keto pancakes
Ingredients:
1 cup almond flour
2 tablespoons granulated erythritol or sweetener of choice
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
1/4 cup unsweetened almond milk or any low-carb milk alternative
2 tablespoons melted coconut oil or butter
1 teaspoon vanilla extract
Additional coconut oil or butter for greasing the skillet
Optional toppings: fresh berries, sliced strawberries, sugar-free syrup, whipped cream (made with keto-friendly sweetener), or sugar-free nut butter
Instructions:
Prepare the Batter:
In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk until well combined.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly thick.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Grease the surface with coconut oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve:
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
Serve the pancakes warm with your favorite keto-friendly toppings, such as fresh berries, sugar-free syrup, whipped cream (made with keto-friendly sweetener), or sugar-free nut butter.
Nutritional Information:
Serving Size: 2 pancakes (recipe makes approximately 8 servings)
Calories: 180
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 155mg
Sodium: 280mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 1g
Net Carbs: 3g
Protein: 7g
These keto pancakes are low in carbs and suitable for a ketogenic diet. Enjoy your delicious and nutritious breakfast!