Keto Pumpkin Spice Pancakes
These keto pumpkin spice pancakes are fluffy, filling, and packed with fall flavor. Complete them by topping with butter, sugar free syrup, and an extra sprinkle of pumpkin spice.
Combine dry ingredients: coconut flour, sweetener, baking powder, baking soda, cinnamon, and pumpkin spice.
Separately, beat together cream cheese and eggs until smoothsee note. Add pumpkin and vanilla, and beat again until well combined.
Add dry ingredients to wet, and mix until well combined. Allow to rest for 60-90 seconds to thicken.
Preheat a nonstick electric griddle to about 300F, or heat a nonstick skillet over medium low heat. Lightly coat with coconut oil if needed.
Using about 1/4C batter per pancake, cook for about 3 minutes or until edges or set and the surface begins to bubble. Carefully flip pancakes, and cook for an additional 1.5-2 minutes, or until cooked through. Repeat with remaining batter.
Serve warm, topped with butter, sugar free syrup, chopped pecans, cinnamon, and/or whipped cream.
- For maximum fluffiness, use a blender to combine the wet ingredients. Blend together the cream cheese and eggs until smooth, then add the pumpkin and vanilla and blend again.
- Be sure to use unsweetened pumpkin puree for these keto pumpkin spice pancakes, not "pumpkin pie filling" or mix which has sugar and spices added.
- Add an additional boost of flavor by substituting 1/2 tsp of the vanilla extract for maple or pumpkin spice extract.
Serving: 2pancakes | Calories: 210kcal | Carbohydrates: 6.5g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 159mg | Fiber: 3.5g | Vitamin A: 5850IU | Calcium: 300mg