Low Carb Pancakes

Your search for beautifully fluffy, light keto pancakes is over! You found it–The PERFECT keto pancake recipe. These pancakes use almond flour and psyllium husk flakes to achieve a low-carb stack of pancakes that feels like it came from a diner.

I know psyllium husk flakes (or powder) aren’t a common ingredient, and I usually try to avoid asking you to buy uncommon things. However, there really is a great reason! Flours without gluten simply do not have the elasticity required for fluffy pancakes full of air bubbles. It just chemically can’t happen… UNLESS you add something that can thicken and stretch without gluten.

Psyllium husk acts as a bulking agent, thickening and being the “glue” for recipes. When combined with the remaining ingredients, it creates perfect air pockets and bubbles when the baking soda is activated. It gives us that chemical reaction that all non-gluten flours are missing. So yes, you CAN create these pancakes without the psyllium husk powder, but they will not be the fluffy cakes of your dreams.

Keto Pancake Ingredients

Here’s a quick overview for what you’ll need for this recipe. For exact measurements, scroll down to the printable recipe card near the bottom.

• Eggs – Size large, room temperature. Cold eggs struggle to mix well, so take them out of the fridge for at least 30 minutes before cooking.
• Monk fruit sweetener – Your favorite granular keto-friendly sweetener will work in this recipe. I used Lakanto Classic Monk Fruit Sweetener.
• Butter – Unsalted, melted but slightly cooled. You want it warm enough to stay liquid but not so warm that it cooks the eggs in the batter.
• Whole milk, Water, Vanilla extract – This gives the perfect balance of flavor and fluffiness. You could easily swap out the extracts for orange, lemon, almond, or your favorite flavor.
• Almond flour, Baking powder, Fine sea salt – If possible, use the superfine blanched flour. That makes these perfectly fluffy and eliminates any graininess. Baking powder provides lift, so don’t forget that part. If you don’t have fine sea salt, you can use an equal amount of table salt instead.
• Psyllium husk flakes (optional but HIGHLY recommended) – This is not a required ingredient for decent keto pancakes, but you want them if you’re looking for super fluffy pancakes that are indistinguishable from the “normal” carb-filled, gluten-filled diner stacks. This ingredient is the key to a true pancake texture.
• Sugar free keto syrup (optional) – Obviously you don’t have to eat your pancakes with syrup, but these fluffy pancakes are truly begging for a delicious topping. You could make this Keto Caramel Syrup or top them with Sugar Free Strawberry Sauce.

How to make pancakes keto?

Keto pancakes can be simple and delicious! With one secret ingredient and just a touch of patience, you can make the BEST low-carb pancakes with this step-by-step guide.

Mix wet and dry ingredients separately

In one bowl, mix together room temperature eggs, monk fruit sweetener, melted (but cooled) butter, milk, water, and vanilla. In another bowl, mix together the almond flour, psyllium husk, baking powder, and salt.

Combine and wait

Add the flour mixture to the egg mixture, whisking until just combined. Don’t overmix as this can cause the almond flour to absorb too much liquid, leading to dry pancakes. Once you don’t see any pockets of dry ingredients, stop mixing.

Allow the batter to sit for 3-5 minutes to thicken. This will help create thick, fluffy pancakes with a lot of lift and air pockets.

Cook

Heat a large, nonstick skillet over medium-low heat. If you’re using a good, new pan, skip the cooking spray as it is unnecessary and can burn quickly. If your nonstick coating is a bit worn off or poor quality, use the spray to avoid sticking.

Scoot 2 tablespoons of batter per pancake into the hot skillet, using a spoon to spread it a bit. I was able to fit 3 pancakes (2 1/2″ in diameter each) in my skillet.

Immediately cover the pan with a lid and cook for about 3 minutes. When the pancake begins to look set and bubble, uncover the pan and flip the pancakes. Cover again and cook another 2-3 minutes or until fully cooked through.

TIP: Cook the first pancake by itself. It’s going to be ugly and weird-looking; there’s just no way around it. Use this as your test pancake to determine how long the rest of the batter will need to cook.

