Tasting just like a carrot cake, these keto carrot pancakes are made completely from scratch! They are light, fluffy, and surprisingly nutritious too.
Carrot Pancakes
There’s something undeniably delicious about carrot cake. And when you’re on a keto diet, there are so many different ways to still enjoy it.
One of my favorite ways to enjoy low-carb carrot cake is to make no-bake low-carb carrot cake bars. The grated carrots, the combination of nutmeg and cinnamon, and the cream cheese on top – it’s all way too perfect for words!
These carrot cake pancakes are a tasty way to enjoy this classic dessert for lunch or breakfast. The only thing missing is the cream cheese frosting (but you can make some and add it on top of the pancakes, if you want).
These pancakes are made from scratch, without any shortcuts. And every single ingredient works magically to give you fluffy, tasty pancakes that are low in carbs.
Keto Pancakes
If pancakes are your favorite breakfast food, you’ll enjoy these keto pancakes, too. Each one has just 5 grams of net carbs, so you can indulge in them guilt-free.
It’s easy to make l0w-carb pancakes. I’ve made keto protein pancakes, warm gingerbread pancakes, and sweet keto strawberry pancakes.
But these carrot pancakes are bursting with spices and flavor in a whole new way. Carrot cake is usually a springtime dessert, but you can make these carrot pancakes anytime of year.
It’s perfect for brunch, too!
Almond Flour Pancakes
The combination of almond flour, baking powder, and eggs is what gives the pancakes their fluffy texture. You really can’t tell they are gluten-free and low-carb.
It’s really important that you only use almond flour, not almond meal or coconut flour. If you use almond meal, the pancakes will have a grainy texture and if you try to make the pancakes with coconut flour, they will taste too dry and crumbly.
If you want to make dairy-free pancakes, I suggest using canned coconut milk instead of heavy whipping cream. It will still taste delicious and won’t have the dairy!
The walnuts for garnish or optional, but add the perfect amount of nuttiness to the pancakes.
What To Eat With Pancakes
Serve these pancakes for breakfast, brunch, or as a high-fiber snack. I like to drink a Keto Blueberry Coconut Smoothie with them.
If you want something high-protein, make a Low-Carb Cottage Cheese Egg Bake. If you like coffee, then I suggest making a Keto Pumpkin Chai Tea Latte.
It will go really well with all the spices in the pancakes. And for something sweet, make strawberry cream cheese roll ups on the side.
How To Store Homemade Pancakes
Make a double batch of pancakes and store the leftovers in the refrigerator for later. Place the leftover carrot pancakes in an airtight food storage container and keep them in the refrigerator for up to three days.
These carrot pancakes freeze really well, too. Wrap each pancake in parchment paper and then put the pancakes in a freezer-safe resealable bag.
Then, you can reheat them in the toaster. It’s so easy!
Keto Carrot Pancakes Recipe
Below are the ingredients (and step by step pictures) that you’ll need to make these keto carrot pancakes. Exact measurements and instructions are located in the printable recipe card, just a little bit further below.
Prep Time: 10 minutes
Cook Time: 5-10 minutes
Servings: 4
Net Carbs: 5 net carbs per serving
Ingredients
- Almond Flour
- Eggs
- Heavy Whipping Cream
- Baking Powder
- Ground Cinnamon
- Nutmeg
- Vanilla Extract
- Swerve Confectioner’s Sugar Substitute
- Grated Carrots
- Salt
- Walnuts
- Shredded Coconut
- Sugar-Free Syrup
Directions
Blend together the almond flour, eggs, heavy whipping cream, baking powder, cinnamon, nutmeg, vanilla, Swerve, salt and carrots until well combined.
Heat a skillet over medium low heat on the stove, and spray with cooking spray.
Put about a ¼ cup of the batter into the center of the skillet, and cook until browned on that side.
Flip the pancake, and continue to cook until browned and cooked through on both sides. Repeat the cooking process to make the remainder of the pancakes.
Serve garnished with shredded carrots, walnuts and shredded coconut with sugar free syrup on the side.
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Keto Carrot Pancakes
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 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
- Chopped Walnuts for garnish
- Sugar-Free Syrup
Instructions
- Blend together the almond flour, eggs, heavy whipping cream, baking powder, cinnamon, nutmeg, vanilla, Swerve, salt and carrots until well combined.
- Heat a skillet over medium low heat on the stove, and spray with cooking spray.
- Put about a ¼ cup of the batter into the center of the skillet, and cook until browned on that side.
- Flip the pancake, and continue to cook until browned and cooked through on both sides.
- Repeat the cooking process to make the remainder of the pancakes.
- Serve garnished with shredded carrots, walnuts and shredded coconut with sugar free syrup on the side.
Notes
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Breakfast Recipes
If you enjoyed these tasty keto carrot pancakes, here are some more delicious keto breakfast recipes you should make next. And so many of these recipes are made without eggs, too.
