50+ Delicious Sunday Keto Pancake Recipes for a Perfect Breakfast

Sundays are all about relaxation, indulgence, and spending time with family or friends.

If you’re following a keto diet, however, it can sometimes feel like traditional Sunday breakfasts are off-limits.

But don’t worry—there’s no need to give up your favorite morning treat!

Keto pancakes are a delicious and low-carb alternative that will satisfy your pancake cravings without derailing your diet.

In this blog post, we’ve rounded up 50+ Sunday keto pancake recipes that are as delicious as they are keto-friendly.

From fluffy almond flour pancakes to decadent chocolate-chip varieties, we’ve got something for everyone.

These pancakes are perfect for a weekend brunch, and they’re easy to customize with your favorite toppings like sugar-free syrup, fresh berries, or whipped cream.

So, whether you’re a seasoned keto enthusiast or just starting your low-carb journey, these recipes will help you make the most of your Sunday mornings.

50+ Delicious Sunday Keto Pancake Recipes for a Perfect Breakfast

Keto pancakes can transform your Sundays from ordinary to extraordinary, offering a guilt-free way to enjoy your favorite breakfast treat.

With over 50 unique recipes to choose from, you can explore endless variations and keep your keto mornings exciting.

Whether you prefer sweet, fruity, or savory pancakes, there’s a recipe to suit every taste and dietary need.

So, grab your ingredients, heat up the skillet, and enjoy a delicious and satisfying Sunday breakfast that won’t derail your keto lifestyle.

These keto pancake recipes are the perfect way to start your day on the right note, leaving you full, happy, and energized for whatever the rest of the weekend holds.

Fluffy Keto Pancakes with Almond Flour

These fluffy keto pancakes are a delicious, low-carb alternative to traditional pancakes. Made with almond flour, they offer a soft, airy texture while being completely sugar-free and gluten-free. They’re perfect for a satisfying breakfast or brunch without the carb overload.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1 tbsp coconut flour
• 1/4 tsp salt
• 1 tbsp butter (for cooking)
• Optional: Low-carb sweetener (Stevia, erythritol, etc.)

Instructions:

1. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
2. In another bowl, beat the eggs, almond milk, and vanilla extract until well combined.
3. Slowly combine the wet ingredients with the dry ingredients, stirring until a thick batter forms. If you want a sweeter pancake, add your choice of low-carb sweetener at this stage.
4. Heat a skillet over medium-low heat and melt butter.
5. Spoon the pancake batter onto the skillet, forming small circles. Cook for 2-3 minutes per side, or until golden brown.
6. Serve hot with your favorite low-carb syrup or berries.

These keto pancakes are the perfect way to start your Sunday without compromising your keto diet. The almond flour gives them a lovely texture, and the minimal carb content means you won’t spike your blood sugar. Feel free to experiment with toppings like sugar-free syrup, fresh berries, or even a dollop of whipped cream for an extra treat. Whether you’re following keto or simply looking for a healthier pancake alternative, these fluffy pancakes are sure to be a hit!

Coconut Flour Keto Pancakes with Cream Cheese

If you’re craving a thicker, more decadent pancake, this coconut flour-based recipe will satisfy your taste buds. With a hint of cream cheese, the pancakes become delightfully rich and creamy, perfect for a low-carb breakfast that feels indulgent without the guilt.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 3 tbsp cream cheese, softened
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp butter (for cooking)
• Optional: Sweetener to taste (Stevia, monk fruit, etc.)

Instructions:

1. In a mixing bowl, whisk together the coconut flour, baking powder, and sweetener.
2. In another bowl, beat the eggs, cream cheese, and almond milk until smooth.
3. Slowly combine the wet and dry ingredients, stirring to form a thick but pourable batter.
4. Heat a skillet over medium-low heat and melt the butter.
5. Pour small portions of the batter into the skillet, cooking for about 2-3 minutes on each side, or until golden brown.
6. Top with a dollop of whipped cream, sugar-free syrup, or berries for extra flavor.

