Fluffy Almond Flour Pancakes

April 29, 2018






OK, so, the reality is we don’t get to enjoy breakfast most days because we practice 16:8 Intermittent Fasting. That usually only leaves us room for lunch and dinner - with no dessert. But we try to loosen up a bit on the weekend so we can have a yummy, homemade breakfast together as a family.


I have already shared my favorite recipe for keto waffles in a previous blog post. It uses eggs, cream cheese, and coconut flour. For my pancakes, however, I prefer the taste of almond flour over coconut flour. I have tried about a dozen different pancake recipes over the last year and a half, and most of them turned out tough and eggy-tasting. 


FINALLY, though, I actually have a winning recipe!! These almond flour pancakes have only a few ingredients, are very easy to make, and turn out light and fluffy. The key to this recipe is separating the egg yolks and whites. It makes a huge difference in both flavor and texture.


So grab your favorite sugar free syrup and whip up a batch of these amazing keto pancakes for your next weekend breakfast. 



  • 6 eggs, separated

  • 2 Tbsp Sweve sweetener 

  • 6 oz heavy whipping cream

  • 1 tsp vanilla

  • 1/2 tsp cinnamon

  • 3/4 cup almond flour

  • 1 tsp baking powder



  • In large mixing bowl, combine egg yolks, heavy whipping cream, sweetener, vanilla, and cinnamon with electric mixer.

  • In medium bowl, whisk together almond flour and baking powder. Fold into egg yolk mixture until smooth.

  • In separate bowl, beat egg whites with electric mixer until soft peaks form.

  • Fold egg whites into egg yolk mixture.

  • Drop batter into preheated griddle/skillet. Cook on one side for 4 minutes, flip, then cook for 3 minutes on other side. Try to limit pancake size to 2-3 Tbsp, as these can be tricky to flip.





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