Keto Pancakes - 3 Net Carbs!

The number of recipes for keto pancakes out there is astounding, but that's okay, this is the only one you need.  At only 3 net carbs per serving and only 200 calories, these pancakes can start your day off right.  Make them for meal prep and you have breakfast all week!

Making pancakes on a Sunday morning is a tradition I can get behind, especially if they are these fluffy keto pancakes!  The secret to making them thick and airy is separating the eggs and whipping the whites separately.  In this recipe, you'll use just one of the yolks to keep the pancakes from being too eggy.  Save the reserved yolk for my Greek Yogurt Hollandaise sauce!

The texture of these low carb pancakes is absolutely perfect.  The best part about these almond flour pancakes is they are gluten-free and dairy-free.  You can make so many flavor variations by adding sugar free chocolate chips, blueberries, or raspberries.  This batter could also be used to make keto waffles!

This recipe can also be found in my cookbook Live Life Keto, which has over 100 keto friendly recipes!

Ingredients needed

This section explains how to choose the best ingredients for this best keto pancakes recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.

1 cup almond flour - The best ingredients usually make for the best result and I truly believe that is true when it comes to almond flour. I stand by blue diamond almond flour because it is very finely ground and makes the best keto diet baked goods.

1 tablespoon Granular Sweetener - I like to use Lakanto which is an erythritol and monk fruit blend. You could also use Swerve.

1 teaspoon baking powder

2 large eggs, separated - we are going to whisk the whites to stiff peaks and then only use 1 yolk so these keto pancakes aren't eggy.

½ cup unsweetened almond milk - you could use any milk you like or even heavy cream. I use almond milk because it has so few carbs and calories.

1 teaspoon vanilla extract

How to make keto pancakes

This section explains how to make this low carb keto pancakes recipe, step by step. For a full printable recipe, see the recipe card below.

In a large mixing bowl, stir together the almond flour, sweetener, and baking powder until well combined. Stir in 1 egg yolk, the almond milk, and vanilla. (Reserve the other egg yolk for another purpose) Set aside the keto pancake batter.

In a small mixing bowl, beat the egg whites using a hand mixer until stiff peaks form. Fold the whites into the pancake batter. Let the pancake batter sit for 5 minutes to thicken.

Grease a nonstick griddle or large non-stick pan with cooking spray or oil and heat over medium heat. Pour ¼ cup portions of the keto pancake batter into the skillet or on the griddle and let cook until bubbles start to form on the edges, about 3 minutes, then carefully flip and continue cooking until slightly golden, about 2 minutes. Repeat with the remaining batter. Serve with your favorite keto toppings (I like butter and sugar-free maple syrup).

Keto Pancakes Storage Tips

• Make a double or triple batch of these keto pancakes, freeze them flat on a lined sheet tray, then store them in an airtight container in the freezer for your very own homemade pancakes in a pinch.
• Make one batch on Sunday and have them ready to go in the refrigerator for breakfast 4 days in a row.

Store bought keto pancake mixes

There are several keto pancake mixed you can buy in the store. I have tried a couple so let me give you a breakdown.

• Birchbenders keto pancake mix: This mix was good but the pancakes kind of fell apart. The recipe didn't require an egg so the second time I made them I added an egg and it was much better.
• Swerve pancake mix: This one is kind of expensive and they are 11 net carbs per serving.
• Log Cabin has a keto pancake mix that I would like to try. If you've tried it, let me know how you like it!

More keto breakfast recipes

• Keto Biscuits and gravy
• Keto crustless quiche
• Keto Almond Flour Muffins
• Keto Granola

HUNGRY FOR MORE?  Click here to subscribe to my newsletter so you never miss a new recipe.