Keto Flappers

These low-carb, keto pancakes made with coconut flour, erythritol sweetener, and almond milk are easy to make and taste great!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 147 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, or as needed
• 1 cup unsweetened almond milk
• 7 large eggs
• 2 tablespoons unsalted butter, melted and cooled slightly
• 0.5 teaspoon baking powder
• 0.5 teaspoon fine sea salt
• 0.5 cup coconut flour
• 0.25 cup erythritol confectioners' sweetener (such as Swerve®)

Recipe Instructions

Step 1

Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.

Step 2

Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.