Serve

We love serving these with keto syrup, fresh whipped cream, strawberry sauce, or caramel syrup. Add a side of Sugar-Free Candied Bacon or Homemade Breakfast Sausage. When serving a special breakfast in bed, add these Bacon Roses for an over-the-top keto-friendly surprise!

Store

Pancakes should be stored in an airtight container in the fridge up to 1 week. You can make the batter up to 3 days in advance, keeping refrigerated until you’re ready to cook. Old ketchup bottles are perfect for storing and squeezing out pancake batter! You may lose some fluffiness as the batter gets older.

Freeze

You can freeze cooked pancakes up to 3 months, making them great for meal prepping! Allow pancakes to completely cool and then stack one serving (3 pancakes) together, wrap tightly with 2-3 layers of plastic wrap, and store in a freezer bag.

Reheat

You can reheat pancakes in several different ways, depending on your preferences.

• Microwave – This is the quickest method, but you lose any crispiness you might have had on the exterior. Heat in 30 second blasts until warmed throughout. Overheating can dry out the pancakes.
• Oven – This is perfect for reheating a large batch for company! Place on a baking sheet (layering if you need to, but no more than 3 pancakes in a stack), cover with foil, and reheat on 360 degrees for about 5 minutes. If you love some crispness on the edges, remove the foil for the last minute or two of reheating.
• Air Fryer – If you love it crispy, the air fryer can work! On 350 degrees F, air fryer pancakes for about 1-3 minutes (depending on how many you’re reheating at once). Check in halfway through to make sure it’s not drying out the edges too much.

If you love these keto pancakes, you’ll love these low carb breakfast recipes:

• Keto Strawberry Shortcake Waffles – You will LOVE a tasty stack of these waffles with strawberries and whipped cream! It feels like such a treat, but the whole stack is just 5 net carbs.
• Egg Bites – These taste and feel like everyone’s favorite Starbucks menu item! Perfectly gooey and cheesy, also great for meal prep.
• 5 Ingredient Keto Sausage Balls – The best on-the-go breakfast recipe is also meal prep friendly, easy to make keto, and great for potlucks!
• Eggs in Air Fryer – Crispy prosciutto makes the perfect cup in this creamy, cheesy egg recipe. These cook quickly and taste like a special breakfast without being a lot of work.
• Easy Keto Blueberry Muffins – These muffins have that great, classic taste and texture you love! About 4 net carbs each make these a great pairing with coffee in the morning.
• Easy Keto Breakfast Recipes under 5 Net Carbs
• The BEST Keto Coffee Drinks

Keto Pancake FAQs

Yield: 12 Pancakes (4 servings)

Keto Pancakes

Print

These fluffy Keto Pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 large eggs, at room temperature
• 1 tablespoon monkfruit sweetener
• 3 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup almond milk
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup almond flour (the superfine blanched version is best), spooned and leveled
• 1 teaspoon baking powder
• 1/2 tbsp psyllium husk flakes
• 1/4 teaspoon fine sea salt
• Sugar free keto syrup, optional for serving

Instructions

1. In a large bowl, whisk together the eggs, monkfruit sweetener, melted butter, milk, vanilla extract, and water.
2. In a medium bowl, whisk together the almond flour, psyllium husk, baking powder, and salt.
3. Add the dry ingredients to the liquid ingredients and whisk until just combined.
4. Let the batter sit for 3-5 minutes to thicken.
5. Heat a large nonstick skillet over medium-low heat. Grease the skillet with butter or spray oil.
6. Scoop 2 tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 1⁄2” in diameter. You should be able to fit about 3 pancakes in the skillet.
7. Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through.

*You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.

Notes

Most important tips:

• Cover the pan while cooking!
• Cooking the pancakes low and slow will yield fluffy, soft, and evenly cooked pancakes. Don’t be tempted to rush please!
• The first pancake will ALWAYS be ugly and maybe cook unevenly or burn. Don’t worry, it’s normal! For some reason, the first pancake is never the prettiest.
• Psyllium husk flakes are the secret ingredient to giving these pancakes a real
  pancake-like texture. Technically it can be left out, but your pancake won’t be as fluffy with a real pancake-like texture.

