About
Delicious dairy-free Keto Cinnamon Roll Pancakes are made with a Low Carb pancake batter, and then a delightful cinnamon-sugar swirl is piped onto each pancake. The result is a pancake with a fun, delicious cinnamon roll swirl! You will love this Keto breakfast recipe that is easy to make and is sturdy enough to flip.
How are the pancakes made?
The pancake batter is scooped onto a hot skillet, and then a piping bag filled with a cinnamon sugar batter is piped into a swirl pattern on top of each pancake. The pancake is flipped to seal in the design.
What kind of syrup should I use?
Please use a Keto-friendly maple syrup made with monk fruit.
Do I have to use dairy-free milk?
No, feel free to use whole milk if you would like to, and feel free to use butter on the pancakes. If you are dairy-free, you can always use ghee on top of the pancakes with syrup.
Serving suggestions
Serve these delicious Keto Cinnamon Roll Pancakes with Keto Breakfast Sausage Bites
Ingredients
- ¼ cup coconut flour
- 1 cup almond flour
- ½ teaspoon baking powder
- 4 tablespoon granulated stevia
- ⅛ teaspoon coarse kosher salt
- 1 cup almond milk
- 3 large raw egg
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- 2 tablespoon granulated stevia
- 1 tablespoon cinnamon
- ¾ cup almond milk
- 1 large raw egg
- 3 tablespoon ghee
Instructions
- Combine all the dry ingredients into a medium-sized mixing bowl, including the almond flour, coconut flour, baking powder, stevia, and kosher salt. Whisk together until combined.
- Add in 1 cup almond milk, three eggs, and vanilla extract. Whisk well.
- In another bowl, combine ¼ cup coconut flour, 2 tbsp stevia, cinnamon, remaining almond milk, and one egg. Whisk well. Fill a piping bag fitted with a small round tip with this mixture.
- Preheat a large nonstick skillet over medium-high heat until hot. Add in one tablespoon ghee and swirl the pan to coat. Drop about three pancakes into the skillet that are roughly 2 oz. Pipe a swirl of batter onto each of the pancakes.
- Continue cooking the pancake for about 1 ½ minute on the first side. Be sure to turn down the heat if it is cooking too fast. Then flip the pancakes and continue cooking on the other side until cooked through. Set cooked pancakes to a serving platter. Repeat with the remaining batter adding one tablespoon of ghee for each batch of pancakes.
- Top pancakes with your choice of toppings and Keto-friendly maple syrup.
Nutrition Facts
- Servings: 9
- Calories: 179.5kcal/750.9kJ (per serving)
- Fat: 14.3g (per serving)
- Carbs: 8.0g (per serving)
- Protein: 6.5g (per serving)
