Starting your day off right with a delicious and satisfying breakfast can be tough, especially when following a strict diet like keto. That’s why we’ve put together this list of 20 mouthwatering keto pancake recipes to help you stay on track while still indulging in the fluffiest, most scrumptious pancakes ever! Whether you’re a fan of sweet treats or savory options, there’s something for everyone on this list.
From classic buttermilk pancakes made with almond flour and cream cheese, to unique flavor combinations like matcha green tea and lemon poppy seed, these keto pancakes are sure to satisfy your cravings. And the best part? They’re all easy to make and fit within a strict ketogenic diet.
Stay tuned for our top 20 fluffy keto pancake recipes that will revolutionize your breakfast game!
Cream Cheese Keto Pancakes
Start your day with a delicious and unique breakfast treat that’s not only tasty but also low-carb friendly. Our cream cheese keto pancakes recipe is a game-changer for those following a ketogenic diet or simply looking to reduce their carb intake.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large eggs
– 8 ounces cream cheese, softened
– 1 tablespoon melted coconut oil
– Butter or ghee for serving (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, granulated sweetener, baking powder, and salt.
3. In a separate bowl, mix eggs and cream cheese until smooth.
4. Add melted coconut oil to the egg mixture and stir well.
5. Combine wet and dry ingredients; stir until a thick batter forms.
6. Drop batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes, then flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 5-6 minutes per batch
Almond Flour Keto Pancakes
Start your day with a delicious and healthy breakfast by whipping up these Almond Flour Keto Pancakes! Made with almond flour, eggs, and natural sweeteners, these pancakes are not only low-carb but also rich in protein and flavor.
Ingredients:
– 1 1/2 cups almond flour
– 3 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, combine almond flour, eggs, granulated sweetener, and salt. Mix until smooth.
2. Add baking powder, melted coconut oil, and vanilla extract. Mix well.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on thickness of pancakes)
Enjoy your delicious Almond Flour Keto Pancakes with your favorite toppings, such as butter, sugar-free syrup, or fresh fruit!
Coconut Flour Keto Pancakes
These fluffy pancakes are made with coconut flour and sweetened with natural sweeteners, making them a great option for those following a ketogenic diet. With only 5g of net carbs per serving, you can enjoy a stack without feeling guilty.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon melted coconut oil
– 1/2 cup unsweetened almond milk
Instructions:
1. In a large bowl, whisk together eggs, granulated sweetener, and salt.
2. Add coconut flour, baking soda, and melted coconut oil to the bowl. Whisk until smooth.
3. Gradually add almond milk and whisk until batter is free of lumps.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes.
Cooking Time: 4-6 minutes per batch
Blueberry Keto Pancakes
Start your day with a stack of fluffy, sweet, and tangy keto blueberry pancakes. This recipe uses almond flour and eggs as the primary ingredients, making it a great option for those following a ketogenic diet.
Ingredients:
– 1 1/2 cups almond flour
– 3 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup fresh or frozen blueberries
– Fresh blueberries and whipped cream for serving (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, eggs, sweetener, baking powder, and salt.
3. Add melted butter and mix until smooth.
4. Pour 1/4 cup of batter onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with fresh blueberries and whipped cream (if desired).
Cooking Time: Approximately 10-12 minutes per batch of 4 pancakes.
Chocolate Chip Keto Pancakes
Start your day off right with these deliciously moist and flavorful pancakes that are low in carbs and big on taste. Made with almond flour, eggs, and dark chocolate chips, these keto-friendly treats will become a breakfast staple.
Ingredients:
– 1 1/2 cups almond flour
– 3 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 85% cocoa)
Instructions:
1. In a large bowl, whisk together almond flour, eggs, granulated sweetener, baking powder, and salt.
2. Add melted coconut oil, vanilla extract, and mix until smooth.
3. Fold in dark chocolate chips.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Cinnamon Roll Keto Pancakes
Start your day with a twist on traditional pancakes – these cinnamon roll keto pancakes are a game-changer! With only 5g of net carbs per serving, you can indulge in the sweet and spicy flavor without worrying about going over your daily carb limit.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– 3 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
Instructions:
1. In a bowl, whisk together almond flour, sweetener, and salt.
2. Add melted coconut oil, eggs, cinnamon, nutmeg, and vanilla extract to the bowl. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup of batter onto the skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes.
Cooking Time: 4-5 minutes per batch (depending on size)
Pumpkin Spice Keto Pancakes
Start your day off right with these moist and flavorful pumpkin spice keto pancakes, perfect for a chilly fall morning. Made with wholesome ingredients and a hint of warm spices, they’re a delicious treat that won’t break the carb bank.
Ingredients:
– 2 large eggs
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 1/2 teaspoon pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon melted butter or ghee
– 1/2 teaspoon vanilla extract
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together eggs, almond flour, coconut flour, pumpkin puree, cinnamon, nutmeg, and salt.
3. Add melted butter or ghee and vanilla extract; mix until smooth.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 4-6 pancakes in total (depending on size).
