Keto Pancake Muffins!
I created these little muffins one morning when we were rushing out the door—but still wanted something warm, comforting, and keto-friendly. The result? Fluffy Keto Pancake Muffins that taste just like traditional pancakes but in grab-and-go form! Kids love them, adults crave them, and mornings feel a little more joyful.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 min
- Yield: 6–12 muffins 1x
- Category: Desserts
- Diet: Gluten Free
Ingredients
1 cup almond flour
2 large eggs
1/4 cup unsweetened almond milk
2 tbsp melted butter or coconut oil
1 tbsp erythritol or monk fruit sweetener
1 tsp vanilla extract
1/2 tsp baking powder
Optional: sugar-free chocolate chips, blueberries, or chopped nuts
Instructions
Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
In a bowl, whisk together all ingredients until smooth.
Pour batter evenly into muffin cups (about 12 mini or 6 regular).
Add optional toppings before baking, if desired.
Bake for 15–18 minutes, or until a toothpick comes out clean.
Let cool slightly and enjoy warm or cold!
Nutrition
- Calories: 80–100 calories
- Fat: 8g per serving
- Carbohydrates: 2g per serving
- Fiber: 1g per serving
- Protein: 3g per serving
Find it online: https://ketospoonful.com/keto-pancake-muffins/