This keto pancake recipe made with almond flour is soft, fluffy, and delicious! The perfect low-carb breakfast or dessert.
This Keto Pancakes recipe makes 8 pancakes which is 4 serves. 1 serving is 2 pancakes and has 3g net carbs, one pancake is close to 1g net carbs (carbs rounded up and down to nearest carb).
Many keto pancake recipes turn out hard and grainy, but not this recipe which turns out fluffy and soft.
Keto Pancakes Ingredients
This keto pancakes recipe has a few more ingredients than other recipes out there but they are necessary if you want the fluffiest tastiest low-carb pancake around.
We have trialed and tasted no less than 20 versions of this keto pancake recipe over the years and this is by far the best.
- 5 ounces (1 ¼ cup) of Almond Flour
- ¼ cup of Erythritol, granulated
- 1 teaspoon of Baking Powder
- 2 teaspoons of Vanilla Essence
- 2 large Eggs
- ⅓ cup of Unsweetened Almond Milk
- 2 tablespoons of Unsalted Butter, melted
- 2 tablespoons of Ghee, for cooking
- Sugar-Free Maple Syrup, to serve
How to Make The Best Keto Pancakes
The key to making these keto pancakes (and all of our recipes) is to stick to the ingredients and methods here for the best results.
- Place all the ingredients, except the ghee and toppings, into a mixing bowl and whisk well. Set aside for 5 minutes.
- Place a nonstick frying pan over medium-low heat.
- Once warm add about 1 teaspoon of ghee to the pan, followed by ¼ cup of pancake batter, per pancake.
- 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!
The Best Keto Pancakes Recipe (3g Carbs) - Fluffy & Tasty
Unit Conversion
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
- 2 tablespoons Ghee for cooking
- Sugar-Free Maple Syrup to serve
Instructions
- Place all the ingredients, except the ghee and toppings, into a mixing bowl and whisk well. Set aside for 5 minutes.
- Place a nonstick frying pan over medium-low heat.
- Once warm add about 1 teaspoon of ghee to the pan, followed by ¼ cup of pancake batter, per pancake.
- 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
Nutrition
How To Store Pancakes
Store pancakes in the fridge for up to 4 days or freeze the cooked and cooled pancakes for up to 3 months. Of course, pancakes are best served freshly cooked.
Reheat your pancakes in a microwave or in a frying pan over low heat.
Looking for more delicious Keto Breakfast Recipes? Try our;
- Keto Sheet Pan Pancakes
- Keto Cinnamon Granola Cereal
- Keto Sausage Pancake Muffins
- Keto Sausage & Egg Breakfast Muffins
To make a larger batch of this keto pancakes recipe adjust the servings above.
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.