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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
Cheryl
0These are the best low carb pancakes I have ever eaten! Even my picky son enjoyed them! So fluffy with wonderful texture! I used left over bacon grease as my oil of choice and it was great! I doubled the recipe and it made 24 small pancakes using 2TB batter per pancake.
Catherine
0Made this recipe for the first time today, not only the instructions were great to follow, but these taste amazing too. Thank you for sharing.
Trude
0I made this recipe and the only things I did differently were to add an extra 1/2 tsp vanilla extract, I used two whole eggs and the remainder was egg whites, and added a little more almond milk. I cooked them as waffles using an waffle iron on a lower setting than normal. They cooked well and had a good flavor, they were not gritty. They were very dense. How can I make them less dense?
Maya | Wholesome Yum
0Hi Trude, They were dense because you substituted some of the eggs for egg whites. Use whole eggs next time.
Jim Mooney
0Not meaning to step on Maya’s toes, but it’s also possible that your baking powder might have been past its “Best By” date and didn’t provide as much lift as expected. Another thought, since you were adding them anyway, whip the egg whites to soft peaks, then fold in the egg yolks, milk, oil, and vanilla. Combine the dry ingredients and add to the liquid ingredients in thirds, folding between additions. Be gentle so as to avoid deflating the egg mixture.
Lois Hogan
0I thought these were a HUGE improvement to my usual keto go to pancakes of cream cheese and eggs blended together. I loved the texture of these…definitely more like “real” pancakes. Thank you for this recipe!
Monica Wing
0Turned out great, thank you!
Jeannie
0Thank you so much! I was out of berries and am not wild about sweeteners…so, I decided to be bold and try this recipe with no sweetener added just for fun. WOW! They were still pretty terrific with no sweetener at all?! The texture is indeed fluffy; the flavor was a smidge off, so I topped with a tad bit of 100% organic maple syrup and WOW! I cooked them in coconut oil and served them with bacon and an apple (I’m a low-carb intermittent faster 😉 I am especially thankful to have a recipe that calls for this many eggs- good call! I will share this recipe and check out others of yours- you definitely have a gift!
Jenevie
0I am wondering if the monk fruit is absolutely necessary. I am not a fan of the flavor, but understand that baking is chemistry.
Maya | Wholesome Yum
0Hi Jenevie, You can omit the sweetener in this one if you prefer (it does depend on the recipe but for this one that’s fine). But, have you tried Besti specifically? The flavor is pretty different from other brands of monk fruit. My kids are very picky with sugar substitutes and don’t like any of them, but they like Besti. 🙂
Pamela Dragoo
0Is there a secret to making these pancakes stay together? We made them up according to the directions, put them in the pan over medium heat, covered them with a lid let them cook as it said on both sides but when we went to flip it the first time they fell apart. The flavor is good. The only problem was them falling apart.
Wholesome Yum D
0Hi Pamela, Sorry this recipe didn’t turn out as expected. Did you make any substitutes to the recipe? Maybe you just need to cook a little longer before flipping.
Joy
0So so good, I think they are the closest thing I’ve had to fluffy, gluten-full pancakes!! I was amazed at the texture, for reals. I used a bit of maple syrup instead of sugar substitute because I am not doing keto, just lower carb. Make these, y’all. You will not regret it!!
Sandra
0Maya: What amount of frozen blueberries would you put into the bowl of batter? Would 1/4th of a cup be too much? –Sandra W.
Wholesome Yum D
0Hi Sandra, That sounds like a good amount to add.
Aimee
0I cannot have anything made with almonds, would using just coconut flour work? I have read other recipes that say it is best to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour, and add one egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe. Any suggestions would be appreciated. Thank you.
Maya | Wholesome Yum
0Hi Aimee, Follow my coconut flour pancakes recipe if you want to use only coconut flour.
Kristen
0FAB recipe! I have made this 3x. And I must say, they freeze well.
Question – would this be the same recipe for waffles?
(Also, I do add a bit of coconut extract and 1/4 cup of unsweetened coconut flakes to a double recipe)
Wholesome Yum D
0Hi Kristen, I recommend using my almond flour waffle recipe.
Charity
0Can I use this mix to make waffles?
Wholesome Yum D
0Hi Charity, I suggest you try my almond flour waffles recipes.
Maria Torres
0These were absolutely DELICIOUS!!
