Indulge your taste buds with a delightful twist on a classic favorite—Keto Red Velvet Pancakes! Perfect for brunch or a cozy breakfast, these fluffy, rich pancakes are not only low in carbs but also bursting with flavor. Imagine sinking your fork into a stack of vibrant red pancakes, drizzled with sugar-free syrup or topped with whipped cream, all while staying true to your keto lifestyle. Ready to impress your family and friends? Let’s dive into this easy-to-follow recipe that will make your mornings a little more special!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 2 servings
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- Red food coloring (optional)
- Butter for cooking
Instructions
- In a large mixing bowl, combine almond flour, cocoa powder, and baking powder. Whisk these dry ingredients thoroughly to ensure even distribution and remove any lumps.
- In a separate bowl, crack the eggs and add unsweetened almond milk and vanilla extract. Whisk these wet ingredients until well blended.
- If desired, add a few drops of red food coloring to achieve the classic red velvet color. Mix carefully to distribute the color evenly.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a smooth batter forms. Be careful not to overmix, as this can make the pancakes tough.
- Let the batter rest for 2-3 minutes to allow the almond flour to absorb the liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small pat of butter to prevent sticking and provide additional flavor.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook each pancake for approximately 2-3 minutes until small bubbles form on the surface.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Repeat with remaining batter, adding butter to the pan as needed between pancakes.
- Serve warm with keto-friendly toppings like sugar-free whipped cream, a sprinkle of cocoa powder, or a small amount of sugar-free syrup.
Tips
- Choose Quality Ingredients: Use high-quality almond flour and cocoa powder for the best flavor and texture. This will ensure your pancakes are light and delicious.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough pancakes, so be gentle!
- Rest the Batter: Allow the batter to rest for 2-3 minutes before cooking. This helps the almond flour absorb the liquid, resulting in fluffier pancakes.
- Control the Heat: Cook your pancakes on medium-low heat to avoid burning. This allows the insides to cook through without the outsides getting too dark.
- Experiment with Toppings: Get creative with your toppings! Try adding sugar-free whipped cream, fresh berries, or a sprinkle of chopped nuts for added texture and flavor.
- Use a Non-Stick Pan: A good non-stick skillet or griddle will make flipping your pancakes easier and reduce the amount of butter needed for cooking.
- Make It Your Own: Feel free to adjust the amount of cocoa powder or red food coloring to suit your taste. You can even add a dash of cinnamon for an extra flavor kick!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 12g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 110mg
