Keto Fluffy Hotcakes
Start your morning with a stack of irresistibly soft and *Keto Fluffy Hotcakes*, a low-carb twist on the classic pancake breakfast! Made with a blend of almond and coconut flours, these hotcakes are light, airy, and perfectly golden, all while staying completely gluten-free and keto-friendly. Enhanced with the subtle sweetness of powdered erythritol, creamy tang of softened cream cheese, and a hint of vanilla, every bite is a decadent treat without the guilt. Quick to prepare in just 10 minutes and cooked to perfection in under 15, this easy recipe yields the ultimate indulgence for your keto lifestyle. Pair them with sugar-free syrup, fresh berries, or a dollop of whipped cream for a satisfying breakfast that will keep you energized and in ketosis. Perfect for weekend brunches or meal prep for the week, these keto pancakes prove that low-carb mornings can be deliciously fluffy!
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Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons powdered erythritol
- 3 eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- 2 tablespoons cream cheese, softened
- 0.25 teaspoon salt
- 1 tablespoon coconut oil or butter (for cooking)
Directions
Step 1
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, powdered erythritol, and salt until well combined.
Step 2
In a separate large bowl, beat the eggs until they are light and frothy. Then add the almond milk, vanilla extract, melted butter, and softened cream cheese. Mix until smooth and well incorporated.
Step 3
Slowly add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth and free of lumps. Let the batter rest for 2-3 minutes to thicken.
Step 4
Heat a non-stick skillet over medium heat and add a little coconut oil or butter to coat the pan.
Step 5
Pour approximately 1/4 cup of the batter onto the skillet for each hotcake. Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look set.
Step 6
Carefully flip the hotcakes and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
Step 7
Remove the hotcakes from the skillet and keep warm while repeating with the remaining batter.
Step 8
Serve the hotcakes warm with your choice of keto-friendly toppings such as sugar-free syrup, berries, or additional butter.
Nutrition Facts
| Serving size | (503.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1398.7 |
| Total Fat 126.7g | 0% |
| Saturated Fat 50.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 684.4mg | 0% |
| Sodium 1438.9mg | 0% |
| Total Carbohydrate 60.2g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 6.8g | |
| Protein 45.2g | 0% |
| Vitamin D 190.7IU | 0% |
| Calcium 542.7mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 392.8mg | 0% |
Source of Calories