These keto pancakes made with coconut flour are thick, extra fluffy, and incredibly satisfying. They’re the perfect low-carb breakfast option when you’re craving something cozy and classic. Super easy to whip up, these pancakes are naturally gluten-free and only require a handful of ingredients. Serve them hot off the griddle with a generous pat of butter and your favorite sugar-free syrup for the ultimate keto-friendly breakfast that tastes just like the real thing—only without the carbs.
Tired of the same old keto breakfast routine? While I love the classic combo of bacon, eggs, and avocado, sometimes you just want to switch things up. That’s where these keto pancakes come in—they’re the perfect low-carb alternative when you’re craving something cozy, fluffy, and totally satisfying.
These are hands down the best keto pancakes I’ve ever made, and honestly, they might be the only recipe you’ll ever need. They’re thick, filling, and so easy to make. Whether you’re following a low-carb lifestyle or just want a healthier pancake recipe, this one’s a keeper.
If you’re a breakfast lover like we are, you should also check out my keto granola, keto eggs benedict, and low-carb crepes—all delicious, all gluten-free.
Bonus: These flourless pancakes got rave reviews from my whole family and are 100% kid-approved!
Why Are You Going To Love This Keto Pancakes Recipe
- Super quick and easy to make—ready in just a few minutes, perfect for busy mornings.
- Great for meal prep—you can make a big batch and store them for a quick grab-and-go breakfast.
- Made with naturally low-carb and gluten-free ingredients, ideal for keto and paleo diets.
- Extra fluffy, soft, and buttery with just the right amount of sweetness.
- Kid-friendly and picky-eater approved—your whole family will love them!
- Versatile recipe—customize with sugar-free chocolate chips, berries, or your favorite low-carb toppings.
- Perfectly golden and stackable—just like classic diner-style pancakes, but without the carbs.
- Reheats beautifully—just pop them in the toaster or microwave for a warm, comforting breakfast anytime.
Coconut Flour Keto Pancakes Ingredients
I’m a huge fan of coconut flour since it’s so low in carbs, it’s packed with fiber and flavor, and it’s cheaper than almond flour. I use coconut flour to reduce the carbs in keto desserts and baked goods drastically.
Here are all the ingredients you’ll need to make these delicious, fluffy gluten-free coconut flour pancakes:
- Eggs – Use room-temperature eggs to help everything mix well and reduce any eggy taste.
- Coconut Flour – Sift it before adding to the batter to avoid clumps and achieve a smooth texture.
- Heavy Whipping Cream – Adds richness and moisture. You can substitute with full-fat canned coconut milk for a dairy-free version.
- Butter – Brings flavor and moisture. Melt it before mixing it into the batter.
- Cream Cheese – Use full-fat, softened cream cheese for the creamiest, smoothest results.
- Vanilla Extract – Go for high-quality vanilla to add a warm, sweet aroma to your pancakes.
- Cinnamon – Optional, but it adds a cozy flavor that pairs beautifully with coconut.
- Sweetener – Use your favorite keto sweetener, like erythritol, monk fruit, or allulose. Powdered works best for a smooth batter.
- Baking Powder – This is key to making your pancakes light and fluffy.
- Lemon Zest – Totally optional, but adds a fresh citrus note that complements the coconut and cream cheese.
How to Make Coconut Flour Pancakes
It’s pretty easy to make these keto pancakes. If you have made classic pancakes in the past, you’ll have no problem cooking these coconut flour beauties. One thing to remember is to stick with the measurements I give you.
Coconut flour is different than wheat flour since it’s gluten-free and low in carbs.
- To start making the pancakes, you’ll need to combine the eggs and the wet ingredients in a medium bowl. Use a hand mixer to make the process easier. A whisk does the job too.
- After a few minutes, add coconut flour, baking powder, and cinnamon, and keep mixing until you get a perfect coconut flour pancake batter.
- Melt the butter in a non-stick pan over medium heat. Add 1/4 cup of pancake batter and cook on each side for about 2 minutes.
- Continue until there’s no pancake batter left.
- Now that you’ve made coconut flour pancakes keto, it’s time to devour them! Serve with plenty of berries and sugar-free maple syrup (my favorite!).
