These keto pancakes are a delicious and low-carb alternative to traditional pancakes. They are made with coconut flour instead of almond flour, making them a great option for those with nut allergies or who simply don’t have almond flour on hand. The recipe yields 8 pancakes, each with only 2 grams of net carbs, making them a great breakfast or brunch option for those following a keto or low-carb diet. Serve them with sugar-free maple syrup, berries, or whipped cream for a delicious and satisfying meal.
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Ingredients:
- 4 large eggs
- 4 oz cream cheese, softened
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp coconut oil, for cooking
- Optional toppings: sugar-free maple syrup, berries, whipped cream
Instructions:
- In a large mixing bowl, beat the eggs and cream cheese together until smooth.
- Add in the coconut flour, baking powder, vanilla extract, and salt. Mix until everything is well combined.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of coconut oil.
- Use a 1/4 cup measuring cup to scoop batter into the skillet. Cook for 2-3 minutes on each side or until golden brown.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve the pancakes warm with your favorite toppings.
Nutrition Facts (per serving, recipe makes 8 pancakes):
- Calories: 135
- Fat: 12g
- Protein: 5g
- Carbohydrates: 3g
- Fiber: 1g
- Net Carbs: 2g
