I’ll be honest with you. After a few weeks of eating keto, I wasn’t really into breakfast anymore. I was getting bored of eating so many eggs and, even more than that, I found that on most days I just wasn’t hungry in the morning. Sure, on the weekends I might make a batch of waffles with a side of bacon or something. But aside from that, what was once my favorite meal of the day became more of a take it or leave it kind of thing. I could have a cup of coffee and be satisfied until dinner.

But this weekend while I was making my standard weekend treat of keto pancakes, an idea popped into my head. The rest of my household was eating those carb laden Pillsbury Cinnamon Rolls. I wasn’t tempted…but I *was* curious. Could I make something with a similar level of cinnamon-y cream cheesy deliciousness that didn’t have a billion carbs in a two bite serving? Apparently so.

Sure, it’s a little more work than just plain pancakes. You have to make a cinnamon filling to swirl in the middle, and a cream cheese frosting to drizzle on top. But it only took one bite to convince me that it was worth it. Soooo worth it.

The recipe below makes enough for about 2 servings, which honestly is all that you want in your house at a given time. Because otherwise, not only will breakfast suddenly become way more appealing, but you’ll also find yourself looking for excuses to have breakfast for lunch…or dinner.

Keto Cinnamon Roll Pancake Recipe Prep Time: 15m

15m Cook Time: 15m

15m Total Time: 30m Yield: ~6 pancakes Ingredients Pancakes 2 ounces cream cheese, softened

2 eggs

2 teaspoons vanilla extract or sugar free vanilla syrup

2 teaspoons sugar substitute, or more to taste

1 dash cinnamon

2 tablespoons coconut flour

1 teaspoon baking powder

almond milk or half and half as needed Cinnamon Swirl 2 tablespoons butter, melted

1 tablespoon sugar substitute

1 tablespoon sugar free maple syrup, or additional sweetener

1 1/4 teaspoons cinnamon

1 dash nutmeg (optional) Cream Cheese Topping 1 ounce cream cheese, softened

1 teaspoon vanilla extract or sugar free vanilla syrup

1 teaspoon butter, melted

heavy cream or half and half as needed

sweetener to taste Instructions Cream Cheese Topping Mix ingredients in a small bowl until well combined, adding liquid as needed to thin. Ideally, you want something thin enough to pour. Set aside. Cinnamon Swirl Add ingredients to a small saucepan over medium heat, stirring until sweetener (if granulated) is dissolved, and ingredients are well combined. Turn off the heat and set aside. (Alternatively, use a microwave.) Pancake Batter Combine softened cream cheese, eggs, vanilla, sugar substitute, and cinnamon using a blender or mixer. Add coconut flour, baking powder, and cinnamon, blending again until very well combined. NOTE: Batter may thicken if left to sit for more than a few minutes. If this occurs, add almond milk or half and half as needed to thin it. Making the pancakes Pour circles of batter about 4 inches in diameter onto an electric griddle set to 325F or a greased pan over medium heat. When the top begins to bubble, drizzle a spiral of the cinnamon swirl mixture over the surface of the pancake. Using a spoon or knife, swirl the cinnamon into the pancake. Flip pancakes when edges begin to harden and bottom is golden brown. NOTE: Wipe the pan between batches to prevent burning. Serving Reheat cream cheese frosting if needed. Serve pancakes swirl side up, with cream cheese and remaining cinnamon swirl mixture drizzled on top.

Tip: You can make neat little spirals of cinnamon…or you can just kind of swirl it in on top. Either way tastes just fine.