Keto Almond Flour Pancakes


  • 1 cup almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or any low-carb milk)
  • 2 tbsp melted butter or coconut oil
  • 1 tbsp erythritol (or your preferred keto sweetener)
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Pinch of salt


  1. In a bowl, whisk together the almond flour, erythritol, baking powder, and salt.
  2. In a separate bowl, whisk the eggs, then add almond milk, melted butter or coconut oil, and vanilla extract. Mix well.
  3. Combine the wet and dry ingredients, stirring until a smooth batter forms. Let the batter rest for a few minutes to allow the almond flour to absorb the liquid.
  4. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with additional butter or oil.
  5. Pour a small amount of batter onto the skillet to form a pancake. Use the back of a spoon to spread the batter into a round shape.
  6. Cook until the edges of the pancake start to set and small bubbles form on the surface. This should take about 2-3 minutes.
  7. Carefully flip the pancake and cook for another 1-2 minutes on the other side, until both sides are golden brown.
  8. Remove the pancake from the skillet and repeat the process with the remaining batter.
  9. Serve the pancakes warm with your favorite keto-friendly toppings, such as sugar-free syrup, berries, or whipped cream.

Nutritional Information (Approximate, for 3 Medium Pancakes):

  • Calories: ~350
  • Total Fat: ~30g
    • Saturated Fat: ~7g
  • Cholesterol: ~170mg
  • Sodium: ~400mg
  • Total Carbohydrates: ~7g
    • Dietary Fiber: ~3g
    • Sugars: ~1g
    • Net Carbs: ~4g (Total Carbs – Fiber)
  • Protein: ~12g
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