Go Back
+ servings
a large stack of Keto Coconut Flour Pancakes on a plate

Keto Coconut Flour Pancakes

These low carb Keto Coconut Flour Pancakes are so versatile, fluffy, and easy to make! They're golden-delicious, and oh-so top-able!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 6 Pancakes
Calories 80kcal
Author Taylor Kiser


  • 4 Tbsp Coconut flour, packed (30g)
  • 2 tsp Swerve sweetener
  • 1 tsp Baking powder
  • 1/4 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/2 Cup Unsweetened almond milk (or regular milk)
  • 2 Tbsp Butter, melted + additional for cooking
  • 2 large eggs
  • 1/2 tsp Vanilla


  • Whisk all the ingredients up to the milk (not including the milk) in a small bowl.
  • In a separate medium bowl, whisk the remaining ingredients.
  • Add the dry ingredients to the wet ingredients and whisk.
  • Melt some butter on a griddle set to medium heat.
  • Pour the batter by scant 1/4 cup onto the griddle and spread out just slightly. You want the pancakes on the smaller side so they are easier to flip.
  • Cook until golden brown, about 2.5-3 minutes. Gently flip and repeat. (really get your spatula under the pancakes to make them easier to flip)



Calories: 80kcal | Carbohydrates: 3.8g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.8g | Cholesterol: 72mg | Sodium: 168mg | Potassium: 37mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 5IU | Calcium: 9mg | Iron: 2mg