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Are you missing pancakes on your keto or low-fat diet? This recipe for keto pancakes may have a few more ingredients than some. However, you can still make the batter in about 5 minutes, and you will find that the taste and texture are sure worth the little bit of extra measuring.
Why Sift and Weigh Your Ingredients?
You may have noticed the I often call for sifting of the almond flour and other dry ingredients. While this is unnecessary, it will produce a lighter, more traditional texture in the final product.
You may also notice that I often call for measuring dry ingredients by weight. Almond and coconut flour tend to pack down, which makes measuring by volume in a dry measuring cup less accurate than weighing the ingredients.
Measuring ingredients by weight is a very common practice in commercial kitchens. Measuring by weight will give you more consistent results every time.
Making Your Keto Pancake Batter
Begin by bringing your butter and cream cheese to room temperature, so they are soft enough to blend smoothly. Leaving them out of the refrigerator for about an hour is generally enough time. If you are in a hurry, they can be placed in a glass container and softened in the microwave at 20% power for about two minutes. Watch carefully. You do not want them to melt.
Measure, sift, and mix your dry ingredients in a medium mixing bowl and set aside.
When cream cheese and butter are soft, mix with a handheld or stand electric mixer until they are well blended and smooth.
Add the vanilla and eggs. Mix again until well blended.
Pour the wet ingredients into the dry ingredients. Mix well.
Let the batter sit for about 5 minutes to allow it to thicken.
Cooking Your Keto Pancakes
Your keto pancake batter will cook in a very similar fashion to traditional pancake batter.
Preheat your pan or griddle over a medium to high heat. When it is thoroughly heated, drop the batter onto the hot griddle, using about two tablespoons at a time.
Once bubbles appear on the surface, turn the pancakes over and finish cooking on the other side.
Due to the amount of butter in this recipe, you can use a good quality non-stick pan without adding oil to the pan.
Remove from griddle when done and serve with butter, low carb syrup, blueberry sauce, or whipped cream.
A note about psyllium husk powder:
This recipe calls for psyllium husk powder. While this ingredient may not be familiar to you, it is common to use in baked goods that use alternative flours like coconut and almond. It creates a more traditional baked goods texture when gluten is not present.
You can purchase psyllium husk powder as a baking ingredient from specialty stores or online. It is also sold as a laxative supplement in the pharmacy department of stores such as Walmart.
Do be aware that some brands of psyllium husk powder turn purple when exposed to moisture. I currently use both the Konsyl and Now brands. Neither of them has this property.
Keto Pancakes – with Almond Flour and Cream Cheese
- 70 grams almond flour sifted
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 tsp granulated Swerve or Monkfruit sweetener
- 1 tsp psyllium husk powder See NOTES
- 4 ounces cream cheese softened
- 4 large eggs
- 2 tbsp heavy whipping cream
- 2 tbsp butter melted
- 1 tsp vanilla extract
- Sift almond flour, baking powder and cinnamon together into a small bowl.
- Add sweetener and psyllium husk powder to dry ingredients. Mix together.
- Add all wet ingredients to a blender or mixing bowl.
- Blend or mix wet ingredients together.
- Add dry ingredients and mix into wet ingredients and mix well.
- Let batter rest for about 5 minutes. Batter will thicken during this time.
- Heat a non-stick pan or griddle over medium heat.
- Pour about 2 tablespoons of batter onto the hot griddle for each pancake.
- Cook first side until bubbles appear and edges begin to dry.
- Flip over and cook other side.
- Serve with your choice of low carb syrup, blueberry sauce or whipped cream.
Nutrition label is calculated by automated third-party services. The nutritional information provided here is an estimate only, for informational purposes only, and can vary depending on the specific ingredients, preparation and accuracy of the third-party system used for calculations. It is always best practice to confirm the nutritional calculations, especially if nutritional information is critical to your diet plan.
Kim has been living and thriving as a lifestyle controlled Type 2 Diabetic since 2015.
She loves keeping up with current research as well as experimenting in the kitchen to keep her low carb diet interesting and flavorful.
She lives in East Central Wisconsin with her husband and loves to travel whenever possible.