Keto Fluffy Pancakes

**Prep Time:** 5 minutes | **Cook Time:** 10 minutes | **Servings:** 2

## Description
Light, fluffy, and perfectly keto pancakes made with almond flour. Top with sugar-free syrup and berries!

## Ingredients
– 1.5 cups almond flour, super fine
– 2 large eggs
– 2 tbsp cream cheese, softened
– 2 tbsp butter, melted
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1 tbsp erythritol or monk fruit sweetener
– Pinch of salt
– Butter for cooking

## Instructions
1. In a blender, combine cream cheese, eggs, melted butter, and vanilla. Blend until smooth.
2. Add almond flour, baking powder, sweetener, and salt. Blend again until combined.
3. Let batter rest for 2-3 minutes to thicken.
4. Heat a non-stick skillet or griddle over medium-low heat. Add butter.
5. Pour 1/4 cup batter per pancake onto the skillet.
6. Cook for 2-3 minutes until bubbles form on surface.
7. Flip and cook for another 1-2 minutes until golden.
8. Serve warm with sugar-free syrup and fresh berries.

## Nutrition Information (per serving – 3 pancakes)
– **Calories:** 340
– **Total Fat:** 30g
– **Protein:** 14g
– **Total Carbs:** 9g
– **Fiber:** 4g
– **Net Carbs:** 5g

## FAQ

**Q: Why are my pancakes falling apart?**
A: Make sure to let the batter rest. Almond flour needs time to absorb moisture.

**Q: Can I make these dairy-free?**
A: Replace cream cheese with coconut cream and butter with coconut oil.

**Q: How do I store leftovers?**
A: Store in an airtight container for up to 3 days. Reheat in a toaster.

## Tags
#keto #pancakes #breakfast #lowcarb #almondflour #glutenfree #brunch #sweetener