Keto Gingerbread Pancakes with Cream Cheese Frosting
Warm, spiced, and perfectly fluffy — these Keto Gingerbread Pancakes with Cream Cheese Frosting taste like Christmas morning in every bite.
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.