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!
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
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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.
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Pre-heat pancake iron.
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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.
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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