Recommended Products

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• 
  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Golden - 1 Pound)

Nutrition Information:

Yield:

4

Serving Size:

3 pancakes
Amount Per Serving: Calories: 280Total Fat: 16.2gCholesterol: 115mgSodium: 285mgCarbohydrates: 6.2gNet Carbohydrates: 4.8gFiber: 1.4gSugar: 1.2gProtein: 7.3g

The post Keto Pancakes appeared first on The Best Keto Recipes.

Healthy Homemade Low Carb Bread

I’m a huge fan of bread, but unfortunately, most keto bread at the store is dry and dense. So I was pretty excited when I found this low carb bread recipe. It’s super moist and tender, just like non-keto bread. This recipe quickly became a go-to recipe for me, especially because it’s so easy!

This recipe takes less than two hours to make, and most of that is when the bread is in the oven. It’s perfect with breakfast, lunch, or dinner, or eaten all by itself as a snack. 

Why You’ll Love This Low Carb Bread Recipe

I keep this bread around at all times. Here are some of the reasons why I love it, and why I think you’ll love it too. 

• Super soft. Unlike many loaves of keto bread, this recipe isn’t dense or dry at all. If you made someone a sandwich on this bread, they’d never know it was keto-friendly. The trick is to use egg whites and some xanthan gum. These ingredients add airiness to the dough and help the bread hold in moisture. 
• Easy to make. It only takes about 15 minutes to prepare this bread. The rest of the cooking time is spent with the bread in the oven. You barely have to work at all to make amazing low carb bread.
• Versatile. This bread can be used in so many different ways. You could eat it as toast with breakfast, or make a sandwich with it for lunch. It could be served instead of rolls with dinner, or you could eat it for a snack. 

Ingredients Needed

Here’s everything you need to make this low carb bread. Make sure to check out the recipe card at the bottom of the article to see the exact amounts of each ingredient.

• Psyllium husk whole leaves: this is the product I use.
• Ground flaxseed meal: this is the product I use.
• Almond flour – I like to use superfine, blanched almond flour.
• Sea salt – It’s best to use fine sea salt for this recipe. 
• Baking powder: adds lift and rise.
• Xanthan gum: helps prevent the bread from crumbling.
• Water – The water needs to be boiling.
• Apple cider vinegar: changes the pH in the batter and provides an better taste and texture.
• Egg whites: adds rise and binds the bread together.

How to Make Keto Bread

Here’s how to make this tasty, moist bread. It’s pretty easy!

• Prep. Preheat the oven to 350F. Then coat an 8×4-inch loaf pan with cooking spray or parchment paper. 
• Blend. Add the flaxseed meal and psyllium husk flakes to a blender, and blend until finely ground. This is an optional step that takes about 30 seconds but makes the bread much more smooth.
• Mix the dry ingredients. Add the psyllium husks, flaxseed meal, almond flour, baking powder, xanthan gum, and salt to a mixing bowl. Stir to combine.

• Whip the egg whites. Add the egg whites to a stand mixer. Use the whisk attachment to whip the whites on high speed until stiff peaks form. This should take 5-8 minutes.
• Mix the liquids. Add the apple cider vinegar to the boiling water, and stir to combine. 

• Add the wet and dry ingredients. Pour the liquid into the bowl with the dry ingredients, and mix until a thick dough forms. This should take about 1 minute. 
• Mix in some of the egg whites. Add about a cup of egg whites to the dough, and mix quickly until the dough loosens up. 

• Add the rest of the egg whites. Fold in the rest of the egg whites in 2 additions. Keep stirring until the batter has a single color and consistency. This should take about 2-4 minutes.
• Transfer the dough. Pour the dough into the loaf pan and level it.

• Bake. Add the loaf pan to the center rack of the oven, and cook until the bread has a browned crust. This should take 70-80 minutes. 
• Cool. Let the bread cool for 1 hour before eating. 

Tips for Success

Here are some tricks and tips to use when making this low carb keto bread. 

