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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.
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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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1,150 Comments
Vicki Gould
0My first time making this! I added cinnamon, shredded zucchini and a scoop of protein powder. I will definitely try them again.
Avelina
0These are delish! It doesn’t make me feel like I’m not eating the real things. I did use egg whites for most of the eggs (2 whole the rest whites) and added cinnamon bc I love cinnamon in all my pancakes! Will def make again and share this recipe with my mom!
Inge van Lingen
0Best pancake recipe!!! Better than the “normal” pancakes!
Can I make the batter the night before and leave it in the fridge to cook the next morning?
Wholesome Yum M
0Hi Inge, Yes, but leave the baking powder out until you are ready to cook these pancakes. Add the baking powder and stir to combine.
Zandra McBryant
0Hello! I’m about to attempt these… Do you think I could substitute coconut flour for a protein powder? It’s raining very hard and I didn’t want to have to run out. Thank you!
Wholesome Yum M
0Hi Zandra, Coconut flour and protein powder do not have the same properties, so it won’t work in this recipe, sorry.
Christine Bullard
0This recipe is fantastic! I couldn’t believe how fluffy they were. Just one question – mine were gritty – what should I do different next time?
Wholesome Yum M
0Hi Christine, If your pancakes were gritty, it’s most often the almond flour – be sure you use a super fine blanched almond flour like this one. Best wishes!
Niamh Langton
0Cooked these this morning with bacon and sugar free maple syrup… Amazing, light and fluffy, your recipes and great!! Thank you so much
Destinee
0These were amazing!!! As close as I’ve tasted on Keto to the real thing
Bernard
0I believe this is my 3rd try at Keto Pancakes and this one is a HOME RUN!! I used 2 Tbsp of SWERVE Confectioner (powdered) sugar replacement. Next time I will try 3 Tbsp. I used a little less salt. I used butter flavored coconut oil for cooking. Other than that, I followed the recipe right down the line. I also sifted all the dry ingredients.
I also made my own Blueberry “syrup”. My daughter really enjoyed these, even before she found out about the blueberry syrup!!
Thank you!
Natalia
0Delicious and fluffy
Kara
0I love, love, love this recipe! I believe these are the best non-grain pancakes I’ve ever eaten, and the fact they are also Keto is fantastic. Thank you!
Michelle
0Pinned it!!!! These are very good! Great texture, most like regular pancakes I’ve tried yet.I don’t like super sweet so I reduced the sweetener to 2tsp of Stevia and I liked it that way. Excellent recipe!
Sydney
0I did not think these were tasty. Made 3 and gave up with the rest of the batter. Followed recipe to the T as well. They are kinda gritty and not very sweet. I even added raspberries and lemon juice but that didn’t help with the flavor.
Wholesome Yum M
0Hi Sydney, I’m sorry these didn’t turn out as expected. Most pancake recipes aren’t sweet because they are usually topped with syrup, nut butter, or fruit.
nicky
0Honestly I was skeptic that these would be tasty. Recently I made some coconut flour ones and I absolutely hated them. But you have blown my mind with these. They are delicious and taste like the real thing. Thank you so much as I was giving up on being low carb in the morning but these will do just the trick. Thank you so much!! I kept the ingredients of the recipe and just added a few drops of stevia as I find when I mix erithrytol and stevia I don’t bloat or get a disagreeable after taste so I did 2.5 tbsp of erithrytol and just a few drops of stevia. Result is delicious. Thankk you so much!!
Sam
0I’d like to make this recipe halved. Any recommendations on the revised quantities would be much appreciated! 🙂
Wholesome Yum M
0Hi Sam, Go to the recipe card and change the serving from 6 to 3. That will give you the recipe amounts scaled down.
Danae
0These pancakes were great and super fluffy. I’ve looked for years for a recipe that was good versus just edible. Thanks for all your hard work!
Karen
0Made these today and really enjoyed them. I added @ 3/4 scoop of protein powder, used coconut oil and coconut sugar (@2 tbsp) and only 4 eggs. We also added blueberries. They were super!!! Will make again. Definitely need to let them cook for a little longer to firm up enough to flip.
Pancake monster
0Best recipe! I’ve always disliked the textures of low carb pancake recipes. This one is perfect!! It held together great in the pan and browned nicely. I put them on the same plate as I cooked my fiancé’s normal pancakes and he had to ask which were his and which were mine!! Amazing!!!!
Blanca
0Better than IHOP! I made half the recipe and had enough pancakes for 3 breakfasts. I’m sharing the recipes with all my keto friends.
Courtney Fitzgerald-Power
0Hi there. We cooked these pancakes and they turned out tasting like marzipan and were quite eggy. We didn’t end up eating them unfortunately. I’ve followed a few of your recipes so was surprised this didn’t turn out well they looked amazing once cooked, but were quite unpleasant to eat. The only different to your recipe was that I used 1 tbsp of granulated stevia and I used cows milk instead of almond. We made 4x pancakes rather than 6x. And I ended up using extra virgin. Would love any tips on how I could have improved the flavour and texture. Thanks in advance.
