These keto pancakes are the best fluffy low-carb pancakes for keto beginners. It’s easy to make in one bowl, delivers the best pancake texture, and has only 2.3 grams of net carbs per serving.
Keto pancakes are similar to classic old-fashioned pancakes, but are made with low-carb ingredients to reduce the number of net carbs per serving. They typically replace all-purpose flour with a low-carb flour alternative like almond flour and sugar with a keto-friendly sweetener like erythritol.
Classic pancakes contain over 25 grams of net carbs, which is about 10 times more than this keto pancake recipe, so they’re not exactly keto-friendly. One of these keto pancakes only has 2.3 grams of net carbs, but tastes just like classic pancakes. Please taste the difference.
Why you’ll love these keto pancakes
This pancake is very delicious.
Ready in under 20 minutes Only 6 ingredients Super fluffy and airy Beginner friendly Gluten-free Dairy-free Low-carb keto
Ingredients and Substitutes
You only need 6 ingredients to make these keto pancakes:
Almond Flour – Almond flour is a keto-friendly flour that only contains about 10 grams of net carbs per 100 grams, compared to 70 grams of net carbs in all-purpose flour. I love almond flour recipes. Because almond flour is very similar to regular wheat flour. Baking powder – Baking powder helps make pancakes fluffy, so don’t omit it. Must be fresh. Otherwise, the efficiency of the powder will decrease. Erythritol – Use classic erythritol or your favorite crystalline sweeteners like allulose, tagatose, or xylitol. Eggs – It is important to use eggs at room temperature. It’s perfectly safe to take it out of the fridge 30 minutes before the recipe, as the FDA recommends no more than 1 hour in hot climates and 2 hours otherwise. Vanilla Almond Milk – For keto-friendly pancakes, it is essential to use unsweetened almond milk and it must be at room temperature to avoid lumps. I like to choose vanilla almond milk for the vanilla flavor, but you can also add vanilla extract to the batter to enhance the vanilla flavor. Coconut Oil – I prefer to use unrefined coconut oil. This recipe requires melting.
How to make keto pancakes
This pancake recipe is almost fail-proof and can be eaten in under 20 minutes.
Start making your keto pancake batter by combining the dry ingredients, including almond flour, baking powder, and crystal sweetener, in a mixing bowl. Whisk the dry pancake ingredients until well mixed to avoid lumps forming inside the pancakes. Whisk in the almond milk, then add the melted (but not hot) coconut oil, eggs, and optional vanilla extract. Stir until the batter is well mixed. You can use a hand mixer, but a regular whisk will also work. Heat a large nonstick pancake pan or skillet over medium-high heat. To make the keto pancakes easier to flip, use a paper towel to grease a nonstick pan with butter or coconut oil. Place 3 tablespoons of pancake batter on the griddle for each pancake. If your pan is wide enough, you may be able to cook more than one pancake at a time, but be careful not to let the pancakes touch each other. Cook the Keto Low Carb for about 2 minutes on each side, flipping the pancakes when they start to brown around the edges and small bubbles begin to form in the center. Cook the other side until golden brown (this will take about 1 minute). Repeat until all the dough is turned into pancakes.
change the taste
You can customize fluffy keto pancakes by adding the following to the batter:
Unsweetened Chocolate Chips – Add store-bought or homemade unsweetened chocolate chips to the dough. Fresh Berries – You can add your favorite berries to the dough, like blueberries or raspberries. Cheese – You can replace the sweetener with grated cheese to make delicious pancakes.
offer suggestions
These low carb keto pancakes make a delicious low carb breakfast. You can make them perfect by performing the following combinations:
Sweet Keto Pancakes: A splash of homemade keto maple syrup, fresh raspberries, blueberries, and a few sliced almonds. Chocolate Keto Pancakes: Spread my keto Nutella recipe on warm pancakes and sprinkle with chopped peanuts and sugar-free chocolate chips. Delicious Keto Pancakes: Fry bacon, place hot strips on top of pancakes, and top with keto banana pudding, sugar-free syrup, and a little fresh butternut.
Precautions for storage
These easy keto pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, toaster, or sandwich press. These low-carb pancakes can be frozen for up to 3 months when stored individually in Ziploc bags.
Thaw in the toaster to make the best keto pancakes yet again, then serve with your favorite toppings listed above.
allergy exchange
If you are allergic to some ingredients, you can make the following substitutions.
Almond Flour – You can replace almond flour with sunflower seed flour in the same proportions. Do not use coconut flour in this recipe. For coconut flour pancakes, use my exclusive coconut flour pancake recipe. Erythritol – You can replace erythritol with other crystalline sweeteners such as allulose, tagatose, or xylitol. You can also use erythritol and monk fruit or erythritol and stevia blends, but these are slightly sweeter than pure erythritol. Almond Milk – You can use any plant-based milk in this recipe, including coconut milk or soy milk. Coconut oil – Coconut oil can be substituted with melted butter.
FAQ
Yes, you can turn this keto pancake batter into keto waffles. Be sure to grease your waffle iron before pouring the batter.
Keto pancakes use unsweetened sweeteners instead of sugar and low-carb flours like almond flour instead of all-purpose flour.
One classic pancake typically contains about 25 grams of carbohydrates, but one of these keto pancakes only contains 2.3 grams of net carbs.
Fresh baking powder will help make fluffy pancakes. It is important not to add too much almond flour. Do not compress when weighing.
See more pancake recipes
If you love pancakes, you’ll love these other recipes.
cooking modePrevent the screen from going dark
In a medium mixing bowl, combine the dry ingredients, including almond flour, baking powder, and erythritol.
Add unsweetened almond milk, melted coconut oil, eggs, and vanilla and mix together.
Heat a large nonstick pancake pan or griddle over medium-high heat.
Rub butter or oil into the pan with an absorbent kitchen paper towel.
For each pancake, place 3 tablespoons of batter on the griddle.
Once the edges of the pancake have set, flip them over. It will take about 2 minutes on low-medium heat.
Continue cooking on the other side until golden brown.
Serve with butter and sugar-free flavored maple syrup.
Store in an airtight container in the refrigerator for up to 3 days. Warm in a frying pan, sandwich press, or toaster. Freeze in an airtight ziplock bag, thaw in the toaster, and enjoy.
Provided by: 1 Pancakes (3 tablespoons)calorie: 145.1 kcal (7%)carbohydrates: 4.3 g (1%)fiber: 2 g (8%)Net carbs: 2.3 gprotein: 6.1 g (12%)fat: 12.5 g (19%)Saturated fat: 2.5 g (16%)Polyunsaturated fats: 0.4 gMonounsaturated fats: 0.8 gTrans fat: 0.01 gcholesterol: 62 mg (twenty one%)sodium: 82.9 mg (4%)potassium: 23.7 mg (1%)sugar: 0.8 g (1%)Vitamin A: 90 IU (2%)Vitamin B12: 0.1 μg (2%)Vitamin D: 0.3 μg (2%)calcium: 85.8 mg (9%)iron: 1 mg (6%)magnesium: 2.2 mg (1%)zinc: 0.2 mg (1%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
Find your favorite recipes at Sweet As Honey!