MariaT
0Updated review: I saved a batch for reheat- EXCELLENT!! I feel as if they tasted better the next day with some low carb flavored syrup.
Ruth
0The search for keto pancake recipes is over. Absolutely amazing how the texture turned out very similar to regular pancakes. Even the batter felt like a glutenous batter. Very flavorful. Thanks a mill. This is now in the list of my go-to recipes. ❤️
Julia
0I was excited to try these pancakes. Followed the recipe, watched the video, but unfortunately mine taste and look like thin scrambled eggs. I thought 5 large eggs seemed like too much before I even started making the recipe, but I gave it the benefit of the doubt. I’m so disappointed & I feel the I wasted my ingredients.
Wholesome Yum D
0Hi Julia, Sorry this recipe didn’t meet your expectations. I just want to confirm you used almond and coconut flour in this recipe? As you could see in my video my pancakes didn’t turn out like scrambled eggs.
RM
0Complete flop unless you like scrambled pancakes
Maya | Wholesome Yum
0Sorry to hear you had trouble with them. I’d love to help troubleshoot if you can provide more detail on what issues you had. Did you take a look at the process photos and the video? From your short description, it sounds like you had trouble flipping them — did you cover with a lid when cooking on the first side and wait for bubbles to form before flipping, as instructed?
Suzanne
0Made this recipe today and I did add in the vanilla and salt, Absolutely yummo!! I didn’t have any maple syrup to hand so spread butter on the top. Will definitely be making again! Thanks Maya!
Nancy Nichols
0I have a serious allergy to anything coconut. Is there a different flour I could use? I tried it with just almond flour and they came out likes crepes, not pancakes.
Wholesome Yum D
0Hi Nancy, I have several other pancake recipes that do not include coconut flour.
Maria Guzman
0BEST keto pancake recipe by far! Pancakes were very light and fluffy with no eggy taste. I love this recipe!
Alice
0What do you suggest for sweetener, since I am not fond of using artificial sweeteners.
Wholesome Yum D
0Hi Alice, I recommend Besti Monk Fruit Sweetener. It’s 100% natural and tastes, bakes, browns, and dissolves just like sugar does.
Rita
0Can I use xylitol for the sweetener? Thank you, Rita
Wholesome Yum D
0Hi Rita, I suggest that you use my sweetener conversion chart to make sure you use the correct amount of sweetener.
Lisa Spector
0I made non keto pancakes for the family recently with heavy cream (because I didn’t have buttermilk) and they loved them. I wondered if there is a keto pancake recipe (with almond or coconut flower) that includes heavy cream. I know yours suggests watered down heavy cream, but I am not sure what is meant by that. Thank you.
Wholesome Yum D
0Hi Lisa, I don’t recommend 1/3 cup of heavy cream because that would significantly raise the calorie count, and the batter will be thicker, but feel free to try that if you want. Watered down heavy cream would be heavy cream mixed with water.
Dianne Lassack
0How many 3” pancakes should this recipe make? Thanks.
Wholesome Yum D
0Hi Dianne, This recipe makes 12 pancakes.
Victoria
0I was disappointed to see a serving size is only two pancakes, while all the pictures show a stack of six. But I will still try the recipe and probably eat 4. 🙂
Earlissa
0I loved the texture of this recipe, light fluffy but not crumbly or falling apart like some recipes. Best recipe I’ve tried! I added some brown butter gave a nice flavor, used unsweetened vanilla almond milk and cut down on vanilla extract.
Noor
0Can you replace milk with water? Thanks.
Wholesome Yum D
0Hi Noor, I recommend using another milk alternative like a coconut milk beverage or watered down heavy cream.
Cookie
0The best Keto Pancake EVER!
Karla
0Great recipe! Enjoyed it
ava
0These pancakes are amazing! I love using almond flour for my pancakes, it makes them full of protein and flavor! Thanks for sharing!
Taylor
0These are the BEST keto pancakes I’ve tried! They have the perfect texture and are so light and fluffy. They taste amazing with butter and fresh berries on top!
Scarlet
0These are great keto pancakes. My mom loved them too!
Jennifer
0These are so delicious! I made a triple batch and keep them in the freezer for busy mornings!
Jane Cross
0Our favorite pancakes! They come out perfect every time!
Shelby
0They came out so fluffy! We topped ours with chocolate sauce and they were great!
