Low Carb Keto Pancakes
⏲ ~16 min total · prep 12 · cook 4 · 4 servings
Breakfast⏱ 20 min total🔥 12.1g net carbs⚡ 457 kcal/serving~14% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 1 1/2 cups superfine blanched almond flour
- 2 tsp aluminum-free baking powder
- 1/4 cup powdered erythritol
- 1/4 tsp fine salt
- 3 large eggs, room temperature
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp butter, for the griddle and serving
- 1/2 cup fresh raspberries, divided
Instructions
- Whisk the almond flour, baking powder, erythritol, and salt in a bowl, pressing out any lumps with the back of the whisk.
- In a second bowl, beat the eggs, heavy cream, and vanilla together, then stir into the dry mix until you have a thick, scoopable batter. Let it rest 5 minutes — the almond flour drinks liquid and the batter firms up.
- Heat a griddle or large nonstick skillet over medium-low and film it with 1 teaspoon of the butter; a drop of batter should sizzle softly, not crackle.
- Pour 1/4-cup rounds and nudge each to about 3/4 inch thick. Cook 3-4 minutes, until the edges look dry and matte and bubbles at the rim hold their shape — don't rush the flip; almond flour scorches darker than wheat flour.
- Flip once with a wide spatula and cook 2 minutes more, until the center springs back when pressed lightly.
- Tent the finished pancakes loosely with foil and butter the griddle before each new batch.
- Serve 4 pancakes per plate with a pat of butter and 1/4 cup raspberries per serving. Makes 8 pancakes, 2 servings.
Why this recipe works
- The 5-minute rest Almond flour drinks liquid slowly, so the batter firms while it sits. Rested batter pours into thick rounds that cook through in the middle.
- Matte edges before the flip Dry rims and bubbles that hold their shape mean the underside is set. Almond flour scorches darker than wheat flour, so rushing the flip shows.
- A fixed fruit portion A quarter cup of raspberries per serving, counted out. The stack of four stays at 12.1 grams of net carbs instead of drifting upward.
Tips for making this recipe well
Medium-low, always
The griddle is ready when a drop of batter sizzles softly. If it crackles, pull the pan off the heat and give it a minute.
Nudge, do not spread
Pour 1/4-cup rounds and nudge each to about 3/4 inch thick. The batter is thick and will not level itself.
Butter between batches
Film the griddle with a teaspoon of butter before each new round of pancakes.
Tent, do not stack
Finished pancakes hold best under loose foil. Stacked, they steam each other soft.
Spring back, not squish
The second side needs about 2 minutes. Press lightly; a center that springs back is done.
Serving suggestions
Divide the batch four pancakes to a plate with a pat of butter and a quarter cup of raspberries, the way the recipe splits it. Whipped heavy cream from the carton is a fine extra. Syrup is the one thing this plate does not need; the erythritol in the batter and the berries handle sweet. A stack of four runs 12.1 grams of net carbs, so plan the rest of the day around it. Twenty minutes, most of it at the griddle.
Storage and meal prep
Cool the pancakes fully, then layer them with parchment in an airtight container. They keep 3 to 4 days in the refrigerator and reheat in a dry skillet over low or straight in a toaster. For longer storage, freeze up to 3 months and toast them from frozen; the almond flour crumb holds its shape better than most through a freeze-thaw cycle.
Variations worth trying
- Blueberries instead The same 1/2 cup of blueberries replaces the raspberries; expect darker streaks through the crumb.
- Cinnamon batter Half a teaspoon of ground cinnamon whisked into the dry mix.
- Lemon zest The zest of half a lemon in the batter plays well with raspberries.
- Granulated erythritol It works if powdered is not on hand; grind it fine or the grit shows in the finished crumb.
Frequently asked questions
Why did mine fall apart at the flip?
Usually a rushed flip or a hot griddle. Give the first side 3 to 4 minutes until the edges look dry and matte, and keep the heat at medium-low; almond flour scorches fast.
Can I make the batter the night before?
Better not. The flour keeps drinking as it sits and the batter goes past thick to cement; the 5-minute rest on the counter is the useful version.
Can I use coconut flour?
No. It drinks several times more liquid than almond flour, so a one-for-one swap turns to paste.
How sweet are they?
Gently. A quarter cup of powdered erythritol across eight pancakes reads as lightly sweet, and the raspberries finish the job at the table.
Why rest the batter?
Almond flour absorbs the eggs and cream as it sits, firming the batter. Rested batter holds its 3/4-inch shape on the griddle instead of spreading.
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