Keto Pancakes

  • prep time70 min
  • total time 70 min
  • serves 10

Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.

25 Ratings
Directions for: Keto Pancakes


1 cup almond flour

¼ cup coconut flour

2 tsp confectioners' erythritol sweetener (see Cook's Note)

1 tsp baking powder

¼ tsp kosher salt

½ cup unsweetened coconut milk

1 tsp pure vanilla extract

3 large eggs

2 Tbsp toasted unsweetened coconut flakes

2 Tbsp toasted chopped macadamia nuts

½ zest of lemon


1. Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.

2. Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

Tips and Substitutions

Cook’s Note
Erythritol, a sugar substitute, can be found in most health food stores or online.

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2018 Television Food Network, G.P. All rights reserved.

See more: Breakfast, Brunch

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