Low Carb Chocolate Pancakes
Satisfy your chocolate cravings guilt-free with these decadent Low Carb Chocolate Pancakes, a delightful breakfast option perfect for keto and low-carb lifestyles. Made with almond flour, unsweetened cocoa powder, and naturally sweetened with erythritol, these pancakes are rich, fluffy, and indulgent without the sugar overload. The recipe comes together in just 25 minutes, combining simple pantry staples like eggs, unsweetened almond milk, and vanilla extract for a fuss-free batter. Optional sugar-free chocolate chips add an extra burst of chocolatey goodness, making these pancakes a treat for the whole family. Top them with whipped cream, fresh berries, or sugar-free syrup for a satisfying and health-conscious start to the day. Whether for a special weekend brunch or a weekday breakfast, these gluten-free, low-carb chocolate pancakes are a game changer!
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Ingredients
- 1 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons erythritol sweetener
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 units large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 0.25 cup sugar-free chocolate chips (optional)
Directions
Step 1
In a medium-sized bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt until well combined.
Step 2
In a separate mixing bowl, beat the eggs until they are smooth. Stir in the unsweetened almond milk and vanilla extract.
Step 3
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. If the batter appears too thick, add a bit more almond milk to reach the desired consistency.
Step 4
Fold in the sugar-free chocolate chips if using.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly coat with butter.
Step 6
Spoon 2 to 3 tablespoons of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles start to form on the surface and the edges begin to set.
Step 7
Carefully flip the pancakes with a spatula and cook for an additional 2 to 3 minutes or until completely cooked through.
Step 8
Repeat the process with the remaining batter. Serve the pancakes warm with your choice of low-carb toppings such as whipped cream, berries, or a sugar-free syrup.
Nutrition Facts
| Serving size | (501.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1242.7 |
| Total Fat 106.1g | 0% |
| Saturated Fat 32.3g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 623.8mg | 0% |
| Sodium 1469.3mg | 0% |
| Total Carbohydrate 92.8g | 0% |
| Dietary Fiber 27.1g | 0% |
| Total Sugars 4.3g | |
| Protein 46.0g | 0% |
| Vitamin D 168.4IU | 0% |
| Calcium 520.2mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 429.3mg | 0% |
Source of Calories