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Keto Pumpkin Pancakes Recipe

Jennifer Zhang
Learn how to make the perfect Keto Pumpkin Pancakes with coconut flour! A great low-carb fall breakfast treat you'll love.
4.19 from 11 votes
Print Pin
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 134 kcal

Ingredients
  

Instructions
 

  • In a mixing bowl, combine the coconut flour, Erythritol, baking powder, cinnamon, salt, ginger, and cloves.
  • Add the eggs, pumpkin puree, coconut oil, coconut milk, and vanilla extract. Whisk to get a smooth batter.
  • Heat the butter in a wide, non-stick pan, and working in batches, pour dollops of the batter to make pancakes. Cook each pancake for 30 seconds to 1 minute on each side.
  • Serve hot with sugar-free syrup, fresh fruit, yogurt, or cream cheese.

Notes

Net Carbs: 2.1g

Nutrition

Serving: 1pancake (8 per recipe) | Calories: 134kcal | Carbohydrates: 3.7g | Protein: 4.4g | Fat: 11.4g | Saturated Fat: 7.6g | Cholesterol: 120.1mg | Sodium: 49.7mg | Potassium: 158.7mg | Fiber: 1.6g | Sugar: 1.1g | Vitamin A: 181.3IU | Vitamin C: 0.8mg | Calcium: 24.5mg | Iron: 1.5mg | Net Carbs: 2.1g

Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.

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