Banana Walnut Keto Pancakes
Start your day with a sweet and satisfying treat that’s also keto-friendly! These banana walnut pancakes are made with almond flour, eggs, and melted butter for a rich and creamy texture.
Ingredients:
– 2 ripe bananas
– 1/4 cup almond flour
– 2 large eggs
– 1/4 cup melted unsalted butter
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped walnuts
– Pinch of salt
Instructions:
1. In a blender or food processor, combine bananas, almond flour, eggs, melted butter, and vanilla extract. Blend until smooth.
2. Add chopped walnuts and blend until well combined.
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
4. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1-2 minutes.
5. Serve warm with your favorite toppings, such as sugar-free maple syrup or whipped cream.
Cooking Time: 6-8 minutes per batch
Lemon Poppy Seed Keto Pancakes
Start your day with a burst of citrusy flavor and a hint of crunch with these keto-friendly lemon poppy seed pancakes. Made with almond flour, eggs, and natural sweeteners, these fluffy treats are perfect for a low-carb breakfast or brunch.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon melted coconut oil
– 1 tablespoon poppy seeds
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, eggs, sweetener, salt, and baking soda.
3. Add lemon zest, lemon juice, and melted coconut oil to the mixture and stir until combined.
4. Fold in poppy seeds.
5. Drop by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes or until golden brown.
Cooking Time: 4-5 minutes per batch (depending on the number of pancakes)
Strawberry Shortcake Keto Pancakes
These fluffy pancakes are a perfect breakfast or brunch option for those following a keto diet, with the added bonus of being topped with sweet strawberries and whipped cream.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/4 cup heavy cream
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon melted coconut oil
– Fresh strawberries, sliced
– Whipped cream (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, granulated sweetener, and salt.
3. Add eggs one at a time, whisking well after each addition.
4. Add heavy cream, melted coconut oil, and baking powder; whisk until smooth.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, then flip and cook an additional 1-2 minutes.
7. Serve warm with sliced strawberries and whipped cream (if desired).
Cooking Time: 8-10 minutes
Peanut Butter Keto Pancakes
Start your day with a stack of fluffy, peanut butter-infused pancakes that fit within your keto diet. These low-carb treats are made with almond flour and packed with protein-rich peanut butter for a satisfying breakfast or snack.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/4 cup creamy peanut butter
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– Pinch of salt
– 1 tablespoon melted coconut oil
– Butter or ghee for serving (optional)
Instructions:
1. In a large bowl, whisk together almond flour, eggs, peanut butter, granulated sweetener, and baking powder until smooth.
2. Heat a non-stick skillet or griddle over medium heat.
3. Drop batter by 1/4 cupfuls onto the skillet.
4. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
5. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
6. Serve with melted butter or ghee, if desired.
Cooking Time: 4-6 minutes per batch
Vanilla Protein Keto Pancakes
Start your day with a delicious and protein-rich breakfast that fits within your keto diet. These fluffy vanilla protein pancakes are made with almond flour, eggs, and a hint of sweetness from vanilla extract.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1 scoop vanilla protein powder (30g)
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. In a bowl, whisk together almond flour, eggs, granulated sweetener, and vanilla protein powder until smooth.
2. Add melted coconut oil, salt, and vanilla extract; mix well.
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
4. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
5. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch (depending on size)
Matcha Green Tea Keto Pancakes
Start your day with a refreshing and healthy twist on traditional pancakes, infused with the subtle bitterness of matcha green tea. These keto-friendly treats are perfect for a breakfast or brunch that’s both delicious and nutritious.
Ingredients:
– 2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1 teaspoon matcha powder
– 1/4 teaspoon salt
– 2 tablespoons melted coconut oil
– Butter or coconut oil for greasing the pan
Instructions:
1. In a large bowl, combine almond flour, coconut flour, granulated sweetener, and salt.
2. In a separate bowl, whisk together eggs, unsweetened almond milk, matcha powder, and melted coconut oil.
3. Add wet ingredients to dry ingredients and stir until combined.
4. Grease a non-stick skillet or griddle with butter or coconut oil over medium heat.
5. Using 1/4 cup measuring cups, scoop batter onto the pan.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: Approximately 10-12 minutes
Bacon and Cheddar Keto Pancakes
Start your day with a rich and satisfying breakfast that combines the smoky flavor of bacon with the creaminess of cheddar cheese. These keto pancakes are perfect for a low-carb breakfast or brunch.
Ingredients:
– 2 cups almond flour
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped cooked bacon
– 3 large eggs
– 1/2 teaspoon baking powder
– Salt and pepper to taste
– 2 tablespoons melted butter
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, cheddar cheese, bacon, eggs, and baking powder.
3. Add salt and pepper to taste.
4. Drop the batter by 1/4 cupfuls onto the preheated skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes or until golden brown.
