Keto Pancakes with Almond Flour
Keto Almond Flour Pancakes Recipe
How to Make Keto Pancakes with Almond Flour and Coconut Flour – No Cream Cheese
Whip up a batch of these fluffy keto almond flour pancakes with chocolate chips, or your favorite mix-ins! A comforting, freezer-friendly, easy low carb pancake recipe with minimal ingredients. And, only 4.5g net carbs per serving! Learn how to make keto pancakes with almond flour, coconut flour, and eggs – no cream cheese and no dairy necessary.
If you’re hungry for a gluten free, grain free, low carb option, these keto friendly pancakes are worth giving a whirl. Almond flour and coconut flour serve as a perfectly fluffy base for this recipe. And, they offer loads of healthy fats, fiber, and protein. Add some low carb chocolate to the batter, and you’ve got keto chocolate chip pancakes that are truly drool-worthy!
Honestly, this fluffy keto pancake recipe has such a satisfying bite, you’d never guess they’re grain free. It’s a surprisingly sweet breakfast that can fit into a keto diet or low carb lifestyle. Plus, it’s a great meal prep breakfast because you can freeze these low carb pancakes for later! Customized with your favorite mix-ins and toppings, you can enjoy them again and again in new ways.
To learn more about a keto diet and ketosis:
Is almond flour good for keto?
Yes, almond flour is a popular keto flour substitute for a reason. Since it’s made from ground almonds, it’s low in carbs yet rich in dietary fats and fiber. Because they’re grain-free, these almond flour keto pancakes do have a slightly different texture from classic pancakes. To me, they’re fluffy and delicious in their own right—with a heartier and more satisfying bite!
What is keto pancake mix made of?
This low carb pancake recipe features a mix of almond flour, coconut flour, baking powder, low carb sweetener, and spices in the dry mixture. Combined with eggs, milk of choice, and some vanilla, you get lusciously fluffy keto pancakes that are totally gluten free, grain free, and dairy free! Don’t skip the eggs here—they’re an essential binder to hold these gluten free pancakes together.
Keto Pancake Recipe Ingredients
- Almond Flour: This is the main ingredient in these keto almond flour pancakes, so it’s best not to substitute for it! I recommend using a super fine almond flour for best results.
- Coconut Flour: A bit of coconut flour with the almond flour helps to add some fluffiness, and loads of keto friendly nutrients. You can tryreplacing the coconut flour with extra almond flour, but I find the texture isn’t as fluffy. (For an alternative recipe, try my keto coconut flour pancakes.)
- Baking Powder: An essential ingredient to help these keto friendly pancakes rise and fluff up!
- Sweetener: The sweetener is optional in the batter, and it may not be necessary for you. (Particularly if you plan to serve these with a sugar free maple syrup.) If you’d like, you can add a couple tablespoons of a low carb granulated sweetener to the batter, like erythritol or stevia.
- Spices & Flavorings: A bit of cinnamon, salt, and vanilla give these low carb pancakes a deliciously classic and comforting flavor!
- Eggs: As mentioned, all 4 eggs are necessary in this recipe. They will help hold your keto pancakes together, prevent them from falling apart, and produce the fluffy texture that you crave.
- Milk of Choice: I like to use almond milk in this recipe, but you can use any nondairy milk you like, or dairy milk if preferred.
Why I prefer keto pancakes without cream cheese
Often, a keto pancake recipe will use cream cheese in the batter for texture, fluffiness, and as a fat source. Personally, I prefer to make my keto pancakes with no cream cheese because I think the batter is easier to work with. And, I find that the texture and flavor is closer to traditional pancakes with a batter like this that uses eggs. Plus, I like that I can keep this recipe dairy free!
How to Make Keto Pancakes with Almond Flour & Coconut Flour
- Mix but don’t overmix the pancake batter. Fold the dry ingredients into the wet ingredients, but just until they’re integrated. It’s okay if the batter has some small lumps—some air bubbles can produce fluffier pancakes! If your batter looks too dry, add a splash of additional milk.
- Fold in mix-ins if desired. Personally, I like to make keto chocolate chip pancakes with sugar free chocolate chips! Or, you could add other keto friendl options like blueberries or coconut shreds.
- Allow batter to thicken for 5-10 minutes before cooking. That way, the dry ingredients can soak into the wet ingredients, resulting in a better texture.
- Cook on a fry pan or griddle over medium heat. I like to use an electric griddle so I can cook a large batch of pancakes all at once! Butter is my cooking fat of choice, but you can also use oil or cooking spray. An ice cream scoop or 1/4 cup measure can help with portioning the batter.