Wholesome Yum M
0Hi Courtney, I’m sorry this recipe didn’t turn out as expected. I’m not sure what kind of stevia you were using, but 1 Tbs of pure stevia powder probably made your pancakes way too sweet. Also, olive oil has a very distinctive flavor and probably didn’t compliment this recipe well. I suggest switching to avocado oil, which is much more neutral in flavor and scaling back on the sweetness. Erythritol (the sweetener called for in these pancakes) is only 70% as sweet as sugar, so the final result is a very lightly sweet pancake.
Babak
0Amazing! I made the waffles last week and this week it’s the pancakes! Delicious like all the other recipes here!
PJ
0I followed your recipe and the pancakes were flat. I ate them. I was expecting fluffy! I used NO coconut flour, two eggs, 1/2 &1/2 instead of almond milk and used my low carb pancake syrup. (Added nuts).
Wholesome Yum M
0Hi PJ, I’m sorry these pancakes didn’t turn out as you expected. There are several substitutions made here. I think leaving out the coconut flour and the other eggs made a big difference texturally. I hope you decide to give these a go again as written and see if you get better results.
Melanie
0Enjoyed these very much. I was afraid I’d be disappointed, but even using Stevia to sweeten the batter, I really do like them. Thanks for the recipe!
Jessica
0I enjoyed these a lot! I added an extra tbls of almond milk and some blueberries and lily’s choco chips since I didn’t have syrup. Thanks!
Jo-Anne
0Recipe was easy to follow. Served them with blackberries and yoghurt. Sensational! Have missed pancakes, now I have a great recipe. Thanks for your hard work.
Beth
0This is my new go to pancake recipe! I followed the recipe exactly, except I used a blender to mix the batter, it leads to a much more pancake like texture, and I let the batter sit 5 minutes to allow the flours to absorb the liquid. Great recipe!
Jo
0Is it possible to make an all almond flour only version? Coconut flour is completely sold out in my country right now.
Maya | Wholesome Yum
0Hi Jo, Yes, here is a recipe for almond flour pancakes.
Yasmien
0Your recipe is by far the best keto version of pancakes I have ever tasted! I only used 4 eggs & added a tsp if xantham gum. And they turned out incredible, my husband wanted me to make a whole second batch lol. Thank you so much!
Angela
0Hi, can vegetable oil be used in place of avocado? Thanks
Wholesome Yum M
0Hi Angela, The recipe will still work, however, vegetable oil is something usually avoided on clean keto or low carb. Please consider other healthier oils like avocado, coconut, or olive oil.
Eda
0Can I do these in my waffle maker ?
Wholesome Yum M
0Hi Eda, I have several great waffle recipes. This recipe is with almond flour, this recipe is with coconut flour. Enjoy!
T
0These were delicious! How long will the unused batter keep in the fridge?
Wholesome Yum M
0Hi T, These pancakes store better when they are cooked, not in pre-cooked batter form. I suggest making the whole batch and then storing the remaining pancakes in the fridge for up to a week (or frozen for a couple of months).
Hemmieweizen
0Sooooo good! I put it all in my magic bullet, blended it up, and let it sit for 10 minutes. They didn’t puff up quite as much as regular pancakes but I think I made the batter a little wet. The texture and flavor are better than any other keto pancake recipe I’ve ever tried. I normally can’t stomach the taste of anything with coconut flour but this recipe is spot on! This will be my go-to pancake recipe for my starch-monster of a wife!
Nicki
0Do you pancakes turn out more dense or light?
Wholesome Yum M
0Hi Nicki, It depends on what you’re comparing these to. These pancakes are denser than traditional wheat flour pancakes, but still have a nice airy texture to them. I hope you give them a try!
Theresa M Brennan
0Finally a keto pancake that I like! My batter made 16 small pancakes, so I have enough for a week. Popped 2 in the toaster oven today, and they were as good as hot off the griddle. The keto maple syrup recipe with these pancakes makes me a happy camper!
Rachel
0These are so good! Way better than traditional pancakes! My family devoured them! Thank you for sharing!
Shealee
0Yum!
Real close to a regular pancake! I put all of the ingredients into a blender to get a smoother batter. I used 4 eggs but the flavor was still kind of eggy. Also, the larger you make the pancakes, the more chance there is for them to break apart. 3-4” inches is the perfect size.
I added lemon zest and blueberries and it was soooo delicious. Highly recommend! I’m definitely bookmarking this one and trying just 3 eggs next time. Thank you for the recipe!
Alexis
0These were delicious! I’ve tried other Paleo pancakes and it’s just too eggy for me ! These were perfect though. I added cinnamon and topped with blackberries
Devin
0Please highlight eggs. Was in a hurry and missed them as an ingredient everytime. Was even wondering how these could be made without them but kept going anyway.
