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Keto Four-Ingredient Pancake with Almond Flour Recipe

Louise | June 27
Keto Four-Ingredient Pancake with Almond Flour Recipe #keto

Pancakes don’t have to be a breakfast of the past. Treat yourself to a special morning meal with this keto four-ingredient pancake recipe with almond flour.

Why Pancakes Are Not Keto

They’re fluffy. They’re yummy. They are a delight to eat. But unfortunately, the pancakes you grew up with are not keto friendly.

Actually, they’re kind of the antithesis of keto. The actual carb count would depend on the particular recipe, but rest assured pancakes are a high-carbohydrate food. After all, there is a reason that athletes are pounding them like there’s no tomorrow.

Of course, pancakes generally pack a one-two punch, thanks to the toppings that usually go with them. Syrup, chocolate chips, and whipped cream add fuel to the dietary fire with all of that sugar.

How to Make Keto Pancakes

Fortunately, with some simple tweaks, you can make the pancakes of your dreams without the carbohydrates of your nightmares.

Instead of all-purpose flour, I used almond flour, which has a great flavor and works nicely in this recipe.

To sweeten, I added erythritol, a sugar alcohol that’s been working really well in a lot of my recipes lately. It doesn’t impact your blood sugar the way white or brown sugar does, so it’s a good choice for your keto diet.

You can use your choice of almond or coconut milk – just use the stuff from the cartons, not the cans.

Other Breakfast Options

These keto four ingredient pancakes are a great way of breaking up your breakfast routine. For even more variety to your morning, check out these keto egg recipes or these easy keto muffins.

Keto Four-Ingredient Pancake with Almond Flour Recipe #keto

Keto Four-Ingredient Pancake with Almond Flour Recipe #keto

Keto Four-Ingredient Pancake with Almond Flour Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (2 pancakes per serving) 1x
  • Category: Breakfast, Snack
  • Cuisine: American


  • 1 1/4 cups (150 g) of almond flour
  • 2 Tablespoons erythritol, or to taste
  • ½ cup unsweetened almond or coconut milk (from a carton, not cans)
  • 2 eggs, whisked
  • ¼ cup (60 ml) ghee, softened, to cook the pancakes with


  1. Mix together the almond flour, erythritol, almond or coconut milk, and eggs together.
  2. Melt some of the ghee in a non-stick pan and carefully pour 1/4 cup of the batter into the frying pan.
  3. Cook on a medium heat until the pancake starts bubbling on top.  Then use a spatula to carefully test the bottom of the pancake to make sure it’s cooked.
  4. Carefully flip and cook the other side for a few minutes.
  5. Repeat for the rest of the batter (makes 7-8 small pancakes).


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g


  • Calories: 321
  • Sugar: 1 g
  • Fat: 31 g
  • Carbohydrates: 7 g
  • Fiber: 4 g
  • Protein: 9 g

Louise co-founded Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. She has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.