Keto Gingerbread Pancakes with Cream Cheese Frosting is a warm, festive low-carb breakfast featuring fluffy spiced pancakes topped with rich, sugar-free cream cheese frosting. This Keto Gingerbread Pancakes with Cream Cheese Frosting recipe delivers cozy holiday flavor, easy prep, and satisfying high-fat comfort perfect for winter mornings, meal prep, weight loss, and anyone craving a seasonal keto breakfast that tastes indulgent without the carbs.
About This Recipe
Few things capture the spirit of Christmas like the smell of gingerbread wafting through the kitchen. The spicy warmth of cinnamon, nutmeg, and ginger has that nostalgic magic that makes you want to slow down and enjoy the morning. These Keto Gingerbread Pancakes with Cream Cheese Frosting are exactly that kind of comfort — a soft, melt-in-your-mouth stack that feels indulgent but stays completely low carb.
Traditional pancakes are a sugar and flour overload, but this version flips that on its head. Made with almond flour and a touch of coconut flour, they’re high in protein and healthy fats, yet still tender and light. The gingerbread flavor comes from a mix of ground ginger, cinnamon, nutmeg, and a spoonful of molasses — yes, a tiny bit of real molasses for that authentic depth (just one teaspoon adds flavor with minimal carbs). The batter comes together in minutes and cooks beautifully golden on a nonstick pan or griddle.
The cream cheese frosting? That’s the magic touch. It’s made with softened cream cheese, butter, vanilla, and powdered erythritol whipped into a smooth, frosting-like glaze. When spooned over warm pancakes, it melts slightly and soaks into each layer like sweet holiday frosting.
They’re perfect for a cozy Christmas brunch or a weekend treat — especially when paired with your favorite keto coffee or a hot cup of spiced tea. These pancakes not only satisfy your sweet tooth but also keep your energy stable all morning, no sugar crash required.
Once you make these, they’ll probably become your December tradition — because keto or not, nobody should skip gingerbread season.
Also Read: Thirty Birthday Cakes You Need to Try!
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
Ingredients
- 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)
Instructions
- 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.
Nutrition (per serving)
- Calories: 320
- Fat: 28 g
- Protein: 10 g
- Net Carbs: 4 g
- Fiber: 3 g
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.
Keto Gingerbread Pancakes with Cream Cheese Frosting
Ingredients
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)
Instructions
- 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.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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