At least two weekends out of every month, my husband and I have a weekend brunch! It’s filled with bacon, cheese eggs, and pancakes! Since we’re convinced that keto can be a lifestyle, I started testing Keto Pancake recipes! These Keto Pancakes are quick to make, fluffy, and delicious!
Tips for making Keto Pancakes
Use slightly less than 1/4 cup of batter per pancake
As I looked for Keto Pancake recipes, one of the common things that I read about was how easy it was to burn them. For me, the key to not burning these meant using less batter than I’d normally use. In this case, I still used my 1/4 cup measuring cup, but I didn’t fill it. By keeping the pancakes small, they cook more evenly and there’s less of a chance of burning them.
Make 4 pancakes at a time
Similar to the tip above, another strategy that prevents burning Keto Pancakes is to only make a few at a time. This allows you to monitor the pancakes because they cook quickly.
Use salted butter when cooking
Salted Butter takes these pancakes to a new level. It brings out all of the sweet flavors. I use a sliver of salted butter per batch when cooking. If you omit the salted butter, these will still taste delicious, but I prefer to make Keto Pancakes with salted butter.
What are good Keto Pancake Toppings?
Sugar-free Whipped Cream
I like whipped cream on my pancakes. One way to make sugar-free whipped cream is to add 2 tbsp of Swerve, Confectioners, 1/2 cup of heavy whipping cream, and 1 tsp of vanilla extract to a stand mixer and blend until you get the fluffy texture you desire. This takes less than 5 minutes.
ChocZero Honest Syrup
There are a ton of ChocZero flavors that taste awesome on Keto Pancakes like Banana and Peach! Right now, I’m loving Pumpkin Pie Honest Syrup. I love these because they have 1g net carb per serving. If you want to try ChocZero or want a discount code, then use DRDAVINAHS at checkout to save 10%.
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Ingredients
- 1.25 cup almond flour
- 1/4 tsp Sea Salt
- 1 tbsp baking powder
- 2 tbsp Swerve, Confectioners
- 1/4 cup unsweetened vanilla almond milk
- 3 large eggs
- 1 tbsp ChocZero Honest Syrup Caramel
- 2 tbsp salted butter melted (plus extra for cooking)
Instructions
- In a small bowl, mix the dry ingredients (almond flour, salt, baking powder, and Swerve)
- In a larger bowl (enough to hold the complete batter), whisk the wet ingredients (almond milk, eggs, Choc Zero Syrup and butter)
- Pour the dry ingredients into the wet and use a baking spatula to incorporate
- Heat a large skillet to medium-low heat
- Melt 1 tbsp of butter and add pancake batter (a little less than 1/4 cup per pancake). You know it’s time to flip them when you start to see the bubbles (like normal pancakes)
Recipe Nutrition Facts
11 110 - 121Shares
11 110
Is there a substitute for almond flour? I’m allergic to almonds. Thank you!
Hi Lisa!
Coconut Flour is what I’d recommend. Since I haven’t tried this substitute, I found a recipe that seems positively rated here: https://www.wellplated.com/coconut-flour-pancakes/
The recipe should give an idea about proportions. Generally, though, coconut flour requires much more liquid than almond flour. 1/4 cup to every cup of almond flour + another egg. Hope this helps!
-Davinah
Do you know the nutrition on these?