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Keto Almond Flour Pancakes

Updated Apr 2, 2020Published Aug 23, 2018 By Julia 25 CommentsThis post may contain affiliate links.

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.
pancakes drizzled with syrup

Keto Pancakes

4.3 from 15 votes
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Prep: 10 mins
Cook: 20 mins
Yield: 2 servings
Calories: 280
Net Carbs: 3g

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

pancakes drizzled with syrup
keto pancake ingredients in glass bowl
mixed keto pancake ingredients in glass bowl
whisking keto pancake batter
pancakes drizzled with syrup

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.

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Filed Under: Breakfast, Keto Copycats, Per Serving: Under 5g Net Carbs Tagged With: 0-30min, 6-10ingredients, almond flour, eggs, erythritol, featured, gluten free, heavy cream, stovetop, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
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!

Vote Up5Vote Down  Reply
1 year ago
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! 😀

Vote Up3Vote Down  Reply
2 years ago
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.

Vote Up1Vote Down  Reply
2 years ago
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!

Vote Up2Vote Down  Reply
2 months ago
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 😍

Vote Up2Vote Down  Reply
1 year ago
Katie

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

Vote Up1Vote Down  Reply
3 months ago
Jo

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

Vote Up1Vote Down  Reply
11 months ago
Julia

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.”

Vote Up1Vote Down  Reply
11 months ago
Nicole

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

Vote Up1Vote Down  Reply
11 months ago
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.

Vote Up1Vote Down  Reply
1 year ago
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?

Vote Up0Vote Down  Reply
1 month ago
Julia

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.

Vote Up0Vote Down  Reply
1 month ago
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?

Vote Up0Vote Down  Reply
7 months ago
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 😊

Vote Up1Vote Down  Reply
7 months ago
Melissa

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

Vote Up0Vote Down  Reply
9 months ago
Karla

Could you substitute almond milk for heavy cream?

Vote Up0Vote Down  Reply
1 year ago
Julia

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

Vote Up0Vote Down  Reply
1 year ago
Dawn

I love these so much!

Vote Up0Vote Down  Reply
1 year ago
Susan

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

Vote Up0Vote Down  Reply
1 year ago
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!

Vote Up0Vote Down  Reply
2 years ago
Jennifer

These were amazing!

Vote Up0Vote Down  Reply
2 years ago
Kathy

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

Vote Up0Vote Down  Reply
2 years ago
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.

Vote Up-2Vote Down  Reply
7 months ago
Josh

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

Vote Up-2Vote Down  Reply
7 months ago
Julia

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

Vote Up0Vote Down  Reply
7 months ago

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