• Use room-temperature eggs. Try to take the eggs out of the fridge about 30 minutes before you make this bread. If the egg whites are up to room temperature, they’ll mix better with the rest of the ingredients. This will make for smoother bread. 
• Don’t overmix. When adding the egg whites to the dough, make sure to not overmix. The more you mix the dough, the more the egg whites will deflate. As the egg whites deflate, the bread will become dense. Mix until the dough is well incorporated, then stop immediately.
• Cool the bread. Make sure to let the bread cool for at least an hour before eating it, and preferably longer. By letting the bread cool down, it will become a better consistency when you cut into it. 
• Make extra. I love to make multiple loves of this keto bread at a time. It stores well, so you can make extra, and then you’ll have bread whenever you want it!

Serving Suggestions

I’m a fan of classic flavor combinations. So I love to have some bread with soup. Here are some of my favorite soups to serve with this fresh-baked keto bread.

• Keto Broccoli Cheddar Soup with Chicken
• Cabbage and Sausage Soup
• Chicken Bacon Ranch Soup
• Keto Italian Sausage Soup
• Instant Pot Pizza Soup

But my favorite thing to do with this bread is to make a sandwich. It’s a great sandwich bread!

How to Store and Reheat Leftovers 

Store leftover keto bread in an airtight bag. It will last in the cupboard for 4 days, or in the fridge for 6 days. Reheat in the toaster on a medium setting.

Can I Freeze Low Carb Bread?

Yes, this bread will last in the freezer for 3 months. For best results, cut the bread, wrap it in plastic wrap, then place it in an airtight bag. Reheat in the toaster on a medium-high setting.

More Easy Keto Breads to Make 

Here are a few more keto breads for you to try making at home! 

• Cheesy Zucchini Breadsticks
• Keto Garlic Bread Chaffles
• Keto Pizza Skillet
• Keto Pretzel Bites with Cheese Sauce
• Blueberry Chaffle

Yield: 12 slices

Low Carb Bread

Print

This low carb bread is more soft and moist than most keto breads. It's easy to make, and perfect for sandwiches.

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1/2 cup psyllium husk whole flakes, spooned and leveled
• 1/2 cup ground flaxseed meal, spooned and leveled
• 2 1/4 cups almond flour, spooned and leveled
• 1 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 cup boiling water
• 1 tablespoon apple cider vinegar
• 6 large egg whites, at room temperature

Instructions

1. Preheat the oven to 350F, and prepare an 8x4-inch loaf pan with cooking spray or parchment paper. Set aside.
2. Optionally, blend the psyllium husk and flaxseed meal in a blender for about 30 seconds, until they're extra finely ground.
3. Transfer the psyllium husk and flaxseed meal to a large mixing bowl, along with the almond flour, salt, baking powder, and xanthan gum. Whisk to combine.
4. Whip the egg whites in an electric stand mixer fitted with a whisk attachment on high speed, until stiff peaks form, about 5-8 minutes.
5. Mix the apple cider vinegar into the boiling water, and pour it over the ingredients. Mix quickly until a thick dough forms, about 1 minute.
6. Working quickly, add about 1 cup of the whipped egg whites to the bowl of dough, and mix vigorously until the dough becomes looser.
7. Fold the remaining whipped egg whites in 2 more additions, being careful not to mix. Otherwise the egg whites will deflate. Fold the batter enough that it is a uniform color and consistency. This may take 2-4 minutes.
8. Transfer the batter to your prepared loaf pan and spread into an even layer.
9. Bake in the center rack of the oven for 70-80 minutes. The outside of the bread should form a nice browned crust.
10. Allow the bread to cool for about 1 hour before slicing.

Notes

• To save time, you can boil the water by heating it in the microwave.
• Store the bread in a ziplock bag on the counter for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 163Total Fat: 3.8gCholesterol: 0mgSodium: 233.3mgCarbohydrates: 7.5gNet Carbohydrates: 2.9gFiber: 4.6gSugar: 0.9gProtein: 5.8g

The post Low Carb Bread appeared first on The Best Keto Recipes.