Keto Almond Pancakes
Fluffy, golden, and irresistibly delicious, these Keto Almond Pancakes are the perfect low-carb breakfast option that doesn’t compromise on flavor! Made with nutrient-rich almond flour, a touch of vanilla, and just the right balance of sweetness from erythritol, these pancakes are gluten-free, grain-free, and keto-friendly. With a quick prep time of just 10 minutes, they come together effortlessly for busy mornings. The batter, enriched with eggs and unsweetened almond milk, creates pancakes that are soft yet satisfyingly hearty. Cooked in butter or coconut oil for that perfectly crisp edge, they pair beautifully with fresh berries, sugar-free syrup, or a dollop of creamy keto whipped topping. Whether you’re sticking to your keto goals or simply seeking a wholesome breakfast alternative, these almond pancakes will delight your taste buds and fuel your day!
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Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 2 tablespoons Granular erythritol or sweetener of choice
- 0.25 teaspoon Salt
- 3 pieces Large eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil for cooking
Directions
Step 1
In a medium-sized bowl, whisk together the almond flour, baking powder, erythritol, and salt until well combined.
Step 2
In another bowl, beat the eggs until they are slightly frothy. Add the almond milk and vanilla extract to the eggs and whisk until fully mixed.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well combined. Allow the batter to sit for a few minutes to thicken.
Step 4
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or coconut oil to the skillet, ensuring the surface is evenly coated.
Step 5
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface of the pancake and the edges are set.
Step 6
Carefully flip the pancake and cook for an additional 2-3 minutes on the other side, or until the pancake is golden brown and cooked through.
Step 7
Repeat the process with the remaining batter, adding more butter or coconut oil to the skillet as needed.
Step 8
Serve the pancakes warm with your choice of keto-friendly toppings such as fresh berries, sugar-free syrup, or more butter.
Nutrition Facts
| Serving size | (370.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 988.6 |
| Total Fat 86.8g | 0% |
| Saturated Fat 22.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 619.1mg | 0% |
| Sodium 1289.1mg | 0% |
| Total Carbohydrate 51.8g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 4.0g | |
| Protein 39.2g | 0% |
| Vitamin D 159.0IU | 0% |
| Calcium 402.7mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 244.2mg | 0% |
Source of Calories