Craving light, pillowy pancakes but struggling to find a satisfying low-carb version? Then you are going to love these fluffy keto almond flour pancakes. These healthy hotcakes are the real deal, and many people have shared they prefer these to the traditional high-carb versions. Since these keto pancakes are made without cream cheese or protein powder, they really taste like everyone's favorite breakfast food instead of just looking like it.
These are hands down the best keto pancakes I've ever tried, and the recipe has been tweaked to perfection over the years. They are fluffy, delicious, and easy to make – and flip! Plus, they're a real crowd-pleaser, passing the taste test for kids and picky eaters alike. I rarely hype a recipe this much, but trust me on this one.
The recipe is modeled after my favorite sweet cream pancakes from my pre-keto days. Heavy cream, keto-friendly sweetener, and vanilla are used to recreate the classic flavors. Egg whites, yolks, almond flour, and baking powder complete the pancake batter. These pancakes are sweet, but you can definitely go the savory route with the base recipe if preferred.
You can scale the recipe up or down, making keto pancakes for one or for the whole family. The recipe can also be made ahead and frozen for a quick meal prep time-saver.
This recipe was originally published on November 4, 2017, but has been updated with new photos, video, clarified instructions, and answers to frequently asked questions, including ingredient unit conversions and recipe adaptations.
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🥘 Ingredients
- Almond flour
- Large eggs
- Heavy cream
- Baking powder
- Salt
- Erythritol
- Vanilla extract
Almond flour: For best results, use super-fine blanched almond flour. The skins are removed from the almond with blanched almond flour, making a lightweight flour perfect for baking and fluffy pancake creations. Unblanched almond flour is a bit heavier but will work in the recipe if that’s all you have on hand. Similarly, almond meal can work in a pinch, but it is heavy with a coarse texture that weighs down the batter and makes the resulting pancakes denser.
Large eggs: Use whole large eggs to ensure plenty of egg whites to beat into a fluffy mixture. Smaller eggs produce less batter, which results in fewer pancakes.
Heavy cream: Heavy cream or heavy whipping cream can be used interchangeably in the recipe. You can also whip some up to use as a topping!
👩🍳 How to Make
White keto baking mixes are becoming more popular, going the DIY route and making keto pancakes from scratch is easier than you might think.
Step 1: Separate the egg whites from the yolk.
Crack the eggs open over a bowl and catch the egg whites in it, using your hands, eggshell halves, or slotted spoon to hold the yolk.
Put egg yolks in a separate bowl.
Pay special attention to keep the yolk intact to prevent mixing the fatty yolks with the high-protein egg whites. Yolk in the egg whites can prevent them from forming soft peaks when beaten.
Step 2: Beat the egg whites.
Use an electric mixer to beat egg whites until soft peaks form. This is the secret to fluffy keto pancakes!
As the mixer runs, the texture will change from runny liquid to loose bubbles to a soft foam that holds its shape in roughly three minutes.
Once you reach soft peaks, turn the mixer off and set the beaten egg whites aside.
Option: You can continue mixing until stiff peaks form if preferred, though it will add several minutes to the prep time. Doing this can add more body and firmness to the pancakes, though they can be a tad drier.
Step 3: Add liquid ingredients, sweetener, and salt to egg yolks.
Pour heavy cream, erythritol, and vanilla extract into the bowl with egg yolks. Add a pinch of salt, then whisk or blend until the mixture is smooth.
Step 4: Combine dry ingredients.
Mix together 2 ounces of almond flour (dry weight) with baking powder. Using measuring cups, this equates to approximately ⅓ cup of tightly packed almond flour or ½ cup of loosely packed flour.
Pro tip: When in doubt, a kitchen scale is the most accurate.
The best practice for nutrition calculation is by weight, which is presented in the nutrition label in the recipe card below.
Step 5: Add dry ingredients to wet ingredients.
Add the almond flour mixture to the yolk mixture, then whisk or blend until smooth.
Break up any clumps of flour while you mix and ensure ingredients are well combined.
Step 6: Fold egg whites into almond flour batter.
Slowly incorporate the beaten egg whites into the liquid batter by gently lifting and scooping the ingredients together.
Folding the ingredients keeps the batter light and airy rather than liquid. Do not stir or overwork, or the batter will deflate.
Remember, a liquidy batter equals less fluffy keto pancakes in this recipe.
The goal here is to combine the ingredients without losing all that luscious whipped texture you worked to achieve earlier.
Step 7: Cook the pancakes.
Heat a non-stick pan or skillet over medium heat. Grease the surface with butter or cooking oil of choice.
Use a paper towel to evenly spread butter and wipe up any excess.
For each pancake, scoop two tablespoons, or ⅛-cup (30mL), of the prepared batter onto the heated surface.
Use the back of the measuring spoon to spread the batter and shape it into 4-inch circles.
Before attempting to flip them, let each pancake cook for about two minutes or until the bottoms turn golden brown.
If you try to flip the pancakes before they are ready, they may bunch up or fall apart during the flip.
To check if they are ready, wait until you see tiny bubbles forming along the edges. Then, gently lift the side with a spatula to peek at the bottom - if it's golden brown, go ahead and flip.
If the bottom is pale, give it more time to cook. If it is dark brown or burnt, lower the temperature or shorten the cooking time.
Once flipped, cook the pancakes until the other side becomes golden brown, about 1 to 2 minutes.
🍳 Cooking Tips
Keeping the pancakes on the small side will make flipping easier. The recipe, as written (without scaling), makes eight 4-inch pancakes.
If you make adjustments to the size of the keto pancakes, the cooking time may also need to be adjusted. Again, look for the bubbles around the border and check the color of the bottom for best results when cooking times are increased for bigger pancakes or decreased for smaller sizes.
