Coconut Flour Pancakes with Berries

Why This Is Strictly Keto

Coconut flour, eggs, and cream cheese replace wheat flour entirely, and the pancakes are sweetened only with erythritol — never sugar. Fresh low-carb berries add natural sweetness and color on top without pushing the carb count out of range. No wheat, no sugar.

Ingredients

• 6 tablespoons coconut flour
• 4 large eggs, room temperature
• 4 oz (115g) full-fat cream cheese, softened
• ¼ cup (60ml) heavy cream
• 1½ tablespoons granulated erythritol (or monk fruit blend), to taste
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup mixed fresh berries (strawberries, raspberries, and/or blueberries), for topping

Instructions

1. Blend the batter: Combine coconut flour, eggs, cream cheese, heavy cream, erythritol, baking powder, and vanilla extract in a blender. Blend until completely smooth.

2. Rest: Let the batter sit for 2–3 minutes so the coconut flour can absorb the liquid and thicken slightly.

3. Heat the skillet: Heat a lightly oiled nonstick skillet or griddle over medium-low heat.

4. Cook the pancakes: Pour about 2 tablespoons of batter per pancake onto the skillet, spreading gently into a circle. Cook for 1–3 minutes per side, until bubbles form at the edges and the underside is golden, then flip.

5. Repeat: Continue with the remaining batter, adjusting the heat as needed so the pancakes cook through without burning.

6. Serve: Stack the pancakes and top with fresh mixed berries.

Nutritional Info (per serving, approximate)

Tips

• Coconut flour is extremely absorbent — measure carefully, as even a slight excess makes the batter too thick to spread.
• Keep the heat medium-low; coconut flour pancakes brown quickly on the outside before the center sets if the pan is too hot.
• Blending the batter (rather than whisking by hand) eliminates lumps from the cream cheese.