Are you looking for light and fluffy pancakes, but are having trouble finding a low-carb recipe? These fluffy keto almond flour pancakes will satisfy your cravings. These hotcakes are healthy and delicious. Many people prefer them to high-carb varieties. These keto pancakes don’t contain any cream cheese or protein powder so they taste just like your favorite breakfast food.
These keto pancakes are my favorite. The recipe has been perfected over the years. These pancakes are delicious and fluffy. They’re also easy to flip. They’re also a crowd pleaser and pass the taste test for both picky and non-picky eaters. Trust me, I don’t often hype recipes this high.
This recipe is inspired by my favourite sweet cream pancakes from pre-keto. To recreate the classic flavors, heavy cream, keto-friendly sweetener and vanilla are used. The pancake batter is completed with egg whites, yolks and almond flour. These pancakes can be made sweet or savory depending on your preference.
The recipe can be scaled up or down to make keto pancakes for just one person or the entire family. You can make the recipe ahead and freeze it for quick meal preparation.
This recipe was published originally on November 4, 2017. It has since been updated with photos, video and clarified instructions.
Almond flourLarge eggsHeavy creamBaking powderSaltErythritolVanilla extract
Almond flour: Use super-fine blanched almond flour for the best results. With blanched almond flour, the skins of the almond are removed. This flour is light and perfect for baking or making fluffy pancakes. If you don’t have any blanched almond flour, it will work. Unblanched almond meal is slightly heavier, but it will still work. Almond meal is also an option, though it can be used in pinches. However, its coarse texture makes the batter heavier and the pancakes denser.
Large eggs: Use large eggs to make sure you have plenty of egg whites for whipping up a fluffy batter. You will get fewer pancakes if you use smaller eggs.
Heavy cream: Heavy cream and heavy whipping cream may be used interchangeably in the same recipe. Some can be used as toppings.
How to Make a Difference
White keto baking mix is becoming more popular. However, it’s much easier to make keto pancakes at home by making your own.
Step 1: Separate yolk and egg whites.
Crack the eggs over a bowl, and then catch the egg whites with your hands, eggshell halves or a slotted spoon.
In a separate bowl, place the egg yolks.
To avoid mixing high-protein egg yolks and fatty yolks, it is important to preserve the yolk. The egg whites may form soft peaks if they are beaten with the yolk.
Step 2: Beat the egg yolks.
Mix egg whites with an electric mixer until they form soft peaks. This is how you can make fluffy keto pancakes.
The texture of the mixture will change as the mixer runs. It will go from a runny liquid to loose bubbles and then to a soft foam in three minutes.
When you achieve soft peaks, turn off the mixer and leave the beaten egg whites alone.
Option: Continue mixing until you get stiff peaks, but this will take several minutes more. This can give the pancakes more body and firmness, but they may be a little dryer.
Step 3: Add liquid ingredients and sweetener to the egg yolks.
Add heavy cream, vanilla extract, and erythritol to the bowl with egg whites. Mix in a pinch of salt and then blend the mixture until it is smooth.
Step 4:Combine dry ingredients.
Mix 2 ounces almond flour (dry weight), with 1 tsp baking powder. This will make approximately 1/3 cup of almond flour (dry weight) or 1/2 cup loosely packed flour.
Pro tip: A kitchen scale is the best for determining accuracy when in doubt.
It is best to calculate nutrition by weight. This information is provided in the nutrition label below.
Step 5:Add dry ingredients to wet ingredients.
Mix the almond flour mixture with the yolk mixture. Blend or whisk until smooth.
Mix ingredients together and break up any flour clumps.
Step 6: Fold egg whites into almond flour batter.
Slowly stir the egg whites into your liquid batter. Lift and gently scoop the ingredients together.
The batter will be lighter and more airy if the ingredients are folded together. Don’t stir or overwork the batter or it will become flat.
A liquid batter will make your keto pancakes more fluffy.
This is where the goal is to combine all ingredients without losing that creamy whipped texture you achieved earlier.
Step 7: Make the pancakes.
Over medium heat, heat a nonstick skillet or pan. Use butter or other cooking oil to grease the surface.
Spread butter evenly with a paper towel and wipe off any excess.
Two tablespoons (30mL) or one-eight of a cup (30mL) of the batter should be scooped onto each pancake.
Spread the batter using the back of a measuring spoon and form it into four-inch circles.
Let each pancake cook for approximately two minutes before flipping them.
You should not flip the pancakes before the time is up. They may become brittle or crumbly.
Wait until tiny bubbles appear along the edges to check if they’re ready. Next, lift the sides gently with a spatula. If it is golden brown, flip it.