🍽️ Recipe Adaptations
Different flours: If you're looking to substitute almond flour due to dietary restrictions or preference, coconut flour makes a good swap in this recipe. However, it is more absorbent, and a 1:1 ingredient switcheroo produces pancakes that are less moist and a bit on the dry side. If using coconut flour, reduce the amount to 1 ounce (dry weight) per batch, roughly ¼ cup. Hazelnut flour is also low in carbs and can be used as a substitute for almond flour for a fun new flavor profile.
Switch up the extract: Vanilla is the most popular pancake flavoring. Still, you can add or swap different extracts for new flavor varieties. For example, an almond extract would enhance the natural almond flavor of the flour. In contrast, other extracts could complement the base recipe – cinnamon, coffee, maple, or banana extracts are a few ideas to consider.
Make it dairy-free: Need a keto pancake recipe without dairy? No problem. Swap out the heavy cream and butter with non-dairy options instead. I recommend using unsweetened coconut cream to replace the heavy cream for a similar fluffy texture. Other alternatives include unsweetened almond milk, coconut milk, or hemp milk to stand in for heavy cream. Use your preferred cooking oil to replace the butter, but choose something with a neutral flavor, so it doesn't overpower the pancakes–avocado oil or olive oil work well for this purpose.
Sweet or savory: The recipe calls for erythritol, but you can use your preferred sweetener of choice. Stevia, monk fruit, or allulose make suitable replacements for erythritol. However, their sweetness can vary dramatically, so adjust accordingly using a keto sweetener conversion tool. For savory pancakes, consider omitting the sweetener and vanilla extract.
Keto pancake toppings: A pat of butter topping the pancakes is an excellent keto-friendly topping. Whipped cream is another fantastic option and one of my personal favorites when making this dish. You already have the heavy cream on hand and the blender out – why not whip up a fresh batch? Fresh berries on top really tie the sweet cream keto pancakes together.
Berry mix-ins: Yes, you can have fruit on keto! Add the berries directly to the pancake while cooking with the batter-side up instead of folding them into the pancake batter. This will help prevent the batter from becoming diluted or deflating in the bowl.
🗓️ Make-Ahead Tips
The best way to get a jumpstart on keto breakfast meal prep is to make a big batch of these almond flour pancakes and store them to eat later. They are a great make-ahead keto breakfast!
Suppose you make the batter ahead of time (or have some leftover) and store it refrigerated. In that case, the ingredients will remain fresh for several days, but the batter will deflate. As a result, the pancakes won't be nearly as fluffy - but they will still taste great!
📦 Storage, Freezing & Reheating
Talk about how to store in fridge or freezer, and how long it lasts. Reheating options where appropriate.
The prepared pancakes store well in the fridge and freezer. While the pancakes tend to disappear quickly, this is good news if you find yourself with leftovers or have a batch cooking session. Here are a few tips for storing, freezing, and reheating the almond flour pancakes.
Before packing away for storage, allow the pancakes to cool down to room temperature.
To store refrigerated, place the pancakes in an airtight storage container. The pancakes will last up to a week in the fridge. To reheat, just pop them in the microwave until warmed, about 30 seconds.
To freeze, place the pancakes into a freezer-safe airtight storage container; zipper-lock bags work great for this. The pancakes have a tendency to stick together once frozen. Consider stacking them with small pieces of parchment paper in between each layer to prevent sticking and make it easy to remove individual pancakes as needed.
To reheat frozen pancakes, place them in a single layer on a microwave-safe dish or baking sheet. Microwave the pancakes until warm or pop them in the oven at 325 degrees F until heated through, about several minutes.
🥗 Nutrition Information
The recipe yields eight 4-inch pancakes and two servings.
One serving size is half of the recipe, or four of the 4-inch pancakes.
There are 4g net carbs per serving, with only 1g net carb per pancake!
The entire batch provides only 8g net carbs.
Total carbs are a bit higher, which can be attributed to the high-fiber content of the almonds and sugar alcohol in the erythritol. These quantities are subtracted from the total carb count to yield net carbs.
The nutrition label with complete nutrition information is located in the interactive recipe card below.
❓ FAQ
Beating the egg whites is the secret to fluffy keto pancakes. I've tested the recipe both with and without beating the egg whites to soft peaks, and it definitely makes a difference.
Here is a comparison photo that shows the difference in volume between the two methods.
In the stack of pancakes on the left, you can see how much taller and fuller each one is than the stack on the right. The pancakes on the right-hand side are thin, lack structure, and droop down in the middle instead of fluffing up.
Yes! This pancake recipe doubles as a keto waffle recipe too.
Just use a waffle iron instead of a frying pan or griddle to cook the batter.
Yes, almond flour is keto-friendly.
Almonds are low in carbs, about half of which are fiber. Almond flour is made by simply grinding down whole almonds.
In a 1-ounce (dry weight) serving size of super-fine blanched almond flour, there are only 6g total carbs and 3g fiber, yielding only 3g net carbs.
You can eat pancakes on keto if they are made with low-carb, keto-friendly ingredients.
Unfortunately, most pancakes are made with high-carb, starchy ingredients that do not support ketosis.
Making your own pancakes at home guarantees that the ingredients used support your keto goals.
No, traditional maple syrup is high in sugar and carbs, which does not support ketosis.
However, there are keto-friendly syrups that mimic the flavor of maple syrup using low-carb, keto sweeteners. Commercial brands include Lakanto and Wholesome Yum.
You can also follow a recipe to make your own syrup using your favorite keto-friendly sweetener and maple extract.
