Description
Enjoy a stack of warm, fluffy pancakes without breaking your keto diet. Made with almond and coconut flours, these pancakes are low-carb and perfect for a satisfying breakfast treat.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 teaspoons confectioners’ erythritol sweetener
- 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
- 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
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, erythritol sweetener, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together the coconut milk, heavy cream, melted butter, vanilla extract, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – a few small lumps are fine.
- Fold in the toasted coconut flakes, chopped macadamia nuts, and lemon zest. Let the batter rest for 5 minutes to thicken slightly.
- Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of butter to coat the surface.
- For each pancake, pour about 1/4 cup of batter onto the heated surface. The batter will be thicker than traditional pancake batter.
- Cook until bubbles begin to form on the surface and the edges look set, about 3-4 minutes.
- Carefully flip each pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more butter to the pan as needed.
Notes
- For dairy-free pancakes, replace heavy cream with additional coconut milk and use coconut oil instead of butter.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Warm refrigerated pancakes in a toaster, air fryer, or skillet; no need to thaw frozen pancakes before reheating.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310
- Sugar: 0
- Sodium: 0
- Fat: 28
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 4
- Protein: 9
- Cholesterol: 0
Keywords: keto pancakes, low-carb pancakes, almond flour pancakes, coconut flour pancakes, keto breakfast