🥓🍳 Carnivore Zero Carb Pancakes
Light, fluffy, and unbelievably satisfying — these pancakes are made entirely from animal-based ingredients, making them perfect for carnivore, keto, and zero-carb diets. With a rich, buttery taste and protein-packed goodness, they’re a guilt-free breakfast that keeps you full for hours.
Ingredients (Makes 6–8 pancakes)
- 4 large eggs
- 4 oz cream cheese (softened)
- 2 tbsp melted butter (plus extra for cooking)
- 1 tbsp heavy cream (optional, for fluffier pancakes)
- Pinch of salt
- ½ tsp cinnamon or vanilla extract (optional, for flavor)
Instructions
- Blend the Batter
- Add eggs, cream cheese, melted butter, heavy cream, salt, and optional cinnamon/vanilla to a blender.
- Blend on high until completely smooth (about 30–40 seconds).
- Preheat the Pan
- Heat a nonstick skillet or griddle over medium-low heat.
- Lightly grease with butter.
- Cook the Pancakes
- Pour about ¼ cup of batter per pancake.
- Cook for 2–3 minutes until edges are set and bubbles form on top.
- Flip carefully and cook for 1–2 more minutes until golden.
- Serve & Enjoy
- Stack pancakes and serve with butter, sugar-free syrup, or even crispy bacon on the side.
Notes
- Low heat is key — these cook slower than regular pancakes but won’t burn.
- A blender ensures the batter is smooth and lump-free.
- Can be made ahead and reheated in a skillet or toaster oven.
Tips
- For extra fluff, separate egg whites, whip them to stiff peaks, then fold into the batter.
- Try topping with whipped cream and a sprinkle of cinnamon for a dessert-style version.
- If you miss a sweet note, use a keto-friendly sweetener like erythritol or stevia.
Servings
Makes 6–8 small pancakes (about 2–3 servings).
Nutritional Info (per serving, approx. 3 pancakes)
- Calories: ~320 kcal
- Protein: 14 g
- Fat: 29 g
- Carbs: 0 g
- Fiber: 0 g
Benefits
- Zero Carb – Perfect for keto, carnivore, and diabetic-friendly diets.
- High in Protein & Fat – Keeps you satiated for hours.
- Easy to Make – Simple ingredients, ready in under 15 minutes.
Q & A
Q1: Can I make these dairy-free?
A: Yes, replace cream cheese with softened goat cheese or use more eggs.
Q2: Do they taste like regular pancakes?
A: They have a rich, eggy flavor with a fluffy texture — close to traditional pancakes but more filling.
Q3: Can I store them for meal prep?
A: Absolutely — refrigerate up to 4 days or freeze with parchment between each pancake.
Q4: Can I make them sweeter?
A: Add a keto sweetener or sugar-free syrup to the batter.
Q5: Can I use only egg whites?
A: Yes, but they’ll be less rich and slightly drier.