Keto pancakes with almond flour are an excellent keto breakfast option. Still, there is plenty of other low-carb food and recipes to choose from for your morning meals.
Smoothies are a speedy way to start your day – to keep it keto-friendly, try this keto avocado smoothie recipe.
Frittatas are a fun way to make a big breakfast for the family or meal prep for the week. Many of the ingredients are naturally low-carb, as well. This keto sausage frittata recipe is delicious, and this keto frittata with bacon is incredibly satisfying.
Keto omelets, keto zucchini bread, and keto waffles are all popular breakfast meals.
Low carb vegetables aren’t just for lunch and dinner, but can be enjoyed for breakfast too. Try this cabbage and eggs breakfast dish for a unique twist on traditional hash!
Still, you can't go wrong with scrambled eggs, bacon, and sliced avocado on the side!
📖 Recipe
Ingredients
- 2 eggs large
- ¼ cup heavy cream (or heavy whipping cream)
- 2 tsp erythritol granulated (or preferred sweetener)
- 1 tsp vanilla extract
- 1 pinch sea salt
- 2 oz almond flour finely ground (2 oz = ~⅓ cup tightly packed or ½ cup loosely packed)
- ½ tsp baking powder gluten free
- 1 tsp butter unsalted (or preferred cooking oil)
Instructions
- Set up two empty bowls. Over one of the bowls, separate egg whites from the yolks. Use your hands or egg shell halves to hold the yolk and allow the egg whites to drip into the bowl below. Alternatively, use a slotted spoon. Place yolks in the remaining empty bowl. Note: Take care to prevent the yolk from leaking into the whites, as this will prevent them from properly whipping into soft peaks.
- Beat the egg whites using an electric mixer until soft peaks form, about several minutes. The egg whites are ready once they go from a clear, liquid, soapy texture to a white foam that holds its shape. Reserve the egg whites. Note: Stiff peaks are acceptable in the recipe, though they add several more minutes to the preparation.
- To the bowl with the yolks, add heavy cream, erythritol, vanilla extract, and sea salt. Whisk or blend until the mixture is smooth.
- In a separate bowl, combine almond flour and baking powder. Add these dry ingredients to the yolk mixture and whisk or blend until smooth.
- Fold the beaten egg whites into the almond flour batter, by gently lifting and scooping the ingredients together. Do not stir or overmix, as this will deflate the air whipped into the egg whites and result in flatter pancakes (i.e., not as fluffy). The batter will be a light and airy texture, not liquid.
- Heat a non-stick frying pan or griddle over medium heat and melt butter over the surface. Use a paper towel to distribute the melted butter evenly across the surface and wipe away excess.
- Scoop two tablespoons (⅛ cup; 30 mL) of the batter for each pancake onto the heated surface, then use the back of the measuring spoon to spread and shape the batter into 4-inch circles.
- Give the pancakes time to cook before attempting to flip and wait until bubbles begin to form at the edge, about 2 minutes. When bubbles appear near the border, use a spatula to gently lift the side to check that the bottom is golden brown. If the pancake has browned, flip and cook on the other side until golden brown, about 1 to 2 minutes.
- Remove pancakes from the heated surface to serve or store. Serve topped with sugar-free whipped cream, syrup, low-carb berries, or butter. If storing, allow to cool before placing in the refrigerator or freezer.
Video
Notes
Regarding almond flour measurements: A 2-ounce dry weight of almond flour is roughly ⅓ cup tightly packed or ½ cup loosely packed. The volumetric measurements are approximate and a kitchen scale is recommended for those who require higher accuracy for nutrition tracking and planning purposes.
Nutrition
❤️ More Recipes to Love
Looking for more keto-friendly pancake and waffle recipes? Try one of these:
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.
So far these have been the best tasting Keto pancakes and the easiest to flip! My husband said they taste just as good as regular pancakes. I think they are better.
Yay! So glad you guys enjoyed them! <3
Hi Tasha, I just began my keto journey and was wanting to see if you have any ideas on the shelf life of the mixture. If I could make a heavy batch and keep it in the fridge
I think you could keep it in the fridge for a length of time, but the mixture would fall over time and it would result in pretty flat pancakes instead of fluffy ones. You could give it a shot, but I definitely think the texture will be affected.
GAME CHANGER! These were so good. Thank you so much. Brunch has been the hardest for me as I like sweet with my savory.
Hi, Casi here, could you help me, is balanced almond meal the same as almond flour please.
Regards casi
Almond meal and almond flour are often used interchangeably, but almond flour is made from blanched almonds with skins removed and ground down very fine. The texture is quite a bit different in my experience. Depending on the brand you use, the almond meal can be a little chunkier and I've found it doesn't work as well for baking. Hope that helps!
Tasha I am excited about trying your recipe but I think there is a typo. 2 oz. Of almond flour? Please check this out and make needed changes to this listed recipe.
So far these have been the best tasting Keto pancakes and the easiest to flip! My husband said they taste just as good as regular pancakes. I agree.
Hi Tasha, I just began my keto journey and just made your pancake recipe! Thank you so much for sharing. For the nutrition facts listed above, is 84 calories per pancake or for the batch of 8? Thanks again
Hi John! The calories and other nutrition info provided are per pancake. The nutrition label plugin I use on the site adds up the values of all the ingredients (calories, carbs, protein, fat, etc), then divides it by the number of servings. Hope that helps! 🙂
It's literally 2 servings. Update
The formatting of my recipe card is a bit wonky, but I've updated the information above based on the feedback here in the comments. The way I had written it was confusing. It's now listed as 2 servings (recipe yields 8 small pancakes), with the nutrition info updated to reflect 1 serving size instead of a per pancake breakdown. Hope that helps!
when you change from US Customary to Metric, recipe calls for 88 eggs!
