Light, fluffy and delicious keto pancakes made with just 6 ingredients! A super easy keto breakfast recipe with only 4.5g net carbs per serving.
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Easy Keto Pancakes
There's nothing like the smell of fresh home-made pancakes for breakfast. It's a classic breakfast we all love. Just because you're on the keto diet doesn't mean you can't enjoy a big stack of keto-friendly pancakes! This pancake recipe is one of my favorite keto breakfast recipes and it's paleo and gluten-free too.
As for toppings, most typical pancake toppings are a no-go on the keto diet. We've made a simple cranberry sauce that is very easy to make. It's much better than store-bought versions that are loaded with sugar.
Cranberries have the added benefits of being low in carbohydrates and high in fiber. They're also considered by many to be a superfood because they're high in nutrients and packed with antioxidants. Cranberries are the perfect pancake topping choice for your keto diet.
Start your day off right and make these amazing low carb pancakes. Let us know how they went in the comments below!
Almond Flour Keto Pancakes
If you've tried other keto pancake recipes out there you've probably tried ones made with cream cheese and eggs. Maybe it's just me but I find them way too tangy with a strong egg flavor. Instead, this recipe uses blanched almond flour which makes the pancakes more cakey, light and fluffy.
Easy Keto Pancakes With Only A Few Ingredients
One of my favorite things about this recipe is that it is low carb, keto, paleo, gluten-free AND super easy to make. What makes it even better? Only six ingredients for the pancakes (seven if you throw in the cranberry sauce).
Most of these common ingredients will be in your kitchen if you're cooking keto recipes on a low carb diet. For the sweetener, you can just go with your favorite option. I used erythritol but feel free to substitute it with any no-carb sweetener you like. You can also adjust the amount of sweetener depending on how sweet you enjoy your pancakes (and whether or not you add the cranberry sauce).
How to Make Keto Pancakes
Like I've mentioned these keto-friendly pancakes are quick to make. The preparation time is only around 5 minutes by simply mixing all the ingredients into a smooth batter.
Step 1
Heat up your coconut oil in a frying pan or griddle and cook for a few minutes until golden brown. Flip and cook the other side until it's perfectly golden brown. Keep an eye on it because it will cook faster than the first side.
Step 2
The cranberries can be heated in a saucepan or in the microwave for a few minutes while you're cooking the pancakes. Simply drizzle the warm cranberry sauce on top of your pancakes. I don't think there's any keto breakfast, brunch of lazy snack that is easier!
Step 3
Tips for your Low-Carb Pancakes
- Almond flour - Make sure you use a good quality finely ground almond flour for your pancakes. If you use coarse almond flour you'll end up with gritty, dense pancakes. I recommend Blue Diamond Almond Flour.
- Small is better - For these keto pancakes, you'll want to use around 2 tablespoons of the batter. If you make them too big they're much harder to flip and end up falling apart.
- Bubbles and flip - Like cooking a regular pancake keep an eye out for crispy edges and bubbles on the top. Once you see them use a thin spatula to slide under the pancake and do a quick flip.
Storage Instructions
You can easily cook a large batch using this recipe. They'll keep in an airtight container in the fridge for up to a week. You can also freeze them which is great if you like to meal plan or just want to have some quick frozen meals that are ready.
More Low Carb Pancake Recipes
Cranberry Keto Pancakes
Ingredients
For the Keto Pancakes
- 3 tablespoon Blanched Almond Flour
- 1-2 teaspoon Sweetener (to taste) Erythritol, stevia, etc.
- ½ teaspoon Baking Powder gluten-free
- 1 large Egg
- 4 tablespoon Almond Milk unsweetened
- 1 tablespoon Coconut Oil
For the Low Carb Cranberry Sauce
- ¼ cup Cranberries
- 1 sachet Sweetener Erythritol, stevia etc
Instructions
Cooking the Keto Pancakes
- Start by whisking the almond flour, sweetener, baking powder, egg and almond milk together in a bowl. Mix until the batter has no lumps and is the consistency of traditional pancake batter.
