Tasty low carb chocolate pancakes have a rich, chocolaty flavor and a fluffy texture. Serve them with a pat of sweet butter and enjoy! They are delicious.
When I decided that I wanted to make low carb chocolate 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 a couple more times.
These low carb chocolate 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.
The stevia in the batter sweetens these gluten free, low carb chocolate pancakes enough. So there’s no need for a junky syrup, or carby maple syrup. I like to serve them with sweet butter, and for a pretty presentation, I sometimes dust them with a small amount of Swerve confectioners sugar.
I use stevia glycerite in this recipe to keep it low carb. Stevia glycerite is a good choice because it lacks the bitter aftertaste typical to other stevia products. I do believe that stevia is safe. But in case you want to use another sweetener, here’s a conversion chart. Please keep in mind that I only tested this recipe with stevia.
Since this 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.
Low Carb Chocolate Pancakes
- 3 large eggs
- 2 tablespoons vanilla extract
- ½ cup whole milk
- 1 teaspoon stevia glycerite*
- 2 tablespoons avocado oil
- ¼ teaspoon kosher salt
- 1 1/2 cups blanched finely ground almond flour (168 grams)
- 1/2 cup natural (not Dutched) unsweetened cocoa powder (40 grams)
- 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.