Haha! Oh noooo! I have it default to grams and mL for the metric conversions, I think it's defaulting to the weight of 2 eggs in grams? I'll figure out how to correct this in the recipe, thanks for letting me know!
PSA for the metric-based comment readers: please don't use 88 eggs to make these pancakes! ?
Just made these for the first time... OUTSTANDING!!! Didn't even need a SF syrup. These are amazing, even the kids like them.
These are amazing! So fluffy and easy to make, these are a great way to make pancakes healthy!
Tasha am I allowed to have these during an induction phase? Been doing low carb for one week so far and was curious if it would hinder weight loss? I can def hold off but was woundering if you knew the answer:)
People differ in their carb tolorance to enter Ketosis.
The pancake carbs will count in your daily carb allowance.
I started with 20 daily carbs and lost 2 lbs per week.
Dr. Ken Berrys' videos have help me immensely to navigate the Keto
lifestyle, as well as the ketogasm site.
We're three weeks in, and feeling fabulous, watching my fat melt. Wanting to drop 20 lbs.
Hubby lost 10 lbs. Men lose weight faster, than women.
There are a multitude of free resources out there to help make your Keto journey a sucess. Blessings on your journey.
OMG those were seriously amazing!!! Day 29 on keto and that was by far the best thing - thank you!
It are recipes like this that will make Keto so much easier. Best breakfast find so far. Even added a few berries and didn't need any syrup.
It's recipes like this that help make Keto easy and enjoyable. I even added a few berries and didn't need or want any syrup.
It's recipes like this that make Keto easy and delicious. I even added a few berries and didn't need or want any syrup.
Can you confirm the brand of each ingrediwnt? MyFitness Pal puts this recipe at 24 grams of carbs and over 1000 calories.
The nutrition label I posted is made by a wordpress plugin that sources the ingredient nutrition data from the USDA nutrient database. It totals all the ingredients, then divides by the number of servings indicated. It was the most accurate option as far as nutrition plugins go, but unfortunately, it rounds down as the US labeling laws allow. I don't believe the nutrition is derived from brand-specific ingredients within the database, so that may further explain the discrepancy. Brand to brand can vary pretty wildly; I used to manually create the nutrition tables in Excel and post them on the site to get a line by line breakdown of everything, but my readers preferred the label.
Also, just to note, for the number of servings on this recipe, I made it "per pancake" for the pancake size in the recipe. Hope this helps!
Don't forget to take into account the sugar alcohols and subtract from the overall carbs.
This was an amazing recipe! Nothing can quite replace real pancakes, but these came really really close!
How do you store the leftovers? Fridge or freezer? I made a second batch after tasting how delicious the first one was but didn't think about proper storage and reheating. Oh and would these be better reheated in microwave or toaster oven? Thanks so much for the great recipe. My first try at low carb "baking" so to speak.
I've stored leftovers in the fridge for a day or so and reheated quickly in the microwave. The toaster oven might be a better bet, but I dont have one at home to test it. Now I'm wondering how they would hold up in the freezer myself...! I'm a sucker for convenience foods, it would be a nice meal prep to just pull out of the freezer. If anyone has tried, please let us know!
So this was super delicious, thank you!
When I plugged everything into MyFitnessPal though, it said each pancake had 3g carbs? Any idea where the discrepancy could be?
Thanks again for the great recipe!
Accidentally hit submit before I gave it 5 stars. Whoops!
It depends on the data source and brands used. The recipe plugin I use on the site sources the data from the USDA nutrient database, totals the ingredients, then divvies by the number of servings in the recipe. But it also does the same thing often seen on US food labels where it rounds down. I used to manually write the nutrition data for everything, but was given feedback that it was a bit overkill; people preferred the easy to read labels vs my tables and the nutrition tool has been a huge time saver on my end, although it could definitely be improved. My Fitness Pal has a lot of user-generated entries and is notorious for inaccurate nutrition info because of this... if you are using MFP, make sure to use the USDA verified options (there's usually a symbol to note it in the app). Or you can manually add them up from the USDA nutrient database to get the best data source. Hope that helps!
Tasha, I made these on Sunday to take in for the week (I eat at work) for breakfast - Im doing 4 cakes with an avocado half and my eggs. They are fantastic. Actually found a very low carb (Maple Grove Farms sugar free) syrup to go with and onlyneeded probably half the serving size these were so tasty. Great way to start the day.
Excellent! I love that they make low carb maple syrup. I tried the Lakanto one pretty recently (sweetened with monkfruit and erythritol, so it's low glycemic impact as well) and it was delicious. So surprised how they can mimic flavors like that so well!
Leftovers? Who had leftovers? Absolutely delicious and I shared the recipe with everyone
Thanks!
Still waiting on my comment to be posted. I have a legitimate question about the ingredients and the brands used. I'm having a hard time matching the nutritional elements listed in this recipe.
Sadly, I must be a measurement conversion idiot. Would you mind sharing what 2 Oz of Almond Flour and 2oz of cream equal to in the standard measuring system? I’m guessing it’s approximately 1/3 cup of each? I made the hubby rush to the store for syrup with a promise of pancakes as a reward but now...I’m googling conversion measurements and feeling stupid.
Sorry Mikki, I use a kitchen scale so often with dry or hard to measure ingredients I often don't include the volumetric equivalents. The best place I've found to get conversions is the USDA nutrient database. Hope that helps!
1/4 c is 2oz at least thats what my measuring cup says
Not for a dry weight. 1 cup of dry weight almond flour is 33/8 oz., or close to a scant 2/3 cup of almond flour.
It's a confusing recipe.
