Desserts

Low Carb Pumpkin Pancakes – Soft, Fluffy and Delicious!

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These low carb pumpkin pancakes are soft, fluffy and delicious! πŸ₯ž And the best part.. They are both low carb and keto! These pancakes are the perfect fall dessert, but we won’t judge if you choose to eat these for breakfast… And lunch… And dinner… πŸ™ƒ

Low Carb Pumpkin Pancakes

When frying these in the pan you will notice that they have an unusual consistency. This is because of the puree, and you will need to wait a bit longer before you flip them. This will not affect the end result though. They still turn out soft and fluffy! 🀀

Low Carb Pumpkin Pancakes

For topping we chose to whip together 4 tablespoons of heavy whipping cream with a teaspoon of powdered erythritol. We also drizzled on some homemade granola and sugar free honey. 🍯 However, you can choose whatever you like! Other options for topping could be maple syrup, cream cheese frosting, berries, sugar free chocolate or just simply butter. πŸ₯ž

Low Carb Pumpkin Pancakes

This recipe makes about 6 small-ish pancakes. We recommend making fewer thicker pancakes, as these can be hard to flip in the pan. Making them smaller and thicker makes them easier to flip AND sooo juicy! πŸ˜πŸ‘Œ

Low Carb Pumpkin Pancakes

Course: DessertDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Calories

312

kcal

These low carb pumpkin pancakes are soft, fluffy and delicious! πŸ₯ž And the best part.. They are both low carb and keto! These pancakes are the perfect fall dessert, but we won’t judge if you choose to eat these for breakfast… And lunch… And dinner… πŸ™ƒ

Ingredients

  • 30 grams melted butter

  • 40 grams cream cheese (room tempered)

  • 2 eggs

  • 30 grams almond flour

  • 15 grams erythritol

  • 20 drops of stevia

  • 1 tsp vanilla extract

  • 1,5 tsp baking powder

  • 1 tsp cinnamon

  • 0,5 tsp pumpkin spice

  • 0,5 tsp salt

  • 50 grams pumpkin puree

  • 1-2 tbsp unsweetened almond milk

Directions

  • Blend together melted butter, cream cheese, eggs, almond flour, erythritol, stevia, vanilla extract, baking powder, cinnamon, pumpkin spice and salt in a food processor or a blender.
  • Add the pumpkin spice last and blend for about 15-30 seconds.
  • Lastly add 1-2 tbsp of almond milk dependent on how thick your batter is.
  • Fry in a pan on low heat.
  • NB: Don’t flip too early. These pancakes will have a different consistency than normal pancakes because of the puree and will therefore be harder to flip. Making them small and thick will make them easier to flip.

Notes

  • Nutrition facts per serving:
    312 kcal | 16 g protein | 3 g net carbs | 25 g fat

Don’t feel like eating pancakes today? Can’t relate, but we do have many other dessert recipes to choose from! πŸ˜‰ Why not try these Pumpkin Cookies? πŸŽƒπŸͺ

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