Wholesome Yum M
0Hi Devin, Items in the list are highlighted in pink because they are purchasable online. The eggs can’t really be purchased online and shipped, so they should be bought locally. Please don’t skip them! They are crucial to the recipe.
Isabella Philly
0Hi!! I made these and I ran into the problem of the pancakes breaking apart easily. They weren’t fluffy and they were very crumbly. They also tasted somewhat grainy. The almond flour I used was Bob’s Red Super Fine Almond Flour (from blanched whole almonds). I followed the recipe exactly so I just wanted to know what advice you have to fix this issue? I just couldn’t keep the pancakes together when eating them..
Wholesome Yum M
0Hi Isabella, It sounds like the batter may have been too dry. Did you let it sit for long before making the pancakes? How thick was the batter? You can add more liquid to the batter if it’s too thick to work with.
Sylvia
0My first pancake crumbled but the other five came out perfectly. I think they tasted good. I did feel they were “too grainy”. I don’t think the problem is the recipe. My problem is getting used to the the texture of blanched almond flour. For me, it’s about getting used to making the switch to Keto flours from white, refined flours.
I did like the recipe’s flavor. I followed reciped as is.
Leah
0These were delicious!! My only question is do they freeze well or last in the fridge? I’m the only one eating them so I have 5 servings left over and I would like to enjoy them another day.
Wholesome Yum M
0Hi Leah, Yes either is fine. If you are storing in the freezer, I suggest separating the layers with parchment.
Annie Blanchard
0Delicious! I halved the recipe (during these Stay At Home times, I am cautious about how much of anything I use, self-rationing I guess). In halving, used 3 small organic eggs instead of 5 large, and it tasted just fine!. Seriously burned the first batch (black, not brown) but it was still delicious (thanks to my mother who made us eat burnt toast, telling us it would make our hair curly-it didn’t, I don’t throw away things unless they are really really bad!) These are great! I have 3 for breakfast tomorrow!
Jeanne Cummins
0Question–can MCT oil or coconut oil be subbed for the avocado oil?
Wholesome Yum M
0Hi Jeanne, Yes, that’s fine. If you choose to use coconut oil, be sure to melt it before adding it to the pancake batter.
Connie Riddle
0These were sooo good!! The only thing I did different was make them larger. I can’t seem to make small pancakes! I know fat is my friend but after eating 2 6 ” pancakes I’m looking at 92 grams of fat? Do I double the fat grams if I make them larger?
Wholesome Yum M
0Hi Connie, A serving size is 2 three-inch pancakes. So if you had 2 six-inch pancakes, the fat grams will double to 46g of fat for your portion. I hope this helps!
Mayadah
0The recipe is great. I found out that mixing dry ingredients together and breaking down any lumps, mixing liquid ingredients together then adding dry to liquids gradually produce wonderful batter.
Allowing the batter to stand 10 min after mixing produces better taste and texture.
Great pancake
SoozR
0These were some of the best keto pancakes I have ever made! I let the batter sit for about 5 minutes and covered them while they cooked. Awesome! The Husband ate them and thought they were yummy too!
Cyndy
0One thing I was really missing since starting the keto diet was pancake Sunday. Well this recipe is going to save me! I’ve tried many pancake recipes and this one is the closet thing to real pancakes that you will find. Even my husband liked them. I do think they are better fresh out of the pan and still warm. I went back for seconds and they had cooled off and were starting to become a little gritty, but add some sugar free syrup and you’re good to go! Thank you thank you thank you!! Welcome back pancake Sunday!
Lindsey Watson
0These are the best keto friendly and gluten free pancakes I’ve ever had! A lot of the recipes I’ve used before they all had this weird texture issue, and you could obviously tell it wasn’t a regular pancake. With these you can’t even tell the difference. Thanks for an awesome recipe!
Chrys
0This recipe was not good at all and the recipe completely leaves out that you need to have eggs.
Wholesome Yum M
0Hi Chrys, The recipe card halfway down the page gives the full list of ingredients and amounts. If you can’t see the recipe card, your browser’s ‘Reader Mode’ may be on. It will need to be turned off for you to see the recipe card.
Audrey Harrison
0This was exactly what my pancake craving needed! It was fluffy, cakey, and delicious. Highly recommend.
Courtenay Smyth
0How many people does this feed ?
Wholesome Yum M
0Hi Courtenay, This recipe makes 6 servings. 2 3″ pancakes per serving.
Melanie
0I come from a family of chefs, so most keto recipes I try taste awful in my opinion. I can take most recipes and make them keto, but not when it comes to breads. Thank you so much for these pancakes that taste good and I don’t have to choke them down. Love the fact that you cut down eggs. Everything keto is so eggy. I can’t look at an omelette anymore. These Pancakes and cream cheese crepes are now my go-tos.