These coconut flour pancakes are incredibly moist and have a rich, creamy texture thanks to the cream cheese. Coconut flour provides a great alternative to traditional flour, making these pancakes both gluten-free and keto-friendly. The added fat from the cream cheese ensures that these pancakes not only taste delicious but also keep you satisfied longer. These pancakes are perfect for a special Sunday breakfast when you’re craving something rich and indulgent without derailing your keto goals.

Keto Pumpkin Spice Pancakes

For those who love the flavors of fall, these keto pumpkin spice pancakes are a seasonal treat that fits perfectly into your low-carb lifestyle. Made with almond flour and pumpkin puree, these pancakes are packed with flavor and give you that cozy, comforting breakfast feeling.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• 1 tbsp butter (for cooking)
• Optional: Sweetener to taste (Stevia, erythritol, etc.)

Instructions:

1. In a bowl, combine the almond flour, baking powder, cinnamon, nutmeg, and ginger.
2. In another bowl, whisk together the eggs, pumpkin puree, almond milk, and vanilla extract.
3. Slowly mix the wet ingredients into the dry ingredients, stirring until smooth.
4. Heat a skillet over medium-low heat and melt the butter.
5. Pour the batter onto the skillet in small circles, cooking for 2-3 minutes on each side or until golden brown.
6. Serve with a sprinkle of cinnamon and sugar-free syrup, if desired.

These keto pumpkin spice pancakes are a flavorful, fall-inspired dish that makes a fantastic addition to your Sunday brunch. The combination of almond flour and pumpkin puree keeps the pancakes moist and rich, while the blend of spices gives them that warm, comforting taste of autumn. Not only are these pancakes low-carb and keto-friendly, but they’re also an easy way to satisfy your seasonal cravings without sacrificing your health goals. Whether you’re enjoying them on a crisp fall morning or any day of the year, these pancakes are sure to become a favorite!

Keto Lemon Ricotta Pancakes

These keto lemon ricotta pancakes are a light, refreshing option that combines the tang of lemon with the creamy texture of ricotta cheese. Perfect for anyone on a keto diet looking for a flavorful twist on classic pancakes, they are low in carbs but high in protein, making them a great choice for a satisfying breakfast.

Ingredients:

• 1/2 cup ricotta cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup almond flour
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp butter (for cooking)
• Optional: Low-carb sweetener (Stevia, erythritol, etc.)

Instructions:

1. In a bowl, whisk together the ricotta cheese, eggs, almond milk, lemon zest, lemon juice, and vanilla extract until smooth.
2. In another bowl, combine the almond flour, baking powder, salt, and sweetener.
3. Add the dry ingredients to the wet ingredients, stirring until fully combined into a smooth batter.
4. Heat a skillet over medium-low heat and melt the butter.
5. Pour the batter into small circles, cooking for 2-3 minutes on each side, or until golden brown.
6. Serve with a sprinkle of powdered erythritol or fresh berries, if desired.

These lemon ricotta pancakes are light, refreshing, and a perfect keto-friendly breakfast choice. The ricotta cheese not only adds richness and protein, but it also helps keep the pancakes soft and moist. The tang of lemon provides a zesty flavor that pairs beautifully with a drizzle of sugar-free syrup or a few fresh berries. These pancakes are perfect for a Sunday morning when you’re looking for something a little different from the usual flavors, yet still satisfying and low in carbs.

Keto Chocolate Peanut Butter Pancakes

Indulge in a decadent breakfast with these keto chocolate peanut butter pancakes. The rich flavors of chocolate and peanut butter are combined in a low-carb, high-fat recipe that satisfies your cravings while keeping you on track with your keto diet. These pancakes are perfect for anyone with a sweet tooth looking for a healthier option.

Ingredients:

• 1/2 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp peanut butter (smooth or chunky)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp butter (for cooking)
• Optional: Low-carb sweetener (Stevia, monk fruit, etc.)

Instructions:

1. In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
2. In another bowl, beat together the eggs, almond milk, peanut butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
4. Heat a skillet over medium-low heat and melt the butter.
5. Spoon the batter onto the skillet in small circles, cooking for 2-3 minutes per side until golden brown.
6. Serve with a drizzle of sugar-free chocolate syrup, whipped cream, or a few extra spoonfuls of peanut butter.

