Low Carb Fluffy Hotcakes
Indulge in breakfast bliss without the carb overload with these Low Carb Fluffy Hotcakes—perfectly golden, irresistibly soft, and packed with wholesome ingredients! Made with a blend of almond flour and coconut flour, these gluten-free hotcakes achieve an airy yet satisfying texture, thanks to a touch of baking powder and a trio of eggs. Sweetened with erythritol for a sugar-free option and infused with a hint of vanilla, they're an ideal choice for keto and low-carb diets. Quick and easy to prepare in under 25 minutes, these hotcakes deliver a guilt-free treat that pairs beautifully with sugar-free syrup, fresh berries, or whipped cream. Whether you're meal-prepping for the week or savoring a weekend brunch, these warm, buttery delights are sure to become your breakfast favorite!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Erythritol or other low-carb sweetener
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (or coconut oil) for cooking
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol until well combined.
In another bowl, beat the eggs thoroughly, then add the almond milk and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients, stirring until a thick batter forms. Let the batter sit for a couple of minutes to thicken.
Preheat a non-stick skillet or griddle over medium-low heat and add a small amount of butter or coconut oil to coat the surface.
Spoon about 1/4 cup of batter per hotcake onto the skillet. Use the back of the spoon to gently spread the batter into a small circle, keeping it thick to maintain fluffiness.
Cook the hotcakes for about 3-4 minutes, or until the edges look firm and the bottoms are golden brown. Carefully flip and cook for an additional 2-3 minutes.
Transfer the cooked hotcakes to a plate and repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the low carb fluffy hotcakes warm, topped with your choice of sugar-free syrup, fresh berries, or a dollop of whipped cream.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 511 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 355 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.
