Keto Chocolate Chip Pancakes
Fluffy, golden, and utterly indulgent, these Keto Chocolate Chip Pancakes are the ultimate low-carb breakfast treat! Made with a blend of almond and coconut flours, these pancakes achieve the perfect texture while keeping carbs in check. Sweetened with granulated erythritol and studded with sugar-free chocolate chips, each bite is a delightful balance of sweetness and decadence. With simple ingredients like eggs, unsweetened almond milk, and a hint of vanilla extract, this recipe comes together in just 30 minutes, making it ideal for busy mornings. Top them off with keto-friendly syrup, fresh berries, or whipped cream for a satisfying, guilt-free breakfast that’s perfect for your ketogenic lifestyle. Whether you're serving these for a lazy Sunday brunch or whipping them up as a midweek treat, these low-carb chocolate chip pancakes are sure to become a family favorite!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated erythritol
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil, melted
- 0.25 cup Sugar-free chocolate chips
- 1 tablespoon Butter or coconut oil for cooking
Directions
Step 1
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, and salt.
Step 2
In another bowl, beat the eggs until light and frothy, then mix in the almond milk, vanilla extract, and melted butter or coconut oil.
Step 3
Pour the wet ingredients into the dry ingredients and stir until well combined and smooth. The batter should be slightly thick.
Step 4
Gently fold in the sugar-free chocolate chips.
Step 5
Heat a non-stick skillet or griddle over medium heat and add a little butter or coconut oil to grease the surface.
Step 6
Spoon about 2-3 tablespoons of batter per pancake onto the skillet, spreading it slightly with the back of the spoon if needed.
Step 7
Cook each pancake for about 2-3 minutes or until bubbles start to form on the surface and the edges appear set.
Step 8
Carefully flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
Step 9
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step 10
Serve the pancakes warm with your favorite keto-friendly syrup, fresh berries, or a dollop of whipped cream if desired.
Nutrition Facts
| Serving size | (522.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1448.9 |
| Total Fat 121.6g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 651.4mg | 0% |
| Sodium 1342.2mg | 0% |
| Total Carbohydrate 93.7g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 5.3g | |
| Protein 46.5g | 0% |
| Vitamin D 172.4IU | 0% |
| Calcium 514.1mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 364.2mg | 0% |
Source of Calories