A delicious, low-carb sheet-pan pancake loaded with berries and swirls of sweetened cream cheese—perfect for meal prep!
Ingredients
1 ½ cups almond flour (or another low-carb flour like coconut flour)
5 eggs
2 ½ cups unsweetened almond milk (use heavy cream for a richer, fluffier pancake)
½ cup frozen berries (raspberries, blackberries, or other low-carb options)
1 block cream cheese, softened
Sweetener of choice (erythritol, monk fruit, etc.)
1 tsp baking powder (optional, for added lift)
1 tsp vanilla extract (optional)
Instructions
- Make the Batter
In a large bowl, whisk together the almond flour, eggs, almond milk, and baking powder (if using).
Stir until smooth and well combined.
- Prepare the Pan
Pour the batter into a greased or parchment-lined baking dish.
- Add the Berries
Evenly sprinkle the frozen berries across the top of the batter.
- Sweetened Cream Cheese
In a separate bowl, mix the softened cream cheese with your preferred sweetener.
Drop spoonfuls of the mixture over the batter to create creamy pockets.
- Bake
Bake at 350°F for about 20 minutes, or until the pancake is set and the edges are lightly golden.
- Cool, Cut, and Freeze
Allow to cool completely, then slice into servings.
Freeze and reheat in the microwave using a damp paper towel to keep it moist.