Keto Caramel Pancakes

These Keto Caramel Pancakes are the perfect combination of soft, fluffy pancakes with the rich sweetness of caramel, all while staying low-carb! Imagine waking up to the delightful aroma of caramelized goodness and knowing you’re indulging in a treat that fits your keto lifestyle. Whether you’re having them for breakfast or a special brunch, these pancakes are sure to satisfy your cravings without derailing your progress.

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Why You’ll Love Keto Caramel Pancakes

These pancakes are everything you love about a classic breakfast, but with a keto twist! The rich, buttery caramel flavor pairs perfectly with the soft and fluffy texture of the pancakes. Best of all, they’re low-carb, so you can enjoy them without worrying about the carb count. They are also super easy to make, meaning you won’t have to spend a lot of time in the kitchen, but you’ll still impress everyone at the table!

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My Personal Experience

I first made these Keto Caramel Pancakes when I was craving something indulgent but wanted to stay on track with my keto goals. Let me tell you—these pancakes exceeded my expectations! The caramel sauce turned out perfectly, and the pancakes were so soft and satisfying. I was pleasantly surprised at how quickly they came together, and they made my keto breakfast feel like a special treat. My family loved them too, and I can definitely see these becoming a regular in my breakfast rotation!

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Required Equipment

• Non-stick skillet or griddle: A good non-stick skillet or griddle is essential to cook these pancakes evenly and prevent them from sticking. I personally love using a skillet for the perfect golden crust, but if you’re feeding a crowd, a griddle can help you make multiple pancakes at once.
• Mixing bowls: You’ll need at least two mixing bowls—one for the dry ingredients and one for the wet ingredients. It’s always helpful to have a large bowl to mix the batter, ensuring that everything gets combined without any lumps.
• Whisk: A whisk is ideal for blending your wet ingredients smoothly before adding them to the dry ingredients. I find it makes the batter so much fluffier!
• Measuring spoons and cups: Accurate measurements are key in keto baking! A good set of measuring spoons and cups will ensure you get the proportions just right for the perfect pancake texture.
• Spatula: You’ll need a spatula to flip the pancakes and keep them from falling apart. I recommend using a silicone spatula to avoid damaging your cookware.

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Ingredients & Substitutions

• Almond flour: 1 cup. This is the base for the pancake batter and keeps the pancakes soft and fluffy without the carbs of regular flour. If you’re out of almond flour, you can substitute it with coconut flour, but you’ll need to reduce the amount to about 1/4 cup since it’s more absorbent.
• Baking powder: 1 1/2 teaspoons. This gives the pancakes a nice rise and makes them fluffy. Don’t skip it!
• Eggs: 3 large. Eggs provide structure and moisture to the pancakes. If you need an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).
• Unsweetened almond milk: 1/2 cup. I love using almond milk for a dairy-free option, but any unsweetened nut milk or coconut milk works great here.
• Butter: 3 tablespoons, melted. This adds a rich, buttery flavor that makes the pancakes taste indulgent. You can substitute with ghee or coconut oil for a dairy-free option.
• Vanilla extract: 1 teaspoon. A little bit of vanilla extract enhances the sweetness and flavor.
• Sweetener: 2 tablespoons of a keto-friendly sweetener (like erythritol or stevia). You can adjust the sweetness depending on your taste. If you prefer a different sweetener, make sure it’s keto-friendly.
• For the caramel sauce: 1/2 cup heavy cream, 1/4 cup butter, 1/2 cup keto sweetener, 1 teaspoon vanilla extract, and a pinch of salt. The caramel sauce makes the pancakes extra special, but if you’re in a rush, you can use store-bought keto caramel sauce.

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How to Make Keto Caramel Pancakes

1. Make the pancake batter: In a medium mixing bowl, whisk together the almond flour, baking powder, and sweetener.
2. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until smooth. If the batter is too thick, add a little more almond milk to reach the desired consistency.
4. Cook the pancakes: Heat your non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil. Pour a small amount of batter onto the skillet to form each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
5. Make the caramel sauce: While the pancakes are cooking, melt the butter in a small saucepan over medium heat. Add the heavy cream, sweetener, and a pinch of salt. Stir constantly until the sauce thickens (about 5 minutes). Remove from heat and add the vanilla extract.
6. Serve: Stack the pancakes on a plate and drizzle with the homemade caramel sauce. Enjoy!

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Tips for this recipe

• Keep the pancakes on low heat while cooking to ensure they cook evenly and don’t burn. This also helps achieve that perfect soft texture.
• If you like thicker pancakes, let the batter sit for a few minutes before cooking. The almond flour will absorb some of the moisture and thicken the batter.
• Double or triple the caramel sauce if you like extra! It’s also great for drizzling over other keto-friendly desserts.

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Optional Additions

• Berries: Add fresh or frozen berries to your pancakes for a burst of flavor.
• Whipped cream: Top your pancakes with a dollop of whipped cream for a richer treat.
• Nuts: Chopped pecans or walnuts can be added into the batter or sprinkled on top for a little crunch.

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Serving Ideas

• Serve your pancakes with a side of scrambled eggs or bacon for a complete keto breakfast.
• Enjoy them with a cup of hot coffee or your favorite keto-friendly smoothie.

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Storage Recommendation

• These pancakes can be stored in the refrigerator for up to 3 days. Simply reheat them in the microwave for about 20 seconds or on a skillet for a minute on each side.
• To freeze, place the pancakes in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer them to an airtight container or freezer bag for up to 2 months. To reheat, toast or microwave until heated through.

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Frequently Asked Questions

1. Can I use coconut flour instead of almond flour? Yes! Coconut flour is a great alternative, but use only about 1/4 cup of coconut flour and increase the number of eggs to help with the texture.
2. Can I make these pancakes dairy-free? Absolutely! Simply swap the butter for coconut oil or ghee, and use coconut milk in place of almond milk.

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Nutritional Breakdown (Per Serving)

• Calories: 320
• Total Carbs: 8g
• Net Carbs: 4g
• Fat: 28g
• Protein: 10g

I’d love to hear how this recipe turned out for you! 😊 Be sure to follow us on Instagram and Facebook for daily keto inspiration and mouthwatering recipes. New to keto? Check out our Keto Diet Plan for Beginners: A Step-by-Step Guide to jumpstart your low-carb journey with confidence!