Keto Chocolate Pancakes Recipe
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.
- 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
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
- 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.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs, almond milk, and vanilla extract together until smooth and uniform.
- 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.
- Fold in Chocolate Chips: Gently fold the sugar-free chocolate chips into the batter, distributing them evenly without deflating the mixture.
- Rest the Batter: Let the batter rest for 5 minutes. This will allow it to thicken slightly for better texture when cooking.
- Preheat Pan: Heat a non-stick pan or griddle over medium heat until properly warmed.
- 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.
- Flip Pancakes: Carefully flip each pancake once bubbles have formed, cooking the other side until golden brown, about 1-2 minutes.
- 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
Find it online: https://reemcook.com/keto-chocolate-pancakes-recipe/
