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Keto Pumpkin Pancakes

Add a little fall flavor back to your life with these Keto Pumpkin Pancakes that are made with almond flour and turn out fluffy and light.
5 from 8 votes
Course: Breakfast
Cuisine: American
Keyword: Almond Flour, Pumpkin
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Servings: 4 Servings
Calories: 200kcal
Author: Laura


  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1 tbsp granulated allulose
  • 2 tbsp pumpkin puree
  • 3 large eggs
  • 1/4 cup cream


  • Mix all ingredients together in a bowl. Allow to sit for 5 minutes. If too thick to pour, add a small amount of cream.
  • Heat a flat skillet over medium heat. Rub the pan with a light layer of oil or cooking spray.
  • When hot, add a scoop of batter and flatten with the back of a spoon. Cook for 2-3 minutes per side. Once the edges start to look dry, flip over the pancake and cook for an additional 2 minutes.


Calories: 200kcal | Carbohydrates: 7g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 122mg | Potassium: 81mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1564IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.