The Best Keto Pancakes Recipe (3g Carbs) - Fluffy & Delicious (2024)

What makes this easy keto pancakes recipe so special is that we don’t take shortcuts with ingredients, and it pays off with the best light and fluffy low-carb pancake you’ll ever make.

What makes these pancakes so good

• Light and fluffy. The simple addition of baking soda makes all the difference from regular keto pancakes, which sometimes come out heavy, grainy, and flat.
• Low-carb and keto-friendly: This recipe uses only low-carb ingredients like almond flour instead of traditional wheat flour and natural sweeteners, making it very low-carb.
• Gluten-free: Being made with no wheat flour, spelt, or oats and instead using almond flour makes these pancakes the perfect option for those with gluten sensitivities.
• Customizable: One of the best things about making these keto pancakes is that there are many ways to customize the recipe. Add in flavors like vanilla or cinnamon, or even mix in low-carb fruits like blueberries or raspberries.
• Easy to make: These pancakes are quick and easy to make (done in under 10 minutes), which makes them an excellent option for busy mornings or lazy weekend brunches.

This Keto Pancakes recipe makes eight pancakes which are four servings. One serving is two pancakes and has 3g net carbs. One pancake is close to 1g net carbs.

Many keto pancake recipes turn out hard and grainy, but not this recipe which turns out fluffy and soft.

Ingredients and substitution

This keto pancakes recipe has a few more ingredients than other recipes, but they are necessary if you want the fluffiest tastiest low-carb pancake around.

We have trialed and tasted no less than 20 versions of this keto pancake recipe over the years, and this is by far the best.

• Almond Flour.
• Erythritol. Granulated. You can also use monk fruit to sweeten it.
• Baking powder. This is the key ingredient for putting air into your pancake batter making the pancakes fluffy.
• Vanilla essence. Not necessary, but we like the extra flavor.
• Eggs. Large organic free-range eggs are always best, but any large eggs will work.
• Almond milk. Use only unsweetened and unflavored almond milk
• Butter. Unsalted. We like grass-fed, but any unsalted butter will work
• Ghee. For greasing the pan. You can use butter. Ghee is unclarified butter and has a higher heat point. Butter sometimes burns.

How to make the best keto pancakes with almond flour

The key to making these amazing keto pancakes (and all of our recipes) is to stick to the ingredients and methods here for the best results.

Step 1. Mix the ingredients

Place all the ingredients, except the ghee and toppings, into a mixing bowl and whisk well. Set aside for 5 minutes.

Step 2. Heat and grease the pan

Place a nonstick frying pan over medium-low heat. Once warm, add about one teaspoon of ghee to the pan, followed by ¼ cup of pancake batter per pancake.

Step 3. Cook the pancakes

Place a lid on the pan and cook for 2-3 minutes until the tops have set and tiny bubbles appear. Flip and cook for 1-2 minutes, uncovered or until cooked. Repeat until all the batter is used up. A lid helps ensure the heat cooks the pancake through, with no doughy batter.

Step 4. Serve

Serve your pancakes warm with your preferred toppings – butter, sugar-free maple syrup, Keto Whipped Cream, or even Low Carb Vanilla Ice Cream!

Frequently asked questions

How To Store Pancakes

Store pancakes in the fridge for up to 4 days or freeze the cooked and cooled pancakes for up to 3 months. Of course, pancakes are best served freshly cooked.

Reheat your pancakes in a microwave or a frying pan over low heat.

Looking for more delicious Keto Breakfast Recipes? Try our;

• Keto Sheet Pan Pancakes
• Keto Cinnamon Granola Cereal
• Keto Sausage Pancake Muffins

Adjust the servings above to make a larger batch of this keto pancake recipe.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.