With only 7 ingredients and 4g of net carbs per serve, keto pancakes are so simple to make. Just what you need to start your day with a healthy low-carb breakfast.
I’m sure you’ll agree once you’ve had a chance to try the recipe, that as far as low-carb versions of food go, they are as good as the sugar heavy versions. A big claim I know!
The main variation is how much sweetener you use to achieve your desired taste. The sweetener I used in this recipe is powdered erythritol , a naturally derived sugar substitute with no calories.
You could also use granular erythritol in this keto pancake recipe.
WHAT IS ERYTHRITOL?
Erythritol is a sugar alcohol which means that it is naturally derived from plants and fruit. It passes through your body without affecting blood sugar levels in most people. It is considered to have a zero net carbohydrate impact. It is very popular with diabetics and people eating low-carb, ketogenic and sugar-free diets due to its negligible net carbohydrate count.
It doesn’t have a bitter or chemical aftertaste which is one of the common complaints about other low-carb sweeteners.
Apparently, erythritol, will not cause plaque build up on your teeth the way sugar does, because oral bacteria feeds off sugar. So dentists love it as a sugar substitute. An extra bonus!
HOW DO YOU USE ERYTHRITOL?
Use erythritol as you would in any food or recipe such as baking, savory dishes, smoothies, tea or coffee.
Erythritol is about 70% as sweet as sugar so you’ll need to adjust usage accordingly.
This would mean using 1 1/3 cup of erythritol for every 1 cup of sugar in recipes.
Play around with it by adding less or more until you find your “sweet spot”.
There are several low-carb friendly alternatives to erythritol such as stevia, monk fruit, and xylitol.
You can now also buy monk fruit/erythritol blends that are formulated to replace sugar in a one to one ratio.
To learn more about low-carb sweeteners and alternatives to erythritol click here.
HOW TO MAKE PANCAKES THINNER, LIKE CREPES?
These make a nice firm pancake but if you want a more crepe-like (thinner) style, then add up to an extra half cup of unsweetened almond milk.
Serve your low-carb pancakes with just berries or berries and cream. I love topping them with butter and a sprinkling of cinnamon.
Looking for easy keto breakfast ideas for busy mornings?
Check out our 8-Minute Scrambled Egg Breakfast Jars or this fun and ridiculously simple recipe for Keto Chaffles .
Pancakes are probably my favorite breakfast food.
I’m the kind of person who eats pancakes for dinner. And that’s just not a once in a while kind of thing, that’s like, a-lot-of-the-time kind of thing.
Unfortunately, pancakes aren’t known for being low carb, or even keto friendly for that matter. So, with National Pancake Day coming up in about a week, I thought I’d show you how to make Keto Pancakes Using Almond Flour!
Keto Pancakes | How To Make Low Carb Almond Flour Pancakes
5 from 5 reviews
Almond Flour Keto Pancakes! These pancakes are THE BEST – they’re fluffy, they’re easy to make, and they have just 1.5g NET CARBS each! This low carb pancake recipe doesn’t taste low carb one bit, and they make the perfect keto breakfast!
- Author: The Diet Chef
- Prep Time: 5 min
- Cook Time: 5min
- Total Time: 10 minutes
- Yield: 4 Pancakes 1 x
- Category: Breakfast
1 Tsp Baking Powder
4 Tbsps (60g) Full-Fat Sour Cream
Add all the ingredient to your blender (start with the liquid ingredients).
Blend your pancakes for several minutes – this will help whip the eggs up and help make your pancakes more fluffy.
Heat a non-stick skillet at medium-low heat, coat it with baking spray, and add your pancake batter.
*NOTE: It’s up to you how large you make your pancakes, but this recipe will make 4 “normal” sized pancakes.
Once bubbles start to form on the top of the batter flip the pancake, and cook the other side for 1-2 minutes.
*NOTE: The macros do NOT include erythritol. Erythritol is a 0 carb sugar substitute that has 0 CALORIES, and thus SHOULD NOT be tracked as carbs.
- Serving Size: 1 Pancake
- Calories: 175
- Fat: 14.5
- Carbohydrates: 3.5
- Fiber: 2
- Protein: 6
Keywords: Keto Pancakes, low carb pancakes, almond flour pancakes, Keto almond flour pancakes, pancakes for keto, pancakes keto, how to make keto pancakes, how to make low carb pancakes
Did you make this recipe?
