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Stacks of keto pancakes on a plate.
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4.57 from 37 votes

Easy Keto Pancakes

These easy Keto Pancakes are soft, fluffy, and made with almond flour for a delicious low-carb breakfast. They're quick to make, freezer-friendly, and perfect with fresh berries, butter, or sugar-free maple syrup.
Prep Time5 minutes
Cook Time15 minutes
0 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4
Author: Rena Awada

Ingredients

  • 1 Cup Almond Flour
  • ¼ Cup Coconut Flour + 1 tablespoon
  • 2 tablespoons Granulated Erythritol
  • 2 tablespoons Coconut Oil melted
  • 3 Large Eggs
  • ¾ Cup Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • ⅛ teaspoon Salt
  • Sugar-free Keto Syrup optional

Instructions

  • In a mixing bowl, whisk together the 3 Large Eggs, 1 teaspoon Vanilla Extract, and ¾ Cup Almond Milk, and 2 tablespoons Coconut Oil until light and fluffy.
    a bowl with eggs, milk, and oil.
  • In another bowl, add in the dry ingredients (1 Cup Almond Flour, ¼ Cup Coconut Flour + 1 tablespoon, 2 tablespoons Granulated Erythritol, 1 teaspoon Baking Powder, and ⅛ teaspoon Salt), and stir together.
    dry ingredients added to a bowl for pancakes.
  • Add the dry ingredients to the wet ingredients. Mix well until it's fully incorporated.
    dry flour ingredients added over the wet ingredients.
  • Prepare a frying pan with non-stick cooking spray over low heat. Drop two tablespoons of batter into the pan and spread it into a circle.
    Batter for pancakes mixed into a bowl.
  • Cook for 3-4 minutes, flip, and cook the other side until golden brown. *These will take longer to cook than normal pancakes
    Pancakes added to the pan to be cooked.
  • Serve as is or with Sugar-free Keto Syrup.
    pancakes on a plate topped with syrup and a fork to the right.

Notes

  • Use fine blanched almond flour rather than almond meal for the best texture.
  • Let the batter rest for a few minutes before cooking so the almond flour can absorb the liquid.
  • Cook the pancakes over medium-low heat to prevent the outside from browning too quickly.
  • Wait until the edges are set before flipping to help prevent them from breaking.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 312kcal | Carbohydrates: 17g | Protein: 12g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 309mg | Potassium: 53mg | Fiber: 6g | Sugar: 2g | Vitamin A: 203IU | Calcium: 195mg | Iron: 2mg