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4 from 155 votes

Keto Pumpkin Pancakes

25 minutes
Calories: 490kcal

Ingredients

  • 4 ounces cream cheese (at room temperature)
  • 4 tablespoons coconut flour
  • 2 teaspoons pumpkin purée
  • 4 large eggs (at room temperature)
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons erythritol (at room temperature)
  • 2 teaspoons baking powder
  • 1/4 cup unsweetened almond milk (at room temperature)
  • clarified butter (at room temperature)
  • 4 ounces cream cheese (at room temperature)
  • 4 tablespoons coconut flour
  • 2 teaspoons pumpkin purée
  • 4 large eggs (at room temperature)
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons erythritol (at room temperature)
  • 2 teaspoons baking powder
  • 1/4 cup unsweetened almond milk (at room temperature)
  • clarified butter (at room temperature)

Instructions

  • Separate 4 eggs.
  • Whip the egg whites until you get soft peaks and set aside.
  • In a separate bowl, mix together the egg yolks, erythritol, cream cheese and pumpkin puree.
  • Add coconut flour, baking powder and pumpkin pie spice and mix until well combined.
  • Add almond milk until you get a smooth batter, then fold in the egg whites.
  • Add some clarified butter/ghee to a skillet on medium heat and add the pancake batter to make pancakes of about 4-5” in diameter.
  • Top with grass-fed butter and Choc Zero sugar-free maple syrup.
  • Enjoy!

Nutrition

Calories: 490kcal