Keto Pancakes with Almond Flour

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

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 217.97kcal

Author: Wendy Polisi

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