Keto pancakes
Fluffy, low-carb pancakes made with almond flour and double cream — quick to make and perfect for a keto breakfast.
These keto pancakes are all about keeping breakfast fluffy without the carbs. Almond flour and double cream give a rich, tender crumb that browns beautifully on the hob. Make them on a lazy weekend or when you need a reliable low-carb breakfast that feels indulgent — no weird fake textures, just proper pancakes. They’re quick to make and scale easily if you want more than two servings.
Ingredients
- 100 g almond flour
- 2 eggs — large
- 50 ml double cream
- 5 ml baking powder
- 10 g erythritol — granulated or powdered
- 5 ml vanilla extract
- 1 pinch salt
- 15 g butter — for cooking
Equipment
- digital scales
- measuring spoons
- spatula
Instructions
Put the almond flour, baking powder, erythritol and a pinch of salt into a mixing bowl. Whisk briefly to combine and remove any lumps.
In a separate bowl whisk the eggs, double cream and vanilla extract until smooth.
Pour the wet mix into the dry ingredients and fold together until just combined. Leave the batter to rest so the almond flour can absorb the liquid.
Heat a non-stick frying pan over a medium–low hob and add about half the butter. Use a 6–7 cm measure (or two tablespoons) of batter per pancake. Cook the first side until bubbles form and the edges look set.
Carefully flip each pancake and cook the second side for a shorter time until golden. Repeat with the remaining butter and batter, wiping the pan with kitchen paper between batches if needed.
Serve immediately with your choice of keto-friendly toppings such as a few berries, a knob of butter or a drizzle of sugar-free syrup.
Tips
- Weigh the almond flour — spooning can compress it and throw off the texture.
- Resting the batter for 5 minutes is important: it allows the almond flour to hydrate and keeps the pancakes from crumbling.
- Cook on medium–low heat. Almond flour browns faster than wheat flour, so patience prevents a burnt exterior and raw middle.
- If batter is too thick after resting, thin with 5–10 ml water or double cream; if too thin, add a tablespoon more almond flour.
- Leftover pancakes can be stacked between sheets of kitchen paper, refrigerated for 2 days or frozen for up to 1 month; reheat gently in a dry frying pan or under a moderate grill.
Substitutions
almond flour → 100 g ground hazelnuts or 100 g finely ground pecans (same quantity)
Noticeably differenterythritol → 12 g powdered monk fruit or 6–8 drops liquid stevia (adjust to taste)
Stays closedouble cream → 50 g full-fat Greek yoghurt (stirred until smooth)
Noticeably differentbutter → 15 g coconut oil
Stays close
Nutrition
Per serving · estimated
- 520
- Calories
- 17 g
- Protein
- 12 g
- Carbs
- 45 g
- Fat
- 6 g
- Fibre
- 1 g
- Sugar
- 250 mg
- Sodium
FAQ
Can I make the batter ahead?
You can mix the batter and refrigerate for up to 12 hours, but give it a gentle stir and check thickness before cooking; you may need a splash more cream.
Why are my pancakes dense?
Overmixing or skipping the 5-minute rest can make them heavy. Also ensure your baking powder is fresh and the pan isn’t too hot.
Can I freeze these pancakes?
Yes — cool completely, separate with kitchen paper, freeze flat in a sealed container for up to 1 month. Reheat from frozen in a moderate oven or on the hob.
Are these suitable for a strict keto diet?
Yes — per serving net carbs are low (see nutrition). Keep toppings keto-friendly to maintain a low total carb count.
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