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In my house, Mother’s Day wouldn’t be the same without pancakes! It’s been a tradition for several years now for my teenage daughter to make pancakes and serve me breakfast in bed. I don’t remember how old she was when she first started doing this, but it has become our tradition for several years now. As she’s gotten older her pancake game has definitely gotten better too! Her traditional pancakes have gotten fluffier and she’s perfected her flipping to give them a golden brown on each side. I’ve enjoyed every single one, from the runniest and most burnt to the most recent giant fluffy ones. Always topped with different things every year. However, this is my 2nd year on the keto wagon and this year I would really like to stay keto. She insists she’s still making pancakes, so I needed to find a recipe she could make and feel confident with and I could feel confident knowing I’d stay on the wagon.
There are lots of different recipes out there and most call for using almond or coconut flour. As we are always on a pretty limited budget and even on keto I am able to keep our grocery bill down. So I have mixed and tested and mixed and tested some more, until even my “that’s too eggy” son ate and LIKED my keto pancakes! The lemon zest in the recipe really helps take the eggy flavor away and the little bit of whipping cream in the pancake mix helps give it a little more fluff.
While these pancakes aren’t going to be nice and fluffy like your traditional flour pancakes, the slower you pour the batter on the hot pan the thicker they will be!
While the cheesecake filling does have artificial sweetner and could kick some people out of ketosis, it is just meant to be a treat, not consumed on a daily basis 😉
From my family’s kitchen to yours, we hope you enjoy your pancakes!
Easy Keto Cheesecake Stuffed Pancakes
To make the “Cheesecake Stuff Pancakes”
After both sides of your pancakes are done, put a scoop of the cheesecake filling on 1 then place another finished pancake on top before removing from the hot pan and placing on a plate. This allows your cheesecake filling to get a little warm and gives you a “stuffed cheesecake pancake”. Top with a little of the whipped topping and a few berries of your choice and you’ve got a fun and keto friendly treat the whole family will enjoy!
Approx Carb and Calorie count (you will need to check labels on the products that you use if you’re keeping track of macros)
Depending on brands of ingredients, this recipe makes about 4 servings at 3 carbs per serving and about 350 calories.
Would love to hear what your Mother’s Day traditions are and if you try this recipe, let us know how you top your pancakes!