These keto chocolate peanut butter pancakes are a rich and satisfying breakfast that doesn’t compromise on flavor. The combination of almond flour and cocoa powder gives these pancakes a chocolatey, moist texture, while the peanut butter adds creaminess and a boost of healthy fat. With minimal carbs, they fit perfectly into a keto lifestyle, and the optional toppings like sugar-free chocolate syrup or extra peanut butter elevate the dish even further. Whether you’re craving something sweet or simply looking for a filling breakfast, these pancakes will hit the spot!

Keto Cinnamon Swirl Pancakes

These keto cinnamon swirl pancakes bring the comforting flavors of cinnamon rolls into a low-carb pancake recipe. The cinnamon swirl inside each pancake adds a sweet, spiced touch, while the almond flour base keeps it keto-friendly. Perfect for a Sunday breakfast when you want something both cozy and indulgent.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp butter (for cooking)
• For the cinnamon swirl:
  • 1 tbsp butter, melted
  • 1 tbsp cinnamon
  • 1 tbsp erythritol or other low-carb sweetener

Instructions:

1. In a bowl, whisk together almond flour, baking powder, cinnamon, and vanilla extract.
2. In another bowl, beat together eggs and almond milk until smooth.
3. Add the wet ingredients to the dry ingredients, mixing until fully combined into a batter.
4. In a separate small bowl, mix the melted butter, cinnamon, and sweetener to create the cinnamon swirl mixture.
5. Heat a skillet over medium-low heat and melt the butter.
6. Spoon the pancake batter onto the skillet in small circles. Then, drizzle the cinnamon swirl mixture over the batter in a spiral pattern.
7. Gently swirl the batter with a spatula to create the cinnamon swirl effect.
8. Cook for 2-3 minutes on each side, or until golden brown.
9. Serve with a drizzle of sugar-free syrup or whipped cream, if desired.

These keto cinnamon swirl pancakes are a delicious way to indulge in the flavors of cinnamon rolls without the carbs. The cinnamon swirl adds a decadent touch, while the almond flour keeps the pancakes light and keto-friendly. Whether you serve them with sugar-free syrup, whipped cream, or a dusting of powdered erythritol, these pancakes are sure to make your Sunday morning feel extra special. They’re an ideal treat for anyone craving a warm, spiced breakfast without straying from their keto goals.

Keto Strawberry Shortcake Pancakes

These keto strawberry shortcake pancakes combine the sweetness of fresh strawberries with the richness of a fluffy, low-carb pancake base. Topped with whipped cream, they make for a refreshing and indulgent keto-friendly breakfast, perfect for special occasions or a Sunday brunch.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp butter (for cooking)
• 1/4 cup strawberries, diced
• For topping:
  • 1/2 cup heavy whipping cream
  • 1-2 tbsp powdered erythritol or your preferred sweetener

Instructions:

1. In a bowl, whisk together almond flour, baking powder, salt, and vanilla extract.
2. In another bowl, beat the eggs and almond milk until smooth.
3. Add the wet ingredients to the dry ingredients, stirring to combine into a thick batter.
4. Heat a skillet over medium-low heat and melt the butter.
5. Spoon the batter onto the skillet in small circles, cooking for 2-3 minutes on each side or until golden brown.
6. Meanwhile, whip the heavy cream with powdered erythritol until stiff peaks form.
7. Once the pancakes are cooked, top with diced strawberries and a generous dollop of whipped cream.

These keto strawberry shortcake pancakes are a delightful and refreshing way to enjoy the classic flavors of strawberry shortcake without the carbs. The almond flour base gives these pancakes a tender, fluffy texture, and the whipped cream adds a creamy, indulgent topping. Fresh strawberries bring a burst of sweetness that pairs beautifully with the rich, keto-friendly pancakes. Perfect for a Sunday morning or any time you crave a light and satisfying treat, these pancakes will surely become a favorite!

Keto Banana Nut Pancakes

Banana lovers, rejoice! These keto banana nut pancakes offer all the flavors of a traditional banana pancake, but with zero carbs. Using banana extract instead of actual bananas, paired with crushed walnuts, these pancakes deliver a delicious nutty flavor while keeping you within your keto macros.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp banana extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup crushed walnuts
• 1 tbsp butter (for cooking)
• Optional: Low-carb sweetener (Stevia, erythritol, etc.)

Instructions:

1. In a bowl, whisk together almond flour, baking powder, salt, and banana extract.
2. In another bowl, beat the eggs and almond milk until smooth.
3. Add the wet ingredients to the dry ingredients, stirring until well combined.
4. Fold in the crushed walnuts for added texture and flavor.
5. Heat a skillet over medium-low heat and melt the butter.
6. Spoon the batter into the skillet in small circles, cooking for 2-3 minutes per side, until golden brown.
7. Serve with a sprinkle of crushed walnuts and your favorite low-carb syrup or fresh berries.

These keto banana nut pancakes are perfect for anyone who loves the taste of bananas but needs to stick to a low-carb lifestyle. The banana extract provides all the banana flavor without the carbs, while the walnuts add a nice crunch and nutty flavor. These pancakes are both filling and delicious, making them a great choice for a hearty breakfast. Whether you’re enjoying them on a lazy Sunday morning or for a special brunch, they’ll be a hit with keto followers and non-keto eaters alike.

Keto Blueberry Pancakes

Keto blueberry pancakes are a simple, yet flavorful breakfast option. Packed with fresh blueberries and made with almond flour, they’re a low-carb, gluten-free alternative to traditional pancakes. With a hint of vanilla and a slight burst of sweetness from the blueberries, these pancakes are a fantastic way to start your day.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup fresh blueberries
• 1 tbsp butter (for cooking)
• Optional: Sweetener (Stevia, erythritol, etc.)

Instructions:

1. In a bowl, whisk together the almond flour, baking powder, salt, and vanilla extract.
2. In another bowl, beat the eggs and almond milk until smooth.
3. Combine the wet and dry ingredients, stirring until fully mixed.
4. Gently fold in the fresh blueberries, being careful not to crush them.
5. Heat a skillet over medium-low heat and melt the butter.
6. Spoon the batter onto the skillet in small circles, cooking for about 2-3 minutes on each side or until golden brown.
7. Serve the pancakes with extra blueberries and a drizzle of sugar-free syrup, if desired.

These keto blueberry pancakes are light, flavorful, and a perfect breakfast option for those following a keto diet. The fresh blueberries provide natural sweetness, and the almond flour keeps the pancakes soft and fluffy. They’re quick and easy to make, and they offer a satisfying start to your day without compromising your carb goals. For extra flavor, top them with more blueberries, a dollop of whipped cream, or a sprinkle of cinnamon. These pancakes are a great way to enjoy a classic breakfast treat while staying low-carb!

Keto Pumpkin Spice Pancakes

These keto pumpkin spice pancakes are the perfect fall-inspired breakfast, combining the rich flavors of pumpkin with warming spices. With a moist, fluffy texture and a hint of cinnamon and nutmeg, these pancakes are an ideal choice for a cozy Sunday morning. Plus, they’re low-carb and packed with flavor!

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup canned pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp butter (for cooking)
• Optional: Low-carb sweetener (erythritol, stevia, etc.)

Instructions:

1. In a bowl, whisk together almond flour, cinnamon, nutmeg, ginger, baking powder, and salt.
2. In another bowl, whisk together the eggs, almond milk, canned pumpkin, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until smooth. If desired, add sweetener to taste.
4. Heat a skillet over medium-low heat and melt the butter.
5. Pour the batter into small circles on the skillet, cooking for 2-3 minutes on each side or until golden brown.
6. Serve with sugar-free syrup, whipped cream, or a sprinkle of cinnamon.

These keto pumpkin spice pancakes are the ultimate fall breakfast treat! The addition of pumpkin puree provides moisture and a rich flavor, while the cinnamon, nutmeg, and ginger create a warm, spiced experience perfect for cozy mornings. They’re low-carb and full of healthy fats, making them an excellent choice for those on a keto diet. Pair with some sugar-free syrup or a dollop of whipped cream to elevate the flavors further. These pancakes will bring the essence of fall to your breakfast table year-round!

