Name: Almond Flour Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2/3 cup almond flour ((Note 1)); 3 tablespoons heavy whipping cream; 3 tablespoons confectioners swerve sweetener; 2 large egg whites ((Note 3)); 1/8 teaspoon table salt; butter and sugar-free syrup, for serving ((Note 4))

Summary:

With only 5 ingredients, these almond flour pancakes are easy to make and ideal for anyone looking for a low carb and keto friendly breakfast. They look and taste just like normal pancakes, and you can enjoy them with a slice of butter and a drizzle of sugar-free syrup.

Almond Flour Pancakes

4.4 from 16 votes

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Prep: 10 mins

Cook: 20 mins

Yield: 2 servings

INGREDIENTS

▢ 2/3 cup almond flour (Note 1)
▢ 3 tablespoons heavy whipping cream
▢ 3 tablespoons confectioners swerve sweetener (Note 2)
▢ 2 large egg whites (Note 3)
▢ 1/8 teaspoon table salt
▢ butter and sugar-free syrup, for serving (Note 4)

INSTRUCTIONS

Make Batter: Stir together dry ingredients (almond flour, sweetener, salt) in a bowl until well-mixed. Stir in heavy cream and egg whites until batter is smooth. If batter is too thick, stir in 1 tablespoon of water.
Cook Pancakes: Heat a nonstick pan on the stove over medium-low until hot. Pour batter to form a 3-inch pancake, about 1 to 2 tablespoons (Note 5). Cook until surface bubbles are bursting, 1 to 2 minutes, then flip to cook the other side until cooked through, another 30 seconds (Note 6). Transfer to a plate when done. Repeat until batter is used up.
Serve: Serve immediately while hot, with butter and sugar-free syrup.

NUTRITION

Makes 2 Servings

Amount Per Serving (5 small pancakes):

Calories 280 (81% from fat)
Total Fat 26g	40%
Saturated Fat 7g	35%
Cholesterol 118mg	39%
Sodium 190mg	8%
Net Carb 3g
Total Carb 6g	2%
Dietary Fiber 3g	12%
Sugars 2g
Protein 10g

Vitamin A 9% · Vitamin C 0% · Calcium 9% · Iron 8%

PHOTOS

mixed keto pancake ingredients in glass bowl

NOTES & TIPS

(1) Almond Flour. Same as 2 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so that the resulting flour looks white. Don’t substitute with coconut flour or other flours, which vary in their absorbency and aren’t a 1:1 substitution.

(2) Sweetener. Same as 1 ounce weight. Swerve is a dry erythritol blend that measures the same as regular sugar; it’s not the same as pure erythritol which is about 70% as sweet. I use the confectioners (powdered) version, not granulated. You can substitute with your favorite dry sweetener, but for best results, use the weight value or use a powdered sweetener since powdered and granulated ones pack differently into a measuring cup. You can make powdered sweetener by running granules through a blender. To calculate the amount to use, check your sweetener’s packaging to determine how its sweetness compares.

(3) Egg Whites. I use only egg whites instead of whole eggs so that the pancakes won’t have an “eggy” taste. To separate the whites from the yolks, crack the egg in the middle and push in with your thumbs to divide the shell into two equal halves. Let the egg whites drip into a bowl below, while transferring the yolk between the two shell halves repeatedly until only the yolk is remaining in the shell.

(4) Sugar-Free Syrups. The syrups are optional, but highly recommended. You can order a bottle of sugar free syrup on Amazon, such as Lakanto Maple Flavored Syrup and ChocZero Maple Syrup which use monk fruit and Walden Farms Maple Walnut Syrup which uses sucralose. These syrups will last a long time, and you can use them not just for pancakes but also for sweetening smoothies and drizzling over keto friendly cornbread and ice cream.

(5) Pancake Size. Avoid using more batter than the recommend 1 to 2 tablespoons. You want the pancakes to be small, which makes them easier to flip without falling apart and also allows them to fully cook through before the outsides start to burn.

(6) Cooking Pancakes. If you study these keto pancakes while they’re cooking, you’ll notice how they cook starting from the edges and moving inwards. Bubbles will form and burst, starting at the edges. I usually flip pancakes when the bubbles have started bursting but haven’t made it all the way to the center. You want to flip the pancake as soon as it will stay together when you do so. If it’s too gooey to flip, wait a bit longer until it firms up.

(7) Nutrition. The nutrition calculation assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate. Optional serving ingredients like butter and sugar-free syrups are not included.

More Breakfast

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Sara

Yeeeeees!! Finally keto pancakes that I actually enjoy! They didn’t have the gritty almond flour texture, they didn’t taste eggy, they were SO good. I’m excited to finally have a good pancake recipe! I used granulated Monkfruit sweetener. Your recipes are always a hit for me. Thank you for developing such delicious recipes!