Mary
0Delicious, delicious tasted like corn bread. Thank you
Tammie Giles
0Ok, so this is the second review I’ve posted for these pancakes, but I love them SOOOO much and make them SO often that I feel compelled to post again. I’m not sure how anyone who loves regular pancakes could find anything to complain about with these. I make them all the time and have never, EVER been disappointed in the results. I make them twice as big as recommended (because I only get 6 per batch), and they are PERFECT every single time. I always store the leftovers in the fridge and eat them for sweet snacks straight out of the fridge, and they’re like eating a pancake-shaped piece of pound cake. So so so yummy and EASY! I’ve seen keto pancake mixes in the grocery store and thought “Why would I pay that much for a mix when it’s just as easy, and a LOT cheaper, to make my own?” I love, love, LOVE this website and every single recipe of yours that I’ve tried! I’m pretty sure I wouldn’t be living the keto lifestyle (which I LOVE, and have been living going on 3 years now) if it weren’t for your delicious and easy recipes. THANK YOU!!!!
Kim
0Thank you for all your recipes! I frequent your page often and your recipes are true-to-form and tasty. I really appreciate how you share the nutritional value and the net carbs- especially beneficial when on Keto. My hubby found these a bit thick- I guess we are more Crepe and waffle people! They are definitely denser in the mixing bowl vs traditional pancake batter. I did find them filling and fluffy. I could just eat the one! I did cut back on the butter- to 5 tbsp and substituted Almond Milk for the water.
Sarah
0I definitely did something wrong but I can’t figure out what! My batter was super clumpy, even after I added more almond milk twice. I was afraid I’d overdo it. And the pancakes were dry and gritty and hard to swallow. I’m SURE it was a lot baker’s error rather than a creator error, so please tell me what I did wrong!
Wholesome Yum D
0Hi Sarah, It sounds like the almond flour was probably your issue. I recommend Wholesome Yum Almond Flour because it is super fine and you won’t get clumps or a gritty texture.
Hailey
0These pancakes taste like I’m cheating on my diet. They are so good and so simple to make! I’d recommend this to anyone on and off keto!
Barbara
0O.M.G!!! These pancakes are the easiest to make and the most delicious I’ve ever eaten!!! Thank you soooo much!!!
Barbara
0Awesome pancakes perfect taste and texture.
sharon k lehew
0We are fairly new to keto and have been craving pancakes. This recipe was great and we really enjoyed them!! Thank you!
Yvette
0Oh my goodness! These pancakes were absolutely delicious and easy to make! Even my hubby loved them! Next time I’ll make batches of blueberry, pecan, or both! Freezing was so straightforward that we could have them anytime.
Thank you for a great pancake recipe!
Erin
0I love this recipe! Can I make this batter in advance and how long would it keep?
Wholesome Yum D
0Hi Erin, I recommend making the pancakes and then freezing them.
Jenniffer LaCroix
0They are tasty.
Jenniffer LaCroix
0I just made these and they didn’t turn out. I’m not sure what I did wrong. I haven’t made low carb pancakes in a while but I remember when I did now, that they stick to the pan. I put coconut oil in the pan, which is also a nonstick pan, and they stuck. They’re still edible but not in pancake form. Can you please let me know what I did wrong? Thanks.
Wholesome Yum D
0Hi Jennifer, I suggest turning down the heat to your pan.
Maria Torres
0I am VERY new to the low carb “keto” community therefore, it took me a couple of tries to enjoy them. I added some Lilly’s dark chocolate chips to the batter with blueberry sugar free syrup and they were very good. I can definitely say I will be making these again.
Belinda
0So delicious! This will be my go to recipe from now on.
Kelley
0Just a general question..
I see that there is no saturated fat info on any recipes, how do I figure that out?
Thanks!
Wholesome Yum D
0Hi Kelley, All of my nutrition facts come from the USDA Food Database, feel free to check that out if you are interested in more information.
Yve
0Definitely the best Keto pancake recipe – having tried four different recipes – this is fluffy, tasty and easy to make!
Thanks for sharing your talent!
Michele Bechtold
0These were absolutely delicious! I followed recipe except added blueberries and a dash of cinnamon. They were very tasty and tasted just like real pancakes. The texture was a little bit grainier but that didn’t bother me. So yummy! So glad I found t this recipe. Thank you!