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prep time
10 min
cook time
10 min
ready time
20 min
Low Carb Red Velvet Pancake Brunch
If you are looking for a hearty morning meal or breaking an intermittent fast, you have to go big! First, you start with a fluffy red velvet pancake made with real cocoa powder and Keto-friendly sweeteners. Your pancake is topped with a smooth, cream cheese icing. Your Keto brunch isn’t complete without side dishes! Keep brunch classy with two pieces of crispy bacon and a fried egg. The original recipe here makes two servings. You may cook just one serving at a time, but you may wish to make some additional pancake batter so it’s easier to cook.
Should I Use Red Food Coloring?
The only thing that makes red velvet pancakes the color red is using red food coloring. They’re actually just cocoa-flavored pancakes! Food coloring is Keto-friendly, and it only becomes unhealthy to anyone if it’s eaten in highly excessive amounts. At your discretion, you may add as much food coloring as you’d like to your pancake batter to make it red.
Tips For Fluffy Keto Pancakes
If you’re making any type of Keto pancake batter, the same rules apply as if you were making non-Keto pancakes. Leave the pancake batter a little lumpy to give your recipe a fluffier texture. When cooking the pancakes, watch for bubbles to rise to know when to flip them over. Reduce the heat on your stove a little bit after flipping them to give the pancakes a nice, golden finish.
Net Carbs
7.3 g
Fiber
3.7 g
Total Carbs
11.9 g
Protein
26.3 g
Fats
56.8 g
650 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
0.5 cup
Baking powder
0.25 tsp
Salt
1 dash
Cocoa powder
2 tsp
Tapioca flour
1 tsp
Raw egg
2 large
Cream Heavy Whipping
1 tbsp
Liquid stevia
10 Drop
Vanilla extract
0.25 tsp
Butter Flavoring Extract
0.13 tsp
Erythritol Granulated
0.5 tsp
Butter, unsalted
1 tbsp
Coconut oil
1 tsp
Cream cheese
2 oz
Butter, unsalted
1 tbsp
Vanilla extract
0.25 tsp
Powdered Erythritol (Icing Sugar)
0.5 tsp
Bacon
4 slice - 6" long
Raw egg
2 large
Salt
1 dash
Black pepper
1 dash
Recipe Steps
steps 4
20 min
Step 1
In one bowl, sift together almond flour, baking powder, salt, cocoa powder, and tapioca flour. In a second bowl, whisk together eggs, cream, liquid stevia, vanilla extract, butter extract, erythritol, and melted butter. Make sure you whisk in the melted butter last, so the heat doesn’t cook the eggs. Then, whisk the dry ingredients into the wet ingredients in 2-3 additions, until a semi-lumpy batter comes together. You may also include red food coloring at your discretion, but it’s not necessary and not included in the ingredients.Step 2
Choose a non-stick or cast-iron skillet to cook the pancakes in. Melt ½ teaspoon of coconut oil in the skillet on medium heat per pancake. Once the oil is hot, pour ½ cup of batter into the skillet and let it spread into a large pancake. Let the pancake cook on one side until the batter begins to set in the middles and bubbles appear throughout. Flip the pancake over, and finish cooking on the other side. Continue cooking pancakes until all the batter is used up.Step 3
Set all finished pancakes aside on a serving plate. To make the cream cheese icing, blend softened cream cheese and cold butter in a stand mixer with a paddle attachment. Use a spatula to scrape down your mixing bowl and mix the ingredients together until you have a smooth, creamy icing. Blend vanilla extract and Swerve into the icing, then serve it immediately alongside or on top of the pancakes.Step 4
Return to the stove, and cook the bacon strips to your preferred type of doneness. Transfer the cooked bacon to a serving plate, but reserve a small amount of bacon grease in the pan. Heat the pan on your stove again, and crack the eggs into the pan. You may cook the eggs in your preferred style, but this recipe features fried eggs. Include pinches of salt and pepper to season them. Each serving of the brunch includes 1 pancake with frosting, 2 slices of bacon, and 1 egg.
