Keto Chocolate Pancakes
Low-Carb Keto Chocolate Pancakes – made with simple ingredients, soft and fluffy with melting dark chocolate chips on the inside. Gluten and sugar free, but you have the option to make them dairy and egg free and also vegan.
These Keto pancakes are perfect for a snack, breakfast or dessert. They are easy to make, just blend all ingredients in a blender and then cook on the stove top. Cooking is quick and effortless and the topping possibilities are quite a few.
These are a must try, even if you don’t follow low carb diet.
A sugar and gluten free treat is always a better choice than a dessert made with regular sugar and white flour.
Low-carb, Keto desserts are usually high in fat, contain no refined sugar, but low carb sweeteners and have moderate amounts of protein.
Keto Chocolate Pancakes
These chocolate pancakes are made with basic low-carb ingredients like eggs, cream cheese, almond milk, MCT oil (optional, but a great way to add some natural, healthy fats), baking powder, almond flour, sugar-free chocolate chips, erythritol (or other Keto sweetener of your choice) and unsweetened, good quality cocoa powder.
If you are allergic to eggs, you can substitute with flax eggs. Mix up 1 tablespoon of ground golden flax seeds with 3 tablespoons of water.
How to prepare the pancake batter:
The low-carb pancake batter can be mixed by hand (with a whisk), with a mixer of in a blender. Using a blender is the best option in my opinion (quick and clean, but also effortless).
Start by combining the almond milk, vanilla, eggs and cream cheese. Pulse a few times until smooth. This ensures that the cream cheese is blended well with the eggs and milk and there are no chunks of it in the mixture.
If using MCT oil, add it next.
Then add the sweetener, salt, baking powder, almond flour and cocoa powder.
Blend to combine.
Add the chocolate chips (optional) and stir.
These pancakes can easily burn, but they can just as easily remain undercooked.
I recommend using a pancake pan or just a regular non stick pan.
You can also add some oil/butter to the pan, once it is heated.
Cook over low-medium heat.
Add 1/4 cup of the batter to the pan, then cook for 1-2 minutes, until bubbles start to form on top.
Using a spatula flip the pancake and cook for another 2 minutes.
Top these tasty pancakes with:
- Low-carb/sugar free “Maple Syrup”. I’ve seen brands like Lakanto and Besti offer good ones and they can be purchased online.
- Berries – blackberries and blueberries are the best option.
- Sugar-free chocolate chips or chocolate syrup.
- Nuts (almonds, pecans).
- Fresh mint leaves (this is more for garnishing).
- Make sure all ingredients are at room temperature before blending.
Dairy free option
Use plant based cream cheese substitute, that is low-carb, but dairy free. There are several options on the market. Check the nutritional labels. Look for products from brands like KiteHill of Miyokos.
Egg free option
Allergic to eggs? You can use flax eggs instead (1 tbsp ground flax seeds + 3 tbsp water) or chia eggs ( 1 tbsp chia seeds + 2.5 tbsp water).
Use plant based cream cheese substitute.
You can use chocolate protein powder, instead of cocoa powder. Make sure it is Keto approved. If it contains sweetener, reduce the amount of erythritol in the recipe.
3. The pancake batter can be made in advance (up to 24 hours).
4. Pancakes taste best, right after they are made, but you can make them in advance if you have to do so. Store pancakes in an air tight container for up to 2 days. They may still get a little soggy.
More Healthy Chocolate Recipes:
- Keto Chocolate Mug Cake
- This Healthy Chocolate Cake from Food Doodles is moist and tastes amazing! Made with healthier ingredients like whole wheat flour and coconut sugar, you should try it if you like chocolate.
- Chocolate Crème Brûlée
- Vegan Chocolate Mousse
Low Carb Chocolate Pancakes
- 2 large eggs
- 1/4 cup 60 ml almond milk
- pinch of salt
- 2 oz 60 grams cream cheese, you could use
- 1 tsp vanilla extract
- 1 tsp 5 ml MCT oil (optional)
- 1/2 cup 50 grams almond flour
- 2.5 tablespoons 18 grams unsweetened cocoa powder
- 1 tsp 4 grams baking powder
- 2 tablespoons 30 grams or less erythritol or other sweetener of your choice
- 1/4 cup 40 grams chocolate chips (optional)
- Berries and low-carb syrup for serving
- Cooking spray for the pan
Combine the almond milk, eggs, salt and cream cheese in a blender. Pulse a few times until smooth.
Add the vanilla extract, MCT oil (optional), almond flour, sweetener, cocoa powder, baking powder and blend to combine.
Stir in the chocolate chips.
Heat a non stick pan over medium heat.
Spray with cooking spray.
Pour 1/4 cup (4 tablespoons) of batter to the pan. Cook for 2 minutes, until bubbles start to form on top and then flip.
Cook for another 2 minutes on the other side.
Serve topped with berries and/or syrup.