Share a photo and tag me on Instagram @thejoeduff — I can’t wait to see what you’ve made!
About The Diet Chef
March 07, 2019 at 9:53 am
Made these for my wife, and she LOVED them!
March 08, 2019 at 5:05 am
Hey Joe, can the sour cream be substituted with Greek yogurt?
The Diet Chef says
March 08, 2019 at 9:41 am
I think so. you cannot taste the sour cream though 🙂
April 12, 2019 at 12:11 pm
Joe!! These pancakes are unbelievable. God. Bless. You.
July 06, 2019 at 9:29 am
You are a genius! These are amazing pancakes, my search for the best recipe for my keto diet and my diabetic husband is over! I made a few changes because almond flour isn’t readily available in England and where it is available the price is ridiculous. That means I use ground almonds (or almond meal) for all my keto recipes. With that in mind I always whisk the eggs first in pancake recipes to get a better texture. Sugar free syrup substitutes aren’t an option because sucralose and maltitol spike my husband’s blood sugars, so I swapped that for a tablespoon of xylitol – because unlike me hubby has a sweet tooth! I also added finely chopped lindt 90% on top of them once I’d poured in pan. End result was awesome. Thank you so much for sharing this recipe!
September 03, 2019 at 11:20 am
I still use this recipe every week, as well as being an awesome pancake recipe it’s very versatile. After buying a small 2 section omelette maker that can be used for pancakes, pizza wraps etc, I decided to try the mix out in that. If you fill the section well you end up with cake! You can even make liquid centre cakes but haven’t tried it with this recipe yet. Hubby loves chocolate cake so I tried adding 85% chocolate to the blender and the result was a big hit. I used 25g to a double batch and it’s just enough of a hint for me. I’m going to try it with the mini doughnut plates on my waffle maker next.
I’ve also used the banana walnut muffin recipe in the omelette maker. The walnut oils mean it’s a more moist result but it’s great for making a quick layer cake! Not something I’d do often but my husband has a really sweet tooth so layered with some butter icing he was over the moon. Way too sweet for me, happy with those just the way they are!
A Low Carb Pancake Mix Recipe that is simple to make, a tried and true Keto Pancake Recipe, and can be made right away, or stored for future use.
Dairy-free, and refined-sugar free, these Low Carb Pancakes are fluffy and the perfect start to any morning.
If you are looking for more low carb breakfast ideas you’ll want to check out my Low Carb Chocolate Chip Muffins.
Low Carb Pancake Mix Recipe
These fluffy low carb pancakes are also dairy-free, making them Paleo friendly. They are high in protein and healthy fats, keeping you full longer.
With hints of vanilla and almond flavors, these low carb keto pancakes are sure to be a new favorite a breakfast time.
Enjoy these keto pancakes plain or topped with Keto Pancake Syrup.
Low Carb Pancakes
Everyone loves a good low carb pancake mix, and I love a good low carb pancake recipe. I find low carb pancake mixes to be expensive, so I mix up my own mix and use it anytime I want keto pancakes.
I started making the dry portion of mixes in bulk and storing them in glass containers so that my family could easily make the things they love when I was traveling.
Since then, we tend to keep this low carb pancake mix recipe close so that we always have pre-made mix on hand.
As a bonus, these keto pancakes only need a few ingredients that most people living a low carb lifestyle have on hand.
If you don’t need to eat low carb you might want to try these Gluten-Free Pancakes.
Low Carb Pancake Mix
All low carb pancake mixes are simply the dry ingredients combined. You always have to add the wet ingredients like eggs, oil, etc.
By making it yourself you can keep as much or as little as you want on hand.
Also, it’s saves quite a bit of money if you are making low carb pancakes every week.
We like to make up a couple batches of low carb pancakes and keep them in the freezer for busy mornings. My girls pull them out and re-heat them for a delicious homemade breakfast.
How long can I store low carb pancake mix?
This low carb pancake mix can be stored in an airtight container (or glass container) for up to three months at room temperature.
It may stay fresh longer, but I wouldn’t know because we usually griddle our way through the low carb pancake mix before then.
For store bought low carb pancake mixes, always check the expiration date printed on the box.
Can I use an egg substitute in low carb pancakes?
I have used flax-egg and chia seed egg in these low carb pancakes before. They are delicious, but they don’t get the same rise as you would if you used eggs.
