These keto pancakes come out light, fluffy, and golden — with just 3g net carbs per serving — made with almond flour instead of wheat flour and sweetened with erythritol. Rated 4.97 stars by 28 readers, they are one of the most loved breakfast recipes on My Keto Kitchen. One pancake is just 1g net carb, making them easy to fit into any daily keto macro target.
As a chef for My Keto Kitchen, I tested over 20 versions of this recipe before landing on this combination — adjusting flour ratios, liquid quantities, and leavening agents until the texture was right. This is the best result of all of them.
They are also endlessly customisable. Fold in blueberries or raspberries for a fruit version, add cinnamon for warmth, or skip the sweetener and go savoury with spinach and cheese. The batter also works in a waffle maker. Instructions and ideas for all variations are below.
At a glance
- ✓Only 3g net carbs per serving
- ✓Ready in 15 minutes
- ✓Rated 4.9 stars by 28 readers
- ✓Works as pancakes or waffles
Table of contents
If you like these pancakes, try our keto bacon pancakes or my delicious keto sheet pan pancakes.
What Makes These Pancakes So Good
Most keto pancake recipes produce a result that is heavy, grainy, and flat. The baking powder in this recipe is the key difference — it creates air bubbles in the batter that make the pancakes genuinely light and fluffy rather than dense. The lid on the pan during cooking keeps the heat even and ensures the batter cooks all the way through without the outside burning.
The recipe is also naturally gluten-free, using almond flour instead of wheat flour, and sweetened with erythritol or monk fruit rather than refined sugar — so blood sugar stays stable and the carb count stays at 3g net carbs per serving. Almond flour also makes these pancakes filling — the combination of protein and healthy fat from the almonds keeps hunger at bay far longer than a traditional wheat-flour pancake would.
Ingredients
- Almond flour — superfine blanched almond flour is essential. Coarse almond meal produces a grainy texture that is immediately noticeable. Do not substitute.
- Erythritol — granulated. Monk fruit sweetener works as a direct substitute in the same quantity. Both are zero-glycaemic and will not spike blood sugar.
- Baking powder — the non-negotiable ingredient for fluffy pancakes. Without it the batter will spread flat and dense. Do not skip or reduce it.
- Vanilla essence — It’s not necessary, but we like the extra flavor.
- Eggs — large eggs. Room temperature eggs give a better rise than cold eggs straight from the fridge. Take them out 15 minutes before you start.
- Almond milk — unsweetened and unflavoured only. Sweetened or flavoured versions add hidden carbs and alter the taste.
- Butter — unsalted, melted. Used in the batter and to grease the pan. Ghee is used for pan greasing because it has a higher smoke point and does not burn as easily as butter over medium-low heat.
How To Make Keto Pancakes With Almond Flour
The key to making these amazing keto pancakes (and all of our recipes) is to stick to the ingredients and methods here for the best results.
Step 1. Mix the ingredients
Place all the ingredients, except the ghee and toppings, into a mixing bowl and whisk well. Set aside for 5 minutes.
Step 2. Heat and grease the pan
Place a nonstick frying pan over medium-low heat. Once warm, add about one teaspoon of ghee to the pan, followed by ¼ cup of pancake batter per pancake.
Step 3. Cook the pancakes
Place a lid on the pan and cook for 2-3 minutes until the tops have set and tiny bubbles appear. Flip and cook for 1-2 minutes, uncovered or until cooked. Repeat until all the batter is used up. A lid helps ensure the heat cooks the pancake through, with no doughy batter.
Step 4. Serve
Serve your pancakes warm with your preferred toppings – butter, sugar-free maple syrup, Keto Whipped Cream, or even Low Carb Vanilla Ice Cream!
Waffle Maker Method
Add directly after the main pancake instructions.
How to Make Keto Waffles with this Batter
The pancake batter works perfectly in a waffle maker, producing crispy-edged keto waffles with a soft interior.
- Prepare the batter exactly as in the main recipe.
- Preheat your waffle maker according to the manufacturer’s instructions. Lightly spray or brush the plates with cooking oil or melted butter.
- Pour approximately ¼ cup of batter per waffle section — do not overfill as the batter will spread when the lid closes.
