About This Recipe

Pancakes are one of those breakfast classics that never go out of style. Fluffy, warm, and slightly sweet, they feel indulgent — but with the right ingredients, they can also be perfectly keto-friendly. These Keto Fluffy Almond Flour Pancakes give you all the comfort of traditional pancakes while keeping carbs low and flavor high.

The secret lies in almond flour, eggs, and a touch of baking powder, which creates lightness and structure. The result? Pancakes that are soft, tender, and stack beautifully without crumbling apart. A hint of vanilla and optional cinnamon adds warmth, while butter and sugar-free syrup on top seal the deal.

Unlike regular pancakes, which are packed with refined flour and sugar, this keto version delivers protein, healthy fats, and fiber to keep you satisfied for hours. They’re gluten-free, grain-free, and completely customizable. You can make them plain, add blueberries, or even sprinkle in sugar-free chocolate chips.

Inspired by classic diner-style pancakes, this recipe is proof that keto doesn’t mean giving up your breakfast favorites. With just a few pantry staples, you’ll have a plate of golden, fluffy pancakes that rival the real thing — without the carb crash.

Jump to Recipe

Why You’ll Love This Recipe

Fluffy, golden pancakes with a classic breakfast feel
Naturally gluten-free, grain-free, and low-carb
Easy to make with simple ingredients
Customizable with berries, chocolate, or nuts
Perfect for weekend brunch or meal prep breakfasts

Servings: 6 small pancakes (2 per serving)

Ingredients

1 cup almond flour
2 large eggs
¼ cup unsweetened almond milk
1 tbsp coconut flour (optional, for texture)
1 tbsp powdered erythritol or monk fruit
1 tsp baking powder
½ tsp vanilla extract
Pinch of cinnamon (optional)
1 tbsp butter or coconut oil (for cooking)

Instructions

In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and cinnamon.
In another bowl, whisk eggs, almond milk, and vanilla.
Combine wet and dry ingredients to form a smooth batter. Let rest 5 minutes to thicken.
Heat a nonstick skillet over medium heat and grease with butter or oil.
Pour about 2–3 tbsp batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
Repeat with remaining batter. Serve warm with butter, sugar-free syrup, or toppings of choice.

Nutrition
(per serving, 2 pancakes)

Calories: ~230
Fat: 19g
Protein: 9g
Net Carbs: 4g
Fiber: 3g

FAQ

Can I use coconut flour only?
No — it absorbs more liquid. Use almond flour as the base.

Can I make these dairy-free?
Yes — cook with coconut oil and skip the butter topping.

Do these store well?
Yes, refrigerate up to 4 days or freeze for 1 month. Reheat in a skillet or toaster.

Can I double the recipe?
Absolutely — just adjust cooking time if making larger pancakes.

Variations & Substitutions

Add sugar-free chocolate chips or blueberries.
Use heavy cream instead of almond milk for richer flavor.
Add a scoop of protein powder for extra protein.

Serving Suggestions

Serve stacked with butter and sugar-free syrup.
Pair with bacon or sausage for a hearty breakfast.
Enjoy with fresh berries for a fruity twist.

Recipe Card

Keto Fluffy Almond Flour Pancakes

Name: Keto Fluffy Almond Flour Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 small pancakes (2 per serving)
Cuisine: Low Carb / Keto
Ingredients: 1 cup almond flour; 2 large eggs; 1/4 cup unsweetened almond milk; 1 tbsp coconut flour (optional, for texture); 1 tbsp powdered erythritol or monk fruit; 1 tsp baking powder; 1/2 tsp vanilla extract; Pinch of cinnamon (optional); 1 tbsp butter or coconut oil (for cooking)

Light, fluffy, and perfectly golden almond flour pancakes that are low-carb, gluten-free, and keto-friendly. Ideal for a satisfying breakfast or weekend brunch without the carbs.

Yield: 6 small pancakes (2 per serving) • Prep: 5 min • Cook: 10 min • Total: 15 min

Ingredients

1 cup almond flour
2 large eggs
1/4 cup unsweetened almond milk
1 tbsp coconut flour (optional, for texture)
1 tbsp powdered erythritol or monk fruit
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of cinnamon (optional)
1 tbsp butter or coconut oil (for cooking)

Instructions

In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and cinnamon.
In another bowl, whisk eggs, almond milk, and vanilla.
Combine wet and dry ingredients to form a smooth batter. Let rest 5 minutes to thicken.
Heat a nonstick skillet over medium heat and grease with butter or oil.
Pour about 2–3 tbsp batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
Repeat with remaining batter. Serve warm with butter, sugar-free syrup, or toppings of choice.

Nutrition (per serving, 2 pancakes)

Calories: 230
Fat: 19 g
Protein: 9 g
Net Carbs: 4 g
Fiber: 3 g

Breakfast • Low Carb / Keto • keto pancakes, almond flour pancakes, fluffy low carb pancakes, keto breakfast

Final Thoughts

Loved these Keto Fluffy Almond Flour Pancakes? Save the recipe on Pinterest, share it on Instagram, and check out my other keto breakfast ideas for more delicious low-carb inspiration!