Low Carb Pancake Mixes
There are a couple of low carb pancakes mixes available in stores and online. Always check ingredients before purchasing.
- Birch Benders Keto Pancake and Waffle Mix
- Lakanto Pancake and Waffle Mix
- Swerve Pancakes and Waffle Mix
- Bob’s Red Mill Low Carb All Purpose Baking Mix
If you have a favorite low carb pancake mix that you’ve found at the store, let us know below. We want to try it!
How to make low carb pancakes
- Mix dry ingredients in a large mixing bowl then transfer to an airtight container if you are saving it for later. Don’t forget to label your container with the date.
- When you are ready to make low carb pancakes: In a large mixing bowl, whisk together eggs, sugar-free maple flavored syrup, vanilla, and sugar-free dairy-free milk.
- Add dry ingredients to the wet ingredients and stir until smooth. If you mixed up more than one batch of low carb pancake mix, measure out approximately 1.5 cups + 1 tablespoon of mix. In weight that’s about 180 g.
- Spoon ¼ cup of prepared low carb pancake batter onto a medium hot griddle and cook until the edges start to brown and bubbles form.
- Flip low carb pancakes over and cook until brown and cooked through.
- Always check for doneness before you remove your pancake from the pan or griddle.
- Serve these keto pancakes hot.
Always follow the recipe first. Don’t work with substitutions until you know how the recipe works. Once your batter is ready, heat your pan or electric griddle and start making your paleo pancakes.
Low Carb Pancakes Almond Flour
These are the best low carb pancakes using almond flour. Remember when measuring almond flour to spoon your flour into your measuring cup, then level it.
Do not dip your measuring cup into the flour then level, it will be too much almond flour.
Low Carb Pancakes with an electric griddle vs. a pan
You don’t need an electric griddle to make keto pancakes but I find that it’s way easier. For one, you don’t oil an electric griddle. It’s non-stick.
Also, the heat tends to stay even throughout the griddle whereas with a pan the heat might fluctuate. Also, you can make 6-8 low carb pancakes at once on an electric griddle.
Can I freeze low carb pancakes?
Yes, you can freeze low carb pancakes. Always bring your low carb pancakes to room temperature first, before you freeze them.
After they are at room temperature you can store them in an airtight container or a zip lock bag for up to three months.
Some people like to place pieces of wax paper or parchment paper between each pancake. I don’t find you need to.
Ingredients you’ll always find in our pantry:
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Did you make these low carb pancakes? Please leave a comment below and let me know what you thought!
Low-carb pancakes, as the name suggests, are low on carbohydrates and sugar, which makes them a healthier, more nutritious option as compared to traditional pancakes. They can be the perfect addition to a low-carb diet and you can also eat them if you are just generally looking to eat healthy.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 large or 6 small pancakes
Utensils: Mixing bowls, skillet, spoon, whisk, and spatula
Egg whites or whole eggs (or egg substitute): 2
Protein powder (instead of flour): 2/3 cup (88g)
Water (or low-carb milk substitute): 1/2 cup (66g)
Cooking oil or butter: 1/4 cup (33g)
Baking powder: 1/2 to 1 tsp
Sugar substitute (optional): 1 to 2 tsp
Salt (optional): 1/4 tsp
Butter or cooking oil (for the skillet): 1/2 tbs
Others are Reading
First of all, you have to select a protein powder of your choice. You can find many kinds of protein powders in a utility or super store. You can also use a protein drink mix instead of protein powder if you like.
Now, take a large bowl and put all the dry ingredients in it. Mix them well with a spoon or your fingertips. Then, add the liquid ingredients to the bowl and mix it all together using a whisk. You will have to use an appropriate amount of liquid in order to turn the mixture into a smooth batter. However, make sure it doesn’t become too runny. If you want to make the batter a little bit thicker, you can add some more protein powder to it. You can also use sour cream or buttermilk instead of milk. In addition, you can also use cinnamon, nuts, fruits or pieces of pre-cooked meat, to add some extra flavour and texture to the pancakes.
Take a skillet and add some butter or oil to it. You have to heat it until the temperature reaches 375 degrees Fahrenheit. Then, spoon the batter into the skillet. You have to cook it until it forms bubbles on the surface. Turn the side of pancake after 25 to 30 seconds.
Now, take the pancakes out of the skillet with the help of a spatula. You may have to add more butter or oil to the skillet. Then, add some sugar to your pancakes; just sprinkle it on the pancakes. If you don’t want to use sugar, you can use Splenda sweetener.
