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Keto Pumpkin Spice Pancakes

Keto Pumpkin Spice Pancakes with Whipped Cream

5 from 2 reviews

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½ cup almond flour
2 tbsp coconut flour
¾ tsp ground cinnamon
¼ tsp ground nutmeg
pinch of ground ginger

pinch of ground cloves

1/2 tsp baking powder
2 tbsp granulated Stevia or other low carb sweetener
3 eggs
¼ cup organic, no sugar added pumpkin puree, well drained
2 tbsp milk
½ cup heavy whipping cream
1 tbsp chopped walnuts (optional)
1 tbsp sugar free maple syrup (optional)
butter, for greasing


  1. In a bowl beat the eggs, pumpkin puree, milk and sweetener until well combined.
  2. Add the almond flour, coconut flour, baking powder and spices and mix until smooth.
  3. Lightly grease a non stick skillet with butter.
  4. Heat the skillet over medium low heat until hot.
  5. Drop ¼ cup of batter for each pancake onto the hot skillet.
  6. Cook until small bubbles begin to form on the top.
  7. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  8. In a bowl place the heavy whipping cream and whip it until soft peaks form.
  9. Serve the pancakes warm with whipped cream and chopped walnuts and sugar free maple syrup (if using).


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