Keto-Friendly Baked Pancake
A light, low-carb sheet-pan pancake filled with juicy berries and swirled with sweetened cream cheese—perfect for an easy breakfast or weekly meal prep.
Ingredients
- 1 ½ cups almond flour (or another low-carb option like coconut flour)
- 5 eggs
- 2 ½ cups unsweetened almond milk (heavy cream can be used for a richer, fluffier texture)
- ½ cup frozen berries (raspberries, blackberries, or other low-carb varieties)
- 1 block cream cheese, softened
- Sweetener of choice (erythritol, monk fruit, etc.)
- 1 tsp baking powder (optional, for extra lift)
- 1 tsp vanilla extract (optional)
Instructions
1. Prepare the Batter
In a large bowl, whisk together the almond flour, eggs, almond milk, and baking powder (if using).
Mix until smooth and fully combined.
2. Prep the Baking Dish
Pour the batter into a greased or parchment-lined baking dish.
3. Add the Berries
Scatter the frozen berries evenly over the top of the batter.
4. Sweetened Cream Cheese Swirl
In a separate bowl, blend the softened cream cheese with your preferred sweetener.
Drop spoonfuls of the mixture across the batter to create creamy swirls.
5. Bake
Bake at 350°F (175°C) for about 20 minutes, or until set and lightly golden around the edges.
6. Cool, Slice, and Store
Let the pancake cool completely, then cut into portions.
For meal prep, freeze the slices and reheat in the microwave with a damp paper towel to keep them soft and moist.
