Is there anything better than waking up to a low carb breakfast of keto pancakes?! This isn’t one of your average joe-schmo almond flour recipes friends…
This one is LEGIT. Breakfast can be a total caloric bomb of options (hello bagels and donuts!!) but this is one of those low carb recipes that’ll get you revved up to go for the day! As always, this comes from my go-to low carb recipes that I know I can turn to time and time again.
I hope you enjoy these low carb pancakes as much as I do!
Looking for more keto breakfast? Check out my coconut flour pancakes, protein powder pancakes, or my keto egg muffins.
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What I Love About This Keto Pancakes Recipe
Nothing STACKS up to these pancakes, here are my reasons why I crave them:
- Umm, there is CREAM CHEESE in these pancakes. Enough said!
- In one ‘cake, there are 3 carbs, 4 grams of protein!
- They turn out soooo light and fluffy! They’re like eating pancakes clouds due to their secret combination of ingredients: almond flour plus baking soda!
- They are lightning-fast to make! In 20 minutes, breakfast (or “brinner” = breakfast dinner) is served! Bam!
- They’re low carb, gluten-free, refined sugar-free and paleo + keto friendly! They’re pancakes made for the masses!
Almond Flour Pancakes Recipe Notes
Traditional pancakes are made with all-purpose flour, which is the culprit for packing in some serious carbs and calories! For giggles, I looked up the carbs in pancakes, and found that there are: 15.3 carbs and 2.7 grams of protein!
Eek! That’s just in one pancake, AND every one of us will eat more than that…
Ingredient Notes
Here’s the skinny on these pancake ingredients:
Milk – The keto milk alternatives I like best are: almond and coconut. You can also use heavy cream if that’s what you have on hand.
Almond flour – This keto flour has a nutty flavor that unsurprisingly, tastes like almonds. It’s made from blanched almonds that are ground into a fine powder similar to all-purpose flour, but with the nutritional extras of protein, calcium, magnesium, potassium, and fiber.
Erythritol – This keto sweeteners diabetic-friendly and has 0 calories. Swerve and Lakanto are my personal favorites, as they contain no artificial ingredients or preservatives.
Tools To Make
Here’s what you need to make these keto pancakes:
- Blender: to mix up all your ingredients. You could also use a hand-mixer too if you don’t have a blender.
- Large nonstick skillet: for cooking up your pancake stacks!
- Spatula: to flip those hot ‘cakes!
Storing Tips
Keto Pancakes are really best made to serve! But if you have too many leftovers, don’t throw them away!
You can easily store these keto pancakes in an airtight container or Ziplock bag in the fridge and eat within a couple of days. Heat them up in the micro before devouring!
Can You Freeze Them?
YUP! Here’s how: once your keto pancakes have completely cooled, spread them out onto a baking sheet (don’t let them touch each other) and place parchment paper between the layers to prevent sticking. Then, put them into your freezer for an hour or so.
Next, stack them on top of each other but leave the parchment paper layered between each keto pancake. Enjoy catching some extra z’s in the AM while having a weekend breakfast ready to heat up at a moment’s notice!
How to Turn This Into Low Carb Pancake Mix
Simply combine the dry ingredients (almond flour, baking powder, salt & erythritol) ahead of time so that all you need to do is mix the wet/perishable ingredients (eggs, cream cheese, and butter) when you’re ready to make pancakes!
Store your pancake mix in resealable baggies in the fridge.
Serving Recommendations
If you want to add some pizazz to your pancakes, try some of these toppings:
- Fresh or frozen berries (chose low carb options like strawberries, raspberries or blueberries)
- Any low carb, sugar-free jam of your choosing, such as chia seed jam
- A keto, low carb, sugar free maple syrup
- Keto peanut butter, almond butter or any other nut butter
- Unsweetened coconut flakes (toasted or raw) or chopped keto nuts
Keto Pancakes Recipe Variations
Want to switch things up a little? Here are a few variations you can try:
- Use almond meal instead. If you don’t have almond flour, use almond meal for almond meal pancakes. Just know that they’ll have a coarser texture than the finer powder of almond flour.
- Add keto fruits to the batter — my favorites are raspberries and blackberries, YUM!
- Make chocolate chip pancakes by sprinkling some keto chocolate chips (my favorite are Lily’s!) into the batter. You can also drizzle some sugar free chocolate syrup over the top of your pancake stack.
- Add spices such as cinnamon and nutmeg, or pumpkin pie spice ala pumpkin pancakes!
More Keto Breakfast Recipes
Keto Pancakes
Print Recipe Pin RecipeIngredients
- 2 Eggs
- 2 Oz Cream Cheese
- 1 Tablespoon Keto Milk
- 1 Cup Almond Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/4 Cup Swerve or Lakanto (see sweetener notes below)
- Unsalted Butter to cook pancakes
Instructions
- Place all ingredients (except butter) in a blender, in the order listed above.
- Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
- In a large nonstick skillet, melt a thin layer of butter over medium heat.
- Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
- Cook for about 3-4 minutes, or until your pancakes flip easily.
- Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
- Place on a plate and continue cooking the rest of the batter.
- Serve warm and enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk
- Nutritional information is based on 1 pancake if you make 8 pancakes from the batter:
Can coconut sugar be used instead of eryothol?
Hi Rebecca! I haven’t tried this but don’t think it would be a problem! Keep in mind erythritol is 70% as sweet as regular sugar.
I make this recipe not as pancakes, but as small cup cakes and take them to work and eat with raspberries. I make 12 from these ingredients.
So happy to hear you tried it Paul! Such a great idea with the pancakes ???
Paul Wright what one of the 3 recipes do you make into muffins?
You’ve made me very happy ^.^
These pancakes turn out beautifully and have a wonderful taste and texture so very much like wheat flour-based pancakes. I made a half recipe because I only had 1 rounded tablespoon of erythritol left in my pantry, and it turned out to be enough – but then I did eat the pancakes with sugarfree Lakanto maple-flavored syrup!
YAY! So happy you enjoyed it!
can you leave out the sweeter? or is this necessary?
Hi Susan! Absolutely! I like my pancakes to be nice and sweet, but leave it out if you prefer. 🙂
It’s a big hit at our house! Thanks for this Lindsey!
Hi Stella! I’m so glad you guys loved it!
How can I post this about Low carb Pancakes ?
Hi Mary! In what way would you like to post? You can post our images with a link back to the blog, we just ask that you don’t post the recipe/ingredients anyway. Thanks for the support!
These had really good flavor but i had alot of trouble getting them done enough to flip…they burned! I tried two different pans and were still too dark. I have the temp as low as i can get it! What am i doing wrong?
Hi Penny! I’d bring the pan to medium, the quicker sear will make them easier to flip. You want to flip as soon as you see the edges start to curl up and bubbles form on top. Hope this helps! And happy to continue troubleshooting!
These look great! I’m going to try them. You have many delicious recipes!
On a side note, please encourage wrapping with Bee’s Wrap and/or re-using a plastic bag or glass container for storage of any leftovers instead of Ziplock. Let’s all work together to reduce the use of new plastic or any plastic.
Thanks again!
Robin
Hey Robin! Excellent suggestion, thanks for the tip!!