Low Carb Pancakes with Chocolate Spread
Indulge in guilt-free breakfast bliss with these Low Carb Pancakes with Chocolate Spread, a perfect treat for those following keto or low-carb diets. Made with a wholesome blend of almond and coconut flours, these fluffy pancakes boast a tender texture and are naturally sweetened with stevia or erythritol for a refined sugar-free option. Topped with a rich, homemade chocolate spread crafted from unsweetened chocolate, cocoa powder, and heavy cream, this recipe strikes the perfect balance between decadence and health-conscious eating. Ready in just 35 minutes, these pancakes are perfect for a satisfying weekend brunch or a luxurious weekday treat. Serve them warm, and revel in every bite of chocolatey, low-carb goodness! Keywords: low carb pancakes, keto breakfast, sugar-free chocolate spread, almond flour pancakes.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Granulated stevia or erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil, melted
- 1 tablespoon Butter or oil for frying
- 2 tablespoons Cocoa powder
- 2 ounces Unsweetened chocolate bar, chopped
- 3 tablespoons Heavy cream
- 1 tablespoon Powdered sweetener
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and granulated sweetener. Mix well to remove any lumps.
In a separate medium bowl, whisk together eggs, almond milk, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients, stirring until just combined to form a batter. Let the batter rest for a few minutes.
Heat a non-stick skillet over medium heat and add a bit of butter or oil for frying.
Using a 1/4 cup measure, pour the batter onto the skillet to form pancakes. Cook for 2-3 minutes on each side or until golden brown.
Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
For the chocolate spread, in a small saucepan, melt the chopped unsweetened chocolate over low heat.
Add the cocoa powder, heavy cream, and powdered sweetener to the saucepan. Stir continuously until the mixture is smooth and glossy.
Remove the chocolate spread from heat and let it cool slightly before serving.
Serve the pancakes warm with a generous dollop of the chocolate spread on top. Enjoy!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 10.0 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 578 mg | 44% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 980 mg | 21% | |
*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.
