Best Keto Pancakes Recipes

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FLUFFY KETO PANCAKES



Fluffy Keto Pancakes image

These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.

Provided by just.a.mom

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 10

1 cup almond flour
¼ cup coconut flour
2 tablespoons low-calorie natural sweetener (such as Swerve®)
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon ground cinnamon
6 eggs, at room temperature
¼ cup heavy whipping cream, at room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract

Steps:

  • Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl. Whisk in eggs, heavy cream, butter, and vanilla extract slowly until batter is just blended.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 13.4 g, Cholesterol 281.2 mg, Fat 33.2 g, Fiber 3.5 g, Protein 15.3 g, SaturatedFat 10.3 g, Sodium 842.3 mg, Sugar 1.8 g

KETO DIET LOW CARB PANCAKES



Keto Diet Low Carb Pancakes image

Delicious, easy, and quick keto pancakes. Serve with syrup and customize with your choice of toppings, like pecans, whipped cream, or blueberry jam. If you are strictly Keto, leave out the sugar.

Provided by Arabenigma

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 1

Number Of Ingredients 5

2 ounces cream cheese, softened
2 eggs
1 teaspoon white sugar
½ teaspoon ground cinnamon
cooking spray

Steps:

  • Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
  • Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 7.4 g, Cholesterol 434.4 mg, Fat 30 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 15.6 g, Sodium 307.9 mg, Sugar 5.1 g

KETO PANCAKES



Keto Pancakes image

While this recipe is slightly more involved, it is full of flavor, keto-friendly and best of all, has a texture a lot like regular pancakes. Top with your choice of keto-approved syrup, keto whipped cream, and/or berries.

Provided by Linda Marie

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 13

3 tablespoons butter
1 cup blanched almond flour
¼ cup coconut flour
1 tablespoon baking powder
1 tablespoon low-calorie natural sweetener (such as Swerve®)
1 tablespoon chia seeds
1 teaspoon ground cinnamon
⅛ teaspoon salt
4 large eggs
⅓ cup milk, or more as needed
2 ounces cream cheese, softened in the microwave
1 teaspoon maple extract
1 tablespoon coconut oil, or as needed

Steps:

  • Melt butter in a large skillet over medium heat; cook, stirring frequently, until starting to brown, about 5 minutes. Remove from heat and allow to cool while preparing the batter.
  • Whisk almond flour, coconut flour, baking powder, sweetener, chia seeds, cinnamon, and salt together in a bowl. Add browned butter, eggs, milk, softened cream cheese, and maple extract; mix until batter is no longer lumpy. Mix in more milk if batter is too thick.
  • Heat some coconut oil in the same skillet over medium-low heat. Drop spoonfuls of batter into the skillet, making 2-inch silver dollar pancakes. Cook until pancakes appear set, 2 to 3 minutes. Flip and continue cooking until browned on the second side, 2 to 3 minutes. Transfer to a plate. Repeat with remaining coconut oil and batter.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 3.9 g, Cholesterol 45.2 mg, Fat 7.9 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 124.1 mg, Sugar 0.5 g

KETO PEANUT BUTTER-PROTEIN-CHOCOLATE CHIP PANCAKES



Keto Peanut Butter-Protein-Chocolate Chip Pancakes image

Quick keto protein powder-egg pancakes.

Provided by Nicole Leonard

Categories     Breakfast and Brunch     Pancake Recipes

Time 15m

Yield 2

Number Of Ingredients 8

¼ cup heavy cream
2 eggs
1 ½ tablespoons unsweetened vanilla-flavored almond milk
1 tablespoon peanut butter
1 ½ scoops chocolate-flavored whey protein powder
½ scoop egg white protein powder
1 tablespoon coconut oil, or as needed
1 teaspoon chocolate chips (such as Lily's™)

Steps:

  • Combine heavy cream, eggs, almond milk, peanut butter, chocolate-flavored protein powder, and egg white protein powder in a bowl using an electric hand blender.
  • Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and add a few chocolate chips to each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 7.9 g, Cholesterol 226.8 mg, Fat 29.1 g, Fiber 1 g, Protein 27.8 g, SaturatedFat 15.5 g, Sodium 173 mg, Sugar 2.2 g

KETO PANCAKES



Keto Pancakes image

Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.

Provided by Food Network Kitchen

Time 1h10m

Yield 10 pancakes

Number Of Ingredients 13

1 cup almond flour
1/4 cup coconut flour
2 teaspoons confectioners' erythritol sweetener (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup unsweetened coconut milk
1/4 cup heavy cream
3 tablespoons unsalted butter, melted and cooled, plus more for the skillet
1 teaspoon pure vanilla extract
3 large eggs
2 tablespoons toasted unsweetened coconut flakes
2 tablespoons toasted chopped macadamia nuts
Zest of 1/2 lemon

Steps:

  • Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
  • Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

Nutrition Facts : Calories 340, Fat 30 grams, SaturatedFat 12 grams, Cholesterol 145 milligrams, Sodium 220 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

AIR FRYER KETO PUMPKIN PANCAKES



Air Fryer Keto Pumpkin Pancakes image

Cooking your pancakes in the air fryer is a great option for those mornings when you're in a hurry. These will be ready and on your table in less than 10 minutes and there's no need to preheat your air fryer oven! Top with butter and sugar-free maple syrup (such as Walden Farms®).

