Keto-Overnight-Pancake-Casserole - square

Keto Overnight Pancake Casserole

  • Author: Louise Hendon
  • Prep Time: 20 minutes (plus overnight chill time)
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast


Fluffy Keto pancakes soaked overnight and baked as a casserole. A Keto pancake version of bread pudding.


For the pancakes:

  • 1 cup (120 g) almond flour
  • 1/4 cup (28 g) coconut flour
  • 3 Tablespoons (36 g) erythritol
  • 1 teaspoon (2 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 1/2 teaspoon (3 g) salt
  • 3 eggs, lightly whisked
  • 1/2 cup (120 ml) unsweetened almond milk
  • 2 Tablespoons (30 ml) coconut oil, melted and cooled
  • Ghee or additional coconut oil, for cooking

For the casserole:

  • 1 cup (240 ml) unsweetened almond milk
  • 1 teaspoon (2 g) cinnamon powder
  • 2 to 4 Tablespoons (24 to 48 g) erythritol, to taste
  • 2 eggs, lightly whisked

For serving (optional):

  • Ghee, fresh berries, or Keto syrup, of choice


  1. In a large bowl, whisk to combine the pancake ingredients to make a thick but pourable batter. If needed, add additional almond milk, 1 Tablespoon (15 ml) at a time, until batter is pourable.
  2. Add a small amount of ghee or coconut oil to a nonstick skillet over medium heat. Pour 1/4 cup (60 ml) of batter into the skillet and cook for about 2 minutes, until bubbles start to form. Carefully flip the pancake and cook for about 2 additional minutes until cooked through and golden brown. Set aside the pancake and repeat with the remaining batter.
  3. Cut each pancake in half and arrange in a greased casserole dish and set aside.
  4. In a medium bowl, whisk to combine the casserole ingredients until completely incorporated. Pour the casserole mixture evenly over the pancakes.
  5. Cover the casserole dish with plastic wrap or aluminum foil and refrigerate overnight.
  6. When ready to cook, preheat the oven to 350 F (175 C). Remove the plastic wrap or aluminum foil from the casserole dish and discard. Let the casserole dish sit at room temperature as the oven preheats.
  7. Place the casserole dish in the oven and bake for 25 to 30 minutes until the casserole is golden and cooked through.
  8. Remove the casserole from the oven and let sit for about 5 minutes before serving with optional ghee, fresh berries, or Keto syrup, if desired.


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

Net Carbs per serving: 4 g


  • Calories: 313
  • Sugar: 2 g
  • Fat: 25 g
  • Carbohydrates: 9 g
  • Fiber: 5 g
  • Protein: 14 g