Keto Chocolate Chip Pancakes
Indulge in a stack of soft, fluffy, and irresistibly chocolatey *Keto Chocolate Chip Pancakes*, the perfect low-carb treat for breakfast or brunch! Made with nutrient-rich almond and coconut flours, these pancakes are naturally gluten-free and sweetened with a touch of granulated erythritol to keep them sugar-free. Each bite is studded with luscious sugar-free chocolate chips, bringing a rich decadence to the table without straying from your keto lifestyle. Lightly crisped edges and a tender, moist interior make these pancakes a true crowd-pleaser. Quick and easy to prepare, this recipe comes together in just 30 minutes and serves four. Pair these pancakes with a drizzle of your favorite keto-friendly syrup, a handful of fresh berries, or a dollop of whipped cream for a heavenly start to your day. Perfect for anyone craving a guilt-free yet satisfying breakfast, these keto pancakes are the ultimate combination of comfort and clean eating.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated erythritol
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil, melted
- 0.25 cup Sugar-free chocolate chips
- 1 tablespoon Butter or coconut oil for cooking
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, and salt.
In another bowl, beat the eggs until light and frothy, then mix in the almond milk, vanilla extract, and melted butter or coconut oil.
Pour the wet ingredients into the dry ingredients and stir until well combined and smooth. The batter should be slightly thick.
Gently fold in the sugar-free chocolate chips.
Heat a non-stick skillet or griddle over medium heat and add a little butter or coconut oil to grease the surface.
Spoon about 2-3 tablespoons of batter per pancake onto the skillet, spreading it slightly with the back of the spoon if needed.
Cook each pancake for about 2-3 minutes or until bubbles start to form on the surface and the edges appear set.
Carefully flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes warm with your favorite keto-friendly syrup, fresh berries, or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 5.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 514 mg | 40% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 364 mg | 8% | |
*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.
