Keto Almond Flour Pancakes (Low-Carb, Fluffy, Gluten-Free)

These Keto Almond Flour Pancakes are light, fluffy, and bursting with vanilla flavor, making them the perfect low-carb breakfast treat.

They’re quick to whip up, gluten-free, and delicious enough to satisfy any brunch craving.

Great for keto newcomers and a staple for seasoned low-carb eaters.

Nutrition Facts (per serving):

Calories: 290
Net Carbs: 3g
Protein: 10g
Fat: 26g
Serving Size: 2 medium pancakes (approx. 110g)

Ingredients:

1 cup almond flour (e.g., Bob’s Red Mill Super-Fine)
2 large eggs
1/4 cup unsweetened almond milk
1 tbsp melted butter (or coconut oil for dairy-free)
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
Optional: 1–2 tsp erythritol or monk fruit sweetener

Instructions:

In a medium bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
Add almond flour, baking powder, salt, and sweetener (if using). Stir until smooth. Let batter sit for 3–5 minutes to thicken.
Heat a non-stick skillet over medium heat. Lightly grease with butter or avocado oil.
Pour 2–3 tablespoons of batter per pancake into the skillet.
Cook for 2–3 minutes on the first side until bubbles form and edges set. Flip and cook another 1–2 minutes until golden brown.
Serve with keto-friendly syrup, berries, or extra butter.

Tips & Variations:

Thicker Pancakes: Add a spoonful of coconut flour to thicken batter.
Dairy-Free: Use coconut oil instead of butter and a dairy-free milk alternative.
Flavor Boost: Add cinnamon or nutmeg for a spiced twist.
Make Ahead: Store in the fridge up to 4 days or freeze for 1 month.

Why It’s Great for Keto:

Almond flour keeps carbs low while providing fiber, healthy fats, and vitamin E. These pancakes help maintain ketosis while offering a comforting, filling start to your day—without blood sugar spikes.

FAQ:

Q: Can I use coconut flour instead of almond flour? No, coconut flour absorbs much more liquid. If substituting, use only 1/4 cup coconut flour and increase eggs and liquid.

Q: Can I make these egg-free? Yes, but texture will change. Use chia or flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).

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