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Keto Pancakes
Alice

Keto Pancakes Recipe

These Keto Pancakes are a fast, delicious low-carb breakfast with a fluffy, tender texture. They’re protein-rich, freezer-friendly, and endlessly adjustable — a reliable recipe for anyone on a keto or low-carb path who still wants to enjoy pancakes.
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Prep Time 7 minutes
Cook Time 12 minutes
Total Time 19 minutes
Servings: 4 (2 pancakes each)
Course: Breakfast, Brunch, Snack
Cuisine: American, Keto, Low-Carb
Calories: 547
Ingredients Method

Ingredients
  

  • 2 cups 192 g almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs
  • 4 oz 112 g cream cheese, softened
  • ½ cup 60 ml heavy cream or unsweetened almond milk
  • 2 tbsp melted butter or oil
  • 2 tbsp powdered erythritol optional
  • 1 tsp vanilla extract
  • Optional: ½ tsp cinnamon 2 tbsp sugar-free chocolate chips

Method
 

  1. Prep: Heat skillet over medium and grease lightly. Line up bowls and measure ingredients.
  2. Dry mix: Whisk almond flour, coconut flour, baking powder, salt (and cinnamon/sweetener if using).
  3. Wet mix: In a large bowl whisk eggs, then blend in softened cream cheese, heavy cream, melted butter and vanilla until mostly smooth.
  4. Combine: Fold dry into wet in two batches. Batter should be thick but spoonable. Adjust with tiny amounts of cream if too stiff.
  5. Portion: Use a ¼-cup scoop per pancake. Pour onto preheated skillet and flatten slightly.
  6. Cook: Cook until bubbles form on top and edges set (2–3 minutes), flip and cook 1.5–2 minutes more. Lower heat for thicker pancakes.
  7. Serve: Keep warm in low oven or stack on a cooling rack. Top with butter, sugar-free syrup, berries or yogurt.