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.
Ever since I can remember, pancakes were my favorite breakfast. So when I transitioned to a low-carb diet, I was ready to mourn the loss of my beloved breakfast treat. Happily, I quickly realized that you can have marvelous pancakes on the keto diet! 🥞
These 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 I developed this recipe
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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these keto chocolate pancakes. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in almost all of my recipes, this one included.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Whole milk: You can replace the milk with heavy cream if you wish.
Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
Avocado oil: Sometimes I use hazelnut oil instead. Melted unsalted butter works too.
Kosher salt: If using fine salt, use just a pinch.
Almond flour: I use blanched finely ground almond flour in this recipe.
Cocoa powder: I use unsweetened natural cocoa powder. See the discussion below.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Avocado oil spray: I use it for the griddle. You can also brush the griddle with a thin layer of unsalted butter.
How to make keto chocolate pancakes
Mix your ingredients. You basically whisk the ingredients together, in the order listed, in one bowl. Start with the liquid ingredients and gradually add the dry ingredients.
Measure out the pancakes. Scoop the pancakes into a hot, greased griddle, measuring a scant ¼ cup for each pancake.
Cook the pancakes. Cook them for about 3 minutes on each side, until puffed and cooked through.
What do they 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. Stevia glycerite is a good choice because it nearly eliminates the bitter aftertaste typical to other stevia products.
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 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 sugar-free 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.
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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 Diamond Crystal 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.