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Cinnamon Roll Keto Protein Pancakes - This EASY, low carb, gluten free protein pancakes recipe is going to be your new favorite breakfast! Great for kids and adults and packed with 23g of protein! Who doesn't want to wake up to healthy cinnamon rolls?! | #Foodfaithfitness | #Keto #Lowcarb #Glutenfree #Healthy #Pancakes

Easy Cinnamon Roll Gluten Free Low Carb Keto Protein Pancakes Recipe

This EASY Cinnamon Roll Gluten Free Low Carb Keto Protein Pancakes recipe is going to be your new favorite breakfast. Who doesn't want to wake up to cinnamon rolls?!
Course Breakfast
Cuisine American
Keyword low carb
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Pancakes (3 servings)
Calories 417kcal
Author Taylor


For the filling:

  • 4 Tbsp Low carb vanilla whey isolate protein powder
  • 2 1/2 tsp Cinnamon
  • 3/4 tsp Monkfruit
  • 2 1/2 - 3+ Tbsp Water ** READ NOTES

For the pancakes:

  • 6 Tbsp Low carb vanilla whey isolate protein powder (35g)*
  • 2 Tbsp Coconut flour, Packed (15g)
  • 2 tsp Monkfruit
  • 1 1/2 tsp Cinnamon
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 Large egg
  • 1/2 Cup Plain 2% Greek yogurt
  • 3 Tbsp Milk, of choice (I used unsweetened vanilla almond)
  • 1 Tbsp Ghee, melted (or butter)

For the topping:

  • 3 Tbsp Full fat cream cheese, softened to room temperature
  • 4 1/2 tsp Monkfruit
  • 2-3 tsp Milk, , of choice (to desired consistency)


  • In a medium bowl, whisk together the protein, cinnamon and monk fruit for the filling. Stir in the water until smooth and combined.  Scoop into a small ziploc bag and cut a small tip off the end. Set aside for later.
  • Heat up a good, non-stick griddle to medium heat (about 300 degrees) and rub with ghee.
  • In a large bowl, whisk together the protein, coconut flour, monkfruit, cinnamon and baking powder.
  • In a separate bowl, whisk together the egg, yogurt, milk and ghee.  Pour into the flour mixture and stir until well combined - the mixture will be much thicker than normal pancakes.
  • Use a scant 1/4 cup, pour the batter onto the heated griddle and spread out slightly (they should be around 3 inches wide)  You want to keep this a little bit smaller than normal so they flip! 
  • When the edges begin to set (about 30 seconds-1 minute in) pipe a spiral of the protein/cinnamon mixture on each pancake. Leave about 1/4 inch space on the edge of the pancake so that filling doesn't just slide out onto the griddle! Cook until golden brown on the bottom, about 3-4 minutes.
  • Gently flip and cook until the other side is golden, another 3-4 minutes.
  • While the pancakes cook, place the cream cheese in a medium, microwave-safe bowl and microwave until the cream cheese just begins to melt, only 5-10 seconds. 
  • Whisk in the monkfruit, followed by the milk until smooth. You'll need to put some muscle into whisking to get it smooth!
  • Serve covered with the cream cheese and DEVOUR!


*Please weigh your flour and protein to ensure results.
** the amount of water you need can vary based on your protein. You want the consistency to be soft and squishy, but still a little thick and not runny! 


Calories: 417kcal | Carbohydrates: 7.3g | Protein: 23.6g | Fat: 11.6g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.8g | Cholesterol: 87mg | Sodium: 392mg | Potassium: 316mg | Fiber: 3g | Sugar: 2.4g | Vitamin A: 420IU | Vitamin C: 0.9mg | Calcium: 151mg | Iron: 1.9mg