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Keto Raspberry Pancakes

Keto Raspberry Pancakes

Fluffy, fruity, and keto-approved, these raspberry pancakes are the perfect guilt-free breakfast. Quick, delicious, and satisfying every time!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 27 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • 2 large eggs
  • 2 tbsp cream cheese (softened)
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp erythritol (optional)
  • ½ cup fresh raspberries
  • 2 tbsp unsalted butter or coconut oil (for cooking)

Equipment

  • 1 Mixing Bowl
  • 1 Whisk or Hand Mixer
  • 1 Non-Stick Skillet or Griddle
  • 1 Spatula
  • 1 Measuring Cups & Spoons

Method
 

  1. Make the Batter: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder and erythritol until well combined. This is the dry base to your pancakes.
  2. Add Wet: Add eggs, softened cream cheese and vanilla. Mix properly so that the paste is smooth and little thick.
  3. Add Raspberries: Carefully fold in the raspberries with a spatula. Do not crush them, to maintain a light and fruity texture.
  4. Heat the Skillet: Heat a nonstick skillet over medium heat and melt in some butter or coconut oil to prevent sticking.
  5. Cook the Pancakes: Pour small rounds of batter on the skillet. Cook on each side for 2-3 minutes until golden brown.
  6. Serve and Enjoy: Pile the pancakes, add raspberries or sugar free syrup and enjoy a hot keto friendly breakfast treat.

Notes

  • Opt for fresh raspberries for the best flavor, but you can use thawed and drained frozen ones.
  • Do not over-mix the batter; it should still be slightly lumpy for fluffier pancakes.
  • Cook on medium so it doesn't burn but inside cooks as well.
  • Sprinkle a little (I prefer) cinnamon or nutmeg for flavor.
  • Top with sugar-free whipped cream for a treat of a breakfast.