- Heat the coconut oil in a pan over medium heat. Drop two tablespoons of the batter into the hot pan and form into pancakes. Cook for around 2 minutes until you see bubbles form on top and edges turning brown. Flip and cook for another 2 minutes until the other side is golden brown. Repeat until you've used all the batter.
Making the Cranberry Topping
- In a saucepan heat the cranberries until warm. Add sweetener and gently mix until smooth. Serve the cranberries drizzled over your fresh pancakes.
- You can also make the cranberries in the microwave. Heat them for 1 minute (2 minutes if frozen) and then gently mix in sweetener.
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Notes
Nutrition
Ursula Akridge
What is a good high quality almond flour? The ones I’ve tried are not that great.
Jennifer
Hi Ursula, I love to use Blue Diamond Almond Flour which you should be able to find in store or on Amazon. Hope that helps!
Angel
These were very good, just measurements were off a little. I had to add a little bit more almond flour and still could use some more. Am I doing something wrong?
Jennifer
Hi Angel, it all depends on the type of almond flour you're using. It's ok to add a little extra 🙂
Debbie
I have tried a lot of pancake recipes and these are fabulous, the best Keto pancakes I have ever eaten
Jennifer
Thanks Debbie, so glad you loved them!
Torrie
Hi Jennifer - sorry I struggle with the serving size. It says 1 gram. Does that work out to approx 1 pancake if you measure 2 tbsp of batter/ pancake or is it more like 4 pancakes.
Jennifer
Hi Torrie, sorry about that it is a little confusing.
The entire recipe makes one serving, so all 4 pancakes. I've updated it to make things more clear. Thank you!
Charles Allison
How much eriythritol is in a sachet?
Jennifer
Hi Charles, one sachet is around 1 tsp of sugar-free sweetener. However, this may be a little bland depending on your taste. I've updated to recipe to clarify 🙂
Noam
In all the recipes, which oil can replace the coconut oil?
Jennifer
Hey Noam, the best coconut oil substitutes are butter for baking, olive oil (as a 1-for-1 replacement or a natural oil (grapeseed, sunflower, etc.) 🙂
Danielle
Hey Jennifer, Can the cranberries be substituted for anything when they aren't in season and available to buy fresh? Thank you!
Jennifer
Hey Danielle, yep you can definitely replace cranberries with any other low carb fruit, or just eat the pancakes plain!
Kim
Since fresh cranberries are not in season, can whole canned cranberry sauce be used?
Jennifer
Hi Kim, you can skip the cranberries and go with another low carb topping if that is the case. Usually canned cranberry sauce has a lot of extra sugar added, but if you find a low-carb version it will be fine.
Elizabeth
Hi! The carbs showed are for each pancake? Or for the all mixture (4 aprox)
Jennifer
The entire mixture 🙂
Heather
How many pancakes is a serving?
Jennifer
Hey Heather, the recipe is for one serving and it makes around 4 pancakes depending how big you make them!
Michelle
These are good enough that they don’t even need the cranberry sauce.
Anya
Do the nutrient facts include the cranberry topping or are the nutritional facts just for the pancakes?
Jennifer
Hi Anya, the cranberry topping is included in the nutritional information 🙂
Abby
This did not come out like the picture for me on my first pancake, so I poured it into my mini waffle maker, this is delicious! Made 2 mini waffle
Jennifer
Sounds yum!
Elle
I just made these this morning and they are very yummy! I would say they have a completely different texture to normal pancakes but they are so filling. I didn’t have cranberry so instead I used frozen mixed berries from Costco.
Paula
Hi i have a question....how many pancakes per person ?
Jennifer
Hi Paula, the recipe is for one serving and should make around 4 pancakes depending how big you make them.
rovingpolly
The recipe looks amazing! How many pancakes does it yield?
Jennifer Moore
Thanks so much! The recipe makes about 4 pancakes using two tablespoons of batter for each one. Hope that helps 🙂