Keto Low Pumpkin Pancakes
Here's our super easy keto low carb pumpkin pancakes recipe just in time for fall! These pumpkin pancakes use a coconut flour and cream cheese base that results in a soft, moist and delicious pumpkin flavors that I know you all love! Best of all, they are low carb and sugar-free!
Servings 4 pancakes
Calories 107 kcal
4 tsp Coconut Flour 2 1/2 tbsp Monkfruit Erythritol Blend 1/2 tsp Baking Powder 2 Egg room temp 2 oz Cream Cheese room temp 1 tsp Vanilla Extract 2 tbsp Canned Pumpkin 1/2 tsp Pumpkin Spice
Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
Pre-heat pancake iron.
In food processor, add Coconut Flour, Monkfruit Erythritol Blend, baking powder, eggs, cream cheese, vanilla extract, canned pumpkin puree, pumpkin spice and lightly pulse until combined.
Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with your favorite low-carb/keto syrup!
Calories: 107 kcal | Carbohydrates: 5 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 97 mg | Sodium: 149 mg | Potassium: 50 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1476 IU | Calcium: 60 mg | Iron: 1 mg