Low Carb Pancakes are a bit like pizza for low carbers. It’s a quest most of us go on to try to find a recipe that we actually like so we can enjoy pancakes for breakfast.
Since I began eating really low carb I have tried many recipes try to create the perfect low carb pancake. I’ve tried other recipes and experimented countless times on my own but have never found the recipe that hit the spot.
I made a couple of recipes that featured cream cheese and the texture and taste was better than other recipes that I had tried. My beef was having to get the beaters or a food processor out in the morning to make them. Arghhhh the noise- I’m a hug your coffee quietly in the corner person, until I wake up in the morning so struggle with the noise. Needless to say I still wasn’t happy with any recipes I had tested.
PEACE AND LOW CARB PANCAKES
I’ve since discovered that if I heat the cream cheese up in the microwave to a soft consistency, there is no to use any machine to beat the mixture. Just use a fork to mix the pancake mixture. Yes…peace and pancakes in the mornings! My kind of day!
I’ve based this recipe on 1 serve, which is adequate for 1 person and it makes approximately 3-4 smaller pancakes. If you want to make this recipe for more people, simply increase the amount of ingredients by the number of people you will be serving.
TIPS FOR COOKING LOW CARB PANCAKES
A trick to making these pancakes is to make sure the pan is hot enough to cook the pancakes but not so hot that they burn. In between cooking each pancake, add a dab of butter to the pan ready to bake the next pancake.
Note that I don’t like to make my pancakes too sweet as I always serve them with something sweet such as berries, jam or pancake syrup. I also add a pinch of salt to the batter and it is the perfect contrast to my sweet toppings.
HOW TO SERVE YOUR LOW CARB PANCAKES
Try serving these with some fresh whipped cream and berries. I suggest trying this low carb recipe for Raspberry Chia Jam Spread or Strawberry Chia Jam Spread, as they both go really well on pancakes, especially with some cream, Greek yoghurt or mascarpone. You can now buy sugar free pancake/maple syrups as well which I like to have occasionally on my pancakes, served with just a drizzle of cream.
Now that’s a great way to start the morning on a weekend!
I hope you get to make these pancakes and that you find that my pancake quest was worthy of you making them and enjoying them.
There’s nothing like a big stack of pancakes for breakfast—they’re a classic breakfast staple! But just because you’re on the Keto diet, that doesn’t mean you have to miss out on the joys of flapjacks. This recipe is super easy and will definitely satisfy your craving.
There’s a lot of keto pancakes out there that involve 2 ingredients: cream cheese and eggs. They’re okay, but they’re a little eggy and way more tangy than we like. Adding [almond] flour makes them a little more cakey, and the lemon zest gives them an added layer of flavor that we’re totally addicted to. Not a fan of lemon? Add a teaspoon of vanilla instead! You could even make these savory with a bit of parmesan or cheddar! The customization options are truly endless.
Obviously, most typical pancake toppings aren’t allowed on the Keto diet. Here’s some ideas for toppings that will take ’em to the next level without kicking you off Keto: toasted unsweetened coconut, a drizzle of melted unsweetened peanut butter, a handful of berries, or go savory with a sprinkle of bacon! You can add some keto chocolate chips too (we love Lily’s best).
This recipe was adapted from our new cookbook Keto for Carb Lovers. If you’ve tried this recipe, let us know down below in the comments section how you liked it, and be sure to leave us a rating! Then hurry on over and check out even more delicious keto recipes here like these keto waffles (for those folks who prefer their breakfasts with built in topping traps).
Pancakes are a delicious breakfast staple and one of the best items to meal prep ahead of time. This is no different for pancakes that fit into your keto diet. This simple recipe uses a combination of eggs, almond, and coconut flour to yield deliciously fluffy, keto-friendly pancakes.
What Are Keto Pancakes Made of?
Did you know that almost every culture around the world has its own version of a pancake?
In fact, classically pancakes were unleavened flat cakes prepared from the gluten-based batter with eggs, milk, and butter, and cooked on a griddle or frying pan.
Pancakes from around the world take the form of crepes, bellini’s, kaletez’s, dosa’s, and more! Here in the US, we leaven our pancakes with the addition of baking powder and baking soda to achieve a light and fluffy griddlecake.
