When I have a slow morning and want light and fluffy pancakes, this keto pancake recipe is what I make. It feels like a treat but fits right into a low-carb diet. With golden edges and tender centers, it doesn’t feel like a compromise at all.

A stack of pancakes topped with a raspberry and mint sits on a white plate, surrounded by whipped cream, raspberries, and blueberries. Bowls of berries and a vase with mint are in the background.

If you’ve been chasing a keto pancake recipe that tastes like “real” pancakes, this is one I keep coming back to.

I make some version of keto pancakes or waffles almost every week. We love cottage cheese pancakes, and my keto waffles are always a hit. (And when I’m just cooking for myself, chaffles are a regular in my rotation.)

When I’m craving the “real thing”, these keto almond flour pancakes are what I reach for.

The combination of almond flour and a little coconut flour gives them structure, but the whipped egg whites are what really change the game. That’s what takes these from “keto-friendly pancakes” to pancakes my kids will actually eat without asking questions.

These low-carb keto pancakes are sure to become a regular in your rotation.

Various baking ingredients are arranged on a white surface, including three eggs in a green bowl, a large bowl of almond flour, small bowls of different powders and liquids, and a measuring cup with a small amount of liquid.

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Let’s Talk Ingredients

Make sure your almond flour is super-fine. Anything else (like almond meal) will result in gritty pancakes. Don’t try to swap out coconut flour for almond flour or vice versa. They both play their own roles here.

The protein powder is one of those ingredients people want to skip, but I don’t love these without it. I tested a batch without, and they were softer but almost too delicate. If you use one that isn’t plain, just know it will probably add to the sweet flavor, which may or may not be a good thing.

For topping, use a keto-friendly maple syrup. This one is in my fridge at all times. Whipped cream is fun for the holidays. And I always like to add a few strawberries, raspberries, or blueberries.

Step-By-Step Instructions

(See the recipe card below for the full recipe)

An orange mixing bowl containing dry baking ingredients sits on a white countertop. Small glass bowls with other ingredients are nearby. — In a large bowl, combine almond flour, coconut flour, protein powder, allulose, baking powder, and salt.

A single raw egg white sits at the bottom of a large stainless steel mixing bowl on a white countertop, with small bowls of ingredients nearby. — Beat egg whites in a stand mixer until soft peaks form.

A glass measuring cup on a marble surface contains a mixture of milk, egg yolk, and brown spices, partially blended together. Red measurement markings are visible on the cup. — In a separate bowl, blend the egg yolks, heavy cream, almond milk, sour cream, and vanilla. (For extra volume, you could use a blender.)

A close-up of milk and eggs being poured from a measuring cup into a bowl of dry ingredients, all in an orange mixing bowl. — Add wet ingredients to dry ingredients

A blue spoon rests in an orange mixing bowl containing a partially mixed, creamy batter or dough. — Stir until just combined.

A teal spatula mixes fluffy egg whites or meringue into a brown batter inside a bright orange mixing bowl. — Gently fold egg whites into the batter until incorporated.

A bright orange mixing bowl containing thick, pale batter being mixed with a blue silicone spatula. Batter is sticking to the sides of the bowl. — Let the batter rest for 5 minutes to hydrate the coconut flour.

A pancake in a black cast iron pan with oil, beginning to puff up and turn golden brown. — Heat a skillet over medium low heat and lightly grease. Scoop ¼ cup portions of batter into the hot pan.

A pancake is cooking on a dark, lightly oiled surface, viewed from above. — Cook until bubbles form and begin to pop on the surface. Flip and cook on the second side until golden and set.

A plate of pancakes topped with raspberries, blueberries, and mint, surrounded by whipped cream, with bowls of blueberries and raspberries in the background. A fork rests on the plate.

Tips & Tricks

Because of the almond flour, these pancakes can burn easily on the outside before cooking through; medium-low heat gives you that even, golden finish. If yours don’t seem to be cooking through, try covering your skillet with a lid after you flip them.
Once you add the egg whites, fold gently but don’t stir. This will deflate them, and they won’t come out fluffy.
Wait for bubbles before flipping. Just like classic pancakes, bubbles forming and popping signal that the bottom is set; flipping too early is a common mistake.

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A stack of golden pancakes topped with a raspberry and mint, surrounded by whipped cream, fresh raspberries, and blueberries on a white plate.

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Keto Pancakes with Almond Flour

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 217.97kcal

Author: Wendy Polisi

As an Amazon Associate I earn from qualified sales.

Ingredients

1 cup finely ground almond flour 112 grams
2 tablespoons coconut flour
2 tablespoons unflavored protein powder keto-friendly; I recommend plain whey
2 tablespoons monkfruit allulose blend or other keto-friendly sweetener
1 ½ teaspoons baking powder
¼ teaspoon sea salt
3 large eggs separated
⅓ cup heavy cream
2 tablespoons unsweetened almond milk
1 tablespoon sour cream
1 teaspoon vanilla extract
Butter for cooking
For serving: keto maple syrup

US Customary - Metric

Instructions

In a large bowl, combine the almond flour, coconut flour, protein powder, allulose, baking powder, and salt.
Place the egg whites in the bowl of a stand mixer. Beat for about 2 ½ minutes, until soft peaks form.
While the egg whites are beating, whisk together the yolks, heavy cream, almond milk, sour cream, and vanilla in a medium bowl or a large measuring cup.
Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the egg whites.
Let the batter sit for 5 minutes to allow the coconut flour to hydrate.
Heat a large skillet to medium-low heat. Add a small amount of butter.
Using a ¼ cup measure, pour the pancake batter into the pan.

Don't skip buttering the pan, and make sure you butter again between batches. Spray oil doesn't work as well.

Cook for about 5 minutes, until bubbles start to form and pop. Flip and cook another 4 to 6 minutes.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, keep them in the freezer, separating the pancakes with parchment paper. Reheat in the microwave or toaster oven.

Nutrition