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+ servings
These Carrot Cake Pancakes perfect or any spring breakfast or Easter brunch. Best of all, they’re low carb and have all the classic flavors you love about the popular cake. It's like having dessert for breakfast Keto-friendly ingredients. Grain free, sugar free and made with coconut, carrots, pecans and cream cheese.

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!

Course Breakfast
Cuisine American
Keyword best breakfast recipes, best brunch recipe, carrot cake breakfast recipe, carrot cake pancakes, Easter brunch recipe, easy pancake recipe, healthy pancakes, homemade pancake recipe, how to make carrot cake pancakes, how to make pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 pancakes
Calories 178 kcal
Author Kelly


  • 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


  1. 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.

  2. Fold in carrots, nuts, coconut, and raisins, if using. Allow to sit while you heat up the griddle so the batter can thicken up.

  3. 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.

  4. Serve with a dollop of coconut cream, shredded coconut or coconut chips and nuts, if desired.
Nutrition Facts
Keto Carrot Cake Pancakes
Amount Per Serving (1 serving)
Calories 178 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 1g1%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.