Keto Cinnamon Roll Pancakes are a fun and delicious addition to your healthy breakfast routine. Make them ahead for weekday mornings or whip them up for a special brunch. Only 4g net carbs per serving!
Who’s hungry for a stack of fluffy keto pancakes? Wait, maybe you want some tender keto cinnamon rolls. Decisions, decisions!
Why not have both? These keto cinnamon roll pancakes offer the perfect solution to your morning dilemma. I took my easy keto pancake recipe and added a mouthwatering swirl of sweet cinnamon butter. Then I drizzled it all with a cream cheese glaze.
And boy, am I glad I did. So were my kids, who devoured the lion’s share in record time. These just shot to the top of our favorite keto breakfast recipes.
Updated cinnamon roll pancake recipe
I created a similar recipe many years ago, but it really wasn’t as good as I hoped. The flavour was great but I struggled with the cinnamon swirl.
I used melted butter, as most cinnamon roll pancake recipes do. And, being made mostly with erythritol, it firmed up as it cooled. I had to keep warming it up so that I could pipe it properly, and even then it kept clumping up.
This time, I took a different approach. I used softened butter, and I worked the sweeteners and cinnamon in until it was like a paste. It was the perfect consistency to create a gorgeous spiral over each pancake.
This recipes takes standard keto ingredients that most of you already have in your pantry. You will need:
- Almond milk
- Avocado oil (or melted butter)
- Vanilla extract
- Almond flour
- Baking powder
- Cream cheese
- Heavy cream
How to make keto cinnamon roll pancakes
I used my easy almond flour pancakes as the base in this recipe. Please see the Frequently Asked Questions for alternatives.
- Prepare the cinnamon swirl: Use very well softened butter. It shouldn’t be melted but it should be soft like frosting so that you can pipe spirals onto the pancakes.
- Blend the pancake mixture: I really do recommend a blender or a food processor for this recipe. It makes the batter much more cohesive and whips air into it so that the pancakes are lightly and fluffy.
- Preheat the pan: I recommend keeping the pan over medium low heat and adjusting as necessary. Grease it lightly with oil or butter.
- Add the batter: Don’t add more than about 3 tablespoons of batter for each pancake. Keeping them small makes them much easier to flip.
- Pipe the cinnamon swirl: While the batter is still quite wet on top, pipe a spiral of the cinnamon mixture over each pancake.
- Let the first side cook: Make sure you see bubbles in the tops of the pancakes and that the edges are well set and dry. The bottom should be golden brown.
- Flip carefully: I find the best way to flip any keto pancakes is to loosen the edges first with a thin-bladed spatula. Then wiggle the spatula under one side and flip over quickly. Cook until the second side is golden brown.
- Wipe out the pan between batches: The cinnamon mixture does melt and spread when you flip the pancakes over. It can burn if you don’t wipe out the pan before adding more pancakes.
- Make the cream cheese glaze: Thin the glaze out to your liking and drizzle over just before serving.
Frequently Asked Questions
Easy! Use my coconut flour pancakes recipe. That recipe makes only 6 servings so you may only need about half of the cinnamon swirl and cream cheese glaze.
You may be able to use a different sweetener but I did try allulose in the cinnamon swirl and it was a disaster. It started to burn and smoke the moment the pancakes were flipped over. I recommend using erythritol based sweeteners or BochaSweet, but avoiding allulose for this recipe.
Nothing! Trust me, those swirled spirals in the pancakes are exactly what you want and they leave plenty flavor behind. Even conventional cinnamon roll pancakes look like this.
Store any unused pancakes in a covered container in the fridge for up to a week. You can also store the cream cheese drizzle in the fridge and re-warm as needed.
The pancakes freeze well too. Wrap them up tightly to avoid freezer burn.
More delicious keto cinnamon recipes
- Keto Snickerdoodles
- Cinnamon Roll Coffee Cake
- Keto Cinnamon Donuts
- Mini Keto Cinnamon Roll Cheesecakes
- Apple Cinnamon Mug Cakes
- Easy Keto Cinnamon Crunch Cereal
Keto Cinnamon Roll Pancakes Recipe
- 6 tablespoon butter well softened
- ¼ cup Swerve Brown
- 2 tablespoon powdered Swerve Sweetener
- 1 ½ tsp ground cinnamon
- 1 recipe keto pancakes
- ¾ teaspoon ground cinnamon
Cream Cheese Drizzle
- 2 ounces cream cheese well softened
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon heavy cream
- 2 tablespoon water
- ½ teaspoon vanilla extract
- Make sure the butter is very soft but not melted. Add the sweeteners and cinnamon, and work in using a rubber spatula until well combined. It should the the consistency of soft frosting
- Place the mixture in a piping bag or a plastic baggie with the very tip or corner snipped off.
