Carrot Cake Keto Pancakes
You'll never miss the carbs when you make these deliciously decadent Carrot Cake Keto Pancakes! Packed with veggies, protein, and good fats, these keto carrot pancakes are the perfect way to start your day!
Servings: 3 servings
- 1/2 cup Shredded Carrots
- 1 cup Almond Flour
- 1/4 teaspoon Stevia Extract Powder
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 3 Eggs Large
- 1/4 cup Unsweetened Almond Milk
Combine all the dry ingredients in a medium mixing bowl. Stir until everything is well mixed.
Add eggs and almond milk and whisk until you have a batter-like consistency. Allow batter to rest and thicken for at least 3 minutes.
While the batter is thickening preheat a griddle or skillet on medium heat and prepare with butter or non-stick cooking spray.
Repeat the process until you have utilized all the batter.
Serve warm and with your favorite toppings.
Use a ⅓ measuring cup to pour batter, cook until top surfaces of pancakes are coated in bubbles. Flip and cook the other side for about 2 minutes.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: 1g per serving
Calories: 289kcal | Carbohydrates: 6g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 300mg | Potassium: 264mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3802IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 2mg