7. Serve hot with melted butter and your favorite toppings.
Cooking Time: 4-6 minutes per batch
Savory Herb Keto Pancakes
A delicious twist on traditional pancakes, these savory herb keto pancakes are perfect for a low-carb breakfast or brunch. Flavored with fresh herbs and packed with nutritious ingredients, they’re a great way to start your day.
Ingredients:
– 2 cups almond flour
– 1/4 cup coconut flour
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon melted butter or coconut oil
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine almond flour, coconut flour, cheddar cheese, parsley, dill, eggs, salt, and pepper. Mix until well combined.
3. Add the melted butter or coconut oil and mix until a smooth batter forms.
4. Drop the batter by 1/4 cupfuls onto the preheated skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.
6. Flip and cook for an additional 1-2 minutes.
Cooking Time: 4-6 minutes per batch
Zucchini Bread Keto Pancakes
Start your day with a delicious twist on traditional pancakes using zucchini bread-inspired ingredients and a hint of sweetness. These keto-friendly pancakes are the perfect solution for those looking to indulge in a low-carb breakfast option.
Ingredients:
– 2 cups almond flour
– 1/4 cup coconut flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup grated zucchini
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1 tablespoon melted butter or coconut oil
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, combine almond flour, coconut flour, granulated sweetener, and salt.
3. In a separate bowl, whisk together eggs, grated zucchini, and melted butter or coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Drop batter by 1/4 cupfuls onto the preheated skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook an additional 1-2 minutes or until golden brown.
Cooking Time: Approximately 10-12 minutes per batch (depending on number of pancakes).
Chocolate Hazelnut Keto Pancakes
Elevate your breakfast game with these rich and creamy pancakes, infused with the flavors of dark chocolate and toasted hazelnuts. Perfect for a special treat or a low-carb brunch option.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 85% cocoa)
– 1/4 cup chopped hazelnuts
– Pinch of salt
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, combine almond flour, sweetener, eggs, almond milk, coconut oil, and vanilla extract. Mix until smooth.
3. Melt chocolate chips in the microwave (30-second intervals, stirring between each interval) and fold into the batter.
4. Add chopped hazelnuts and mix well.
5. Drop 1/4 cupfuls of batter onto the preheated skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 5-7 minutes per batch.
Raspberry Cheesecake Keto Pancakes
Take your pancake game to the next level with these raspberry cheesecake keto pancakes, perfect for a special brunch or breakfast treat.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup heavy cream
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 cup raspberry jam or preserves
– 8 ounces cream cheese, softened
– Fresh raspberries for topping (optional)
Instructions:
1. In a large bowl, whisk together almond flour and granulated sweetener.
2. Add eggs, heavy cream, melted coconut oil, and vanilla extract. Whisk until smooth.
3. Fold in raspberry jam or preserves and cream cheese until well combined.
4. Cook on a non-stick skillet or griddle over medium heat. Pancakes will be slightly thicker than regular pancakes.
5. Serve warm with fresh raspberries and whipped cream, if desired.
Cooking Time: 2-3 minutes per side, or until golden brown.
Pecan Pie Keto Pancakes
These moist and flavorful pancakes are infused with the rich flavors of pecans and a hint of maple syrup, making them a delicious breakfast or brunch option for anyone following a ketogenic diet.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large eggs
– 1/2 cup heavy cream
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/4 cup chopped pecans
– 2 tablespoons maple syrup (make sure it’s sugar-free)
Instructions:
1. In a large bowl, combine almond flour, granulated sweetener, and salt.
2. In a separate bowl, whisk together eggs, heavy cream, melted coconut oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Fold in chopped pecans.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cupfuls of batter onto the skillet.
7. Cook for 2-3 minutes, then flip and cook an additional 1-2 minutes.
8. Serve warm with sugar-free maple syrup.
Cooking Time: 10-12 minutes per batch
Apple Cinnamon Keto Pancakes
Start your day with a delicious and healthy twist on classic pancakes. These apple cinnamon keto pancakes are packed with fiber-rich almond flour, sweet and tangy apples, and warm cinnamon.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 cup diced apples (about 1 medium-sized apple)
– 1 tablespoon melted butter
Instructions:
1. In a large bowl, combine almond flour, eggs, sweetener, baking powder, and salt. Mix well.
2. Add the diced apples and mix until evenly distributed.
3. Heat a non-stick skillet or griddle over medium heat. Grease with melted butter if necessary.
4. Using a 1/4 cup measuring cup, scoop batter onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
6. Serve warm and enjoy!
Cooking Time: Approximately 8-10 minutes total (4-5 pancakes at a time).
Summary
Get ready to start your day with a stack of fluffy and delicious keto pancakes! This article features 20 mouthwatering recipes that are sure to satisfy your breakfast cravings. From classic flavors like blueberry and chocolate chip, to unique twists like matcha green tea and peanut butter, there’s something for everyone. Whether you’re following a ketogenic diet or just looking for a tasty breakfast option, these pancakes are the perfect treat. With ingredients like almond flour, coconut flour, and cream cheese, you’ll be indulging in a guilt-free morning meal that’s both healthy and delicious.
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