These keto pancakes are extra fluffy, thick, filling and are made with coconut flour. Delicious low carb pancakes that are super easy to make and perfect for breakfast. Enjoy coconut flour cream cheese pancakes! Serve with tons of butter and drown them in carb-free syrup!
Are you bored with the classic keto breakfast? Well, the keto diet is more than bacon, eggs, and avocado which I love.
These Keto Pancakes are the perfect breakfast for when you want something different, but still filling and delicious. I created the only low carb pancake recipe you’ll ever need.
You’ll also love my keto granola recipe!
These flourless pancakes got great feedback from all my family members, and it’s 100% child approved.
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, flavor and it’s way cheaper than almond flour. I use coconut flour to drastically reduce the carbs in keto desserts and baked goods.
Here are all the necessary ingredients
- coconut flour
- heavy whipping cream or canned coconut milk*
- butter or coconut oil*
- cream cheese or coconut cream*
- vanilla extract
- Erythritol, Xylitol or Honey*
- baking powder
- lemon zest, optional but very tasty’
*substitutions for the paleo pancakes version
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 keep in mind 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 pancakes batter.
- To cook low carb coconut flour pancakes you’ll need a non-stick pan over medium heat. Melt a cube of butter and pour 1/4 pancake batter. Let the pancake cook on each side and 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!).
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 high in 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, 3g dietary fiber, so that’s a total of 1g net carbs.
NET CARBS = TOTAL CARBODYDRATES – FIBER – SUGAR ALCOHOLS (ERYTHRITOL, XYLITOL)
Can I Replace Coconut Flour with Almond Flour?
In this particular recipe trying to replace the 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 almond flour.
How to Store Keto Pancakes
These low carb pancakes are best served fresh, straight out of the stove.
I made 6 pancakes, meaning 2 servings that are enough for 3 people or perfect to enjoy during the week.
If I make a batch of the gluten-free pancakes over the weekend, I store the rest of the pancakes in an airtight container in the fridge. They make the perfect keto breakfast for the next week.
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.
Are These Paleo Pancakes?
The best thing about this recipe is that they are super low carb, keto, and paleo-friendly, with only a few ingredients switches.
All the ingredients are simple and low carb that are in my pantry almost every time. For a paleo pancakes version, substitute the dairy product to 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.
The rest of the process of making gluten-free pancakes remains the same and takes only a few minutes.
Foolproof Fluffy & Thick Keto Pancakes with Coconut Flour Recipe
- 3 eggs
- 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 Erythritol
- 1 tsp baking powder
- 1 tsp lemon zest optional
- a pinch of salt
- 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.
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.