Keto Pumpkin Pancakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy keto pumpkin pancakes with just three grams of net carbs per serving. Perfect fall breakfast with pumpkin and warm spices, made with coconut flour and protein powder.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 6 large eggs (room temperature)
- 1/2 cup pumpkin puree
- 1/3 cup Swerve Brown
- 1/4 cup butter (melted)
- 1 tsp vanilla extract
- 1/2 cup coconut flour ((55g))
- 1/3 cup unflavored whey protein powder (or egg white protein powder)
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- Liquid as needed ((water or non-dairy milk))
- Oil for the pan
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 89mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 24mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.