Meal prep your keto pancakes with this easy baked keto pancake. Buttery, sweet, and low in carbs, this baked pancake is ideal for busy mornings.
It recently occurred to me that I have not posted a new keto breakfast recipe in quite a while. I believe the last one was my lemon poppyseed muffins a few months ago. By the way, if you haven’t had one, you’re missing out! So, I thought it was time I brought you a new one.
Breakfast is a tough area for me. Personally, I don’t eat in the mornings. I prefer to eat my first meal around 11 and then we eat dinner at 6. Old school, I know. What can I say, I’m an old soul and I relish tradition.
So breakfast just isn’t usually, and never has been, a huge deal to me. My kids though…y’all, they want to eat the minute they wake up! What is with that? I’m sure some of you (or your kids) are the same way. I’m just wired differently.
Or maybe you do intermittent fasting on keto and you break your fast later in the day. That’s cool too! Intermittent fasting is fantastic for you! Honestly, I need to get back on a regular IF schedule myself.
Since I don’t eat breakfast and I don’t like starting my day off slaving in the kitchen, it’s important to me to create keto breakfast recipes that are easy enough for a fuzzy mom brain to make in the morning OR can be prepped ahead of time and reheated. The age that kids learn how to work the microwave is a serious game changer.
My keto pancakes are continuously one of the top 3 most popular recipes on my blog. If you haven’t tried them, I *promise* you they are the closest thing to real pancakes you will eat on keto. Hands down, my original keto pancakes need to make an appearance in your house soon. And don’t forget that ChocZero syrup too!
So, if my pancakes are already so popular, why post another low carb pancake recipe? Because I just got through telling you I don’t like cooking breakfast every morning! I also refuse to buy my kids cereal or pop tarts so I’m not left with a whole lot of options in the way of feeding them. Why do kids have to eat so much!?
I played around with my other recipe to bring you a meal prep friendly option! This baked keto pancake is slightly different but just as delicious. It’s also a fantastic dose of healthy fat and protein to jump start your little one’s brains for the day!
Did you know our brains must have fat to function? It’s true! Our brains cannot rely on carbs (glucose) for energy, only fat! Crazy, right?
Oh! And don’t be alarmed by the macros on this dish! The serving size is larger to give you one extra morning boost. I hope you enjoy this easy baked keto pancake! If you are the social type, tag me in your pictures. I love to see your recreations! I’m Keto In Pearls across social media.
- 2 cups almond flour
- 1.5 teaspoons baking powder
- pinch of salt
- 3 tablespoons erythritol
- 3 eggs
- 8 tablespoons butter, melted
- 1/4 cup water
- 28 g sugar free chocolate chips
- Preheat oven to 350 degrees. Grease a 9"x13" baking dish and set aside.
- Add all ingredients, except chips, to a blender or food processor. Pulse until smooth and fully combined. Let the batter rest 5 minutes.
- Transfer the batter to the baking dish. Sprinkle chocolate chips on top.
- Bake uncovered for 20 minutes.
- Cut into 8 equal squares. Serve with sugar free maple syrup.
ChocZero's Maple Syrup. Sugar free, Low Carb, Sugar Alcohol free, Gluten Free, No preservatives, Non-GMO. Dessert and Breakfast Topping Syrup. 1 Bottle(12oz)
Lily's Dark Chocolate Chips- 1x9 OZ
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 336 Total Fat: 30.7g Carbohydrates: 7.4g Fiber: 4g Protein: 8.6g