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Keto Almond Flour Pancakes with Berry Compote

Stack of keto almond flour pancakes topped with sugar-free berry compote

We all have those mornings when we just want a stack of pancakes—but without the sugar crash or carb overload. That’s exactly what inspired us to perfect this Keto Almond Flour Pancake recipe. It started as a simple Sunday experiment: we were craving a classic breakfast, but wanted to stick to our low-carb goals.

The result? These fluffy, golden pancakes made with almond flour that feel just as indulgent as the real thing. They’re subtly sweet, buttery, and light without being dry or crumbly. And the real magic happens when we top them with a warm berry compote—tangy, juicy, and naturally sweetened without the sugar spike.

This recipe has become one of our weekend go-tos, especially when we’re in the mood to slow down, sip some coffee, and treat ourselves to a feel-good breakfast. They’re also a huge hit with family and friends, keto or not. If you're looking for a cozy, comforting breakfast that checks all the keto boxes, these pancakes deliver every time.

Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
Servings 2
Calories 385
Description

Light, golden pancakes made with almond flour, perfect for low-carb mornings. Topped with a warm, sugar-free berry compote, this breakfast feels indulgent without breaking your keto goals.

Ingredients
    For the Pancakes:
  • 1 cup almond flour
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 tbsp melted butter (plus more for the pan)
  • Pinch of salt
  • 1 1–2 Optional: tsp keto-friendly sweetener (like erythritol or monk fruit)
    • For the Berry Compote:
  • 1/2 cup fresh or frozen mixed berries (blueberries, raspberries, strawberries)
  • 1 tbsp water
  • 1/2 tsp lemon juice
  • 1 tsp 1–2 keto sweetener, to taste
Instructions
    Make the Pancake Batter:
  1. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  2. In a separate bowl, combine eggs, almond milk, vanilla extract, and melted butter.
  3. Pour wet ingredients into the dry and mix until smooth. Let the batter sit for 2–3 minutes to thicken slightly.
    4. Cook the Pancakes:
  4. 4. Heat a nonstick skillet or griddle over medium heat and add a bit of butter.
  5. 5. Pour 1/4 cup of batter for each pancake. Cook for 2–3 minutes per side until golden and set. Flip carefully—they’re delicate but worth the effort!
    6. Make the Berry Compote:
  6. 6. In a small saucepan, combine berries, water, lemon juice, and sweetener.
  7. 7. Cook over medium heat for 4–5 minutes, stirring occasionally, until berries break down and the mixture thickens slightly.
    8. Serve:
  8. 8. Stack your pancakes, spoon the warm compote on top, and enjoy every bite.

Nutrition Facts

Servings: 2 ServingCalories:385kcalTotal Fat:31gSaturated Fat: 10gTotal Carbohydrate:9gDietary Fiber: 4gSugars: 3gProtein:14g

Note

Substitutions & Variations

  • Dairy-Free: Use coconut oil instead of butter.
  • Nut-Free: Swap almond flour for sunflower seed flour (1:1 ratio).
  • Flavor Boost: Add a pinch of cinnamon or a few blueberries directly into the batter.
  • Toppings: Try whipped cream, sugar-free syrup, or chopped nuts.
  • Compote Options: Use a single berry (like blueberries) if that’s what you have on hand.
Read it online: https://ketoeatsrecipes.com/recipe/keto-almond-flour-pancakes-with-berry-compote/