The Best Easy Keto Pancakes Recipe
Easy to make keto pancakes. These low carb pancakes use almond flour and coconut flour along with cream to get the perfect texture.
Servings: 2 people
In a bowl, whisk your eggs well. Add your cream and whisk again until smooth.
Add your almond flour, coconut flour, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder and salt.
Whisk well with a fork until everything is smooth and combined.
Heat a non stick frying pan over medium heat, grease with olive oil spray or butter.
Add a ladle of pancake batter in the center of the pan. Cook the pancake until bubbles begin to form or you can easily slide your spatula under it (about 1-2min). Flip and cook for another minute on the other side. Repeat for the rest of the batter.
Serve warm with butter and sugar free maple syrup. Enjoy The Best Easy Low Carb Pancakes!
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- You can store these pancakes in the fridge, covered on a plate for up to 5 days.
- To freeze for a quick breakfast, stack cooled pancakes in a large ziplock between layers of parchment or wax paper and freeze flat, remove and let the pancakes come to room temperature, heat them in a pan, or microwave for breakfast.
Calories: 389kcal | Carbohydrates: 7.5g | Protein: 12.2g | Fat: 31.1g | Fiber: 3.5g