These delicious and gluten-free keto pumpkin pancakes are a perfect keto and low carb breakfast recipe that you can enjoy with your family during the fall season.
Ingredients you will need
Almond flour – Finely blanched almond flour is perfect for making this keto pumpkin pancakes recipe. Remember, the closest to almond flour is hazelnut flour, so you can use this instead if you’re allergic to almonds.
Granulated sweetener – I use an erythritol and stevia blend from Sukrin, but you can also use monk fruit sweetener, pure erythritol, or allulose. If you're following a paleo diet, use coconut sugar instead.
Baking powder – To help our almond flour pumpkin pancakes rise a little bit and become fluffier, we need a leavening agent like baking powder. Use gluten-free baking powder if needed.
Cinnamon and vanilla – These two simple ingredients will bring out all those flavors that many of us love to enjoy during the fall season. And if you love pumpkin spice, go ahead and replace cinnamon with the same amount of pumpkin pie spice mix to make delicious pumpkin spice pancakes!
Pumpkin pure – Use unsweetened 100% natural pumpkin pure, like from Lybbi's.
Eggs – You’ll need 2 large eggs at room temperature that we’re going to use to bind together all our ingredients.
Heavy cream - I use 40% fat heavy cream (at room temperature, of course), but you can replace it with half-and-half or regular milk. Or, use any dairy-free milk to make paleo pumpkin pancakes.
Butter - Use unsalted, melted butter. You can substitute it with ghee or even coconut oil for the paleo option.
Step by step instructions
Let's start by preparing the batter for our low carb pumpkin pancakes. You can add all the ingredients in one bowl and mix with a hand mixer until fully combined, but I prefer another method. I mix all dry ingredients in one bowl and the wet ingredients in another bowl before combining them together. This way, you won't get clumps of baking powder in your pancakes and all the ingredients will be evenly distributed in the batter, helping you to achieve the best cooking results.
After you combined all dry ingredients together, take another bowl and use a hand mixer to blend all wet ingredients until fully combined. Then, add the wet mixture to the dry and, using a spatula or hand mixer, mix together just until no dry ingredients are left. Measure around ⅛ cup of the batter, pour it into the hot skillet, cover with a lid, and cook for 1.5-2 minutes or until the bubbles start to form on the surface and the edges become firm. Then, flip and cook for an additional 1 minute or until golden brown on the bottom. Repeat with the rest of the batter. I ended up with 12 3-inch (7.5cm) tasty low carb pancakes.
Serve these keto gluten-free pancakes while hot with keto-friendly toppings of your choice!
Nuts - Crushed walnuts or pecans are my personal favorite toppings that bring extra flavors, crunchiness, and some healthy fats to our low carb pancakes.
Fresh berries - Pancakes and berries (and fresh whipping cream!!!) are a match made in heaven!
HOMEMADE SUGAR-FREE CRANBERRY SAUCE - This homemade cranberry sauce will be a perfect addition to my low carb keto pumpkin pancake recipe.
Dark chocolate - Shredded dark chocolate over freshly made, warm pancakes sounds super yum! Do you know what sounds even more delicious? Keto-friendly chocolate melted in the microwave and poured on top of the pancakes tower!!!
KETO CARAMEL SAUCE- This sugar-free caramel sauce is so delicious and easy-to-make at home! It will go well with these pancakes, creating a heavenly delicious keto pumpkin breakfast.
KETO NUTELLA CHOCOLATE SPREAD - Yet another quick and easy sugar-free and keto-friendly topping idea to make at home. Perfect to have with pancakes, waffles, crepes, toasts, etc.
How many carbs in keto pumpkin pancakes
Following this recipe, you'll make 12 delicious gluten-free pancakes that are also low in carbs. Every single pancake will contain around 1.5g net carbs.
More breakfast keto recipes
Gluten-free keto pumpkin pancakes
- Non-stick skillet
- ⅔ cup 75g almond flour
- 2 oz 50g cream cheese, at room temperature
- 2 tbsp granulated sweetener
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- ⅓ cup 75g pumpkin pure
- 2 large eggs, at room temperature
- ¼ cup 50g heavy cream, at room temperature
- 2 tbsp 30g unsalted butter, melted
- Heat a large non-stick skillet over a medium heat.
- In a mixing bowl, add the first 7 ingredients (all dry) and mix well.
- In another mixing bowl, combine the next 4 ingredients (all wet) using a hand mixer.
- Add the wet mixture to dry and, using a spatula, mix together just until no dry ingredients left.
- When the skillet is smoking hot, coat with a cooking spray or grease with a cooking oil/butter of your choice.
- Measure ⅛ cup of the batter, pour it into the skillet, and cover with a lid. Cook for around 2 minutes or until the bubbles start to form on the surface and the edges become firm. Then, flip and cook for an additional 1 minute or until golden-brown on the bottom.
- Repeat with the rest of the batter.
- Serve while hot, topped with crushed pecans, salted caramel sauce, or other keto-friendly toppings of your choice.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com