Tasty keto chocolate pancakes have a rich, chocolaty flavor and a fluffy texture. Serve them with a pat of sweet butter and enjoy! They are delicious.
These keto chocolate pancakes are so, so good! They are tender and fluffy, just-sweet-enough, and deeply chocolatey. How wonderful that such a tasty indulgence is possible on the keto diet!
How to make keto chocolate pancakes
When I decided that I wanted to make these pancakes, I started with my trusted recipe for almond flour pancakes. I replaced some of the almond flour with cocoa powder.
Then I added oil to account for the cocoa powder’s dryness, and extra stevia to account for its bitterness.
The first try was a flop – dry, bitter pancakes. So I tweaked the ratios. The second attempt was a definite keeper – and I have since made them several more times. Scroll down to the recipe card for the detailed instructions!
What do keto chocolate pancakes taste like?
These pancakes are a real treat! They are rich yet fluffy, with a deep chocolate flavor. It’s like eating little chocolate cakes!
But the texture is pancake-like, and they are ready way faster than a chocolate cake.
How to sweeten them
I use stevia glycerite in this recipe to keep it low carb. Stevia glycerite is a good choice because it nearly eliminates the bitter aftertaste typical to other stevia products.
I do believe that stevia is safe. But in case you want to use another sweetener, you can try using 1/4 to 1/3 cup of your favorite granulated sweetener. Please keep in mind that I only tested this recipe with stevia.
Use natural cocoa powder
Since this keto chocolate pancakes recipe relies on baking soda as a leavener, you should use natural cocoa powder, and not Dutch-processed cocoa powder.
The Dutched cocoa powder is not acidic so it won’t react with the baking soda. As a result, the pancakes will be flat rather than fluffy.
How to serve these pancakes
The stevia in the batter sweetens them enough, so there’s no need for a junky syrup or carby maple syrup.
I do like to serve them with sweet butter. And for a pretty presentation, I sometimes dust them with a small amount of Swerve confectioners sugar.
How to store keto chocolate pancakes
If you’ve made more than you can eat right away, you can store them in the fridge, in an airtight container, for up to 3 days. Or freeze them in freezer bags, separated with wax paper squares, for up to 3 months.
Keto Chocolate Pancakes
- 3 large eggs
- 2 tablespoons vanilla extract
- ½ cup whole milk
- 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
- 2 tablespoons avocado oil
- ¼ teaspoon kosher salt
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1/2 cup natural (not Dutched) unsweetened cocoa powder (1.5 oz)
- 1 teaspoon baking soda
- Avocado oil spray for griddle
- In a medium bowl, whisk together the eggs, vanilla, milk, stevia, avocado oil and kosher salt.
- Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps.
- Sift in the cocoa powder and again whisk until very smooth.
- Finally, whisk in the baking soda.
- Heat a nonstick double burner griddle over medium heat, 4-5 minutes. Spray with oil. Scoop the pancakes into the griddle, measuring a scant ¼ cup for each pancake. My griddle fits 6 pancakes, so I work in two batches.
- Cook the pancakes about 3 minutes on each side, until puffed and cooked through. Serve with a pat of sweet butter.