#1 Low Carb & Keto Diet App Since 2010
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prep time
5 min
cook time
20 min
ready time
25 min
Keto Maple Pecan Pancakes
Super simple, this low-carb recipe consists of toasted pecans, maple and vanilla flavors, and fluffy pancakes! These are Keto vegetarian pancakes, so they’re still made with eggs and butter. If you want vegan pancakes, you can make this same recipe with a Keto egg replacement and coconut oil, respectively. Keto egg replacements that are vegan might be xanthan gum or ground flaxseed thickened in water. You can put coconut oil in the pancake batter and use it for greasing your cooking pan. Serve your maple pecan pancakes with sugar-free maple syrup, whipped cream, or fresh berries.
What is sugar-free maple syrup?
Not all sugar-free maple syrup is Keto-friendly. Check the ingredients and make sure any maple syrup you choose isn’t just made with reduced sugar or unfriendly sweeteners. Some brands, like Lakanto, will be Keto-friendly. If you can’t find Keto maple syrup at grocery stores, it can be purchased online.
Can I keep the leftovers?
Don’t add any syrup or toppings to the pancakes you want to keep for leftovers. Leftover pancakes will be best if they’re eaten within 24-48 hours of being made. They won’t go bad in that time, they’ll just be more enjoyable to eat. You can microwave or reheat leftover pancakes in a pan on the stove.
Keto-friendly nuts
Pecans are one of the more friendly nuts to eat on the Keto diet. Not only are they low in carbs, but they add fat to your meal too. Other Keto-friendly nuts are Brazil nuts, walnuts, peanuts, almonds, hazelnuts, and macadamia nuts. Try using other high-fat nuts in your pancakes for different flavors.
Net Carbs
2.9 g
Fiber
4.1 g
Total Carbs
11.2 g
Protein
8.1 g
Fats
28.1 g
302 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pecans
2 oz
Almond flour
0.5 cup
Coconut flour
0.13 cup
Baking powder
0.13 tsp
Powdered Erythritol (Icing Sugar)
0.5 tbsp
Brown Sugar Replacement
1 tbsp
Raw egg
2 large
Almond milk
0.25 cup
Vanilla extract
0.13 tsp
Maple Extract
0.13 tsp
Butter, unsalted
1.5 tbsp
Butter, unsalted
1 tbsp
Recipe Steps
steps 4
25 min
Step 1
Chop the pecans before adding them to a pan on your stove. Heat the pan over low heat, and start to toss the pecans every 15 seconds. Once you can smell the pecan aroma coming from the pan, let the nuts toast for 30 seconds. Leave the toasted pecans aside to cool.Step 2
Sift together almond flour, coconut flour, baking powder, powdered erythritol, and brown sugar replacement in a large mixing bowl. Make a well in the center of the dry ingredients and crack the eggs. Add almond milk, vanilla extract, and maple extract before whisking everything together. Melt the first amount of butter and whisk it into the batter too.Step 3
Use the final amount of butter to grease your cooking pan, using about ¼ tablespoon for each pancake. Melt a portion of butter on low heat before pouring about ¼-cup of batter into it. Sprinkle crushed pecans over the wet pancake. Increase your heat to medium and cook just like you would a regular pancake. Flip the pancake over and adjust your heat as necessary to finish cooking it.Step 4
Repeat step 3 to finish cooking all the pancakes. Serve the pancakes hot with your options of sugar-free maple syrup, extra chopped pecans, Keto whipped cream or fresh berries. Add any toppings at your discretion and include them in your Carb Manager food log.