Joella

They taste amazing! However I made them twice and I have yet made a pancake! They just fall apart. I try cooking them longer and they just burn! What am I doing wrong? They still taste amazing… just a crumbly mess! 😀

Julia

Are you measuring ingredients by weight or by volume? The weight measurements are better since volume can easily change based on how one packs an ingredient into a measuring cup. Also, are you making small pancakes, like 3 inches? These are meant to be silver dollar pancakes. If you’re trying to make normal sized ones, it won’t work as well.

Veda

Can you put frozen blue berries in these pancakes

Might make the pancakes a bit too soggy since they’re frozen. Personally, I wouldn’t do it. Drier ingredients like mini chocolate chips would be better.

Paige

These saved my keto diet tonight! I’ve been craving bread and sweets and these satisfied both. They tasted like an actual pancake, I honestly couldn’t tell the difference! Used with butter and sugar free syrup. Followed recipe exactly and were as you can tell, amazing! Thank you!

Lynda Beck

Just made these this morning and they were amazing!!! Even my husband didn’t complain and he’s super picky. I followed recipe exact and they were perfect! New to Keto and learning new options every day 😍

Katie

Omg! These pancakes were so dang good, like someone commented before me, the only problem was that I ate all of them!

I don’t understand the nutritional calculations. When I entered the information into the Carb Manager it calculated the following for 1 serving:
cal: 332
Fat 26
Carb: 23
Net carb: 18
Pro: 13

Are you counting the sugar alcohol carbs in Swerve? If so, please read the recipe notes above where I address this — see note called “Nutrition.”

Nicole

The only problem I had was eating both servings! They turned out fantastic!

Teri

New to keto, I found this recipe and I quite enjoyed it… I did use two whole eggs as well as a tablespoon of vanilla extract for flavor.

Malina

We love these! Can you make the batter a couple days before cooking? Will it last and still cook up the same?

Brandy

These pancakes taste great but they actually come out to 1.9g of carb each. That’s if you can get 10 from the batter. I could only get 8 using a tablespoon at a time. Perhaps thin the batter out with water first. Absolutely do not use a measuring cup as this will get you 2.7 oz of almond flour instead of the 2 oz required.
Bobs Red Mill is 4g net carbs per 14g
2oz is equal to 56g = 16g carbs
Swerve nets 0g
Salt 0g
2 large egg whites 0.5g
3T heavy cream 3g
Grand Total for recipe is 19.05g carbs net
Divided by 10 pancakes is 1.90g carb each
If I would have ate the recommended serving size of 5 than that is 9.50g of carbs!
Half of my daily amount.
Explain your calculations please?

Bob’s Red Mill labeling is significantly different from every other almond flour brand I have come across (2 grams of net carbs per 1/4 cup or 28 gram serving, or 4 grams net carbs for the whole recipe). I don’t know if this is a mistake in Bob’s labeling or an actual difference in their almond flour.

Christina

These are good! Even my daughter liked them today, and she’s tired of my keto experiments. 😉 I like how using the egg whites takes the eggy taste out of them. It would be nice if they fluffed up a bit. Mine were a little flat. Any ideas for upping the fluff?

Lucy McBride

Mixed everything except the egg whites. I whipped my egg whites separate until they were slightly stiff, then folded them into the mixed batter. Results were fluffy! Yum 😊

Melissa

Finally found a pancake I can actually enjoy. Thank you so much!!

Karla

Could you substitute almond milk for heavy cream?

Hi Karla. The heavy whipping cream is important in this recipe, so unfortunately you can’t substitute with almond milk.

Tammy

How about using Coconut cream as a substitute for heavy whipping cream? I’m dairy free

That might work, since coconut cream is 20% fat by weight, which isn’t too dissimilar from heavy whipping cream (36%). It might impart a strong coconut taste to your pancakes, which may not be a bad thing depending on what you like. If you give it a try, please let me know how it turns out. Thank you!

Dawn

I love these so much!

Susan

These were the most wonderful pancake I have had using almond flour! So glad I came across this recipe!

TermiNader

Wow! Love this as my go-to breakfast when switching off eggs and sausage!

I doubled the recipe and include one egg yolk. Choc Zero is my syrup. Monk fruit is my sweetener.

Thanks for sharing!

Jennifer

These were amazing!

Kathy

I tried this recipe and how wonderful it is to have a pancake now and again.

Josh

Never got recipe to work. Waste of ingredients. Seems some people got it to work though.

Can you provide more information on what went wrong? Did your pancake batter look like the one shown in my photo on this page?

Kim

They were gritty. Did not enjoy at all. Waste of ingredients. I put more whipping cream in to batter since I like flatter pancakes.

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