These Keto Carrot Cake Pancakes are perfect for any spring breakfast or Easter brunch. They’re low carb / keto-friendly and have all the classic flavors you love about the popular cake.
3tablespoonsgranulated monkfruit sweetenercan also use erythritol OR SWERVE (if not paleo)
3/4cupsuperfine blanched almond flour
2tablespoonscoconut flour
1 1/2teaspoonsbaking powder
1teaspoonground cinnamon
1/8teaspoonfine sea salt
1/3cupshredded carrots
2tablespoonschopped pecans or walnutsplus more for topping
2tablespoonsunsweetened shredded coconutplus more for topping
1tablespoonchopped raisins, optional
coconut chips for serving, optional
Instructions
In a large mixing bowl, whisk together the eggs, milk, apple cider vinegar and vanilla extract until smooth.
Add the monkfruit sweetener, almond flour, coconut flour, baking powder, cinnamon and salt. Mix until smooth and just combined.
Fold in carrots, nuts, coconut, and raisins, if using. Allow to sit while you heat up the griddle so the batter can thicken up.
Preheat a griddle or pan over medium-low heat. Grease with coconut oil or butter. Once the pan is hot, scoop about 1/4 cup batter onto preheated griddle. Cook undisturbed until bubbles form around the edges (about 2-4 minutes depending on your stove and the batter). Using a spatula, gently flip the pancake and cook for an additional 1-2 minutes. Transfer to plate and repeat with remaining batter.
Serve with a dollop of coconut cream, shredded coconut or coconut chips and nuts, if desired.
Nutrition Facts
Keto Carrot Cake Pancakes
Amount Per Serving (1 pancake)
Calories 178Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Total Carbohydrates 7g2%
Dietary Fiber 3g12%
Sugars 1g
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.