Thick and Fluffy Flourless Pumpkin Pancakes Low Carb Paleo
These keto pumpkin muffins are thick, fluffy, perfect for a delicious fall breakfast. Made with coconut flour and almond flour, enjoy paleo pancakes that are naturally gluten-free and low cab.
Prep Time5 mins
Cook Time5 hrs 20 mins
Total Time5 hrs 25 mins
Servings: 4 servings
- 2 large eggs
- 2 tbsp Erythritol
- ¼ cup pumpkin puree
- 2 tbsp butter or coconut oil melted
- 2/3 cup almond flour
- 2 tbsp coconut flour
- 2-3 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice
- ½ tsp baking powder
- Cooking spray or ghee
In a large bowl add the eggs and sweetener. Mix until the eggs are fluffy.
Add the pumpkin puree, melted butter, almond milk, and vanilla extract.
In another bowl whisk together the dry ingredients: almond flour, coconut flour, baking powder.
Stir the flour mix into the beaten eggs until a pancake batter forms. Let the batter sit for about 4 minutes to thicken.
Heat a non-stick pan over medium heat and spray lightly with coconut oil. Once hot, drop ¼ cup rounds onto the pan. Cover the pan cook for about 2-3 minutes on each side or until the edges start to brown.
Repeat with all the remaining batter. Serve hot topped with sugar-free maple syrup, chopped toasted pecans, almond butter or butter.
Serving: 2keto pumpkin pancakes | Calories: 219kcal | Carbohydrates: 8g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 94mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2679IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg | Net Carbs: 5g