Description
Savor the essence of autumn with these fluffy and delicious Keto Pumpkin Pancakes. Made with wholesome ingredients, these pancakes are the perfect low-carb start to your day, combining the nutritious benefits of pumpkin with the indulgent taste of fall spices.
Ingredients
Scale
- 1/2 cup pumpkin puree (unsweetened)
- 4 large eggs
- 1 cup almond flour
- 2 oz cream cheese, softened
- 1/4 cup sweetener of choice (erythritol or stevia)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of nutmeg
- Pinch of ginger
- Butter or oil for frying
Instructions
- Mix the pumpkin puree, eggs, and softened cream cheese until smooth.
- In another bowl, combine almond flour, sweetener, baking powder, cinnamon, nutmeg, and ginger.
- Fold the dry ingredients into the wet mixture until just combined.
- Heat a non-stick pan over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake, cook until bubbles form, then flip and cook until golden.
- Serve with your favorite keto-friendly toppings.
Notes
- For a dairy-free version, replace cream cheese with coconut cream.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 250
- Fat: 20g
- Carbohydrates: 5g (Net Carbs: 3g)
- Fiber: 2g
- Protein: 8g