Start your morning with something that feels like dessert but keeps you on track. These Keto Cinnamon Roll Pancakes combine fluffy, buttery pancakes with a gooey cinnamon swirl and creamy glaze — all made with low-carb ingredients. Every bite tastes indulgent, comforting, and totally guilt-free.

About This Recipe

Sometimes, breakfast deserves to feel like dessert. That’s exactly what you get with these Keto Cinnamon Roll Pancakes—a fusion of two comfort food classics: soft, fluffy pancakes and gooey cinnamon rolls. Instead of loading up on sugar and flour, this recipe uses keto-friendly ingredients to deliver all the indulgence without the carbs.

The pancakes themselves are made with almond flour, coconut flour, eggs, and cream cheese for a tender and fluffy texture that rivals traditional pancakes. A swirl of cinnamon and sweetener is added as they cook, creating that signature cinnamon roll look and taste. Finally, a sugar-free cream cheese glaze is drizzled over the top, pulling the whole dish together in rich, decadent layers.

Despite how impressive they look, these pancakes are surprisingly easy to make. The batter comes together quickly, the cinnamon swirl only requires a few ingredients, and the glaze can be mixed in minutes. You can stack them tall for a show-stopping brunch centerpiece or keep them simple for a cozy weekend breakfast.

Nutritionally, these pancakes are perfectly balanced for keto. They’re high in fat and protein while keeping carbs low, making them filling and satisfying. They’re also customizable—you can make them with coconut flour only, swap sweeteners, or add chopped pecans for texture.

Whether you’re treating yourself, impressing family, or looking for a fun breakfast idea, these Keto Cinnamon Roll Pancakes hit the sweet spot. They prove that you don’t have to give up indulgent flavors to stay on track with your low-carb lifestyle.

Why You’ll Love This Recipe

Combines pancakes + cinnamon rolls into one treat 🥞🍥
Sugar-free, low-carb, and gluten-free
Perfect for weekend brunch or special occasions
Easy to customize with toppings and add-ins
Tastes indulgent but keto-approved

Ingredients

For the pancakes:
1 cup almond flour
2 tbsp coconut flour
2 tsp baking powder
2 large eggs
2 oz cream cheese, softened
1/4 cup unsweetened almond milk
1 tbsp melted butter
1 tsp vanilla extract
Pinch of salt
For the cinnamon swirl:
2 tbsp melted butter
2 tbsp brown erythritol (or monk fruit blend)
1 tsp ground cinnamon
For the glaze:
2 oz cream cheese, softened
2 tbsp powdered erythritol
2 tbsp heavy cream
1/2 tsp vanilla extract

Instructions

In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
In another bowl, mix eggs, cream cheese, almond milk, butter, and vanilla until smooth.
Combine wet and dry ingredients to form batter.
Heat a skillet over medium heat and grease lightly.
Pour about 1/4 cup batter per pancake.
Quickly swirl cinnamon mixture into the top of each pancake before flipping.
Cook 2–3 minutes per side until golden.
Mix glaze ingredients until smooth and drizzle over warm pancakes.

Nutrition (per serving)

Calories: ~350
Fat: 30 g
Protein: 11 g
Net Carbs: 5 g
Fiber: 3 g

FAQ

Do these taste like real cinnamon rolls?
Yes—soft pancakes with a gooey cinnamon swirl and cream cheese glaze give the same indulgent flavor.
Can I make these ahead?
Yes, refrigerate up to 3 days or freeze. Reheat in skillet or microwave.
Can I use only almond flour?
Yes, but the mix of almond and coconut flour gives a fluffier texture.
Can I make the glaze dairy-free?
Yes, use dairy-free cream cheese and coconut cream.

Variations & Substitutions

Add chopped pecans or walnuts for crunch
Swap glaze for sugar-free whipped cream
Make mini pancakes for a fun bite-sized version
Use flavored extracts like maple or caramel

Serving Suggestions

Pair with bacon or sausage for a balanced keto breakfast
Serve with bulletproof coffee or matcha latte
Stack high for a brunch-worthy presentation
Enjoy as a dessert-style breakfast treat

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