- Cook for 2-3 minutes, flip, and cook 1-2 more minutes. These almond flour keto pancakes won’t bubble like traditional grain-based pancakes, so don’t wait for them! Flip after 2-3 minutes, when they’re golden brown on the bottom.
Topping Ideas for Keto Friendly Pancakes
- Low Carb or sugar free syrup, particularly one that’s made with a natural sweetener like monk fruit or stevia. I like this sugar free stevia maple syrup from SweetLeaf that I bought on Thrive Market!
- Nut butter, like almond butter, peanut butter, or cashew butter.
- Nuts & seeds, like slivered almonds, chopped walnuts, pecans, or macadamia nuts.
- Keto friendly berries, like raspberries, blackberries, strawberries, or blueberries.
- Dried coconut, either flaked or shredded—a rich source of dietary fat with minimal carbs!
How to Freeze Pancakes for Meal Prep
If you’d like, you can batch-cook and freeze these low carb pancakes as part of your meal prep for the week! Allow pancakes to cool, then arrange in a single layer on a baking sheet and freeze for 2-3 hours. Once firm, Transfer to a large freezer safe bag, or smaller bags for individual portions. Store in the freezer for up to 1 month, so you always have satisfying keto breakfast at the ready!
To reheat, simply microwave keto pancakes for 1-2 minutes, or toss them on a pan over medium heat until they’re warmed through. They’re just as delicious, incredibly convenient, and so dang easy!
For more tasty homemade pancakes recipes:
- Keto Coconut Flour Pancakes (Vegan-Friendly)
- Fluffy Vegan Pancakes
- 3-Ingredient Vegan Pancakes
- Fluffy Oat Flour Pancakes
- Pumpkin Protein Pancakes
Keto Pancakes with Almond Flour
- ⅔ cup almond flour
- 3 Tbsp coconut flour
- 1 tsp baking powder
- 2 Tbsp sweetener, (optional)
- 1 tsp cinnamon
- ½ tsp salt
- 4 eggs
- ¼ tsp vanilla extract
- ½ cup almond milk or milk of choice, (add a splash more if batter is too thick/dry!)
- 3-4 Tbsp low carb chocolate chips, (or blueberries, or mix-ins of choice)
- butter or cooking spray, for cooking
Keto Friendly Topping Ideas:
- sugar free maple syrup
- drizzle of almond butter, or nut/seed butter of choice
- slivered almonds, or chopped nuts
- fresh berries
- unsweetened coconut shreds or flakes
- whatever you like!
To make keto almond flour pancakes
- In a large bowl, whisk together dry ingredients.
- Separately, whisk together eggs, vanilla, and almond milk (or milk of choice).
- Add dry mixture into wet mixture and stir to combine, without overmixing. (Add additional milk if batter is too thick or dry.)
- Optional: Fold in low carb chocolate chips (or fresh blueberries, or mix-ins of choice).
- Set batter aside to thicken 5-10 minutes as the flour absorbs the liquid.
- Preheat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
- Melt butter or spray pan or griddle with cooking spray.
- Use an ice cream scoop (or ¼ cup) to pour batter to create pancakes.
- Cook for 2-3 minutes, then flip. (These won’t bubble like traditional grain-based pancakes, so don’t wait for them!) Cook another 1-2 minutes on the other side, until golden brown.
- Serve with desired toppings and enjoy!
- Yields 8 keto pancakes.
To cook on a griddle:
- Turn heat on griddle to medium low (300°F or 150°C) while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
- Water Test: Before cooking, drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it’s too hot; if water droplets sizzle but “dance” and move around, the temperature is perfect.
- Follow cooking procedure described above.
- Store cooked and cooled pancakes in an airtight container in the fridge for up to 3 days.
- To freeze, lay cool pancakes flat on a baking sheet and freeze for 2-3 hours. Once firm, transfer to freezer-safe bags and freeze for up to 1 month.
- To reheat, microwave for 1-2 minutes or reheat in a pan over medium heat on the stove, until warmed through.
4.4g net carbs per serving — Nutrition per 4 keto pancakes (without chocolate chips):
407 calories | 29.5g fat | 15.3g carbs | 9.4g fiber | 5.2g sugar | 22.6g protein
5.9g net carbs per serving
— *Nutrition provided per 1 serving (½ of the entire recipe) and does not include any toppings. Number of pancakes per serving may vary, depending on the size of your pancakes.