Well...I decided to wing it with my guesstimated measurements and...They. Are. Wonderful!!!!!!! My hubby & I both LOVED them!! Haha I even put the sugar free syrup on his & he didn’t notice the diff at all. We will be enjoying these often in the future.
8 oz is a cup so 2 oz is roughly 1/4 cup. Not exact when taking into account wet vs dry but it’s better than nothing, I figure. Mine came out nicely too so it’s good to know you can tweak ingredients a little.
I use a kitchen scale and volumetric measuring cups, I've found it makes things quite a bit easier. The volumetric cups have the imperial measurements along with metric and conversion to ounces. Super hand tool for the kitchen!
Ok, I follow the direction given exactly, what is the calorie and carb foe each pan cake.
The nutrition plugin calculator I use across the site tallies the carbs at 1g per pancake, calories at 84. It may vary based on the brands you use. 🙂
Haven't tried these yet, but am excited to do so. Don't know where you got your tablespoon to ml conversion, but 2 tablespoons is 30 ml; 4 tablespoons is 60 ml or 1/4 cup.
Totally my mistake, just a typo! I see where I made the error in the written instructions. I'll fix it now! Thank you for the heads up. 🙂
I am eorry hut my. pancakes turned out terrible. The batter was very runny so I added more almond flour but had a very time flipping them. I had toleave them on longer which burned them. They tasted awefuk, so I won’t be making them again.
Yesssss! I've been able to make amazing pancakes thanks to my attention to detail on the egg whites, but I still haven't found the right keto-friendly recipe where I can replicate my regular pancakes. Thank you, this sounds like what I've been searching for!
You need to update the recipe to reflect that a serving is one pancake not 8. Basic recipe writing: yields 8 pancakes. Serving size: 4 pancakes. No one is going to have one of these as a serving.
Totally get that! It's good to have this feedback, I've been using the template provided in my recipe plugin and it only has a "servings" field without the yield. Unfortunately, I've yet to find the perfect recipe plugin solution for the site. Most software developers are not keen on the many nuances of recipe writing.
Since the nutrition label is calculated based on the number of servings I input in the plugin, I figured giving the per pancake nutrition information would be the least confusing way for people counting their macros. I can definitely see now how the current formatting is confusing. I'll add some additional text to provide clarity and context. Thanks for the feedback, it helps!
Tasted like a perfect cross between bread pudding and a pancake =) thank you for a wonderful recipe and your caring responses to the thread. 🙂
Yes! That's a great description of the flavor! I'm really glad you enjoyed the recipe and appreciate when I poke in the comments every so often. 🙃
I personally do not like him but other people did
I personally do not like them but the rest of my family did
I ran out of almond flour so I substituted coconut flour. Also turned out great!
Awesome! I'm glad to hear it worked with coconut flour as well. That's really helpful, especially for the folks with nut allergies. Thanks for popping in the comments to let us know!
Oh my gosh!! So, so good. It's really hard to eat just one serving (4 small pancakes)!! This is great since I really missed pancakes.
I ate the whole thing. 🙂
Best Keto Pancake Recipe!!! For anyone confused on the 2 oz of Almond flour, 1/3 cup will work perfectly.
Eeep! I tend to use a kitchen scale when measuring out ingredients. Good to note, thank you!
I made some modifications to this recipe that I believe improved both taste and texture. I 1) added an additional beaten egg white which lightened up the texture and made them fluffier. 2) reduced the amount of sweetener to 1/4 tsp. 3) added a teaspoon of vanilla extract to mask the horrible taste of the sweetener and give more depth to the flavors. (Honestly not sure if that's keto but I am not super strict.) 4) added a dash of cinnamon. IMHO they were great. Thanks for the terrific base recipe.
Awesome! Glad you were able to tweak the recipe to your liking to make it your own. Love that you added vanilla, that sounds fantastic!
Absolutely brilliant - having it for breakfast almost daily. I top it with hummus, cream cheese and salami.
Ooooh, savory pancakes! Love it. A woman after my own heart! 😍
Hi, thank you for this recipe. I only have whole milk in the fridge. Would that be an okay sub for the cream?
I haven't tried it, but I think it would work. The nutrition info may end up being a little different when swapping the two ingredients. At such a small volume, I doubt it would make a huge difference, but if you are tracking carbs and/or macros, you may want to tally up the nutrition data separately from what I've included here. Hope that helps!
I did everything and they were flat. Didn’t rise but tasted good
I really really loved These. They definitely satisfied my cravings for pancakes. I also made them savory by omitting the sugar, and had them with cream cheese and salmon, and made one with just cinammon. However, afterwards I felt so so tired. It was only for fourth day on keto, but I was wondering if anyone else felt like this afterwards?
Glad you enjoyed the recipe! If you're feeling tired and fatigued, there's a good chance you are low on electrolytes. My friend Maria wrote a great post about electrolyte imbalance (aka keto flu) here: https://ketogasm.com/keto-flu-electrolyte-imbalance/
Hope that helps!
It’s absolutely electrolyte deficiency. There are lots of “homemade” remedies online that include himilayan salt, water, lemon, a little stevia for sweetener, etc. it starts working pretty quick.
thanks so much! I just tried that and it did get rid of all the fogginess I was feeling. 🙂
My daughter is trying the low-carb approach so I made us breakfast with these almond flour pancakes. My wife can spot a diet Coke from 3 miles away as well as almost anything else that is 'sugar free'. She always hates that stuff. Her focus is predominantly flavor while mine is texture/flavor. My daughter's is 'whatever' lol.
However, all three of us went, "Yum!"
These are on our permanent list, diet or not. I actually prefer them to traditional pancakes.
