Low Carb Coconut Flour Pancakes Recipe – Keto Breakfast

Coconut Flour Pancakes – Coconut is in the brain, To start the day what’s the better way than the low carb coconut flour pancakes recipe? Stick your feet in a kiddie pool, while you enjoy a plate of these, turn on some Caribbean tunes, and even if for a short while you just may be able to drift off to a deserted island.

Coconut Flour Pancakes
Coconut Flour Pancakes

Balinese people love coconuts. Over the island, they grow them in a few forms all and use them for everything from cooking, beauty to even their furnishings and flatware. On more than one occasion we’d been served coffee or tea out of a coconut cup – we felt like this was a great way of repurposing and reusing something right from nature. Decorated with egg shells and pearls lots of street vendors even sold handmade lamps and coconut bowls! Some coconut shells were polished, carved and painted into various pieces of art.

How to Make Coconut Flour Pancakes

For fluffy low carb Coconut flour pancakes recipe, this recipe creates a thicker pancake batter. Than regular pancake batter, the addition of shredded coconut and coconut milk creates a thicker batter, but you will find that as most pancakes they cook in the same amount of time, rising a little more to their fluffy goodness. To begin desired size and to perfect the cook time I’d recommend testing a few before.

Also Read: Keto QuichePeanut Butter Chocolate Chips Muffins

Coconut Flour Pancakes Nutrition Facts

With fresh whipped cream, favorite syrup, fresh berries or a bit of lime zest top these Coconut Pancakes, for a delicious tropical-inspired start to the day. You may find everyone shining and rising early for these.

  • Cal: 575
  • F: 51g
  • P: 19g
  • C: 3.5g

Coconut Pancake - Keto

Coconut Flour Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1/2 tbsp erythritol
  • 2 large eggs
  • 2 oz. cream cheese
  • 2-4 tbsp Maple Syrup
  • 1 tsp cinnamon
  • 1 tbsp almond flour
  • 1 pinch salt
  • 1/4 cup unsweetened shredded coconut


  1. Into a mixing bowl crack the eggs and whisk.
  2. Add in cream cheese and until completely creamy and combined whisk.
  3. Whisk in the cinnamon, almond flour, erythritol and salt.
  4. Add half pancake batter on a pan over medium heat. Cook until it looks dry and the edges start to brown – about 3-5 minutes. It may take some time as these are big pancakes, so be patient.
  5. The pancake will burn before the center cooks so make sure your heat is not too high. Flip carefully and for up to a minute cook the other side.
  6. Transfer the pancakes onto a plate and with the shredded coconut sprinkle it.
  7. Drizzle with Sugar-Free Pancake Syrup and enjoy!

Nutrition Information

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

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