Keto Pancakes

Updated
5 from 28 votes

What makes this easy keto pancake recipe unique is that there are no shortcuts with ingredients, and it pays off with the best light and fluffy low-carb pancakes you’ll ever make.

If you like these pancakes, try my keto bacon pancakes or my delicious keto sheet pan pancakes.

Keto pancake stack with maple syrup being poured over it.
These are simply the best keto pancakes that we’ve made yet. Low-carb yet light and fluffy. Perfect for breakfast, lunch, or dessert.

What makes these pancakes so good

  • Light and fluffy. The simple addition of baking soda makes all the difference from regular keto pancakes, which sometimes come out heavy, grainy, and flat.
  • Low-carb and keto-friendly: This recipe uses only low-carb ingredients, such as almond flour, instead of traditional wheat flour and natural sweeteners, making it very low-carb.
  • Gluten-free: These pancakes are made without wheat flour, spelt, or oats and instead use almond flour, making them the perfect option for those with gluten sensitivities.
  • Customizable: One of the best things about making these keto pancakes is that there are many ways to customize the recipe. Add in flavors like vanilla or cinnamon, or even mix in low-carb fruits like blueberries or raspberries.
  • Easy to make: These pancakes are quick and easy to make (done in under 10 minutes), which makes them an excellent option for busy mornings or lazy weekend brunches.

This Keto Pancakes recipe makes eight pancakes, which are four servings. One serving is two pancakes and has 3g net carbs. One pancake is close to 1g net carbs.

Many keto pancake recipes turn out hard and grainy, but not this recipe, which turns out fluffy and soft.

Ingredients and substitution

This keto pancake recipe has a few more ingredients than other recipes, but they are necessary if you want the fluffiest, tastiest, low-carb pancake around.

Over the years, we have trialed and tasted more than 20 versions of this keto pancake recipe, and this is by far the best.

Keto Almond Flour Pancakes batter being whisked in a glass bowl
Keto Pancakes Ingredients
  • Almond Flour.
  • Erythritol. Granulated. You can also use monk fruit to sweeten it.
  • Baking powder. The key ingredient for putting air into pancake batter and making the pancakes fluffy.
  • Vanilla essence. It’s not necessary, but we like the extra flavor.
  • Eggs. Large organic free-range eggs are always best, but any large eggs will work.
  • Almond milk. Use only unsweetened and unflavored almond milk
  • Butter. Unsalted. We like grass-fed, but any unsalted butter will work

How to make the 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!

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 a frying pan over low heat.

The best keto pancakes recipe

Keto Pancakes – Light & Fluffy

What makes this easy keto pancakes recipe so special is that we don't take shortcuts with ingredients, and it really pays off with the best light and fluffy low-carb pancake you'll ever make.

Rate it

4.97 from 28 votes
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Course: Breakfast, brunch
Cuisine: American, British, Canadian
Diet: Gluten Free
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 296kcal
Author: Gerri

Unit Conversion

Ingredients

  • 5 ounces Almond Flour
  • ¼ cup Erythritol
  • 1 teaspoon Baking Powder
  • 2 teaspoons Vanilla Essence
  • 2 large Eggs
  • 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

Easy Keto Pancakes Recipe – Low Carb & Made with Almond Flour (1g Net Carbs Per Pancake)

Notes

 
SUBSTITUTIONS:
  • 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.
 
STORING: Pancakes are best served straight after cooking but you can store pancakes in the fridge for up to 4 days or freeze the cooked and cooled pancakes for up to 3 months. 

Nutrition

Serving: 100g | Calories: 296kcal | Carbohydrates: 8g | Protein: 11g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 64mg | Potassium: 136mg | Fiber: 5g | Sugar: 2g | Vitamin A: 310IU | Calcium: 157mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
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Frequently asked questions

Are keto pancakes gluten-free?

Yes, keto pancakes don’t use any wheat flour or gluten-containing ingredients. Keto pancakes are gluten-free.

Are keto pancakes healthy?

Keto pancakes made with almond flour are healthy for those following a low-carb, high-fat diet. Almond flour is a good source of protein, healthy fats, and fiber, and it has a low glycemic index, meaning it won’t spike your blood sugar levels. Keto pancakes do not contain refined sugars and are sweetened with natural sweeteners such as monk fruit or erythritol, which do not spike blood sugar levels.

How many carbs are in keto pancakes?

There are 3g of net carbs in two keto pancakes. Net carbs equal total carbs (8 grams) minus fiber (5 grams).

The Best Keto Pancakes Recipe
Our Keto Pancakes are fluffy, soft, and delicious.

Looking for more delicious Keto Breakfast Recipes? Try our;

Adjust the servings above to make a larger batch of this keto pancake recipe.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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2 thoughts on “Keto Pancakes”

  1. 5 stars
    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!

    Reply
4.97 from 28 votes (27 ratings without comment)

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As seen in: Womens Health, Buzzfeed, Bulletproof, Parade, Yahoo, Huffpost