To prepare a keto pancake, you simply swap out the starchy all-purpose or wheat-based flour for low carbohydrate-containing flours, along with using low carbohydrate sweeteners.
You’ll love this easy keto pancake recipe prepared with almond flour and coconut flour along with ingredients like vanilla extract and a sugar replacement (we suggest stevia or erythritol) that’s a hint of sweetness common without adding carbs.
Types of Low Carb Keto Flours
One cup of all-purpose flour has over 150g of carbohydrates, so it’s no surprise that most keto-friendly baked goods and flours are prepared with gluten-free alternatives (1). But because gluten-free flours lack the structural integrity of the gluten from wheat any baked goods prepared with these flours can become dense if you’re not careful.
No matter what kind of recipe you are following, if you are baking using gluten-free flours you will probably be using a combination of them to achieve a texture you enjoy.
- Almond flour: T his flour has a nutty taste, and tends to impact a crumbly and damp texture in baked goods. This is one of the most popular gluten-free flours used in baking!
Net Carbohydrates per cup: 13.3 grams (2).
- Coconut flour: If you don’t enjoy a subtle hint of coconut, then avoid using coconut flour because it does impart a slight coconut and sweet flavor. Coconut flour also retains a lot of liquid and will result in an extremely moist baked good so I would never recommend it as a 1:1 replacement. Instead, use it in a blend with other gluten-free flours.
Net Carbohydrates per cup: around 10 grams (3).
- Flaxseed meal: Again this is meant to be used more in a mixture of flours vs on its own as flaxseed meal is often used as an egg replacement in egg-free baked goods as well. It will add thickness and a slightly nutty flavor to your recipes.
Net Carbohydrates per 3/4 cup: around 7 grams (4).
Can You Eat Pancakes and Baked Goods Following A Keto Diet Plan?
We wouldn’t have created such a delicious recipe if you couldn’t eat pancakes or baked goods when following a keto diet! The key to fitting in sweets and recipes that have a high net carb count is making sure you are tracking your overall carb intake or at least have an idea of how many carbohydrates you should be limiting yourself per day to keep your body in a state of ketosis.
If you are unsure of what carb range you need to be in following a keto diet use this keto carb calculator:
Why would you ever want to use store brand pancake syrup when you can quickly and easily make your own low carb keto syrup from scratch? Here’s how to make your own in less than 30 minutes.
How To Make Homemade Keto Pancake Syrup
- Combine the ingredients. Add the frozen blueberries, freshly squeezed orange juice and zest, and sweetener to a small saucepan. Mix to combine.
- Boil. Bring the syrup to a boil over medium high heat.
- Lower the heat to medium low until the syrup has reduced by half.
- Serve. You can serve the syrup either warm or cold.
Homemade Keto Syrup vs. Store-Bought Pancake Syrup
We all know that store brand syrup brands are full of sugar, other additives and preservatives, but I bet you didn’t realize syrup could even be extremely beneficial for you if prepared correctly.
- Packed full of essential nutrients and antioxidants. Since you’re making this syrup with blueberries, you’re also getting all of the well known antioxidative benefits of blueberries as well. They’re rich in vitamin C and other essential micronutrients, which may help protect against cancer. (1)
- Improved immune system. Using freshly squeezed orange juice (and orange zest) in this recipe along with the blueberries gives your body even more vitamin C, which helps give your immune system a boost. (2)
- Relieves inflammation in the body. Another great benefit that vitamin C offers is that it can actually help to relieve inflammation within the body.
How Long Does Keto Pancake Syrup Stay Good For? (+ How To Properly Store It)
This homemade keto pancake syrup should last you for up to one month as long as you keep it properly stored.
If you’re not planning on serving it warm as soon as it’s done cooking, you’re going to want to first allow the syrup to cool completely before then transferring it into a bottle or container. Keep the bottle in the fridge like this until you’re ready to use it for up to one month.
I’m so glad that I found this keto syrup recipe because for as long as I can remember, whenever I had a weekly cheat meal it would be a big plate of pancakes and syrup served with bacon. These days I get to enjoy my cheat meal without even having to cheat or knock myself out of ketosis thanks to great keto-friendly pancake recipes and this homemade low carb syrup.
Homemade Keto Pancake Syrup
- Author: ketopots.com
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 24 1 x
2 cups frozen blueberries
¼ cup freshly squeezed orange juice or water
1 tsp orange zest
2 tbsp granulated Stevia or other low carb granulated sweetener