Crispy Bacon Pancakes with Chocolate Dip – Keto, Gluten Free

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4 from 76 votes

Crispy Bacon Pancakes with Chocolate Dip - Keto, Gluten Free

45 minutes
Calories 740kcal


  • 8 slices bacon (thinly-cut)
  • 1/4 cup coconut flour (thinly-cut)
  • 3/4 cup almond flour (thinly-cut)
  • 1/4 cup whey (thinly-cut)
  • 1/4 cup erythritol (thinly-cut)
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 4 eggs (large pastured)
  • 1/4 cup coconut oil (thinly-cut)
  • 1/2 cup almond milk (thinly-cut)
  • 15 drops liquid stevia (thinly-cut)
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup extra virgin coconut oil
  • 2 tablespoons erythritol (thinly-cut)


  • First, prepare the crispy bacon.
  • Preheat oven to 375°.
  • Line a baking sheet with parchment paper.
  • Lay the bacon strips out flat on the paper, leaving space so they don’t overlap.
  • Place the tray in the oven and cook for about 10 to 15 minutes until the bacon is browned.
  • Slowly add the dry ingredients to the wet and keep mixing until well combined.Heat a large pan greased with coconut oil.
  • When hot, pour in the batter: you can use a piping bag for precise shapes or a regular spoon for oval pancakes.As the pancakes are cooking, top each one with a slice of crispy bacon and cook until small bubble start to appear along the edges of each pancake.
  • Then flip to the other side and cook for another minute.For the chocolate dip, mix the cacao powder, melted coconut oil, and erythritol and serve with the pancakes.


Calories: 740kcal

Originally posted 2019-02-20 18:29:58.

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