Keto Sheet Pan Pancakes
Feed a hungry crowd or prep breakfast for the week with these keto sheet pan pancakes!
KETO SHEET PAN PANCAKES
yield: 12 SERVINGS
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
This easy cooking method creates an entire batch of keto pancakes to serve up all at once!
- 8 large eggs, room temperature
- 10 oz cream cheese, softened
- 2 1/2 cups almond flour
- 6 tablespoons salted butter, softened
- 3 tablespoons Swerve granular
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 teaspoons vanilla extract
- No sugar added chocolate chips
Preheat the oven to 350 degrees. Line a 12″x16″ sheet pan with parchment paper and set it aside.
Add all pancake batter ingredients to a large bowl and mix with a hand mixer for 2 minutes.
*If you have a large blender, you can add all ingredients and mix for 1 minute in the blender.
Pour batter onto the prepared sheet pan and spread out evenly with a spatula.
Add any keto-friendly fruits, spices, or other add-ins to your pancake batter to create your own perfect slices. We love the idea of using blueberries, raspberries, pumpkin spice, and/or no-sugar-added chocolate chips. YUM!
Bake in the oven for 25 minutes or until the center is done and the edges are golden brown.
Cut pancakes with a pizza cutter, and enjoy with our homemade keto maple syrup!
Yield: 12 squares, Serving Size: 1 square
Amount Per Serving: 324 Calories | 28.6g Fat | 11.8g Total Carbs | 2.9g Fiber | 3.2g Sugar | 3.3g Sugar Alcohol | 10.8g Protein | 5.6g Net Carbs