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Keto Almond Flour Pancakes
American

Keto Almond Flour Pancakes

Fluffy grain-free pancakes made with almond flour and cream cheese, sweetened sugar-free. They griddle up golden and tender for a weekend keto breakfast.

22 min
Total time
3
Servings
10 min
Prep
12 min
Cook
beginnerbreakfastketolow-carbgluten-freegrain-freevegetarian
Source: Classic keto almond flour pancakes

Ingredients

3 servings
  • 150 g blanched almond flour
  • 3 eggs, large
  • 60 g cream cheese, softened
  • 24 g powdered erythritol
  • 4 g baking powder
  • 5 ml vanilla extract
  • 1 g salt
  • 15 g butter, for the griddle

Make it your way

Instructions

Plan my prep
  1. Step 1.Blend the eggs and softened cream cheese in a bowl or blender until completely smooth.
  2. Step 2.Add the almond flour, powdered erythritol, baking powder, vanilla and salt; mix into a smooth, pourable batter. Let it rest 3 minutes to thicken.
  3. Step 3.Heat a nonstick skillet or griddle over medium-low heat and melt a little butter.
  4. Step 4.Pour about 3 tablespoons of batter per pancake, spreading gently into 8 cm (3 inch) rounds.
  5. Step 5.Cook for 2 to 3 minutes until bubbles form at the edges and the underside is golden.
  6. Step 6.Flip carefully and cook another 1 to 2 minutes until set through. Keep the heat moderate so the almond flour does not scorch.
  7. Step 7.Repeat with the remaining batter, buttering the pan between batches, to make about 9 pancakes.
  8. Step 8.Serve warm with sugar-free syrup, butter or berries.

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