Keto Apple Pancake
Discover the perfect guilt-free breakfast with this Keto Apple Pancake recipe, a low-carb twist on a breakfast classic that’s both delicious and nutritious. Using grated chayote squash to mimic the texture of apples, these pancakes are light, fluffy, and packed with fall-inspired flavors like cinnamon and nutmeg. A combination of almond and coconut flours keeps this recipe keto-friendly, while granulated erythritol adds just the right touch of sweetness without spiking your blood sugar. Ready in just 30 minutes, these golden pancakes are perfect for busy mornings or leisurely weekend brunches. Top them with sugar-free maple syrup for a comforting treat that won’t derail your diet!
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Recipe Information
Ingredients
- 1 medium, peeled, cored and grated Chayote Squash
- 3 large Eggs
- 0.5 cup Almond Flour
- 2 tablespoons Coconut Flour
- 2 tablespoons Granulated Erythritol
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 0.25 teaspoon Ground Nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract
- 2 tablespoons Butter or Coconut Oil
- to taste Sugar-Free Maple Syrup
Instructions
In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Stir well to ensure all dry ingredients are evenly mixed.
Add the eggs, almond milk, and vanilla extract to the dry ingredients. Whisk together until the batter is smooth and free of lumps.
Carefully fold in the grated chayote squash into the batter, ensuring an even distribution throughout the mixture.
Heat a frying pan or griddle over medium heat and add a tablespoon of butter or coconut oil. Allow it to melt and coat the pan evenly.
Pour about 1/4 cup of the pancake batter onto the hot pan and let it cook for 2-3 minutes or until bubbles form on the surface and the edges firm up. Flip the pancake and cook for an additional 2 minutes, or until it's golden brown and cooked through.
Repeat the process with the remaining batter, adding more butter or coconut oil to the pan as needed.
Serve the pancakes warm, optionally drizzled with sugar-free maple syrup or your preferred pancake topping.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 7.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 469 mg | 36% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
