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4.65 from 14 votes

Cranberry Keto Pancakes

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.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Breakfast
Cuisine: American
Keyword: how to make keto pancakes, keto friendly pancakes, keto pancakes, keto pancakes recipe
Servings: 1
Calories: 250kcal
Author: Jennifer

Ingredients

For the Keto Pancakes

  • 3 tablespoon Blanched Almond Flour
  • 1 sachet Sweetener 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.

Notes

Net Carbs: 4.6g

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 6g | Protein: 7.7g | Fat: 22.1g | Saturated Fat: 13.6g | Cholesterol: 186mg | Sodium: 119mg | Potassium: 414mg | Fiber: 1.4g | Sugar: 1.4g | Calcium: 214mg | Iron: 1mg