Allow it to cook for longer if the bottom is very pale. Reduce the heat or reduce the time to cook if the bottom is brown or burned.
Flip the pancakes and cook until the other side is golden brown. This takes about 1 to 2 min.
Flipping pancakes will be easier if they are small. This recipe makes eight pancakes of 4 inches.
The cooking time of keto pancakes may need to be adjusted if you make any adjustments in the size. For best results, check for bubbles and the color of the bottom. Cooking times can be increased or decreased depending on the size of the pancakes.
Different flours: Coconut flour is a great substitute for almond flour if you have dietary restrictions. Coconut flour is less absorbent so a 1:1 substitution will result in pancakes that are a little more dry and moist. Coconut flour can be used in a 1/4 cup quantity. For a unique flavor, you can also use hazelnut flour as an alternative to almond flour.
Varietate the extract: Vanilla is the most widely used pancake flavoring. You can still add or change extracts to create new flavors. An almond extract, for example, would enhance the natural almond flavor. Other extracts, such as cinnamon, maple, banana, and coffee extracts, could be used to enhance the base recipe.
You can make it dairy-free. You can do it! You can replace the butter and heavy cream with non-dairy alternatives. Unsweetened coconut cream can be used in place of heavy cream to achieve a fluffy texture. Unsweetened almond milk and coconut milk are other options. Hemp milk can also be used in place of heavy cream. You can substitute butter with your preferred cooking oil, but make sure it is neutral in flavor so that the pancakes don’t get too much. Olive oil, avocado oil, and olive oil are good options.
Sweet or savory: This recipe calls for erythritol. However, you can substitute any sweetener of your choice. You can substitute erythritol with stevia, monkfruit, or allulose. Their sweetness can be very different so make sure to adjust the keto sweetener conversion tool accordingly. Consider omitting sweetener and vanilla extract for savory pancakes.
Toppers for keto pancakes: Butter is a great keto-friendly topping. Another great option is whipping cream, which I love when making this dish. If you already have heavy cream and a blender, why not make a new batch? The sweet cream keto pancakes are made even better with fresh berries.
Berry mix-ins: You can eat fruit on keto Instead of folding the berries into the pancake batter, add the berries to the pancake directly. This will prevent the batter from getting too diluted or deflated in the bowl.
This almond flour pancake recipe is a great way to get started on keto breakfast meal preparation. You can make large batches and freeze them for later. These pancakes are great for keto breakfast prep!
You could make the batter ahead of your time, or have leftovers, and keep it in the fridge. The batter will not deflate if the ingredients are kept fresh for several days. The pancakes will not be as fluffy but still taste amazing!
Storage, Freezing & Reheating
Discuss how to store it in the fridge or freezer and how long it will last. If necessary, consider heating options.
Pancakes can be stored in the freezer and fridge for up to two weeks. The pancakes are quick to go, but this is good news for those who have leftovers or want to cook in batches. These are some tips to help you store, freeze, and reheat your almond flour pancakes.
Allow the pancakes to cool before packing them away for storage.
Place the pancakes in an airtight container to keep them refrigerated. The pancakes can be kept in the refrigerator for up to one week. You can heat the pancakes in the microwave for about 30 seconds.
Place the pancakes in a freezer-safe, airtight container. Ziplock bags are great for this. Once frozen, the pancakes will stick together. To prevent them from sticking together, stack them with pieces of parchment paper between each layer. This will make it easier to remove individual pancakes when needed.
Place frozen pancakes in a single layer on either a baking sheet or microwave-safe dish to heat them up. The pancakes can be microwaved until they are warm, or you can bake them at 325°F for a few minutes.
This recipe makes eight pancakes of 4 inches and yields two servings.
A serving of half the recipe is equal to four pancakes of 4 inches.
You get 4g net carbs in a single serving and 1g per pancake
The whole batch contains only 8g net carbs.
The higher total carbs can be attributed partly to the high fiber content of almonds and the sugar alcohol in erythritol. To calculate net carbs, these quantities are subtracted from total carb count.
Below is the interactive recipe card that contains nutrition labels and complete nutritional information.
If I don’t beat my egg whites, will my pancakes still be fluffy? It makes a big difference. I have tested the recipe with and without softening the egg whites. This comparison photo shows the volume difference between the two methods. The stack of pancakes to the left shows how tall and fuller each one is compared to the stack to the right. The pancakes on right-hand are thinner, have no structure and sink in the middle.
Yes, you can use this pancake recipe to make keto waffles. You can also make keto waffles with this pancake recipe. To cook the batter, use a waffle iron to make it instead of a skillet or griddle.