First time trying these. We’re just starting out Keto journey due to medical reasons with my daughter. I tried these first and hated them. I didn’t have heavy cream so I used almond milk and used coconut oil in place of butter. Perhaps that’s the difference. I didn’t find them fluffy whatsoever. These would be a very hard sell for my daughter. Suggestions welcomed.
I'm sure the almond milk was the culprit. Almond milk cannot sub for heavy cream whatsoever in my book. I followed the recipe and my pancakes did not stay risen after I took them off the heat but they tasted amazing, imo. But I have been doing keto for almost 4 months now and my taste buds have changed so it is possible that you still may not like them.
LOL! You're gonna bag on a recipe you didn't follow?! Those 2 stars are for you, honey, not the recipe.
I absolutely loved this recipe. It even turned out with table cream instead of whipping cream. I did add a teeny bit of vanilla for me
I doubt cooking them with the coconut oil made the difference since all the 'fluff' is on the inside. I'm completely unfamiliar with almond milk but I would either say that was the culprit or perhaps the egg whites were not whipped adequately. From what I read plain almond milk does not substitute for heavy cream apparently due to texture/thickness differences.
This was amazing!! I did add a bit of vanilla extract and a little less sweetener. But the taste was fantastic and honestly I could have eaten them without any sugar free syrup. Thank you so much!!
Oh man. I made these tonight and lost my breath over how good they are! Even my non keto husband took a bite and was in love. Thank you for this recipe, it is a breakfast (or dinner like tonight!) game changer!
I’ve made these two mornings in a row. My son has never liked regular pancakes but loves these!! I followed the recipe exactly as written and served the pancakes with fresh strawberries and sugar free maple syrup. Definitely my favorite version of Keto pancakes...and I’ve made them all. Thanks for sharing Tasha.
Made them with coconut cream and coconut butter instead of the cream/butter - success!!
I'm surprised some said these were easy to flip... That's where I had the only trouble. Managed and yes they tasted great. I'm more of a cake pancake gal though...wondering if making the same recipe without separating the egg would be as good. Great solution for keto eaters though!
I'd been reading comments about several other almond flour pancake recipes and a common theme was flipping problems. The root cause is not letting them cook long enough before flipping. When I cooked these I kept thinking they must be ready or were going to burn but they just weren't firmed up adequately. After sitting on my hands for a bit I was able to get them to flip without breaking up.
These were so good that my growing 13 y.o., who hates nuts and recoils at the thought of almond flour, not only ate them but said I should make them again. Thank you for making a recipe that prepares and tastes so close to the real thing!
Awesome! I'm so glad you and your family like them. It's always my favorite when I hear the kids and teenagers enjoy the recipes. They are always the hardest to please and being able to eat the same things really helps simplify eating this way.
Thanks for the wonderful feedback! 😍
Wouldn't you know it... NO baking powder in my cabinet! Is there anything I can exchange for it. The idea of going to the grocery store is more than I can muster right now. Thanks! Linda
What kind of toppings are best for the Keto pancakes?
There are several low carb syrups on the market, I believe Walden Farms has one (I haven't tried it) and Lakanto has a great maple flavored syrup sweetened with monkfruit and erythritol. I have tried that one and it's quite good.
Berries are an option if they fit your macros. The carbs can add up pretty quickly, but they aren't off the table for keto if you count net carbs. You can heat them up and mash them to create a compote to drizzle over the top. I personally don't add sweeteners when I do this, but you can add that in if you prefer things really sweet.
Butter is good too, again if it fits your macros. The carbs don't add up, but the calories certainly do. Measuring out portions is always a good idea. Growing up, I never liked syrups, so butter or jam were my go-to toppings.
I'd be interested in the toppings others are using (if any). Leave a comment and let us know! 😝
I just made a double batch so I had extra for a couple days and so glad I did. I added vanilla cinnamon and cocao powder just because...super yummy. Definitely some of the best pancakes and so easy to flip, even for me! Thank you
I also used cream cheese in lieu of heavy cream because I didn’t have any. Substituted great.
I really loved thi recipe
note: I skipped on the pinch of salt and added more ethrinol and vanilla extract to the batter before hitting the pan and they came out basically identical to re thing.
Hi there!
I know what we expect to be a servinf vs what actually is is quite different. That said. I'm assuming these pancakes are about the size of a palm correct? I just want to make sure I am measuring right.
Yes, they are about the size of a small palm if you are eyeballing the measurements. 🙂
I just made your keto pancakes for the first time this morning. I loved them they are light and fluffy. I added strawberries and raspberries to top them. YUM
Thanks for the recipe I’ve tried others but they were very dense. Keep up the good work!!
Is the 2oz of cream 2 FLUID ounces (as in 1/4 cup), or 2 weight ounces?
These were delicious and helped feed my pancake craving! I had them with the low sugar strawberry jam & butter, so good!
Thnx! Love the recipes.
I'm not a chef but it would be nice to have the amounts in the ingredients list in cups, tsp, tbls, etc..rather than in a weight measurment. It saves me the hassle from leaving the site to try and find the conversion. Anyways...this recipe was fabulous. love it!
I have an intolerance to dairy. What could I substitute the whipping cream with? Do you think it would be possible to use full fat coconut milk? Thoughts appreciated.
Look forward to trying them. Most keto pancakes I have tried were not enjoyable. I’ve been gluten free for over 20 years so not expecting them to taste like regular pancakes.
Hey I used to live on Warner, right around the corner! So I guess I can trust your recipe! Lol Always thought that was a nifty old place. Thanks for the shoutvout and an awesome recipe!
Yeah! Tacoma rules! 😝
Thank you for this wonderful recipe. I was beginning to have serious aversion to eggs (and I used to think they were the perfect food). This recipe was such a welcome relief to me and even my husband, who is picky about his pancakes, said it tasted like pancakes. Brava!!
