Keto Pancakes with Chocolate Spread
Indulge in the ultimate guilt-free breakfast with these fluffy Keto Pancakes with Chocolate Spread, a low-carb twist on a breakfast classic that will have you savoring every bite! Made with almond and coconut flour, these pancakes are wonderfully light and perfectly suited for a ketogenic lifestyle. A touch of erythritol and vanilla extract add subtle sweetness, while the rich homemade chocolate spread—crafted with cream cheese, unsweetened cocoa powder, and heavy whipping cream—takes this dish to the next level. Ready in just 35 minutes, this recipe is perfect for weekend mornings or special occasions, delivering all the decadence of traditional pancakes without the sugar rush. Serve these golden beauties warm and topped with the creamy chocolate spread for a breakfast that feels like an indulgence while staying keto-friendly!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Erythritol or other keto sweetener
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil
- 2 tablespoons Cream cheese
- 3 tablespoons Unsweetened cocoa powder
- 0.25 cup Heavy whipping cream
- 3 tablespoons Powdered erythritol
- 0.5 teaspoon Vanilla extract
Directions
Step 1
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt. Stir until well combined.
Step 2
In another bowl, whisk together the eggs, almond milk, 1 teaspoon of vanilla extract, and the melted butter.
Step 3
Slowly add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
Step 4
Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
Step 5
Pour about 1/4 cup of the pancake batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
Step 6
Flip the pancake and cook for an additional 2 minutes until golden brown. Repeat with the remaining batter.
Step 7
For the chocolate spread, beat together the cream cheese, cocoa powder, heavy whipping cream, powdered erythritol, and 0.5 teaspoon of vanilla extract in a mixing bowl until smooth and creamy.
Step 8
Serve the pancakes warm with a generous dollop of chocolate spread on top. Enjoy!
Nutrition Facts
| Serving size | (591.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1420.1 |
| Total Fat 121.7g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 710.3mg | 0% |
| Sodium 1459.8mg | 0% |
| Total Carbohydrate 106.5g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 7.5g | |
| Protein 48.4g | 0% |
| Vitamin D 184.9IU | 0% |
| Calcium 559.4mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 651.0mg | 0% |
Source of Calories