Can I make these pancakes ahead of time?

Yes! These keto chocolate pancakes store well. Keep them in an airtight container in the fridge for up to 3 days, or freeze them in a single layer and store in a freezer-safe bag for up to 2 months. Reheat in a toaster or skillet for best texture.

What if I don’t have almond flour?

Almond flour is key for texture and keeping the recipe low-carb. Coconut flour isn’t a 1:1 substitute and will make the batter dry. If needed, look for a fine-ground almond flour for the best results.

Can I skip the sweetener?

You can, but the pancakes will be more bitter, especially with cocoa powder in the mix. If you prefer, try adjusting to taste with a smaller amount.

Is the ganache necessary?

Not at all—these pancakes are delicious on their own. The ganache just adds a little extra indulgence. For a lighter topping, try fresh berries or a dollop of whipped cream.

Can I make this recipe dairy-free?

Absolutely. Use coconut oil instead of butter and swap the heavy cream with full-fat coconut milk for the ganache. The flavor will still be rich and chocolatey.

Are these kid-friendly?

Yes, especially with a little chocolate drizzle or fun add-ins like sugar-free chocolate chips. They’re great for a kid-friendly Easter breakfast or weekend treat.

Easy Keto Chocolate Pancakes That Taste Amazing

Description

These keto chocolate pancakes are rich, fluffy, and sugar-free—made with almond flour and cocoa powder for a low-carb breakfast that feels like dessert.

Ingredients

For the Pancakes:

1 cup (100g) almond flour
2 tbsp cocoa powder (Dutch-processed)
1 tsp baking powder
¼ tsp salt
2 large eggs
2 tbsp erythritol or monk fruit sweetener
½ cup (120ml) unsweetened almond milk
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
¼ cup (40g) sugar-free dark chocolate chips
Butter or oil, for cooking

For the Chocolate Ganache (Optional):

60g (2 oz.) sugar-free dark chocolate, chopped
¼ cup (60ml) heavy cream

Instructions

Mix the dry ingredients: In a bowl, whisk almond flour, cocoa powder, baking powder, and salt.
Whisk the wet ingredients: In another bowl, beat eggs and sweetener. Add almond milk, melted butter or coconut oil, and vanilla.
Combine: Pour the wet ingredients into the dry and stir until just combined. Fold in chocolate chips. Let batter sit for 5 minutes.
Cook pancakes: Heat a non-stick skillet over medium-low heat. Lightly grease, then scoop ¼ cup batter per pancake. Cook 1–2 minutes per side.
Make ganache: Warm cream, pour over chocolate, let sit 1 minute, then stir until smooth.
Serve: Stack pancakes and drizzle with warm ganache or top with berries.

Notes

For a dairy-free version, use coconut oil and full-fat coconut milk.
These freeze well. Reheat in a toaster or pan for quick breakfasts.
Great for Easter brunch, weekend treats, or make-ahead meal prep.

Nutrition

Serving Size: 3 small pancakes
Calories: 310
Sugar: 1g
Sodium: 220mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 10g
Cholesterol: 120mg

Keywords: keto chocolate pancakes, low carb chocolate pancakes, sugar free pancakes, almond flour breakfast, healthy chocolate pancakes