These were really good! This was my first time making pancakes with almond flour - so now I'll never go back to white flour! I cut some cooked maple sausage bits into the batter (so they were like pigs in a blanket...but unrolled if you will lol!) My 3 year old couldn't tell the difference. Next time, I'm going to make 2-3 batches and freeze them. Thanks for sharing!
Love love love your almond flour Keto pancakes!!!! Used blueberries...was fabulous!! Thank you 🙏😘
What if your dairy free? I have dairy free butter but what about the whipping cream?
I'm not sure where "light and fluffy" comes in, or rather, where I went wrong. . Mine are paper-thin flat, more like a crepe than a pancake 😞 The recipe did make 8 pancakes, but wish I'd doubled it.
Qthe almond flour is a dry 2 oz weight measurement, not a liquid 1/4 cup.
Almond flour is .60 cups or a scant 2/3 cup, if you don't have a scale.
A very confusing recipe. I found them very eggy tasting.
I cut the egg by one, added 1/8 tea xanthan gum, used 1/2 tea swerve, and 1/2 tea vanilla. Without the xanthan gum, my pancake tore.
My attempt to get rid of the eggy taste needed the Swerve, but not 2 tea.
Can you freeze these if I make them in advance
These pancakes are amazing! So easy to make that I have it memorized now lol.. I make these and freeze them to eat in the morning when I leave at 5am for work. I bought some sugar/carb free syrup too. I have shared the link to this website to friends who were amazed with this recipe
Been on a ketogenic diet for three weeks, and started to miss the weekend morning pancakes and bacon ritual. Decided to give this recipe a try for my first attempt and I don't have to continue searching for an easy recipe that we enjoy! This made five regular sized pancakes, using 1/4 of batter. I didn't use a scale to measure the flour - I used 4 Tbs of cream and 8 Tbs almond flour and they turned out nice and fluffy. Thanks!
Just wonderful and a welcome respite from eggs and sausage!!
I totally get how people are fixated on knowing the carb count, calorie count etc. but geez people, these are still PANCAKES and low carb, no sugar ones at that! Delicious, nutritious and keeps me moving toward my goal of getting into ketosis and burning fat and getting healthy!
Thank you! These were delicious! I'm using liquid Splenda since it tastes like sugar and the liquid stuff is not supposed to have any carbs. Four light squirts made these taste so good they didn't need syrup (though I did use sugar free syrup for the first two, until I figured out how much liquid Splenda tasted best). To be specific (for anyone else using liquid Splenda), "light squirts" means I barely got the stuff out of the bottle. I also used ghee instead of butter, doubled the amount of almond flour (so I used half a cup) since some people said their pancakes were too thin, and added some vanilla. To be very clear to overly optimistic readers - yes, these do still taste a bit like diet pancakes, so don't walk in with unrealistic expectations. I'm just amazed at how much they taste like regular pancakes. Mine were fluffy and tasty! Also, a reminder to all that you must be more patient before flipping these, since almond flour tends to crumble easily. Thank you so much for giving me back my pancake breakfasts!!!
I loved this recipe - it was easy to make and the pancakes turned out so light and delightful.
Came out great, just very flat. I did use half of the ingredients to make 1 serving. Flavor is great!
Do these come out tasting very eggy? I want to try it but I hate the taste of Eggs.
Mine didn’t taste “eggy” and I even used 1 tsp of sweetener instead of 2 tsp. They were delicious!
Thank you!! They were great!!
I made these this morning so I could use them on a breakfast sandwich and it was exactly what I was hoping for. I used only 1 tsp of sweetener to have more of a savory flavor. The texture is so fluffy and amazing. I have reached my weight loss goal and now trying to maintain weight while eating Keto has been hard. These will help so much! Thank you
I wonder if coconut flour could be subbed for the almond flour... coconut flour is easier to find and more affordable than almond flour
What is used to replace syrup?
They sell sugar free carb free maple syrup. Hard to find but it is out there.
I just whipped some whipping cream and put it on top of them
These are delicious! I was wondering - does it matter if I used granulated or powdered erythritol?
Just made these pancakes, added a little bit of cinnamon and it's like eating French toast!! We have 3 children and they loved them! They eat clean while my husband and I are on keto. We're a week in now and these were victory! Pair with some Walden Farms syrup and its amazing. Thank you for this recipe!
5 stars!
Great recipe. I like the calories with the whipped topping so I use almond or coconut milk in the recipe to lower calories. I also will use almond flour and half hazelnut flour. Gives it a bit more density.
Turned out really dry. The flour measurement is confusing. Weighed the amount of ounces of flour and it was powdery dry. Very disappointed.
These pancakes are delicious! Much better than the cream cheese version that is often used for keto flapjacks. Thank you very much for the recipe.
Success!!!! Almost😏.
Slightly beating the flour/full fat coconut milk,etc mixture before adding the beaten eggs yields 10 pancakes, so one more for breakfast! A stainless pan with a tbsp mct oil did better than the non stick. However the second batch found the pan too hot ( the almost part) so some cool down time needed.
Will definitely make again and enjoy with butter and Keto red raspberry jam.
Just made these, was expecting it to taste like crap. But damn, it tasted rly good. I was so surprised. Thank you for sharing this receipe!! 🙂
Has anyone frozen these would love to make for the week
I cooked the entire batch, had one serving and froze the rest. Then took out what I needed and re-heat them in the microwave, like 10 - 15 sec.
Wow, these are so good, it really felt like I was eating "regular" pancakes! After a week of eggs for breakfast, I have been trying different recipes for a change. The first attempt (from a different person - different recipe) was a dense, heavy pancake and it was hard to want to try that again.
