Keto Apple Pancake

Discover a guilt-free twist on a breakfast favorite with this Keto Apple Pancake recipe! Perfectly satisfying and low-carb, these golden, fluffy pancakes feature grated chayote squash as a clever apple substitute, bringing subtle sweetness and a boost of fiber without breaking your keto streak. Made with a blend of almond and coconut flours, these pancakes achieve a light yet tender texture, while warm spices like cinnamon and nutmeg recreate the cozy flavors of classic apple pancakes. Sweetened naturally with erythritol and paired with sugar-free maple syrup, this breakfast delight is a simple, wholesome treat for any keto or low-carb lifestyle. Ready in just 30 minutes, these pancakes will quickly become a morning favorite for the whole family.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium, peeled, cored and grated Chayote Squash
• 3 large Eggs
• 0.5 cup Almond Flour
• 2 tablespoons Coconut Flour
• 2 tablespoons Granulated Erythritol
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 0.25 teaspoon Ground Nutmeg
• 0.25 teaspoon Salt
• 0.5 cup Unsweetened Almond Milk
• 1 teaspoon Vanilla Extract
• 2 tablespoons Butter or Coconut Oil
• 0 to taste Sugar-Free Maple Syrup

Directions

Step 1

In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Stir well to ensure all dry ingredients are evenly mixed.

Step 2

Add the eggs, almond milk, and vanilla extract to the dry ingredients. Whisk together until the batter is smooth and free of lumps.

Step 3

Carefully fold in the grated chayote squash into the batter, ensuring an even distribution throughout the mixture.

Step 4

Heat a frying pan or griddle over medium heat and add a tablespoon of butter or coconut oil. Allow it to melt and coat the pan evenly.

Step 5

Pour about 1/4 cup of the pancake batter onto the hot pan and let it cook for 2-3 minutes or until bubbles form on the surface and the edges firm up. Flip the pancake and cook for an additional 2 minutes, or until it's golden brown and cooked through.

Step 6

Repeat the process with the remaining batter, adding more butter or coconut oil to the pan as needed.

Step 7

Serve the pancakes warm, optionally drizzled with sugar-free maple syrup or your preferred pancake topping.

Nutrition Facts

Serving size	(663.1g)

Amount per serving	% Daily Value*
Calories	848.5

Total Fat 65.5g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 620mg	0%
Sodium 1460.1mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 16.3g	0%
Total Sugars 7.6g
Protein 34.7g	0%

Vitamin D 184.9IU	0%
Calcium 468.8mg	0%
Iron 6.5mg	0%
Potassium 623.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 14.2%

Carbs: 25.6%