Keto Pumpkin Pancakes (Inspired by Kasey Trenum)

These fluffy, low-carb pumpkin pancakes are full of warm fall spices and make a delicious keto-friendly breakfast.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Servings: 4 (about 8 pancakes)

Ingredients

Dry Ingredients

• 2 cups finely blanched almond flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Wet Ingredients

• 4 large eggs
• ½ cup pumpkin purée (100% pure pumpkin, not pumpkin pie filling)
• 2 tablespoons melted butter or coconut oil
• 2 tablespoons powdered erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 2–3 tablespoons unsweetened almond milk (if needed to thin the batter)

For Cooking

• Butter, coconut oil, or avocado oil

Instructions

1. In a large bowl, whisk together the almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
2. In another bowl, whisk the eggs, pumpkin purée, melted butter, sweetener, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until combined. If the batter is too thick, add almond milk 1 tablespoon at a time.
4. Let the batter rest for 3–5 minutes to allow the almond flour to absorb moisture.
5. Heat a lightly greased nonstick skillet or griddle over medium-low heat.
6. Scoop about ¼ cup batter per pancake onto the skillet.
7. Cook for 2–3 minutes, until bubbles appear and the edges begin to set.
8. Flip carefully and cook another 2–3 minutes, until golden brown and cooked through.
9. Serve warm with your favorite keto toppings.

Optional Keto Toppings

• Butter
• Sugar-free maple syrup
• Whipped heavy cream
• Chopped pecans or walnuts
• Toasted pumpkin seeds
• A sprinkle of cinnamon
• Keto-friendly cream cheese frosting

Approximate Nutrition (Per Serving)

• Calories: 340
• Fat: 30 g
• Protein: 11 g
• Total Carbohydrates: 10 g
• Fiber: 5 g
• Net Carbs: 5 g

Nutrition values are estimates and will vary depending on the brands of ingredients used.

Tips for Success

• Use finely blanched almond flour for the lightest texture.
• Cook over medium-low heat to prevent the outside from browning before the inside is cooked.
• Flip only once, after the pancakes have set well.
• Letting the batter rest improves the texture and makes the pancakes easier to flip.

These pancakes pair wonderfully with breakfast sausage, bacon, scrambled eggs, or a hot cup of coffee for a satisfying low-carb breakfast.