Keto Coconut Flour Pancakes

If you’re looking for a gluten-free, low-carb pancake option, these keto coconut flour pancakes are the way to go. Coconut flour is a great alternative to almond flour, offering a slight sweetness and density. These pancakes are soft, fluffy, and perfect for a ketogenic diet, with the added benefit of a mild coconut flavor.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp butter (for cooking)
• Optional: Low-carb sweetener (erythritol, monk fruit, etc.)

Instructions:

1. In a bowl, whisk together coconut flour, baking powder, and salt.
2. In a separate bowl, beat the eggs, almond milk, and vanilla extract until smooth.
3. Slowly add the wet ingredients to the dry ingredients, mixing well to avoid clumps. If needed, adjust with a little more almond milk to achieve a pourable batter.
4. Heat a skillet over medium-low heat and melt the butter.
5. Spoon the batter into the skillet, making small pancakes. Cook for 2-3 minutes on each side or until golden brown.
6. Serve with a drizzle of sugar-free syrup or a dollop of whipped cream.

These keto coconut flour pancakes are an excellent alternative for those who are looking to avoid almond flour while still staying low-carb. Coconut flour gives these pancakes a soft texture with a light coconut flavor that adds a pleasant twist. They are also incredibly filling due to the fiber content of coconut flour. Topped with sugar-free syrup or whipped cream, they make a perfect breakfast option that will keep you satisfied throughout the morning. These pancakes are a great keto-friendly treat to switch up your pancake routine!

Keto Bacon and Cheddar Pancakes

For a savory twist on traditional pancakes, these keto bacon and cheddar pancakes are a must-try. Combining crispy bacon with sharp cheddar cheese, they provide the perfect balance of savory and cheesy flavors. Ideal for those on a keto diet, they’re low in carbs but full of protein, making them both satisfying and delicious.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 1 tbsp butter (for cooking)

Instructions:

1. In a bowl, whisk together almond flour, baking powder, salt, and pepper.
2. In another bowl, beat the eggs and almond milk until smooth.
3. Add the wet ingredients to the dry ingredients and stir to combine.
4. Fold in the shredded cheddar cheese and crumbled bacon.
5. Heat a skillet over medium-low heat and melt the butter.
6. Spoon the batter onto the skillet, making small pancakes. Cook for 2-3 minutes on each side until golden brown.
7. Serve hot, topped with extra bacon or cheese, if desired.

These keto bacon and cheddar pancakes are the ultimate savory breakfast option for anyone who loves a combination of salty and cheesy flavors. The crispy bacon adds a satisfying crunch, while the cheddar cheese gives the pancakes a rich, savory taste. These pancakes are not only delicious but also packed with protein and healthy fats, making them a perfect low-carb breakfast to keep you energized throughout the morning. Whether you’re enjoying them on a lazy Sunday or preparing them for a special breakfast, these pancakes are sure to impress.

Keto Lemon Poppy Seed Pancakes

These keto lemon poppy seed pancakes are a refreshing and zesty twist on a traditional favorite. With a tangy lemon flavor and a slight crunch from the poppy seeds, they provide a light yet satisfying breakfast. These pancakes are low-carb, keto-friendly, and perfect for anyone craving something citrusy and fresh.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp butter (for cooking)
• Optional: Low-carb sweetener (erythritol, stevia, etc.)

Instructions:

1. In a bowl, whisk together almond flour, baking powder, salt, poppy seeds, and lemon zest.
2. In a separate bowl, beat the eggs, almond milk, lemon juice, and vanilla extract until smooth.
3. Combine the wet and dry ingredients, stirring until the batter is fully mixed. If desired, add sweetener to taste.
4. Heat a skillet over medium-low heat and melt the butter.
5. Pour the batter onto the skillet, making small pancakes. Cook for 2-3 minutes per side, until golden brown.
6. Serve with a squeeze of fresh lemon juice, a dollop of whipped cream, or a sprinkle of sweetener.

