Description
If you’re on the lookout for a scrumptious breakfast that aligns with your keto lifestyle, these Keto Carrot Pancakes are the perfect choice! Bursting with flavor reminiscent of a delightful carrot cake, they offer a fun and nutritious twist to your morning routine. These pancakes are light, fluffy, and made with wholesome ingredients that won’t derail your dietary goals. They’re quick to prepare—ideal for busy mornings or leisurely weekends—and can easily be customized with your favorite toppings. Enjoy them drizzled with sugar-free syrup or garnished with chopped walnuts for a satisfying start to your day!
Ingredients
Scale
- 1 cup Almond Flour
- 2 large Eggs
- 1/4 cup Heavy Whipping Cream
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 pinch Nutmeg
- 1 tsp Vanilla Extract
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1 pinch Salt
- 1/3 cup Finely Grated Carrots
Instructions
- In a mixing bowl, combine almond flour, eggs, heavy whipping cream, baking powder, cinnamon, nutmeg, vanilla extract, Swerve confectioner's sugar substitute, salt, and grated carrots. Blend until smooth.
- Heat a skillet over medium-low heat and lightly grease with cooking spray.
- Pour about ¼ cup of batter into the skillet and cook for 2-3 minutes until the underside is golden brown. Flip and cook for an additional minute until done.
- Repeat until all batter is cooked, keeping pancakes warm under foil if necessary.
- Serve warm topped with chopped walnuts and sugar-free syrup.
Nutrition
- Serving Size: 1 pancake (about 60g)
- Calories: 172
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg