These keto pancakes will make your day! They’re grain free and made with a combination of coconut flour and almond flour. Try them here.
Total Carbs: 11.3g | Total Fat: 41.7g | Protein: 20.8g
Prep Time: 5 minutes | Cook Time: 15 minutes | Serving: 2
- 3 eggs
- 2 tbsp cream cheese
- 2 tbsp melted butter
- ¾ cup almond flour
- 1 tbsp coconut flour
- 2 stevia powder packets
- 1 tsp baking powder
- ½ tsp xanthan gum
- pinch of salt
- Prepare the ingredients. Separate the wet ingredients from the dry ingredients.
- Mix the wet ingredients in a bowl.
- Mix the dry ingredients in a bowl.
- Pour the mixture of the dry ingredients into the mixture of wet ingredients.
- Whisk thoroughly until the ingredients are blended well.
- Scoop a small amount using a spoon into a preheated pan (with a small amount of oil or butter).
- Cover the pan for 1 to 2 minutes. Once bubbles form on the batter, flip it over then cover again.
- Transfer the pancake onto a plate.
- Repeat steps 6 to 8.
- Serve the pancakes warm.
How will I store these keto pancakes to keep them fresh?
It’s simple. Transfer the pancakes into an airtight container and keep them in the fridge. They should last up to 3 days.
How to reheat these keto pancakes?
Transfer the pancake to a preheated pan and cover for 1 minute. Flip it over to the other side then cover again.
What can I serve with keto pancakes?
Besides sugar-free maple syrup and keto fruit, you can also have eggs, bacon, and coffee.
Can I use erythritol instead of stevia?
Yes, you may. You will probably need ½ cup of erythritol. Stevia is sweeter than erythritol, hence the small amount. Erythritol can also cause digestive upset in some people.
My keto pancake batter is too thick or dry. What should I do?
Add a small amount of water at a time until you achieve the right consistency.
How many net carbs are in each serving?
Only 5.3 grams of net carbohydrates.