Keto Pancakes with Chocolate Spread
Indulge in a guilt-free breakfast with these Keto Pancakes with Chocolate Spread, the perfect harmony of fluffy, low-carb pancakes and a silky, homemade chocolate topping. Made with almond and coconut flour, these keto-friendly pancakes are light, tender, and packed with wholesome goodness. The rich chocolate spread, crafted from cream cheese, cocoa powder, and powdered erythritol, adds a decadent touch without compromising your keto goals. Ready in just 35 minutes, this recipe is ideal for a cozy brunch or a quick weekday treat. Serve them warm and watch them disappear—each bite is a delightful combination of sweet, creamy, and satisfying flavors that will keep your net carbs in check while satisfying your sweet tooth. Perfect for low-carb diets and chocolate lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Erythritol or other keto sweetener
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil
- 2 tablespoons Cream cheese
- 3 tablespoons Unsweetened cocoa powder
- 0.25 cup Heavy whipping cream
- 3 tablespoons Powdered erythritol
- 0.5 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt. Stir until well combined.
In another bowl, whisk together the eggs, almond milk, 1 teaspoon of vanilla extract, and the melted butter.
Slowly add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
Pour about 1/4 cup of the pancake batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancake and cook for an additional 2 minutes until golden brown. Repeat with the remaining batter.
For the chocolate spread, beat together the cream cheese, cocoa powder, heavy whipping cream, powdered erythritol, and 0.5 teaspoon of vanilla extract in a mixing bowl until smooth and creamy.
Serve the pancakes warm with a generous dollop of chocolate spread on top. Enjoy!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 7.5 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 559 mg | 43% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 651 mg | 14% | |
*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.
