Don’t like cooking? These pancakes are for you. No talent or patience required to make something as light as a cloud—and still filling and keto-friendly.
What are keto cloud pancakes?
They’re somewhere between a fluffy omelette and a souffle. No flour, no heaviness. Just airy, tender texture with surprising substance. Perfect for breakfast, dinner, or whenever you crave something “bread-like.”
Ingredients (makes 6–8 pancakes):
- 3 eggs
- 3 tablespoons cream cheese (e.g. Philadelphia-type for savory, mascarpone for sweet)
- a pinch of salt
- optional: a touch of baking powder (risky—it can kill the fluff!)
- butter or coconut oil for frying
How not to mess them up
- Beat the egg whites with a pinch of salt until stiff.
Go too far, and they’ll turn dry and clumpy. Once they lose their shine, they lose their cloud magic. - Mix the yolks with the cheese and any seasoning.
Choose sweet or savory direction before combining. - Gently fold the yolk mixture into the whites.
Use a spatula, not a mixer. Soft strokes only—just until it blends. - Fry gently in a little fat.
About 2 minutes per side—golden, not burnt.
Serving suggestions
- Sweet: with mascarpone and berries, homemade sugar-free jam, nuts and a drizzle of MCT oil
- Savory: with avocado, smoked salmon, herbed cream cheese, roasted tomato or grilled zucchini slices
- As bread substitute: great for keto burgers or sandwiches
Why they’re worth it
- No flour, no gluten
- Light but filling
- Ready in 10 minutes
- Can be stored in the fridge and toasted later
Kitchen tip
For more stability, add half a teaspoon of psyllium husk or ground flaxseed. But go easy—too much and your cloud turns into sponge.
Mascarpone or cream cheese?
Mascarpone is richer, creamier, and best for dessert versions. But it’s heavy and can deflate your batter. For savory versions, classic cream cheese like Philadelphia works better—it’s lighter and holds structure.
Fluffy, fast, and full of flavor.
– with flavor, Pozi von Cuks
