These keto bacon pancakes are perfect for satisfying your breakfast cravings without sacrificing your health goals. They’re easy to make, low-carb, and packed with flavor. Plus, who can resist the irresistible combination of crispy bacon and fluffy pancakes?
If you enjoy these pancakes, you’ll love my fluffy keto pancake recipe or my easy keto sheet-pan pancakes.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy mornings.
- Fluffy and Delicious: These pancakes are incredibly light and fluffy, just like traditional pancakes.
- Low-Carb and Gluten-Free: Made with almond flour, they’re perfect for keto, paleo, and gluten-free diets.
- Perfect for Meal Prep: Make a batch ahead of time and enjoy them throughout the week.
- Kid-Friendly: Even picky eaters will love these delicious pancakes.
Ingredients
- 1 ¼ cup of almond flour
- ¼ cup of erythritol, granulated
- 1 teaspoon of baking powder
- ⅓ cup of unsweetened almond milk
- 2 tablespoons of unsalted butter, melted
- 1 teaspoon of vanilla extract
- 2 large eggs
- 8 slices of bacon
- Sugar-free maple syrup (for serving)
(The syrup in the images is sugar-free maple-flavored syrup)
How to Make Keto Bacon Pancakes
Mixing the Batter
- Combine the almond flour, erythritol, and baking powder in a mixing bowl. Mix well.
- Add the almond milk, melted butter, vanilla extract, and eggs to the dry ingredients. Whisk until a smooth batter forms.
- Pour the batter into a squeezy bottle with a wide opening (this makes it easier to form the pancakes).
Cooking the Bacon and Pancakes
- Cook the bacon in a non-stick pan over medium-high heat until lightly browned and crispy. Remove the bacon from the pan and set aside.
- Wipe the pan clean with a paper towel to remove excess grease. Return the pan to medium-low heat.
- Squirt a line of batter (about ¼ cup per pancake) onto the hot pan. Immediately top each pancake with a slice of cooked bacon, gently pressing it into the batter.
- Cook for 4-5 minutes until the top of the pancake appears set and the bottom is golden brown. Carefully flip the pancake.
- Cook for an additional 2-3 minutes or until the other side is golden brown and the bacon is crisp.
- Serve immediately with your favorite sugar-free maple syrup.
Keto-Friendly Toppings
Looking for some delicious keto-friendly toppings to elevate your pancakes? Here are a few ideas:
- Sugar-Free Syrups: Maple, chocolate, blueberry, strawberry – the options are endless!
- Fresh Berries: Raspberries, strawberries, and blueberries add a touch of sweetness and antioxidants.
- Nuts and Seeds: Chopped pecans, walnuts, or chia seeds add a satisfying crunch and healthy fats.
- Whipped Cream: A dollop of sugar free whipped cream adds a touch of indulgence.
- Sugar-Free Chocolate Chips: Sprinkle a few sugar-free chocolate chips on your pancakes for a decadent treat.
Keto Bacon Pancakes
These keto bacon pancakes are a delicious and easy-to-make breakfast recipe that you can also make for lunch, dinner, or dessert. These low-carb bacon pancakes are also gluten-free and suitable for various diets, including paleo.
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Print Pin Share EmailServings: 4 servings
Calories: 474kcal
Unit Conversion
Ingredients
- 1 ¼ cup Almond Flour
- ¼ cup Erythritol granulated
- 1 teaspoon Baking Powder
- ⅓ cup Unsweetened Almond Milk
- 2 tablespoons Unsalted Butter melted
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 8 slices Bacon
Instructions
- In a mixing bowl, add the almond flour, erythritol, and baking powder. Mix well.1 ¼ cup Almond Flour, ¼ cup Erythritol, 1 teaspoon Baking Powder
- Add the almond milk, butter, vanilla, and eggs and mix into a batter.⅓ cup Unsweetened Almond Milk, 2 tablespoons Unsalted Butter, 1 teaspoon Vanilla Extract, 2 large Eggs
- Pour the batter into a squeezy bottle with a thick opening and set aside.
- Place a non-stick pan over medium-high heat and saute the bacon until lightly browned. Remove the bacon and set aside.
- Wipe the grease off the pan and return over medium-low heat.
- Squirt a line of batter, ¼ cup per pancake, onto the pan, top with a bacon slice and lightly press it into the batter.8 slices Bacon
- Cook for 4-5 minutes or until the top looks set and the bottom is golden brown. Gently flip over.
- Cook for 2-3 minutes until the top is golden brown and the bacon is crisp.
- Serve drizzled with Sugar-Free Maple Syrup.
Video
Keto Bacon Pancakes Recipe – Easy to Make & Delicious!
Notes
STORING: Store the the pancakes in the refrigerator for up to 3 days and reheat in a pan or microwave when ready to serve. Unfortunately, they’re not suitable for freezing.
Nutrition
Serving: 80g | Calories: 474kcal | Carbohydrates: 7g | Protein: 16g | Fat: 43g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 356mg | Potassium: 226mg | Fiber: 4g | Sugar: 1g | Vitamin A: 326IU | Calcium: 160mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
Frequently Asked Questions
Can I use coconut flour in keto pancakes instead of almond flour?
Yes, you can use coconut flour, but you’ll need to adjust the amount of liquid since coconut flour absorbs more. Start by adding an extra ¼ cup of almond milk and adjust as needed to reach a pancake-like consistency.
Can I make pancakes ahead of time?
Absolutely! These pancakes are perfect for meal prep. Store them in the refrigerator for up to 3 days and reheat in a pan or microwave when ready to serve.
Looking for more delicious Keto Breakfast recipes? Try our;
Adjust the servings above to make a larger batch of this Keto Bacon Pancakes recipe.
Can I substitute Stevia for erythritol
Hi Philippa, you can but Stevia does have a different taste. I don’t like it.
What is the net carb count per bacon/pancake strip?
Hi Petra,
1.5g net carbs per pancake 🙂