Keto Chocolate Pancakes Recipe

Introduction

These Keto Chocolate Pancakes are indulgent, fluffy, and low in carbs, perfect for a dessert-like breakfast that fits a ketogenic lifestyle. Made with almond flour and cocoa powder, they offer rich chocolate flavor without the guilt.

Ingredients

• 1 cup almond flour (96g)
• 3 tbsp unsweetened cocoa powder (15g)
• 1/4 tsp salt
• 2 tbsp granulated erythritol (24g)
• 3 large eggs, room temperature
• 1/2 cup unsweetened almond milk (120ml)
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips (85g)

Instructions

1. Step 1: In a large bowl, whisk together almond flour, cocoa powder, salt, and erythritol until well combined and lump-free.
2. Step 2: In a separate bowl, beat the eggs, almond milk, and vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid overmixing.
4. Step 4: Fold in the sugar-free chocolate chips carefully.
5. Step 5: Let the batter rest for 5 minutes to thicken.
6. Step 6: Heat a non-stick pan or griddle over medium heat until properly preheated.
7. Step 7: Pour 1/4 cup of batter per pancake onto the heated surface.
8. Step 8: Cook until bubbles form on the surface, about 2-3 minutes.
9. Step 9: Flip the pancakes carefully and cook the other side until golden, about 1-2 minutes.

Tips & Variations

• Batter should be thick but still pourable; adjust almond milk or flour as needed.
• Ensure your pan is properly preheated to avoid burning or sticking.
• Flip pancakes only once for best fluffiness.
• Add cinnamon or nutmeg to the dry ingredients for extra warmth.
• Try topping with sugar-free whipped cream or folding in crushed nuts for added texture.
• Use coconut flour (1/4 cup) plus extra liquid instead of almond flour for a different texture.
• Substitute heavy cream for almond milk for a richer batter.

Storage

Store leftover pancakes in the refrigerator for up to 3 days or freeze them for up to 1 month. Reheat in a toaster or microwave until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips?

Yes, if you are not strictly following a keto diet, regular chocolate chips can be used instead of sugar-free ones.

How can I fix a batter that’s too thick or too thin?

If the batter is too thick, add almond milk one tablespoon at a time until you reach a pourable consistency. If it’s too thin, add almond flour one tablespoon at a time to thicken it.

Keto Chocolate Pancakes Recipe

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★★★★★

4.8 from 164 reviews

These Keto Chocolate Pancakes are indulgent, fluffy, and low-carb, perfect for a dessert-like breakfast that fits a ketogenic lifestyle. Made with almond flour and unsweetened cocoa powder, these gluten-free pancakes are sweetened with erythritol and studded with sugar-free chocolate chips, delivering rich chocolate flavor without the carbs.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 22 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond flour (96g)
• 3 tbsp unsweetened cocoa powder (15g)
• 1/4 tsp salt
• 2 tbsp granulated erythritol (24g)

Wet Ingredients

• 3 large eggs, room temperature
• 1/2 cup unsweetened almond milk (120ml)
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips (85g)

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together almond flour, unsweetened cocoa powder, salt, and granulated erythritol until well combined and free of lumps.
2. Prepare Wet Ingredients: In a separate bowl, beat the eggs, almond milk, and vanilla extract together until smooth and uniform.
3. Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and whisk gently until just combined. Be careful not to overmix to preserve pancake fluffiness.
4. Fold in Chocolate Chips: Gently fold the sugar-free chocolate chips into the batter, distributing them evenly without deflating the mixture.
5. Rest the Batter: Let the batter rest for 5 minutes. This will allow it to thicken slightly for better texture when cooking.
6. Preheat Pan: Heat a non-stick pan or griddle over medium heat until properly warmed.
7. Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the heated surface. Cook until bubbles form on the surface, about 2-3 minutes.
8. Flip Pancakes: Carefully flip each pancake once bubbles have formed, cooking the other side until golden brown, about 1-2 minutes.
9. Serve Warm: Serve pancakes immediately, optionally topped with butter or keto-friendly toppings of your choice.

Notes

• Batter should be thick but still pourable; adjust consistency with almond milk if needed.
• Ensure pan is properly preheated to prevent sticking and ensure even cooking.
• Flip pancakes only once for best fluffiness and texture.
• Look for bubbles forming on the surface before flipping to ensure they are cooked through.
• Refrigerate leftovers up to 3 days or freeze up to 1 month; reheat in toaster or microwave.
• Substitutions: Use 1/4 cup coconut flour with extra liquid instead of almond flour, heavy cream for almond milk, or regular chocolate chips if not strictly keto.
• Variations include adding cinnamon, nutmeg, sugar-free whipped cream, crushed nuts, or sugar-free peanut butter.
• Troubleshooting: Add almond milk if batter is too thick, almond flour if too thin, lower heat to prevent burning, and use room temperature eggs for best fluffiness.

Keywords: keto pancakes, low carb pancakes, chocolate pancakes, gluten free breakfast, keto breakfast, almond flour pancakes, sugar-free pancakes