Keto Pancakes Recipe with Almond Flour

Keto Pancakes Recipe with Almond Flour - Low Carb, Gluten Free, & Fluffy!

Love light, fluffy pancakes but hate all the carbs? Meet my keto pancakes recipe, your new best friend. These almond flour pancakes take breakfast to the next level: low carb, gluten-free, and over-the-top tasty. I rarely make the claim that any one recipe is the best… but these actually are the best keto pancakes I’ve ever tried.

They remind me of my favorite sweet cream pancakes I loved so much before I quit carbs and gluten for good.

In fact, I was trying to replicate the flavors of the infamous pancakes from Black Bear Diner when I developed the recipe. If you’ve ever had the pleasure, you’ll be happy to hear: I freaking nailed it. But the texture is much lighter and fluffier!

Don’t forget to PIN it for later!

Low Carb Keto Pancakes Recipes - Light & Fluffy, Gluten Free

Why are these the best keto pancakes on the internet?

Allow me to explain! I’ve tried many a pancake in my day; I grew up in my family’s little diner on the oh-so-gritty South Tacoma Way. It’s where I learned to hold my own in the kitchen, wash dishes like a boss, and flirt for tips. Oh, and we just so happened to specialize in breakfast food. One might say I’m a bit of a breakfast connoisseur, but that sounds a bit pretentious doesn’t it? Let’s just say, I know a good pancake when I taste one, and this keto pancakes recipe is it.

chieftain
The now-defunct Chieftain Restaurant, aka Tasha’s pancake academy. Photo courtesy of some random dude on Yelp.

Other keto pancakes recipes I’ve tried from various sources never quite did it for me. They either tasted like cream cheese or were just a little… off. There’s no cream cheese, no protein powder, and no real “cheats” to this one. It’s a good old-fashioned pancake without the carbs and grains. You guys are going to love it.

Low Carb Keto Pancakes Recipe with Almond Flour - Gluten Free

What makes pancakes light and fluffy?

The trick to making these keto pancakes so light and fluffy is egg whites! You’ll start by separating the eggs; the yolks will be mixed with the dry ingredients, the whites will be beaten to soft peaks in their own bowl. The egg whites are slowly incorporated into the pancake batter by folding the ingredients together with a spatula.

You’ll notice that the batter doesn’t look like your typical thick pancake batter. It’s airy and light, just like the beaten egg whites. This is the secret to fluffy pancakes!

Almond Flour Pancakes Recipe - What makes pancakes light and fluffy?

Keto Pancakes with Almond Flour

To keep the carbs low and gluten out, we are using almond flour. Almond flour is a great substitute for white flour. Thanks to the popularity of gluten-free and low carb diets, it can be found pretty much everywhere.

Gone are the days of tediously grinding your own almonds down to a fine powder; just head to the grocery store. It’s almost guaranteed to be on the shelf in the baking section. If it’s not, you can always pick some up off of Amazon.

I prefer to use the super fine almond flour instead of almond meal. The superfine flour has the perfect texture for a flour replacement while the meal tends to be gritty and grainy. You can get away with interchanging them in some things like fathead pizza dough, but not in this keto pancakes recipe. To keep things light and fluffy, splurge on the super fine stuff to make these almond flour pancakes really shine.

Keto Pancakes with Almond Flour Recipe

Keto Pancakes with Protein Powder

Never one for baking, I use protein powder as a quick cheat in a lot of my bready type of recipes. This recipe is slightly more involved than my quick and easy protein powder pancakes or protein powder waffles.

It’s true you can make fast work of a pancake with just a couple eggs and protein powder. Honestly, I do that… a lot. But I wanted to create something homey and nostalgic; a pancake that didn’t make you feel like you were on a diet.

Keto Pancakes with Protein Powder Recipe - Low Carb

If you’re looking for protein-packed pancakes, try one of these recipes:

I really hope you love this keto pancakes recipe as much as I do! Let me know in the comments below!

Keto Pancakes Recipe with Almond Flour - Low Carb, Gluten Free, & Fluffy!
4.81 from 67 votes
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Keto Pancakes Recipe with Almond Flour

Light, fluffy, and super low in carbs. These keto pancakes are so good you'll want them for breakfast every day!

Course Breakfast, Brunch
Cuisine American
Special Diet Gluten-Free, Vegetarian
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 2 servings (recipe yields 8 small pancakes)
Calories 339 kcal
Author Tasha Metcalf

Ingredients

Instructions

  1. In a large mixing bowl, combine the egg yolks, whipping cream, low carb sweetener, and salt until the mixture is smooth.

  2. In a small mixing bowl, combine almond flour with baking powder; whisk it into the creamy egg mixture until uniform in appearance.

  3. Using an electric mixer, beat the egg whites in a separate bowl until soft peaks form. Fold the egg whites into the batter.

  4. Melt butter in a large non-stick frying pan over medium heat, then wipe with a paper towel to evenly distribute the butter for cooking. Spoon in the batter to make your pancakes; use about 2 tablespoons (30ml) per pancake. 

  5. Cook for 3 minutes, or until lightly browned, and then gently flip each pancake and cook for an additional 2 minutes on the other side. Take care not to agitate the pancake before it's ready to flip or disaster will ensue. 

Recipe Notes

Total recipe yields 8 small pancakes.

Nutrition information provided is for 1 serving; 1 serving = 4 pancakes as prepared per recipe instructions.

4g net carbs per serving. 

For those who have requested volumetric measurement of the almond flour, 2 ounces of the ingredient is approximately 1/2 cup.

Nutrition Facts
Keto Pancakes Recipe with Almond Flour
Amount Per Serving
Calories 339 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Cholesterol 207mg 69%
Sodium 74mg 3%
Potassium 145mg 4%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 12g 24%
Vitamin A 14.3%
Calcium 13%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Hey babe! I’m Tasha, the lady behind Ketogasm. I love to get creative in the kitchen, geek out on nutritional science, and help badass ladies like you transition to a keto lifestyle. Whether you are healing with food or transforming that beautiful body of yours, I hope you find the resources on this site to be helpful along your way!

154 Comments

  • 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.

      • 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.

      • 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!

  • 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! 🙂

    • 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!

    • 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.

  • 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.

  • 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.

    • 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!

  • 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!

    • 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!

    • 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.

  • 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!

  • 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.

  • 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. 🙂

    • 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 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.

    • 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 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?

  • 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.

  • 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.

  • 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

    • 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 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.

  • 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!!

  • These were delicious and helped feed my pancake craving! I had them with the low sugar strawberry jam & butter, so good!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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 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

    • 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

  • 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!

  • 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.

  • 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!! 🙂

    • 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

  • 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.

    • 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.

  • 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!

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