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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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Gluten-free pancakes, Healthy pancakes, Keto pancakes, Pumpkin pancakes
Servings: 12 pancakes
Calories: 99kcal


  • Non-stick skillet


  • 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
  • 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.


NET CARB: 1.5g


Serving: 1pancake | Calories: 99kcal | Carbohydrates: 2.5g | Protein: 3g | Fat: 9g | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 855IU | Calcium: 53mg