Ketogenic pancakes are finished with ketogenic syrup and ketogenic blueberry jam

Sugar-free keto pancakes

Keto pancakes are super quick and easy to make for breakfast or as a snack. These tasty pancakes are made from almond flour, cream cheese and eggs and sweetened with erythritol.

The pancakes can be enjoyed with keto jams, keto syrup or whipped cream. Another topping worth trying is the nut-chocolate spread by Ketokamu. This velvety-smooth and mouth-watering spread is made from raw chocolate, toasted hazelnuts, almonds, Brazil nuts, macadamias, coconut manna (pureed coconut flesh) and cocoa butter. Could it get any better than this? Try this treat also as a topping for keto cakes or enjoy as such!

(makes 12 little pancakes)

  • 2 large eggs
  • 1 tbsp water
  • 60 g cream cheese
  • 65 g almond flour
  • 1 tsp baking powder
  • 2 tsp vanilla powder
  • 1/2 tsp cinnamon
  • 2 tbsp erythritol

For serving: keto syrup, keto jams, nut spread coconut flakes or ground nuts.

How to prepare:

  1. Mix the eggs, water and cream cheese in a blender and add almond flour, baking powder, vanilla powder, cinnamon and erythritol. Let the mixture sit for a couple of minutes.
  2. Heat a pancake pan or a regular pan with medium heat. If you use a pancake pan, add a small lump of butter to each hole and fill the holes with the mixture. If you use a regular pan, add 4–5 lumps of butter on the pan and pour 3–4 tablespoons of the mixture on the pan so that there is space between each pancake. The pancakes will spread a bit when cooked.
  3. Bake the pancakes until small bubbles start to appear on their surface. Flip the pancakes and keep on baking until the pancakes reach a golden brown color on both sides.
  4. Serve the pancakes for example with the Ketokamu nut-chocolate spread and whipped cream!

Related products:

Gluten-free bilberry-yoghurt cheesecake

Ketogenic chocolate-avocado mousse

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