Keto Carrot Pancakes
If you’re craving a breakfast that feels indulgent yet aligns with your keto lifestyle, look no further than these delectable Keto Carrot Pancakes. Infused with the warm flavors of cinnamon and nutmeg, these pancakes mimic the beloved taste of carrot cake while remaining light and fluffy. Perfect for busy weekdays or leisurely weekend brunches, they are a delightful treat that will impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About four servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
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
- 1/4 cup finely grated carrots
Instructions
- In a mixing bowl, combine almond flour, eggs, heavy whipping cream, baking powder, cinnamon, nutmeg, vanilla extract, Swerve sugar substitute, salt, and grated carrots. Blend until smooth.
- Preheat a skillet over medium-low heat and lightly spray with cooking spray.
- Pour about ¼ cup of batter into the skillet for each pancake. Cook for 3-4 minutes until golden brown; flip and cook through.
- Serve warm with chopped walnuts and sugar-free syrup drizzled on top.
Nutrition
- Serving Size: 2 pancakes (approximately 90g)
- Calories: 236
- Sugar: 2g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg
Find it online: https://www.tastydailyhome.com/keto-carrot-pancakes/