Keto Pumpkin Pancakes
Fluffy, fall-spiced pumpkin pancakes at just 3.4g net carbs per serving and ready in 25 minutes. Almond and coconut flour give them tender structure while real pumpkin and warm spice deliver cozy flavor without a sugar spike. A weekend-worthy keto breakfast.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These cozy keto pumpkin pancakes bring all the warm autumn spice of the classic without the sugar crash. A blend of almond and coconut flour keeps them tender and fluffy while staying firmly low-carb.
Ingredients
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 1/3 cup canned pure pumpkin puree (not pie filling)
- 3 large eggs
- 3 tbsp unsweetened almond milk
- 2 tbsp granulated erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1.5 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp butter, for the pan
Instructions
- 1
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and salt until evenly combined.
- 2
In a separate bowl, whisk the eggs, pumpkin puree, almond milk, and vanilla until smooth.
- 3
Pour the wet ingredients into the dry and stir into a thick, scoopable batter. Let it rest 3-4 minutes so the coconut flour can hydrate and thicken.
- 4
Melt a little butter in a nonstick skillet over medium-low heat. Scoop scant 1/4-cup portions of batter and gently spread into 3-inch rounds.
- 5
Cook 2-3 minutes, until the edges set and small bubbles form, then carefully flip and cook 2 more minutes until golden and cooked through.
- 6
Repeat with the remaining batter, adding butter as needed. Serve warm with a pat of butter or sugar-free syrup.
Tips & notes
- Keep the heat at medium-low. Almond-flour pancakes brown faster than wheat ones and can scorch before the center cooks through.
- Use pure pumpkin puree, not pumpkin pie filling, which is loaded with added sugar.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze with parchment between layers and reheat in a toaster.
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Frequently asked questions
- How many carbs are in keto pumpkin pancakes?
- Each serving has 3.4g net carbs, 268 calories, 9g protein, and 23g fat. This recipe makes 4 servings of roughly 2-3 small pancakes each.
- Can I make these pancakes dairy-free?
- Yes. Swap the butter for coconut oil or a neutral avocado oil when cooking. The almond milk is already dairy-free, so the rest of the recipe stays the same.
- Why is my pancake batter so thick?
- Coconut flour is highly absorbent, so the batter is meant to be thick and scoopable rather than pourable. If it feels too stiff to spread, stir in an extra tablespoon of almond milk.
