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As a breakfast-all-day kind of girl, settling on a favorite low carb breakfast food would be no easy task. My undying love for both eggs and pancakes has just one requirement for both: the fluffier, the better! With that in mind, making an all-purpose low carb keto pancakes recipe was on my list for quite some time — and here it is. If you prefer a keto pancake mix, that’s now available here, too!
I made almond flour pancakes and coconut flour pancakes separately first, both of which are delicious, but then it dawned on me: I love combining almond flour and coconut flour in low carb dessert recipes, so why not make a keto pancake recipe with almond flour and coconut flour, too?! Sure enough, doing this led to an improved texture. They just might be my best keto low carb pancakes ever.
Why You’ll Love This Keto Pancake Recipe
- Fluffy texture
- Slightly sweet flavor with a hint of vanilla
- The closest to real pancakes that I’ve tried
- Only 7 ingredients
- Quick and easy to make (prep takes a few minutes)
- Just 6 grams total carbohydrates and 3 grams net carbs per serving — perfect for a keto diet plan!
- Low carb, keto-friendly, grain-free, and paleo
This low carb pancake recipe has been so popular over the years that I included it in my Easy Keto Carboholics’ Cookbook. It’s filled with 100 easy recipes to make your favorite carb-filled foods keto-friendly — including bread, pizza, pasta, potatoes, rice, and (yes!) even pancakes.
But if you want to get the same fluffy results, be sure to use Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour for your homemade keto pancake mix. These have the finest consistency and the right moisture level, which is so important to get the right texture.
Ingredients For Keto Pancakes
This section explains how to choose the best ingredients for low carb pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The Dry Keto Pancake Mix:
- Wholesome Yum Blanched Almond Flour – Crucial for a great texture in your keto pancakes! The Wholesome Yum brand is just one ingredient (100% California almonds), and it’s super fine (the finest grind out there!) and blanched. Many other brands are coarser and can yield a gritty result.
- Wholesome Yum Coconut Flour – Super finely ground and organic. Be aware that different brands can absorb moisture differently, so your batter consistency can vary if you use a different brand.
- Besti Monk Fruit Allulose Blend – A couple tablespoons adds light sweetness, not too much. (Of course, feel free to adjust the sweetener amount depending on how sweet you like your keto pancakes.) I recommend using Besti over other sweeteners, because it locks in moisture and helps make your low carb pancakes more fluffy. It also tastes just like sugar, is 100% natural, and has zero net carbs. However, other sugar substitutes would also work. For paleo pancakes, you can still use Besti if you are okay with monk fruit and allulose, or sub coconut sugar.
- Baking Powder – Provides lift; make sure it’s fresh so that it works effectively. I like this brand which is non-GMO.
- Sea Salt – Optional, but recommended for balancing the flavors.
SWAP: Need to replace the almond flour or coconut flour?
If you can’t have one of the low carb flours in this recipe, make my almond flour pancakes or coconut flour pancakes instead.
The Wet Ingredients:
- Eggs – Use whole, large eggs. These help provide leavening and hold the keto-friendly pancakes together. Flax eggs are a common egg substitute, but I haven’t tried that; most likely, the pancakes will be denser and more prone to falling apart if using flax eggs, so mini pancakes would work best if using those.
- Unsweetened Almond Milk – You can use any keto milk of your choice here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can) or watered down heavy cream.
- Avocado Oil – I prefer avocado oil, but any neutral tasting oil that is liquid at room temperature should work, such as light olive oil. Don’t use extra virgin avocado or olive oil; it should be almost clear, not dark.
- Vanilla Extract – Optional, but recommended for flavor. You can also mix it up with other extracts, such as banana or maple. (You can also try my keto banana pancakes if you like that flavor.)
- Oil For Frying – You can use the same avocado oil used in the batter to keep the ingredient count low, or use ghee for better flavor. Coconut oil or avocado oil spray are also fine to use. I don’t recommend using butter, which can burn easily.
SHORTCUT: Use my keto pancake mix!
This keto pancake recipe was so popular that I made it into a convenient keto pancake mix! Just add eggs, oil, and milk of your choice.
How To Make Keto Pancakes
This section shows how to make low carb pancakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix batter. Whisk all ingredients together in a large bowl, until smooth. (It’s not necessary to mix the dry ingredients first, everything together is fine.) If you prefer, you can blend the ingredients in a blender instead.
TIP: Batter should be the consistency of typical pancake batter.
If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “wet”.
- Cook. Preheat a large, oiled, non-stick pan on the stove over medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important to make them easy to flip!) and cook until bubbles start to form on the edges. Flip and cook, uncovered this time, until browned on the other side. Repeat with the rest of the batter.
TIP: Want a super smooth browned surface like mine? Minimal oil is the key.
