Keto Chocolate Pancakes

Indulgent, fluffy low-carb pancakes that taste like dessert for breakfast

Key Info

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 22 minutes
Servings: 8-10 pancakes
Difficulty: Easy
Dietary: Keto, Gluten-free, Low-carb
Net Carbs: 3g per pancake

Equipment Needed

Large mixing bowl
Whisk or electric mixer
Non-stick pan or griddle
Measuring cups and spoons
Spatula

Ingredients

Dry Ingredients

1 cup almond flour (96g)
3 tbsp unsweetened cocoa powder (15g)
1/4 tsp salt
2 tbsp granulated erythritol (24g)

Wet Ingredients

3 large eggs, room temperature
1/2 cup unsweetened almond milk (120ml)
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips (85g)

Method

Whisk together all dry ingredients in a large bowl until well combined and lump-free.
In a separate bowl, beat eggs, almond milk, and vanilla until smooth.
Pour wet ingredients into dry ingredients, whisking until just combined. Don’t overmix.
Fold in chocolate chips gently.
Let batter rest for 5 minutes to thicken.
Heat non-stick pan over medium heat.
Pour 1/4 cup batter per pancake onto heated surface.
Cook until bubbles form on surface (2-3 minutes).
Flip and cook other side until golden (1-2 minutes).

Crucial Tips

Batter should be thick but pourable.
Pan must be properly preheated.
Don’t flip pancakes more than once.
Look for bubbles before flipping.

Storage & Variations

Storage:

Refrigerate up to 3 days.
Freeze for up to 1 month.
Reheat in toaster or microwave.

Common Substitutions:

Coconut flour (use 1/4 cup + extra liquid).
Heavy cream instead of almond milk.
Regular chocolate chips if not strict keto.

Variations:

Add cinnamon or nutmeg.
Top with sugar-free whipped cream.
Fold in crushed nuts.
Add sugar-free peanut butter.

Troubleshooting

If too thick: Add almond milk 1 tbsp at a time.
If too thin: Add almond flour 1 tbsp at a time.
If burning: Lower heat immediately.
If not fluffy: Check if eggs were room temperature.

Nutritional Info (per pancake):

Calories: 120
Fat: 9g
Protein: 5g
Net Carbs: 3g