These keto lemon poppy seed pancakes are a delightful combination of refreshing citrus and satisfying texture. The poppy seeds add a unique crunch, while the lemon provides a zesty, fresh flavor that brightens up your breakfast. This recipe is not only keto-friendly but also a perfect option for anyone who loves fruity, light pancakes without the carbs. They’re easy to make, and the lemony aroma will fill your kitchen with a comforting, sunny vibe. Enjoy these pancakes with your favorite keto-friendly toppings and savor the citrusy goodness!

Keto Chocolate Peanut Butter Pancakes

If you’re a fan of the classic combination of chocolate and peanut butter, these keto pancakes will be your new favorite breakfast. Rich, decadent, and perfectly low-carb, these pancakes are made with almond flour and cocoa powder for a delicious, guilt-free treat. Topped with creamy peanut butter, they’re the ultimate indulgence.

Ingredients:

• 1 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp butter (for cooking)
• 2 tbsp peanut butter (melted, for topping)
• Optional: Low-carb sweetener (erythritol, stevia, etc.)

Instructions:

1. In a bowl, whisk together almond flour, cocoa powder, baking powder, salt, and sweetener (if using).
2. In another bowl, beat the eggs, almond milk, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir to combine into a thick batter.
4. Heat a skillet over medium-low heat and melt the butter.
5. Spoon the batter onto the skillet, making small pancakes. Cook for 2-3 minutes on each side until golden brown.
6. Drizzle melted peanut butter over the pancakes and enjoy!

These keto chocolate peanut butter pancakes are perfect for anyone craving a sweet, rich breakfast while staying low-carb. The almond flour and cocoa powder create a fluffy, chocolatey base, while the melted peanut butter on top adds an indulgent, creamy texture. These pancakes are a great way to satisfy your sweet tooth without derailing your keto diet. They’re quick, easy, and the chocolate-peanut butter combination is sure to become a favorite. Whether for breakfast, brunch, or even a dessert-like treat, these pancakes are a must-try for keto lovers!

Keto Cinnamon Roll Pancakes

These keto cinnamon roll pancakes capture the irresistible flavors of a classic cinnamon roll in pancake form. With a swirl of cinnamon and a sweet cream cheese glaze, these pancakes are a comforting and satisfying low-carb breakfast. They’re the perfect choice for a decadent Sunday brunch without the guilt.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon (for the batter)
• 1 tbsp butter (for cooking)
• For the cinnamon swirl:
  • 2 tbsp butter, melted
  • 1 tbsp cinnamon
  • 1 tbsp low-carb sweetener
• For the glaze:
  • 2 oz cream cheese, softened
  • 2 tbsp unsweetened almond milk
  • 1-2 tbsp powdered erythritol (to taste)

Instructions:

1. In a bowl, whisk together almond flour, baking powder, salt, and cinnamon.
2. In a separate bowl, beat the eggs and almond milk until smooth.
3. Add the wet ingredients to the dry ingredients and mix well to form a thick batter.
4. For the cinnamon swirl, mix melted butter, cinnamon, and sweetener in a small bowl.
5. Heat a skillet over medium-low heat and melt the butter.
6. Pour a small amount of batter onto the skillet, and then swirl the cinnamon mixture on top. Use a toothpick to create a cinnamon swirl pattern in the batter.
7. Cook the pancakes for 2-3 minutes per side until golden brown.
8. For the glaze, whisk together softened cream cheese, almond milk, and erythritol until smooth.
9. Drizzle the cream cheese glaze over the pancakes before serving.

These keto cinnamon roll pancakes are a decadent and satisfying breakfast option that captures the essence of a cinnamon roll without the carbs. The cinnamon swirl gives them a sweet and spicy flavor, while the creamy glaze adds a rich finish. These pancakes are perfect for anyone who loves the combination of warm cinnamon and creamy sweetness but doesn’t want to sacrifice their keto goals. With this recipe, you can enjoy a breakfast indulgence that’s both delicious and low-carb. Treat yourself to these pancakes for a special Sunday brunch, or any time you crave a cozy, comforting meal!

Note: More recipes are coming soon!