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Keto Pumpkin Pancakes

Keto diet Keto Recipes Ketogenic Recipe Low Carb Recipes

Keto Pumpkin Pancakes


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


  • 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


    • 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!


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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