- Prepare the pancake batter according to the directions but add in the cinnamon along with the dry ingredients.
- Let the batter rest 10 minutes to thicken, then heat a large skillet over medium low heat. Grease lightly with oil or butter.
- Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Pipe the cinnamon mixture into a swirl on the top of each pancake. Cook the pancakes until bubbles appear on the tops and the edges are set and dry, 2 to 4 minutes.
- Carefully wiggle a thin-bladed spatula under the edges of the pancakes to loosen. Flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Transfer to a platter or warming rack.
- Wipe out the pan with a paper towel between batches of pancakes (the cinnamon mixture burns if you don't). Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Cream Cheese Drizzle
- Make sure the cream cheese is extra well softened – you can even give it a few seconds in the microwave. Add the sweetener, heavy cream, water, and vanilla extract until the mixure is a drizzling consistency.
- Drizzle over the pancakes just before serving.
I so wanted to love these and especially for my kids to live them. Sadly they did not come out well for me. I think maybe it was my almond flour it is too “mealy” I need to find super fine almond flour. Also all the swirl part disappeared so I was left with an empty swirl in the pancake.
Well, as I say in the blog post, the swirl does disappear a bit, but it still leaves a fun swirl and the cinnamon flavor. So I don’t think that part was wrong.
This tasted so amazing! Thanks a lot for sharing this super easy to make cinnamon roll pancakes recipe! Fam really loves it! Will surely have this again! Highly recommended!
I am obsessed with these pancakes! Such a fun twist with the cinnamon filling! Thank you!
Dessert for breakfast is my kind of meal!! They do not last long at this house! They have the perfect amount of cinnamon & are so soft & delicious!
Have you tried Better than sugar? Only 2 Ingredients and it taste wonderful.
These look amazing! Can you recommend a good vanilla whey protein? Thanks!
I love Organic Valley!
Hi, That website doesn’t seem to be around any longer, is there any other way I can get this recipe?
The website is indeed around and should be working now!
And there it is…great!
THM has a new Baking Blend flour substitute for coconut and almond flours. The new blend is considered neutral for THM, neither fat like coconut and almond flour or car by like oat flour. Have you tried it? Lots of paleo – type people are ordering it.
I have tried it. It’s much drier than almond flour so it doesn’t work as a one for one replacement in all recipes. But I do have some big plans for it!
It was probably user error but I got a lot of smoke when I flipped these. Something about the cinnamon I’m guessing. I solved it by putting half the batter, a dollop or cinnamon filling, then the other half of batter. So my version if more of a cinnamon filled pancake. Worked great! If anyone else is cursing their smoke detector placement try my trick!
Well that sounds like a pretty good solution. Erythritol does tend to smoke a bit when heated but that’s how it caramelizes (I’ve made plenty of caramel sauce with it!). So it’s not harmful (sugar smokes a bit when heated to caramelization too), but I still like your solution.
Can I assume that I’d I only have unflavored whey powder on hand, I can add vanilla extract. BTW, I’m not sure where I read it, but I usually add a dollop or two (not more exact than that) of whole milk ricotta to pancake or crepe batter. It may be superstitious, but I think it makes it easier to work with.
Yes, go ahead and use unflavored and then add some vanilla and a touch more sweetener.
Joshua Hampton says
I’m glad you persevered with this recipe. These pancakes look spectacular.
I’m sorry to refer to another of your recipes, but I wanted to make sure you saw this comment – I’m getting ready to purchase the items needed for the pumpkin spice latte, and I noticed it calls for cardamom seeds – if you use whole seeds do you crush them? I’m trying to figure out what type I should buy from Penzeys:
Thanks for any direction and thanks for your recipes – they’re lifesavers!
You want the ones not in the pods, so the ones that say “no shell”. You won’t need to crush them in this recipe, although you can if you want.
susie t. gibbs says
I love these and the story behind them!! I am going to try making them this weekend!!! I’ll give ya a shout out!
These sound terrific, but I don’t find a carb count anywhere. Am I just missing it? I’d like to give these a try, but I know he will ask “How much carb is it?”
Hi Janet…yes, I just discovered that A Sweet Life left out that info, even though I provided it to them. So I’ve added it in now on my post but here it is too: Serves 6 (2 pancakes per serving) 5.08 g of NET CARBS.
Food energy: 392kcal
Saturated fatty acids: 15.17g
Total fat: 32.29g
Calories from fat: 290
Total dietary fiber: 4.92g