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Keto Coconut Flour Pancakes with Berry Sauce

Stack of fluffy Keto Coconut Flour Pancakes topped with rich, vibrant berry sauce.
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A simple recipe for fluffy, low-carb pancakes made with coconut flour, served with a quick, sugar-free berry sauce.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup erythritol or monk fruit sweetener (for pancakes)
  • 1 cup mixed keto berries (raspberries, blackberries)
  • 2 tablespoons water
  • 1 tablespoon erythritol or monk fruit sweetener (for sauce)

Instructions

  1. Combine the coconut flour, baking powder, and salt in a medium bowl.
  2. In a separate bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and sweetener until smooth.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Let the batter rest for 5 minutes; it will thicken considerably.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 3 to 4 minutes per side, until golden brown and set. Flip carefully.
  6. To make the sauce, combine the berries, water, and sweetener in a small saucepan.
  7. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 5 to 7 minutes until the berries break down and the sauce thickens slightly. Mash any remaining whole berries with a spoon.
  8. Serve the warm pancakes immediately topped with the berry sauce.

Notes

  • Coconut flour absorbs liquid quickly; if your batter seems too thick after resting, add almond milk one teaspoon at a time until it reaches a thick, pourable consistency.
  • For fluffier pancakes, ensure your baking powder is fresh.
  • Do not overmix the batter once the flour is added.

Nutrition

Find it online: https://whiskdaily.com/keto-coconut-flour-pancakes-with-berry-sauce/