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.
- Almond flour
- Large eggs
- Heavy cream
- Baking powder
- 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.
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!
- 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)
- 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.
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.
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Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.