Description
These Low-Carb Pumpkin Pancakes deliver all the cozy flavors of fall with only 4 net carbs per serving. Fluffy, spiced, and perfectly keto-friendly, this quick recipe transforms your breakfast routine into a guilt-free indulgence ready in just 20 minutes.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup pumpkin puree
- 1 tbsp butter, softened
- 1/2 tsp baking powder
- 3 tbsp Swerve confectioner’s sugar substitute
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- Unsweetened almond milk as needed (for batter consistency)
- Optional substitutions: 1/3 cup coconut flour instead of almond flour, erythritol or monk fruit sweetener, ghee instead of butter, or heavy cream instead of almond milk.
Instructions
- Whisk almond flour, sweetener, baking powder, pumpkin pie spice, and cinnamon in a bowl.
- Add softened butter, eggs, pumpkin puree, and vanilla extract. Mix until smooth and creamy.
- Gradually add almond milk until batter is thick yet pourable.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease.
- Pour 1/4 cup batter per pancake. Cook 3-4 minutes until bubbles form, then flip and cook 2-3 more minutes until golden.
- Serve warm with your favorite keto-friendly toppings.
Notes
Do not overmix batter or pancakes will become dense. Cook at medium heat for even results. Allow batter to rest 2-3 minutes before cooking to hydrate almond flour.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 185
- Sugar: 2g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 9g
- Cholesterol: varies
Keywords: keto pumpkin pancakes, low carb breakfast, pumpkin recipe, sugar free pancakes, fall keto recipe