I usually oil the pan with avocado oil and then wipe with a paper towel (so that only a very thin layer remains), or grease very lightly with ghee. In contrast, a pan with more oil results in more spotty browning, but your pancakes will still be delicious either way.
- Serve. Add your favorite toppings (ideas below) and enjoy!
Storage Instructions
This low carb pancakes recipe makes a pretty decent sized batch. I ended up with 12 pancakes, each about 3 inches in diameter. The amount is perfect for having extras on hand throughout the week, feeding an entire family, or even freezing.
- Make Ahead Batter: You can mix the keto pancake batter ahead, but because baking powder reacts right away and then loses effectiveness, it’s best to add it right before cooking.
- Store: Keep leftover low carb pancakes in the fridge for up to 5-7 days.
- Reheat: The best way to reheat pancakes is to arrange them on a baking sheet, slather with a little unsalted butter, and heat in the oven at 350 degrees F until warm. (The butter prevents them from drying out.) If you’re in a rush, the microwave will work, though.
- Freeze: If you like to meal plan or just have an easy keto breakfast ready to go, make a double or triple batch to freeze! After making your keto pancake recipe, let them cool completely. Once cooled, arrange in a single layer on a baking sheet and freeze for about an hour, until solid. Then, transfer them to a freezer bag and keep in the freezer for up to 3-6 months.
Topping Ideas For Low Carb Pancakes
Now, you have an important decision left to make — what to top your fluffy keto pancakes with? Here are some ideas:
- Sugar-Free Syrup – It goes without saying you’ll want some sugar-free maple syrup for your keto pancakes. Get my sugar-free maple syrup recipe here, or pick up my new keto maple syrup in a glass bottle — it’s naturally sweetened and flavored from real maple. (Even my kids and their friends can’t tell this isn’t real maple syrup!)
- Butter – A pat of butter is always a solid choice for pancakes.
- Sugar-Free Whipped Cream – So easy to make and tastes like the real thing!
- Nuts – Most nuts are very low in carbs. You can chop them up and fold into the batter, or just sprinkle on top. Get the full keto nuts list here for ideas.
- Berries – Make keto blueberry pancakes by folding blueberries into the batter, or top your pancakes with other berries, such as strawberries or raspberries. Get the full keto fruit list here.
- Sugar-Free Chocolate Chips – This is my favorite brand, and it’s available in dark, milk, or white chocolate options. You can fold chocolate chips into the keto pancake mix or just add them at the end.
No matter what topping or filling variation of these fluffy low carb pancakes you choose, you can’t go wrong with this recipe.
Get Keto Maple Syrup For Your Keto Pancakes!
Meet Wholesome Yum Keto Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Keto Pancake Recipes
Tools To Make Low Carb Pancakes
- Mixing Bowl Set – I love that this one has all the sizes you need in the kitchen and they nest inside each other.
- Whisk – For mixing your keto pancake batter.
- Large Non-Stick Skillet With Lid – This one has a large cooking surface, the nonstick coating lasts, and comes with a lid which is needed for this keto pancake recipe.
- Small Thin Turner – This is technically a cookie spatula, but I adore it for pancakes because it’s super thin (gets underneath easily) and flips them exceptionally well.
The Best Keto Pancake Recipe With Almond Flour And Coconut Flour
Keto Pancakes (Fluffy Low Carb Pancakes)
These are the BEST keto pancakes! This easy low carb pancake recipe is quick, fluffy, and delicious, with just 3g net carbs per serving.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
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Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 2 3-inch pancakes
- After further testing and reader feedback, this recipe was slightly updated on March 29, 2018 to make it even better! Above is the new version. The changes were adding avocado oil, reducing eggs by 1, and reducing almond milk slightly. So now, they are more flavorful and not egg-y. If you want the old version, use 6 eggs, 6-8 tbsp almond milk, and omit the avocado oil. The blog post was updated in 2022 to provide additional tips.
- For best flavor, fry the pancakes in ghee (clarified butter). Don’t use butter, because it burns too easily. Otherwise, avocado oil is a great oil to use with neutral taste.
- Make sure you have blanched, finely ground almond flour. The pancakes will be gritty if you use almond meal, ground almonds, or any other type.
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,163 Comments
Melissa
0I made these this morning for my adult girls and we all loved this recipe. I only had 4 eggs. I also added 1 TBS more almond milk and some cinnamon. I will be making these again!
Bart Hynes
0I did try the almond flower and did not like the taste or texture at all. They cooked well and looked perfect, but not for me. Even put some butter and really good raw honey on them. It didn’t help.
Linda Smith
0Learning to use a new griddle I bought a few months ago… I’ve been good at making pancakes, but today they turned out great with this recipe… had to figure out the right temp to prevent them from getting too brown. Delicious with a piece of sausage!
Scott Parrott
05 eggs is expensive if you’re using free range, cage free type eggs.
