Ingredients
For the Keto Pancakes
- 3 tablespoons Blanched Almond Flour
- 1-2 teaspoons Sweetener (Erythritol, stevia, or preferred keto sweetener), to taste
- ½ teaspoon Gluten-free Baking Powder
- 1 large Egg
- 4 tablespoons Unsweetened Almond Milk
- 1 tablespoon Coconut Oil
For the Low Carb Cranberry Sauce
- ¼ cup Fresh Cranberries
- 1 sachet Sweetener (Erythritol, stevia, or preferred keto sweetener)
Instructions
- Mix the Pancake Batter: In a mixing bowl, whisk together the blanched almond flour, sweetener, gluten-free baking powder, egg, and unsweetened almond milk until the batter is smooth and free of lumps, resembling the consistency of traditional pancake batter.
- Cook the Pancakes: Heat coconut oil in a pan over medium heat. Pour two tablespoons of batter into the pan for each pancake, forming small rounds. Cook for about 2 minutes until bubbles form on the surface and edges start to brown. Flip the pancakes carefully and cook another 2 minutes until golden brown on the other side. Repeat with remaining batter.
- Prepare the Cranberry Sauce: In a small saucepan, gently heat the cranberries until warm and soft. Add the sweetener and stir gently until the mixture becomes smooth and syrupy. Alternatively, you can microwave cranberries for 1 minute (or 2 minutes if frozen) and then mix in the sweetener.
- Serve: Plate the warm keto pancakes and drizzle the low-carb cranberry sauce on top. Enjoy immediately for the best taste and texture.
Notes
- Adjust the sweetener quantity according to your preferred sweetness level.
- Use fresh or frozen cranberries for the sauce; if using frozen, microwave heating time is 2 minutes.
- Make sure to use gluten-free baking powder to maintain gluten-free status.
- You can substitute almond milk with any other unsweetened nut milk if preferred.
- For a dairy-free option, ensure the baking powder and sweeteners used are free from dairy derivatives.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