- Close the lid and cook for 3–4 minutes until golden and the steam has subsided. Opening too early causes the waffle to split.
- Remove carefully with a fork or tongs. Repeat with remaining batter.
- Serve immediately with your choice of toppings.
The waffles are crispier on the outside than the pan-fried version and hold toppings like berries and whipped cream particularly well.
Toppings
These keto pancakes are versatile enough for both sweet and savoury toppings. Here are the most popular combinations:
Sweet toppings: sugar-free maple syrup is the classic choice. Keto whipped cream with fresh blueberries or raspberries is a close second and particularly good for weekend brunch. A simple knob of butter melted over a warm stack is always a winner. Keto vanilla ice cream turns a stack into dessert.
Savoury toppings: skip the erythritol in the batter entirely and top with crispy bacon, fried eggs, and a drizzle of hot sauce. Smoked salmon and cream cheese is another excellent combination and works well for a lunch or brunch centrepiece.
Fruit additions: fresh or frozen blueberries, raspberries, and strawberries are all keto-friendly and can be either folded into the batter or spooned warm over the top. See the Variations section for the blueberry pancake method.
Variations
Keto blueberry pancakes — fold ¼ cup of fresh or frozen blueberries gently into the finished batter just before cooking. Do not overmix or the batter will turn purple. Cook exactly as per the main recipe. Fresh blueberries hold their shape better than frozen.
Keto chocolate chip pancakes — fold 2 tablespoons of sugar-free chocolate chips into the batter. Lily’s or ChocZero chips both work well.
Cinnamon pancakes — add 1 teaspoon of ground cinnamon to the dry ingredients. A pinch of nutmeg works alongside it.
Savoury pancakes — omit the erythritol and vanilla entirely. Add a pinch of salt, a tablespoon of finely chopped chives, and a tablespoon of grated parmesan. Serve with bacon, eggs, or smoked salmon.
Dairy-free pancakes — replace the butter in the batter with melted coconut oil and use coconut oil to grease the pan.
Pro Tips
- Get the pan temperature right. Medium-low heat is the sweet spot. Too hot and the outside burns before the centre sets. Too cool and the pancake spreads thin without rising. If your first pancake looks flat, the pan is not hot enough.
- Use a lid. Placing a lid on the pan during the first 2–3 minutes of cooking is the technique that makes these pancakes genuinely fluffy. The trapped steam cooks the top of the pancake through without needing to flip too early.
- Wait for the bubbles before flipping. The pancake is ready to flip when small bubbles appear across the surface and the edges look set. Flipping too early causes the pancake to fold or tear.
- Keep pancakes small. Aim for approximately 10–12cm (4 inches) in diameter. Almond flour pancakes are more fragile than wheat pancakes because there is no gluten to hold them together. Smaller pancakes flip more cleanly and are less likely to break.
- Set the batter aside for 5 minutes before cooking. This allows the baking powder to activate and the almond flour to absorb the liquid — the batter thickens slightly and the pancakes come out noticeably fluffier.
- Use room temperature eggs. Cold eggs from the fridge do not incorporate as smoothly and can affect the rise. Take them out 15 minutes before you start.
- Grease the pan between each batch. A teaspoon of ghee per batch keeps pancakes from sticking and adds a subtle nutty flavour. Wipe the pan with a paper towel between batches if any residue builds up.
How To Store Pancakes
Pancakes are best served immediately after cooking, but leftovers keep well.
Fridge: store cooled pancakes in an airtight container for up to 4 days. Place a piece of parchment paper between each pancake to prevent sticking.
Freezer: freeze cooled pancakes for up to 3 months. Stack with parchment paper between each one before placing in a freezer bag. Defrost on the counter or in the microwave.
Reheating: warm in a microwave for 30–45 seconds, in a non-stick pan over low heat for 1–2 minutes per side, or pop them in a toaster for a slightly crisped result. Do not reheat in the oven as almond flour pancakes dry out quickly.