Provided by Yoly

Categories     Breakfast and Brunch     Pancake Recipes

Time 10m

Yield 2

Number Of Ingredients 9

nonstick cooking spray
½ cup pumpkin puree
½ cup peanut butter
2 eggs
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
½ teaspoon baking soda
2 packets stevia sweetener (such as Truvia®)
1 pinch salt

Steps:

  • Line the air fryer basket with parchment paper and spray with cooking spray.
  • Combine pumpkin puree, peanut butter, eggs, vanilla, pumpkin pie spice, baking soda, sweetener, and salt in a bowl. Stir until well combined.
  • Working in batches if necessary, place about 3 tablespoons batter for each pancake on the parchment paper in the air fryer basket, leaving about 1/2 inch space in between.
  • Place basket in the air fryer oven and cook at 300 degrees F (150 degrees C), without flipping, until the bottom side is fully cooked, 4 to 6 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 19.5 g, Cholesterol 186 mg, Fat 37.8 g, Fiber 5.7 g, Protein 23.2 g, SaturatedFat 8.4 g, Sodium 906.2 mg, Sugar 8.7 g

KETO PANCAKES



Keto pancakes image

Make these keto pancakes with almond flour instead of regular wheat flour, or blitz ground almonds until fine if you can't get hold of it

Provided by Ailsa Brown

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 7

4 eggs
75ml almond milk
1 tsp stevia
1 tsp baking powder
pinch of ground cinnamon
175g almond flour
½ tsp vanilla extract

Steps:

  • Whisk the eggs and almond milk together in a bowl. Add the stevia, baking powder, cinnamon, almond flour and vanilla, then stir to combine.
  • Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings - we topped ours with fried streaky bacon, Keto-friendly maple syrup and just a few blueberries.

Nutrition Facts : Calories 731 calories, Fat 61 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium

KETO ALMOND RICOTTA PANCAKES



Keto Almond Ricotta Pancakes image

I came up with this easy keto recipe to satisfy a pancake craving while following my diet of low carbs and higher protein. It tastes even more delicious with blueberries!

Provided by 4givnCyn

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 8

¼ cup blanched almond flour
1 tablespoon flaxseed meal
¼ teaspoon baking soda
⅛ teaspoon salt
¼ cup ricotta cheese
1 egg
1 ½ teaspoons coconut oil, divided
½ teaspoon vanilla extract

Steps:

  • Heat a frying pan over medium-high heat.
  • Combine almond flour, flax meal, baking soda, and salt in a bowl. Add ricotta cheese, egg, 1 teaspoon coconut oil, and vanilla extract. Mix thoroughly.
  • Spread 1/2 teaspoon coconut oil in the pan. Pour a portion of the batter into the pan and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until bottom is light golden brown, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 4.6 g, Cholesterol 93 mg, Fat 15.1 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 338.8 mg, Sugar 0.9 g

KETO DINER-STYLE PANCAKES WITH WHIPPED BLUEBERRY BUTTER



Keto Diner-Style Pancakes With Whipped Blueberry Butter image

Make and share this Keto Diner-Style Pancakes With Whipped Blueberry Butter recipe from Food.com.

Provided by Natasha Feldman

Categories     Breakfast

Time 45m

Yield 4 Pancakes, 2 serving(s)

Number Of Ingredients 12

1/2 cup grass-fed salted butter, room temperature
1/4 cup fresh blueberries
3/4 cup superfine almond flour
1 teaspoon cream of tartar
1 1/2 teaspoons stevia (powder)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
4 large eggs
1/4 cup melted salted butter (plus extra for the pan)
1 vanilla bean, seeds scraped to remove
6 ounces fresh blueberries

Steps:

  • To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
  • To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
  • In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
  • Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
  • Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.
  • Nutrition Info Per Serving.
  • Calories: 528.
  • Total Fat: 50 grams.
  • Saturated Fat: 24 grams.
  • Total Carbohydrate: 13 grams.
  • Sugars: 6 grams.
  • Protein: 12 grams.
  • Sodium: 800 milligrams.
  • Cholesterol: 277 milligrams.
  • Fiber: 4 gram.
  • Net Carbs: 9 grams.

Nutrition Facts : Calories 818.4, Fat 79, SaturatedFat 46.9, Cholesterol 555, Sodium 1647.7, Carbohydrate 17.1, Fiber 2.6, Sugar 11, Protein 14.1

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