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Keto Pumpkin Pancakes

Keto diet Keto Recipes Ketogenic Recipe Low Carb Recipes

Keto Pumpkin Pancakes

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Here’s our easy keto pumpkin pancakes made with coconut flour just in time for fall!  These pumpkin pancakes are soft, moist and full of that delicious pumpkin flavor I know you all love!  They’re so easy to make with ingredients you can find right in your pantry. Best of all, they are low carb and sugar-free!

Pumpkin Pancake with a fork

Now, what are you waiting for? Let’s get pancaking!

Prepping Time 3M

Cooking Time 6M

Total Time 9M

Net Carb/Pancake ~3g

Servings 4 Pancakes

Ingredients

  • 4 tsp Coconut Flour
  • 2 1/2 tbsp Swerve/Monkfruit
  • 1/2 tsp Baking Powder
  • 2 Egg room temp
  • 2 oz Cream Cheese room temp
  • 1 tsp Vanilla Extract
  • 2 tbsp Canned Pumpkin
  • 1/2 tsp Pumpkin Spice

Instructions

    • Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
    • Pre-heat pancake iron.
  • In food processor, add Coconut Flour, Swerve/Monkfruit, baking powder, eggs, cream cheese, vanilla extract, canned pumpkin puree, pumpkin spice and lightly pulse until combined.
  • Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with your favorite low-carb/keto syrup!

Hope you enjoy your easy keto pumpkin pancakes with coconut flour base!

Nutrition

Calories: 107kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 149mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1476IU | Calcium: 60mg | Iron: 1mg
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