Discover the Ultimate Keto Pancake Recipe for Your Low-Carb Breakfast

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Are you tired of compromising on taste in order to maintain a low-carb diet? Look no further! In this post, we will unveil the ultimate keto pancake recipe that is savory and fulfilling, yet fits perfectly into your low-carb breakfast routine. Get ready to indulge in a guilt-free breakfast treat that will leave your taste buds satisfied and your fitness goals intact. So, let’s dive in and discover the secrets to making the perfect keto pancakes.


If you’re following the keto diet, then you know how challenging it can be to find healthy and delicious breakfast options. However, with this incredible pancake recipe, you can enjoy a hearty, satisfying breakfast that’s low-carb, keto-friendly, and packed with protein. Made with almond flour, flaxseed meal, and a blend of flavorful spices, these pancakes are filling, fluffy, and utterly delicious. With only 2.05g of net carbs and 225.5 calories per serving, you can enjoy a guilt-free breakfast that will keep you full and satisfied all morning long.


Before we dive into the step-by-step guide, let’s take a look at the ingredients you’ll need.

  • 2 cups of almond flour
  • 1/3 cup of flaxseed meal
  • 1/3 cup of coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 large eggs
  • 1/3 cup of erythritol
  • 1/3 cup of full-fat coconut milk
  • 1/3 cup of melted coconut oil
  • Optional: butter for frying

Step-by-Step Guide

  1. In a large mixing bowl, combine the almond flour, flaxseed meal, coconut flour, baking powder, salt, nutmeg, and cinnamon. Mix well, making sure there are no lumps.

  2. In a separate bowl, whisk together the eggs, erythritol, coconut milk, and melted coconut oil.

  3. Pour the wet ingredients into the dry mixture, and whisk until everything is thoroughly combined.

  4. Let the mixture sit for a few minutes to thicken.

  5. Heat a non-stick skillet or griddle over medium-low heat, and add some butter if desired.

  6. Use a 1/4 measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on each side, or until they’re golden brown.

  7. Once the pancakes are done, transfer them to a plate and repeat the process until all the batter is used up.

  8. Serve the pancakes hot with some low-carb syrup, butter or berries, and enjoy!

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Nutritional Breakdown

Each serving of this pancake recipe provides 20.42g of fats, 2.05g of net carbs, and 6.43g of protein, along with 225.5 calories. Here’s a quick nutritional breakdown for the ingredients:

  • Almond Flour – 4g of net carbs, 14g of fat, and 6g of protein per 1/4 cup
  • Flaxseed Meal – 0.4g of net carbs, 6g of fat, and 2g of protein per 1/4 cup
  • Coconut Flour – 3g of net carbs, 3g of fat, and 3g of protein per 1/4 cup
  • Eggs – 1g of net carbs, 13g of fat, and 6g of protein per large egg
  • Erythritol – 0g of net carbs, 0g of fat, and 0g of protein per 1 tsp
  • Coconut Milk – 1g of net carbs, 5g of fat, and 0g of protein per 1/3 cup
  • Coconut Oil – 0g of net carbs, 14g of fat, and 0g of protein per 1 tbsp


You can make this pancake recipe your own by customizing it to your preferences. Here are a few ideas:

  • Swap the coconut oil for butter or ghee.
  • Add some vanilla extract or almond extract for a different flavor.
  • Add some berries or chopped nuts to the batter for an extra crunch.
  • Serve with whipped cream or coconut cream for extra creaminess.


This almond flour and flaxseed meal pancake recipe is an excellent option for those following the keto diet. The recipe is filling, fluffy, and satisfying with a nutmeg-cinnamon flavor. It’s easy to make and perfect for breakfast or brunch. With only 2.05g of net carbs per serving, you can enjoy a delicious, nutritious breakfast without worrying about your carb intake. Head over to Ruled.Me today for more keto recipes, tips, and diet plans.


  1. Can I use a different type of flour?
  • We recommend sticking to almond and coconut flour for the best results. However, you can experiment with other low-carb flours.
  1. Can I make these pancakes ahead of time?
  • Yes, you can make a batch of pancakes and store them in an airtight container in the fridge. They will last for up to 3 days.
  1. Can I freeze these pancakes?
  • Yes, you can freeze these pancakes in ziplock bags for up to 2 months. When ready to eat, simply reheat them in the microwave or oven.
  1. Can I substitute the coconut milk?
  • Yes, you can use any type of unsweetened milk, such as almond milk, cashew milk, or soy milk.
  1. Can I omit the erythritol?
  • Yes, you can omit the erythritol for a less sweet pancake. However, erythritol gives the pancakes a nice texture and flavor.
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