These Easy Keto Pancakes are an almond flour pancake recipe that will fit the low carb lifestyle at only 2 net carbs per serving! And, they are bound to make your tastebuds happy! These pancakes will easily take the place of the regular pancakes with a non-eggy flavor and real pancake texture.

Keto pancakes aren’t a great way to stay on the keto diet and have a breakfast like you loved before you went keto! If you love pancakes, these low carb pancakes make a great breakfast for dinner recipe or use them to make a sausage egg and cheese sandwich that is keto-friendly.

A stack of Keto Pancakes with butter and syrup on top

Why I made this recipe for Keto Pancakes

Before keto, our house was known as the pancake house. Every weekend I was making either Fluffy Blueberry Pancakes or Chunky Monkey Breakfast Cakes, our two favorite non-keto recipes. I decided that since we missed our pancakes, I had to do something about it.

While I love eggs, when came to keto pancakes, I had a problem getting past the eggy flavor. I decided to cut down on the eggs and try to “mask” that egginess by adding some Peanut Butter Powder. I omitted coconut flour and stuck with just almond flour due to the fact that keto pancake recipes I tried previously with coconut flour did not appeal to him. The end result was this easy recipe for keto pancakes with almond flour and peanut butter powder!

pancake batter in a large measuring cup with a rubber scraper

What you need to know about making Keto Pancakes

The number one thing you need to know about making keto pancakes is they are very fragile. They don’t have the gluten from regular flour holding them together. For this reason, it is best to make them into silver dollar sized pancakes.

When you flip and cook the keto pancake, you will need to do so carefully. The pancake will begin to brown around the edges and you will see bubbles starting to form on the top of the pancake. Gently slip the spatula under the pancake and slowly and carefully flip it over.

silver dollar sized keto pancakes in the skillet

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The main ingredient you will need to make this pancake a low carb recipe

Almond Flour: I like to use superfine almond flour for the pancakes. While almond meal would work, I don’t care for the gritty feeling I get from the coarser grind.

Vanilla Extract: For some reason, many people skip an extract in their pancake recipes. I never do because anytime I have followed a recipe without the extract, Grumpy tells me they have no flavor. I personally think you get a far better tasting product with a little vanilla flavor!

Sugar-Free Sweetener: I have used a few different brands of sweetener, but have chosen this sweetener as my all-time favorite and the only one I buy now. I like the fact that it looks and feels like regular sugar and I don’t get that cooling effect that I do get from many others.

Peanut Butter Powder: What I love about this peanut butter powder is it does not leave a strong peanut butter taste in these pancakes. It also has only 2 net carbs per serving (which is 2 tablespoons). While you can use regular all-natural peanut butter here, your carbs per serving are higher.

Sugar-Free Maple Syrup: While you can always make your own homemade sugar free maple syrup, if you’re like me, you want the convenience of it being ready for you when you want it. That is why I choose this sugar-free maple syrup option for my pancakes!

More tips for a successful keto pancake

  • After the batter has been mixed together, let it sit on the counter for about five minutes. This will allow the batter to rise and gain volume from the addition of the baking powder.
  • Cook the pancakes in tablespoon-sized pancakes. The smaller the pancake, the easier it will be to flip
  • If you like to put butter on your pancake, make sure it has been softened to room temperature. Cold butter will tear the already fragile keto pancake.

Make these pancakes your way!

Below are some great ways to change up your pancake recipe and give it a little twist.

  • Add a few fresh blueberries to the top of the pancakes after you put them in the skillet.
  • Skip the sugar-free syrup and make a lemon icing drizzle with powdered monkfruit and lemon juice. Then garnish with a few blueberries and lemon zest.
  • Make some whipped cream topping for your pancakes and serve with some chopped strawberries.
a flipped cake in the skillet

Other low carb breakfast recipes you may enjoy

Pancakes may not be the only way you want to eat breakfast! Because of this, I have some more delicious breakfast recipe ideas for you!

My very favorite keto breakfast recipe is for these Raspberry Muffins. They are quick and easy to make, as well as super tender and flavorful.

If you have the urge to pull out your waffle maker, then these Blueberry Waffles will be your go-to recipe. They are a little more time consuming than these keto pancakes, but very worth the time invested!

This Pecan Coffee Cake is perfect for family brunch. It makes a 9 x 13 pan of delicious coffee cake perfection.

if you miss your breakfast cereal, try this Chunky Monkey Noatmeal! It is super high in fiber and you would never know it was grain-free. Or, if you feel like a pudding streak for breakfast, this Chocolate Chia Pudding is a great choice.

pinnable image for keto pancakes

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Yield: 3 servings

Keto Pancakes

Keto Pancakes

Keto Pancakes are made with cream cheese, eggs, almond flour, and PB Fit powder

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 ounces cream cheese, softened
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/3 cup almond flour
  • 1 tbsp peanut butter fit powder
  • 1 tbsp granulated Swerve
  • 1/8 tsp dash salt
  • 1/2 tbsp baking powder
  • 1 tbsp butter

Instructions

  1. Blend together cream cheese, eggs, and vanilla extract with a whisk until well combined. Set aside.
  2. In a separate bowl, combine almond flour, PB Fit powder, swerve, salt and baking powder. Add to egg mixture and stir until dry ingredients are well incorporated.
  3. Set batter aside for about 5 minutes. The batter will rise and thicken.
  4. Melt butter in skillet over medium heat. Once hot, turn heat down to medium low and spoon a tablespoon of batter into skillet spreading slightly with spoon. 
  5. Cook slowly, carefully flipping pancake over when batter begins to bubble on top and bottom is browned.
  6. Cook another 30 seconds or so, then remove from skillet and serve with your choice of keto friendly toppings!

Notes

Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Nutrition Information:

Yield:

3

Serving Size:

1/3 recipe

Amount Per Serving: Calories: 226 Total Fat: 19g Carbohydrates: 4g Net Carbohydrates: 2g Fiber: 2g Protein: 9g
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.