Serving Ideas for Coconut Flour Keto Pancakes
One of the best things about these keto coconut flour pancakes is how customizable they are. You can dress them up with a variety of delicious, low-carb toppings to suit your mood or cravings. Here are some mouthwatering keto-friendly ideas:
- Chocolate Sauce – A drizzle of warm, rich chocolate adds indulgence without the guilt.
- Sugar-free Maple Syrup – Go for a sugar-free, carb-free version for that classic pancake experience.
- Natural Peanut Butter or Almond Butter – Adds healthy fats and a creamy, nutty contrast to the fluffy pancakes.
- Whipped Cream & Fresh Berries – A light and refreshing topping that pairs perfectly with the subtle sweetness of the pancakes.
- Full-Fat Greek Yogurt or Keto Yogurt – Spoon on some tangy yogurt for a protein-packed breakfast boost.
Storing Ideas
These low-carb pancakes are best served fresh, straight out of the stove. But if there are any leftovers, here are some instructions for how to store them:
- Fridge – Store them in an airtight container in the fridge for up to 7 days.
- Freezer – These keto pancakes with coconut flour are freezer-friendly, so you can double or triple this recipe and make more pancakes. They freeze just like traditional pancakes and are great to have on hand.
Frequently Asked Questions
Can I Make These Pancakes Ahead Of Time?
Definitely! You can make a big bunch of these sugar-free pancakes on weekends when you have time. Then store half of them in single-serving containers and freeze them to enjoy on a busy day.
How Many Carbs Are In The Keto Pancakes?
This recipe makes 3 servings of 2 keto pancakes. Each serving has 5g net carbs.
Is Coconut Flour Keto Friendly?
Yes, coconut flour is perfect for a ketogenic diet, as it’s very low in carbs and fiber. It’s my favorite low-carb replacement for flour.
How many carbs are in coconut flour? Each tablespoon of coconut flour has 60 calories, 4g carbohydrates, and 3g dietary fiber, so that’s a total of 1g net carbs.
NET CARBS = TOTAL CARBOHYDRATES – FIBER – SUGAR ALCOHOLS (ERYTHRITOL, XYLITOL)
Can I Make This Recipe Using Almond Flour?
In this particular recipe, replacing coconut flour with almond flour will make pancakes completely different in macros and texture.
However, you can use almond flour instead, but you’ll have to add about 1 cup of almond flour.
Are These Paleo Pancakes?
The best thing about this recipe is that it is super low-carb, keto, and paleo-friendly, with only a few, switch ingredients.
All the ingredients are simple and low carb that are in my pantry almost every time. For the paleo pancakes version, substitute the dairy product with non-dairy alternatives such as coconut cream or coconut oil.
You can use coconut sugar or maple syrup instead of Erythritol if you aren’t a fan of keto sweeteners.
Making gluten-free pancakes remains the same and takes only a few minutes.
Foolproof Fluffy & Thick Keto Pancakes with Coconut Flour Recipe
Description
Ingredients
- 3 eggs large
- 1/4 cup coconut flour
- 1/4 cup heavy whipping cream
- 1/4 cup butter melted
- 1/4 cup cream cheese softened
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp sweetener
- 1 tsp baking powder
- 1 tsp lemon zest optional
- a pinch of salt
Instructions
- In a large mixing bowl add the eggs, heavy cream, melted butter, softened cream cheese, erythritol and vanilla extract. Combine all the ingredients using a hand mixer. You can add all the ingredients in a blender and pulse until well combined.
- Add coconut flour, baking powder, and cinnamon over the egg mixture. Continue mixing until all the ingredients are incorporated.
- Let the pancake batter sit for about 4-5 minutes before cooking. The batter will slightly thicken as the coconut flour absorbs the liquid. If it’s too thick add a splash of plant-based unsweetened milk.
- Heat a non-stick pan over low-medium heat and melt a teaspoon of butter. Pour about 1/4 cup pancake batter onto the pan.
- Cook the pancake for 2-3 minutes on each side or until bubbles start to form, and the edges are golden. You can cover the pan while the pancakes are cooking to ensure it’s evenly cooked.
- Repeat with all keto pancake batter. Serve immediately with sugar-free syrup & butter, sugar-free chia jam, fresh berries or peanut butter! Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.