
2 tbsp powdered erythritol
½ tsp vanilla extract
1–2 tbsp heavy cream (to thin)

Step-by-Step Preparation

Make the batter: In a bowl, whisk almond flour, coconut flour, baking powder, and spices.
In another bowl, beat eggs, almond milk, vanilla, molasses, butter, and sweetener. Combine wet and dry until smooth.
Cook: Heat nonstick skillet over medium-low. Pour ¼ cup batter per pancake. Cook 2–3 minutes per side until golden and set.
Make frosting: Beat cream cheese, butter, erythritol, vanilla, and heavy cream until creamy and spreadable.
Assemble: Stack pancakes and drizzle frosting over the top. Sprinkle with cinnamon or crushed pecans if desired.

FAQ

Can I skip the molasses?
Yes, but a tiny amount adds that true gingerbread taste with minimal carbs.
Can I make them dairy-free?
Use coconut oil and dairy-free cream cheese.
Why are my pancakes flat?
Let the batter rest a few minutes so the almond flour absorbs moisture before cooking.
Can I store leftovers?
Yes — refrigerate up to 3 days or freeze between parchment sheets for quick reheating.

Variations & Substitutions

Add sugar-free chocolate chips for extra indulgence.
Replace molasses with ½ tsp maple extract for a lighter taste.
Serve with keto whipped cream instead of frosting.

Serving Suggestions

Serve with coffee, eggnog latte, or a sprinkle of powdered erythritol “snow.” Perfect for Christmas morning or weekend brunch.

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