Keto Cream Cheese Pancake Bake

Light, fluffy, and bursting with rich buttery flavor, this Keto Cream Cheese Pancake Bake is a hybrid of a cheesecake, soufflé, and pancake! Ideal for a weekend brunch or low-carb breakfast that feels decadent without deviating from your keto objectives. Top it with whipped cream and berries and serve warm for a satisfying, guilt-free treat.

Ingredients:

8 large eggs

8 oz (1 package) cream cheese, softened

½ stick (¼ cup) unsalted butter, melted

1 tsp vanilla extract (optional, for flavor)

½ tsp cinnamon (optional, for light spice)

Pinch of salt

Butter or non-stick spray for greasing the pan

For Topping (optional):

Ground cinnamon

Sugar-free syrup

Fresh berries (strawberries, blueberries, raspberries)

Whipped cream (sugar-free or keto-friendly)

Instructions:

Preheat the oven:
Set your oven to 350°F (175°C).

Blend the batter:
In a blender, combine eggs, cream cheese, melted butter, vanilla (if using), cinnamon, and salt.
Blend until the mixture is completely smooth and creamy.

Prepare the baking dish:
Spray or butter an 8×8-inch glass or metal baking dish generously.

Bake:
Pour the blended mixture into the prepared pan and bake for 30–40 minutes, or until puffed, golden brown, and set in the center.
(It will puff up while baking and deflate slightly as it cools — that’s normal!)

Cool and serve:
Let it sit for a few minutes to deflate slightly.
Sprinkle cinnamon over the top and serve warm with sugar-free syrup, berries, and whipped cream.

Tips:

Room Temperature Ingredients: Make sure cream cheese and eggs are at room temperature for the smoothest batter.

Texture Check: If you prefer a firmer texture, bake closer to 40 minutes.