Gluten-free keto pumpkin pancakes
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.
Servings: 12 pancakes
Calories: 99kcal
Equipment
- Non-stick skillet
Ingredients
- ⅔ cup 75g almond flour
- 2 tablespoon granulated sweetener such as Sukrin or Swerve
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- ⅓ cup 75g 100% pumpkin puree
- 2 large eggs, at room temperature
- ¼ cup 50g heavy cream, at room temperature
- 2 tablespoon 30g unsalted butter, melted
- 2 oz 50g cream cheese, at room temperature
Topping
Instructions
- Heat a large non-stick skillet over a medium heat.
- In a mixing bowl, add the first 6 ingredients (all dry) and mix well.
- In another mixing bowl, combine the next 5 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.
Notes
NET CARB: 1.5g
Nutrition
Serving: 1pancake | Calories: 99kcal | Carbohydrates: 2.5g | Protein: 3g | Fat: 9g | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 855IU | Calcium: 53mg