Keto Chocolate Chip Pancakes are a delightful and guilt-free twist on a classic breakfast favorite. These fluffy and indulgent pancakes are made with keto-friendly ingredients and studded with sugar-free chocolate chips, allowing you to enjoy a delicious breakfast while staying low-carb. These pancakes are perfect for those following a ketogenic diet or anyone looking for a satisfying and flavorful breakfast option.
Recipe: Keto Chocolate Chip Pancakes
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons erythritol or your preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk or your preferred non-dairy milk
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
- Coconut oil or butter for greasing the pan
- In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs with the almond milk and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
- Gently fold in the sugar-free chocolate chips into the pancake batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adding more oil or butter as needed to prevent sticking.
- Serve the Keto Chocolate Chip Pancakes warm, and if desired, top with additional sugar-free chocolate chips or your preferred keto-friendly syrup.
Nutrition Facts (per serving):
- Serving size: 3 pancakes (without additional toppings)
- Calories: 318
- Total Fat: 26g
- Saturated Fat: 6g
- Cholesterol: 158mg
- Sodium: 312mg
- Total Carbohydrate: 10g
- Dietary Fiber: 5g
- Sugars: 1g
- Protein: 14g
Servings: This recipe yields approximately 2 servings