Keto Pancakes Recipe
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Ingredients
- 5 ounces Almond Flour
- ¼ cup Erythritol
- 1 teaspoon Baking Powder
- 2 teaspoons Vanilla Essence
- 2 large Eggs
- ⅓ cup Unsweetened Almond Milk
- 2 tablespoons Unsalted Butter melted
Instructions
- Place all the ingredients, into a mixing bowl and whisk well. Set aside for 5 minutes.5 ounces Almond Flour, ¼ cup Erythritol, 1 teaspoon Baking Powder, 2 teaspoons Vanilla Essence, 2 large Eggs, ⅓ cup Unsweetened Almond Milk, 2 tablespoons Unsalted Butter
- Place a nonstick frying pan over medium-low heat.
- Once warm, add about 1 teaspoon of ghee, followed by ¼ cup of pancake batter, per pancake. (You can use butter if you don't have ghee to grease the pan. We use ghee because it does burn as easily as butter in the pan)
- Place a lid on the pan and cook for 2-3 minutes, or until the tops have set and small bubbles appear. Flip and cook for 1-2 minutes uncovered, or until cooked through. Repeat until all the batter is used up.
- Serve your pancakes warm with your preferred toppings – butter, sugar-free maple syrup, Keto Whipped Cream or even Low Carb Vanilla Ice Cream!
Video
Notes
- If you don’t have erythritol, you can replace it with the equivalent amount of monk fruit.
- We use ghee for greasing the pan, purely because it doesn’t burn but you can use butter also.
Nutrition
Frequently Asked Questions
Two things make the biggest difference. First, baking powder — it creates air bubbles in the batter that give the pancakes genuine lift. Second, cooking with a lid on for the first 2–3 minutes. The trapped steam cooks the top of the pancake through from above while the heat cooks it from below, resulting in a fluffy, evenly cooked pancake rather than a dense flat one.
Yes — see the Waffle Maker Method section above. Pour approximately ¼ cup of batter per waffle section and cook for 3–4 minutes until golden and the steam has subsided. The result is crispier on the outside than the pan-fried version and holds toppings particularly well.
This recipe contains 3g net carbs per serving of two pancakes (8g total carbohydrates minus 5g dietary fiber). One individual pancake is approximately 1g net carb.
Yes. Fold ¼ cup of fresh or frozen blueberries gently into the finished batter just before cooking. Fresh blueberries hold their shape better than frozen. Cook exactly as per the main recipe. See the Variations section for more add-in ideas.
Sugar-free maple syrup and butter are the most popular. Keto whipped cream with fresh berries is excellent for brunch. For a dessert-style stack, keto vanilla ice cream works beautifully. For savoury, omit the erythritol from the batter and top with crispy bacon, fried eggs, or smoked salmon and cream cheese.
Yes — monk fruit sweetener is a direct 1:1 substitute and works equally well. Both are zero-glycaemic. Do not substitute with regular sugar or honey as this will significantly increase the carb count.
The most common causes are flipping too early and making the pancakes too large. Wait until bubbles appear across the entire surface and the edges look fully set before flipping. Keep pancakes to 10–12cm (4 inches) in diameter — almond flour has no gluten, so smaller pancakes hold together much better than large ones.
The batter is best used immediately after the 5-minute rest. If needed, it can be stored covered in the fridge for up to 24 hours. Whisk briefly before cooking as the almond flour tends to settle. The baking powder will lose some potency overnight so the pancakes may be slightly less fluffy than fresh batter.
Yes — this recipe contains no wheat flour, spelt, oats, or any other gluten-containing ingredient. Almond flour is naturally gluten-free. It is a suitable option for people with gluten sensitivity or coeliac disease, though always check individual ingredient labels to confirm no cross-contamination.
Yes — freeze cooked and cooled pancakes for up to 3 months. Stack with parchment paper between each one to prevent sticking. Defrost on the counter or in the microwave. Reheat in a toaster or non-stick pan for best texture.
Looking for more delicious Keto Breakfast Recipes? Try our;
Adjust the servings above to make a larger batch of this keto pancake recipe.
Oh my goodness!! These pancakes were totally delicious, easy to prepare, and satisfied our pancake craving!! I am so happy to have stumbled upon your website and will try out many more recipes. This is a new family favorite!
Thank you for your kind words Bad Mama, so glad you liked them.