I am so glad that I kept searching and found your recipe. I did add blueberries to the pancakes as I could afford the extra carbs, and had a really great meal!
Thank you for this excellent pancake recipe!! Wish I could give you more than 5 stars!
I have tried to make all the keto pancakes out there they either fall apart or taste to gritty to be pancakes. So far these are the best easy to flip, texture, taste my kids love them because they are fluffy like real pancakes. If you are looking for a keto pancake recipe and tried other recipes only to be disappointed,like I was, try this one I did and won’t use any other recipe.
I made these yesterday and it was seriously yummy. Husband loved those too. It's just it's easy to overindulge on these so gotta be careful not to eat too many cause that could throw us out of ketosis. I would say 3 to 4 max and watch out what else you eat in that day so you still have some carbs left to est other food. We always stay under 20grams si that day we really had to decide what to cut out that day that we are still within our limits
weird - they were *too* fluffy for me! If I make them again, I might try not beating the egg whites. Or something. I did add a touch of vanilla for personal preference.
By far the best tasting keto pancakes yet! I used liquid coconut oil for cooking. I also ended up using one tablespoon of mixture per pancake because 2 was quite generous for us =) delicious with a big slab of butter
These are the best keto pancakes I have tried by far. Thanks for an amazing recipe!
Absolutely the best!!
I cooked the whole batch, ate two and the froze the rest. Then used the microwave to reheat.
I feel I can triple the recipe and just have them on hand. Thanks for sharing this recipe!!
These are so good! I made them with almond flour and a little less salt and cooked them in coconut oil because that is what I usually use. Perfect! I’ll have to experiment with ricotta cheese, that sounds good. Oh, and the best thing about these is they didn’t suck up the coconut oil, I didn’t have to re grease the pan after each pancake.
Hi! Would I be able to substitute the almond four with coconut flour?
Just made these and they were great! So glad to find a fluffy pancake for keto!
2 oz of almond flour?. Would be easier to tell us how much of a cup of flour. Oz is wieght not really quantity.
I use a digital kitchen scale in a lot of my cooking, especially when I'm tracking my intake. It's quite a bit more accurate. I'll have to measure out the volume and update the recipe for those who exclusively use volumetric measurements.
These were awesome! I made them into waffles and they taste better than the regular waffles I used to make! Thank you!
I can't thank you enough for posting this recipe! These are the fluffiest, best tasting, REAL pancakes I've had since starting keto! I've tried every other recipe I could get my hands on and they all tasted like cream cheese-y, non-broken-up scrambled eggs. These are the Holy Grail!
Best keto/gf pancakes I've ever made. Went well with my "syrup". A mixture of cream cheese, erithritol, heavy whipping cream and maple extract.
Made these today for non-keto hubby and me. I had to use about triple the heavy cream suggested here, but maybe it's because I was using metric measurements and perhaps half a metric cup of almond flour is too much. The "batter" part before the eggs were mixed in was like a very, very thick and stick dough. I had to add a lot, lot more cream to get something like a batter going. Then when I folded in the eggs, it was perfect. These taste great!
This is the BEST recipe ever! I had to come off strict ketofoe health reason, but still make these weekly and share on all my social media.
Absolutely amazing! Just came back from a family vacation where pancakes at cracker barrel were a thing. What a life saver this recipe is. I didn't change a thing and they were perfect. Thank you!!!!
THANK YOU for this recipe. I'm just starting Keto and tried another one which didn't fill me up. These are like REAL pancakes! I want to try waffles next.
THANK YOU for this recipe. I'm just starting Keto and tried another one which didn't fill me up. These are like REAL pancakes! I want to try waffles next.
Definitely a great way to bring pancakes back into my keto life. I made a batch today and ate the lot.
Word of warning, read the directions carefully. Don't beat those egg whites to stiff peaks, it's *soft* peaks. If you do what I did, you wind up with odd little almond souffles. I had to whisk the batter to get it back to the right consistency!
I absolutely love these pancakes! I’ve made them several times already. It’s a great recipe, but 2oz = 1/4 cup not 1/2 cup. Should I be using 4oz of almond flour vs 2oz?
Fluffy, easy to flip, very tasty. I used normal almond flour which was a bit gritty in the pancakes so will now buy extra fine almond flour to make these again. I wasn't strict with measurements and mixed everything by hand, still worked. I must have put more liquid (thick double cream) because I had more then 8 pancakes.
Thanks for a great recipe.
Fluffy, easy to flip, very tasty. I used normal almond flour which was a bit gritty in the pancakes so will now buy extra fine almond flour to make these again. I wasn’t strict with measurements and mixed everything by hand, still worked. I must have put more liquid (thick double cream) because I had more then 8 pancakes.
Thanks for a great recipe.
These are the best keto pancakes I’ve tried. The texture and taste are perfect. I’ve made them twice now. The second time, I doubled the batch and added Lilly’s sugar free chocolate chips and they turned out wonderfully! Thank you, Tasha!!
You are so welcome, Rima! Glad you enjoyed the recipe, the SF chocolate chip addition sounds incredible. Thank you for taking the time to leave positive feedback and creative suggestions. I appreciate it!
Delish!! I made a whipped cream with maple flavoring topping and it was fantastic. I also vanilla flavoring to the pancakes. The pancakes were fluffy and fantastic.
I lost this recipe and could not remember where I found it originally. After trying many other, less than stellar, keto pancakes I vowed to find it again. After an hour + last night, I finally stumbled upon it! Made them this morning and my husband finally approved! Only change I make is that I add vanilla. But these are hands down THE BEST keto pancake! Thank you for getting it right!