Keto Pancakes

Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 10 pancakes
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1 cup almond flour

1/4 cup coconut flour

2 teaspoons confectioners' erythritol sweetener (see Cook's Note)

1 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup unsweetened coconut milk

1/4 cup heavy cream

1 tablespoon unsalted butter, melted and cooled, plus more for the skillet

1 teaspoon pure vanilla extract

3 large eggs

2 tablespoons toasted unsweetened coconut flakes

2 tablespoons toasted chopped macadamia nuts

Zest of 1/2 lemon


  1. Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
  2. Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

Cook’s Note

Erythritol, a sugar substitute, can be found in most health food stores or online.