Keto Pancakes
Fluffy, low-carb keto pancake stacks made with almond flour, erythritol, and just 2 net carbs per cake. Satisfy your pancake craving the keto way!
Ingredients
- 2 large eggs
- 2 tbsp almond flour
- 2 tbsp coconut flour
- 1 tbsp butter melted
- 1/4 tsp baking powder
- 1 tbsp sweetener Sucralose, stevia, etc.
- 1/4 tsp cinnamon
- Pinch of salt
- 1/4 cup almond milk
Instructions
- In a medium bowl, whisk together the eggs until lightly beaten.
- Then whisk in the almond flour, coconut flour, melted butter, baking powder, sweetener, cinnamon and salt until well combined.
- Slowly whisk in the almond milk until you have a smooth, lump-free batter. It should be the consistency of thick pancake batter.
- Heat a skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
- Pour the batter by 1/4 cupfuls onto the preheated cooking surface. Cook for 2-3 minutes until bubbles begin to form on the surface and the edges look dry.
- Flip with a spatula and cook the other side for another 1-2 minutes until lightly browned.
- Repeat with the remaining batter. Serve warm topped with your favorite keto pancake toppings like butter, sugar-free syrup, pecans, etc.
- This makes around 4 small pancakes. The almond and coconut flours make them sturdy enough to flip easily. Enjoy!
Video
Nutrition
Serving: 2 pancakesCalories: 295kcalCarbohydrates: 4gProtein: 13gFiber: 2g