Best 4 Keto Diet Low Carb Pancakes Recipes

Embark on a culinary adventure as we delve into the realm of keto-friendly, low-carb pancakes. Say goodbye to the limitations of traditional carb-heavy breakfast options and embrace a world of fluffy, golden-brown pancakes that won't compromise your dietary goals. Discover how simple ingredients transform into a delectable treat, satisfying your cravings without sacrificing flavor. Get ready to unveil the secrets of creating the perfect keto pancake, exploring various flours, sweeteners, and flavor enhancers to suit your taste preferences.

Let's cook with our recipes!

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Low Carb Keto Pancakes Recipe (Fluffy & Easy!) image

These are the best keto pancakes! This easy low carb pancake recipe with almond flour and coconut flour is quick, fluffy, and delicious, with just 3g net carbs.

Provided by Maya | Wholesome Yum

Categories Breakfast Main Course

Time 20m

Number Of Ingredients 9

Ingredients

1 cup Wholesome Yum Blanched Almond Flour ((blanched & finely ground recommended))
1/4 cup Wholesome Yum Coconut Flour
2 tbsp Besti Monk Fruit Allulose Blend
1 tsp Baking powder
5 large Eggs
1/3 cup Unsweetened almond milk ((or any milk of choice; may need more - see instructions))
1/4 cup Avocado oil ((or any neutral tasting oil that is liquid at room temperature))
1 1/2 tsp Vanilla extract ((optional, but recommended))
1/4 tsp Sea salt ((optional, but recommended))

Steps:

In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

Nutrition Facts : Calories 268 kcal, Carbohydrate 6 g, Protein 9 g, Fat 23 g, Sodium 125 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

KETO PANCAKES

Keto Pancakes image

Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.

Provided by Food Network Kitchen

Time 1h10m

Yield 10 pancakes

Number Of Ingredients 13

Ingredients

1 cup almond flour
1/4 cup coconut flour
2 teaspoons confectioners' erythritol sweetener (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup unsweetened coconut milk
1/4 cup heavy cream
3 tablespoons unsalted butter, melted and cooled, plus more for the skillet
1 teaspoon pure vanilla extract
3 large eggs
2 tablespoons toasted unsweetened coconut flakes
2 tablespoons toasted chopped macadamia nuts
Zest of 1/2 lemon

Steps:

Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

Nutrition Facts : Calories 340, Fat 30 grams, SaturatedFat 12 grams, Cholesterol 145 milligrams, Sodium 220 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

KETO DIET LOW CARB PANCAKES

Keto Diet Low Carb Pancakes image

Delicious, easy, and quick keto pancakes. Serve with syrup and customize with your choice of toppings, like pecans, whipped cream, or blueberry jam. If you are strictly Keto, leave out the sugar.

Provided by Arabenigma

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 1

Number Of Ingredients 5

Ingredients

2 ounces cream cheese, softened
2 eggs
1 teaspoon white sugar
½ teaspoon ground cinnamon
cooking spray

Steps:

Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 7.4 g, Cholesterol 434.4 mg, Fat 30 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 15.6 g, Sodium 307.9 mg, Sugar 5.1 g

MOM'S LOW CARB KETO PANCAKES

Mom's Low Carb Keto Pancakes image

Make and share this Mom's Low Carb Keto Pancakes recipe from Food.com.

Provided by cisquester

Categories Breakfast

Time 15m

Yield 8 Each, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
2 tablespoons erythritol (sugar substitute)
6 large eggs
6 tablespoons milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Steps:

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk).
Preheat an oiled pan on stove over medium-low heat.
Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point).
Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.
Flip and cook another 1-1/2 to 2 minutes until browned on the other side.
Repeat with the rest of the batter.
*makes 8 pancakes.

Nutrition Facts : Calories 63.5, Fat 4, SaturatedFat 1.4, Cholesterol 141.1, Sodium 140.7, Carbohydrate 1, Sugar 0.2, Protein 5.1

Tips:

Use almond flour or coconut flour instead of wheat flour: Almond flour and coconut flour are both low-carb alternatives to wheat flour that can be used to make keto pancakes. They are also gluten-free, making them a good choice for people with celiac disease or gluten sensitivity.
Add protein powder to the batter: Protein powder can help to boost the protein content of your keto pancakes, making them more filling and satisfying. You can use any type of protein powder that you like, such as whey protein, pea protein, or hemp protein.
Sweeten the batter with a low-carb sweetener: There are many different low-carb sweeteners available, such as stevia, erythritol, and monk fruit. You can use any of these sweeteners to sweeten your keto pancakes without adding any carbs.
Add healthy fats to the batter: Healthy fats, such as butter, coconut oil, and olive oil, can help to make your keto pancakes more rich and flavorful. They can also help to keep you feeling full and satisfied.
Cook the pancakes in a non-stick skillet: This will help to prevent the pancakes from sticking to the pan and will make them easier to flip.

Conclusion:

Keto pancakes are a delicious and satisfying breakfast option that can be enjoyed on a low-carb diet. By following these tips, you can make keto pancakes that are fluffy, flavorful, and low in carbs. So next time you're craving pancakes, give this recipe a try!