Can almond flour be used in keto? Almonds have a low carbohydrate content, with about half being fiber. Almond flour can be made simply by grinding whole almonds. A 1-ounce serving of super-fine blanched almond bread flour contains only 6g total carbs. It also has 3g fiber. The flour yields only 3g net carbs.
What can you eat when you are on a keto diet? Pancakes can be keto if they have low-carb and keto-friendly ingredients. Most pancakes are made from high-carb starchy ingredients, which do not support ketosis. You can make your own pancakes and ensure that your keto goals are met by the ingredients you use.
Maple syrup can be consumed on keto. Traditional maple syrup is high-carb and sugary, which makes it difficult to ketosis. There are keto-friendly syrups available that can mimic maple syrup’s flavor using low-carb sweeteners. Wholesome Yum and Lakanto are two commercial brands. A recipe can be followed to make your syrup with your keto-friendly sweetener or maple extract.
What makes a great keto breakfast? A great keto breakfast choice is to make keto pancakes with almond flour. There are many other low-carb recipes and foods that you can choose from when it comes to your morning meals. Smoothies can be a quick way to get started in the morning. This keto avocado smoothie recipe will help you keep your diet keto-friendly. Frittatas can be used to prepare a large breakfast for your family or as a meal prep for the week. Many of these ingredients are naturally low in carb. This keto sausage frittata recipe tastes great, and the keto frittata with bacon is very satisfying. Keto waffles, keto zucchini bread and keto omelets are all very popular breakfast options. Low carb vegetables can also be enjoyed as breakfast. This cabbage and eggs breakfast recipe is a great twist on traditional hash. You can’t go wrong if you add scrambled eggs and bacon to your hash!
Fluffy Keto Almond Flour Pancakes Without Cream Cheese
These keto pancakes are light, fluffy, and low in carbs. These keto pancakes will be your new favorite breakfast!
2eggslargecupheavy cream(or heavy whipping cream)2tsperythritolgranulated (or preferred sweetener)1 tspvanilla extract1pinchsea salt2ozalmond flourfinely ground (2 oz = ~ 1/3 cup tightly packed or 1/2 cup loosely packed)tspbaking powdergluten free1tspbutterunsalted (or preferred cooking oil)US Customary – Metric
Two empty bowls are needed. Separate the egg whites from their yolks by placing one of the empty bowls on top. You can hold the yolk with your hands or the egg shell halves. The egg whites will then drip into the bowl below. You can also use a slotted spoon. The yolks should be placed in the empty bowl. Keep the yolks out of the whites. This will prevent them from whipping up to soft peaks. Once the egg whites have transformed from a liquid, soapy texture into a white foam that holds their shape, they are ready. The egg whites should be reserved. The egg whites can be left in the bowl. Blend the mixture until smooth. Combine almond flour, baking powder and in a separate bowl. Mix the dry ingredients with the yolk mixture. Whisk or blend the batter until smooth. Fold the egg whites into almond flour batter by lifting and scooping the ingredients together. Don’t overmix or stir the egg whites. This will cause the batter to become flatter and less fluffy. The batter should be light and airy, not liquid. Heat a nonstick frying pan over medium heat. Melt butter on the surface. Spread the butter on the surface with a paper towel. Two tablespoons (30 mL) or 1/8 cup (30 mL) of batter are needed for each pancake. Next, use the measuring spoon to shape the batter into four-inch circles. Allow the pancakes to cool before flipping them. Wait until bubbles appear at the edges, which will take about 2 minutes. Use a spatula or a knife to lift the pancakes until bubbles form near the edge. Flip the pancake once it is browned. Cook the other side for about 1 to 2 more minutes. Serve with sugar-free syrup, whipped cream, low-carb fruits, butter, and syrup. Allow to cool completely before placing in the fridge or freezer.
The total recipe yields eight pancakes measuring 4 inches. One serving is 4 pancakes asprepared per recipe instructions.Regarding almond flour measurements: A 2-ounce dry weight of almond flour is roughly 1/3 cup tightly packed or 1/2 cup loosely packed. For those who need more precise nutrition tracking or planning, the volumetric measurements of almond flour are approximate. A kitchen scale is recommended.
Serving: 44-inch pancakesCalories: 359kcalCarbohydrates: 11gProtein: 13gFat: 32gSodium: 277mgPotassium: 308mgFiber: 3gSugar: 1gMagnesium: 83mgNet Carbs: 4gSugar Alcohol: 4g
More Recipes to Enjoy
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Fluffy Keto Almond Flour Pancakes Without Cream Cheese KETOGASM