Low Carb Cream Cheese Pumpkin Pancakes w/ Pumpkin Butter

For people on the keto diet, these low-carb cream cheese pumpkin pancakes with pumpkin butter are a tasty and filling way to start the day. They are light and fluffy, and taste great with pumpkin. They are made with cream cheese, eggs, coconut flour, and pumpkin puree. Add your own pumpkin butter on top for an extra special treat

Ingredients:

• For Pancakes:
• 4 oz cream cheese, softened
• 4 large eggs
• 1/2 cup canned pumpkin puree
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Butter or coconut oil for cooking
• For Pumpkin Butter:
• 1/2 cup canned pumpkin puree
• 2 tablespoons butter, softened
• 1 tablespoon powdered erythritol
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract

Instructions:

Put pumpkin puree, eggs, coconut flour, baking powder, pumpkin pie spice, salt, and vanilla extract in a blender

Blend until smooth

Mix until its smooth

Put the pan or griddle over medium-low heat and add the butter or coconut oil

About 1/4 cup of pancake batter should be used for each pancake

Once the top starts to bubble, flip it over and cook until the other side is golden brown

Do it again with the rest of the batter

Put pumpkin puree, softened butter, powdered erythritol, pumpkin pie spice, and vanilla extract in a small bowl

This is how you make pumpkin butter

Mix everything together well

On top of the pancakes, put a small amount of pumpkin butter

For a tasty and keto-friendly breakfast, try these low-carb cream cheese pumpkin pancakes with pumpkin butter