Keto Carrot Cake Pancakes
These Keto Carrot Cake Pancakes are perfect for any spring breakfast or Easter brunch. They’re keto friendly and have all the classic flavors you love about the popular cake. Treat yourself to this super sweet pancake recipe!
Ingredients
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons granulated monkfruit sweetener , can also use erythritol OR SWERVE (if not paleo)
- 3/4 cup s superfine blanched almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/3 cup shredded carrots
- 2 tablespoons chopped pecans or walnuts , plus more for topping
- 2 tablespoons unsweetened shredded coconut , plus more for topping
- 1 tablespoon chopped raisins , optional
- coconut chips for serving , optional
Instructions
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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.
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Fold in carrots, nuts, coconut, and raisins, if using. Allow to sit while you heat up the griddle so the batter can thicken up.
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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.
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Serve with a dollop of coconut cream, shredded coconut or coconut chips and nuts, if desired.