Fluffy Low Carb Keto Pancakes Recipe

I have seen the future of pancakes. These fluffy pancakes are low-carb, keto-friendly, and perfect for breakfast.

Low carb dieters rejoice! This recipe is the answer to your prayers! These fluffy pancakes use coconut flour as a binder which helps keep carbs at bay. They also make you feel excellent because they taste like sugar but won’t spike blood sugar levels (they have very few net carbs).

How to make fluffy protein low carb keto pancakes

Being on a keto diet is hard. One of the hardest things is giving up all bread products. To help with this, I created a keto-friendly pancake recipe that has very few carbs in it. Pancakes are usually a good breakfast option, especially if you’re in a rush or don’t know what to prepare (which happens more frequently than we’d want on this keto diet).

With only 5.4 net carbohydrates per serving, these fluffy low-carb pancakes make the ideal simple keto breakfast.

Additionally, if you’re following a low-carb diet, these fluffy keto pancakes are created using ingredients you probably already have in your cupboard.

And, the most significant part is, you can serve them to your entire family for breakfast, and they will undoubtedly appreciate them! Indeed, I prepared these pancakes because I was weary of being tempted in the mornings while preparing pancakes for the rest of my family.

Coconut flour pancakes vs. almond flour pancakes or both?

The answer to this question would have to depend on the person’s personal preference. Almond flour is high in protein and low in carbohydrates, while coconut flour has fewer carbs but more elevated amounts of fat. You can use almond flour to make cakes, muffins, cookies, and more, while coconut flour has to be mixed with eggs or milk to become edible.

I’ve tried coconut flour pancakes and almond flour pancakes, but I will say that using a blend of the two is preferable. The easiest way to do this is by mixing equal amounts of each in your batter. You can also experiment with different ingredients such as egg yolks or cream cheese for added flavor and texture options!

Trial and error are essential when perfecting a pancake recipe because no single ingredient creates a unique taste and consistency over all others.

Coconut flour pancakes are a perfect option for ketogenic or low-carb diets because they have fewer carbs than almond flour. They also add the appearance of fluffiness and thickness, which is difficult to achieve with almond-flour-based recipes.

The coconut pancake recipe uses sweetened condensed milk that gives it an additional hint of coconuts. It’s not just delicious but easy to make as well!

Ingredients for the recipe

These keto pancakes are simple to make and use items you’re likely to have on hand if you practice a low-carb or ketogenic diet.

The following are the primary components for the fluffy low carb pancakes recipe:

  • 1/2 cup almond flour
  • 3 1/2 teaspoons coconut flour
  • 1 1/2 tablespoon swerve brown sugar substitute
  • 1/4 cup almond milk, unsweetened
  • Two tablespoon room temperature cream cheese
  • Two eggs, medium size, room temperature
  • 1/16 teaspoon salt
  • One tablespoon unrefined coconut oil

Instructions for the recipe

  1. To begin, organize all of your components in one location.
  2. After that, put the dry ingredients in a mixing container to create an essential keto pancake mix. Almond flour, coconut flour, sweetener, salt, and baking powder comprise the dry ingredients. Stir them well with a whisk.
  3. Then, incorporate the wet ingredients, including the eggs, coconut oil, and cream cheese, and beat the pancake batter until smooth.
  4. Following that, heat a large nonstick skillet over medium heat, sprayed with cooking spray.
  5. Use two tablespoons batter per pancake; cook for 30 – 40 seconds on each side. If you like darker pancakes, simply cook for an additional minute on each face.
  6. Continue cooking the pancakes in this manner until all of them are done. This recipe yields six keto pancakes of medium size.

Please keep in mind that these are not silver dollar pancakes. Each keto pancake is around 4 inches wide.

Feel free to garnish your pancakes with keto chocolate chips, fresh berries, low-carb syrup, or butter while still warm.


To make a mix for later, mix dry ingredients in a large mixing bowl, then transfer to an airtight container. These cooked pancakes will keep for up to 3 days in an airtight container in the refrigerator.

Allow cooked pancakes to cool slightly before placing them in an airtight container or freezer bag and freezing for up to a month. These gluten-free pancakes freeze just as well as regular pancakes, making them ideal for meal preppers.

They are best warmed in a toaster or in a 350-degree oven, whether refrigerated or frozen.

Additionally, you may preserve the low-carb pancake batter in a resealable pouch or a freezer-safe piping bag and use it within a month or two.

The best syrups for low-carb pancakes

On keto, sometimes you may use ordinary syrups. Fortunately, there are a plethora of sugar-free syrups available that taste fantastic. So far, my favorite sugar-free caramel syrup is Choczero. I also occasionally put strawberry syrup on my pancakes. When paired with warm butter, they create a wonderfully tasty and filling low-carb breakfast.

Variations of this fluffy low-carb keto pancakes recipe

  1. Lemon pancakes: Make keto pancakes as instructed above, but add 1 tbsp lemon zest to the mixture. Then serve with sugar-free syrup, whipped cream, and more lemon zest.
  2. Almond flour whey protein pancakes: Substitute coconut flour for the 3 1/2 tablespoons of Isopure zero carb unflavored whey protein isolate in this variant of the recipe. This dramatically reduces the carbs content of each pancake, from 3.7 grams net carbohydrates to 1.4 grams net carbs per pancake. Bear in mind that this will significantly alter the pancakes’ flavor and texture.
  3. Blueberry pancakes: Blueberries may also be added to the batter to produce blueberry pancakes.
  4. Banana pancakes: 1/4 cup mashed banana may be substituted for the egg whites in this recipe.

Nutritional information

You can eat one medium-sized pancake with each serving of this dish. The following are the nutritional details for each serving, including calories and carbs:







Dietary Fiber






Total Fat

Saturated Fat – 11g


Net carbs – 3.7g

Please note that these do not taste exactly like the typical pancakes produced with conventional flour. They are, however, a close second, and I can tell you that you will really enjoy these delicious pancakes while dramatically reducing your carb consumption!

Final thoughts

As you can see, it’s easy and cheap to make regular pancakes substitute with these keto pancakes. They may not taste as typical pancakes, but they’re perfect for your keto diet and will help scratch the itch while you’re on it.

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