Ida
0This was really good…. And they were FLUFFY!!! I love a fluffy pancake!!! My husband is allergic to avocados, so I used olive oil instead but still great!! We used pure maple syrup as our topping. I was planning on adding bananas to mine but totally forgot as I was rushing between eating, cleaning, and getting out the door to work 😂. But again, still great!! Thank you for sharing!!
Oh! How do I measure 3” round pancakes?? I know mine were too big!!
Wholesome Yum D
0Hi Ida, I eyeball what I think is close to 3 inches.
Mithril
0Hi there, I really appreciate your recipes but the ads are almost covering everything to the point where the recipes are inaccessible. It’s very discouraging. Thanks!
Wholesome Yum D
0Hi Mithril, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Amika
0Hi. I wanted to make the maple syrup to go with the Pancakes but I live in the UK and maple extract is difficult to come by but we do have a product by the skinny food co. Also how many Pancakes can a person have per serving?
Wholesome Yum D
0Hi Amika, Yes, you could use a different type of syrup if you don’t have access to the Wholesome Yum Brand. The serving size on the recipe card is 2 3-inch pancakes, but the right amount for you will depend on your individual macros.
Merle Anness
0I’m always impressed by the level of ability and dedication shown in your blog posts. Your team’s loyalty to providing indispensable content is essentially remarkable. Save stirring the great work!
Kevin
0I just made these for breakfast and they are fabulous…There are better than non keto recipes..highly recommend.
D C Bradley
0How many pancakes should recipe yield?
Wholesome Yum D
0Hi, This recipe should yield 12 3-inch pancakes.
Lisa Hewitt
0These were so so beyond dry. So disappointed. I followed the recipe to a tee.
Wholesome Yum D
0Hi Lisa, Sorry this recipe didn’t meet your expectations. I would like to help you troubleshoot. Did you use the recommended brands of flour and sweetener?
Lizzie
0Delicious keto pancakes! Substituting the avocado oil for olive and the sweetener with xylitol sweetener it still turned out yummy 😋 I’m making this again for breakfast when I don’t want eggs and bacon!
Valerie Jenicek
0Olive oil oxidizes so you might want to use the avocado oil instead. 🙂
Jessica
0I didn’t have almond milk on hand so I watered down some heavy whipping cream slightly – worked fine! I always add pecans too ❤️
David
0I substituted 1 Tbsp allulose and 1 Tbsp monk fruit for the 2 Tbsp of the Besti monk fruit allulose sweetener which I could not find locally. The pancakes look very good; however, they have an eggy taste and sit heavy in the stomach. The butter and keto syrup improve the taste but for someone who enjoys a Saturday cheat day with real pancakes each week, I can’t recommend them in this form. If you never eat “real” pancakes, you might enjoy these. Just not for me.
Wholesome Yum D
0Hi David, You can find Besti Monkfruit Allulose Blend on the Wholesome Yum Foods website.
Julie
0I have tried many pancake recipes and by far, this one is the best. I love the fact that you provide metric measurements. My only issue is that when you change the number of pancakes, it changes the US measurements but as the metric is in the comments, those don’t change. I learned that lesson the hard way as I changed to 2x and printed the recipe out and followed the metric measurement in the comments, which of course were for 1x – lol.
MitsyBaby
0Just watched the video and the pancakes aren’t really as fluffy as preferred. The best way to get that is to separate the egg whites from the yoke and use the yokes only in the recipe. Then when the mix is blended whip the egg whites till stiff and then fold them into the mix with a spatula. Makes beautifully fluffy pancakes. Tried it with my ANS Performance pancake mix (which I bought but don’t like) and they came out much fluffier so should work with this recipe.
Maya | Wholesome Yum
0Thanks for sharing! That’s a bit more work than I typically like or have time for when making pancakes, and these are fluffy enough for me without that step, but it does sound like it would work if you want them even fluffier. Let me know how it goes if you try it with this recipe.
Joy
0I’ve made these over and over for myself and family and friends! Super easy and delicious. Highly recommend!
Susan
0These are the best GF low carb pancakes I’ve ever made!!! Your recipe is so easy to make & delicious😊. Thank you so much.
Krys
0They tasted nice, but they were closer bread than pancakes.
Rios
0Thank You, for all these recipe, I’m going to change my way of eating. Because i want to lose at weight, They all look simple, nothing hard at all, Thank You again, Thumbs Up
Zoe
0I have been eating low carb for 10 years, and this is the best pancake recipe I have found. Perfect, golden and fluffy and easy to flip as long as you wait until there are enough bubbles on the edges. Thank you! I am not strictly keto so I used 1/8 cup maple syrup as a sweetener.
Ailana
0Amazing pancakes! Just better than wheat pancakes. I baked them in coconut oil and used a little coconut milk on top with butter and the wholesome yum syrup. Sooooo good!