Home » breakfast » (The Fluffiest!) Keto Pancakes 🥞 gluten free & dairy free

(The Fluffiest!) Keto Pancakes 🥞 gluten free & dairy free

We’re talking extra fluffy, absolutely delicious and easy-peasy keto pancakes! An ideal breakfast treat with only 15 minutes active time and just 1g net carb a pop.

A stack of keto pancakes with sugar free syrup and strawberry slices
(The Fluffiest!) Dairy Free & Keto Pancakes

Gluten Free & Keto Pancakes

An Extra Fluffy Affair!

Is this the most requested recipe or what?! I’m fully aware that it’s taken me a year and a half to deliver a legit keto pancake recipe… but here we are! And trust me, they were worth the wait.

They’re properly fluffy, absolutely delicious and incredibly easy. All you need to do is whisk away! No whipped egg whites, no wet centers and no crumbly messes (guaranteed!).

Be sure to serve them up with grass-fed butter and sugar free syrup (love Lakanto’s!). Or how about a generous caramel drizzle?! Alternatively, a strawberries ‘n cream situation is wonderful too… and you can even do a pan-cake (literally) sorta thing with our buttercream frosting!

The Flours

With this recipe I’m introducing a new flour for you guys: fat-reduced almond flour! Similar to most peanut flours out there (such as Anthony’s), this almond flour has been cold-pressed to remove 80% of its fat. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!

You may also notice its a bit pricier than your usual almond flour, but take into account that you’ll be using half the amount (always)… which actually makes it roughly the same price once you get baking (2 cents/gram)!

Otherwise you’ll still be adding a touch of super fine almond flour and xanthan gum, and we’re golden.

Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while you could technically replace it with about 2 teaspoons of golden flaxseed meal, the pancakes do come out muuuuch fluffier with it!

A stack of gluten free & keto pancakes with a pat of butter
(The Fluffiest!) Dairy Free & Keto Pancakes

Tips ‘N Tricks

Honestly there’s no science to these wonderfully fluffy keto pancakes, as you simply whisk away!

The one thing to keep in mind is that, per standard with grain free baked goods, your batter will be a lot thicker than your standard gluten pancakes. So to cook, you’ll spoon roughly 3 tablespoons to 1/4 cup onto your pan or skillet and gently spread it with a wet spoon or spatula.

And do keep in mind that you can play with the level of fluffiness. I used 4 tablespoons of almond milk for these, but you could easily do 6 to 8 for thinner pancakes!

Oh, and also note that for the ‘milk’ you can do almond (or any nut) milk, half heavy cream half water, or even add some sour cream for a ‘buttermilk’ kick.

Overhead shot of cut into keto pancakes with strawberry slices
(The Fluffiest!) Dairy Free & Keto Pancakes

Can I Make Keto Waffles Too?!

Yes you can! In fact, they come out actually crispy (yup!). So while our famous keto waffle recipe will give you impossibly fluffy goodies, these do a solid job at crisping up*. The only thing you need to do is up the ‘milk’ to 6-8 tablespoons!

*Just note that I found a difference in crispiness between my two waffle makers (Belgian and regular)… but nothing that a good toast couldn’t fix! And if you like them extra crisp, a skillet at low temperature is always the way to go.

Looking for more non-egg low carb and keto breakfast ideas? Check out our cinnamon toast crunch, chia pudding and our ‘top secret’ granola!

Cut into keto pancakes showing a fluffy texture
(The Fluffiest!) Dairy Free & Keto Pancakes
A stack of keto pancakes with sugar free syrup and strawberry slices

(The Fluffiest!) Keto Pancakes

Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy free pancakes, keto pancakes, low carb pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 15 minutes
Total Time: 15 minutes
Servings: 5 pancakes
Calories: 79 kcal

We're talking extra fluffy, absolutely delicious and easy-peasy keto pancakes! An ideal breakfast treat with only 15 minutes active time and just 1g net carb a pop.




  1. Mix fat-reduced almond flour, almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.

  2. Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.

  3. Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.

Recipe Notes

*With this recipe I’m introducing a new flour for you guys: fat-reduced almond flour! Similar to most de-fatted peanut flours out there, this almond flour has been cold-pressed to remove 80% of its fat. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!

**For the ‘milk’ you can do almond (or any nut) milk, half heavy cream half water, or even add some sour cream for a ‘buttermilk’ kick.

Nutrition Facts
(The Fluffiest!) Keto Pancakes
Amount Per Serving (1 pancake)
Calories 79 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1.5g 8%
Cholesterol 70mg 23%
Sodium 175mg 7%
Potassium 24mg 1%
Total Carbohydrates 2.5g 1%
Dietary Fiber 1.5g 6%
Sugars 0.6g
Protein 6g 12%
Vitamin A 2%
Calcium 2.3%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)


  1. Kathi says:

    I made these today for an afternoon brunch. They turned out well. I didn’t have the recommended fat-reduced flour, so I used regular almond flour. They were so good! Didn’t miss flour pancakes at all!

  2. Brandi says:

    I do not have the reduced fat almond flour so I made these with double the amount of regular almond flour and 2 tbs of coconut flour. Also, sour cream in stead of almond milk. They were the BEST keto pancakes I’ve ever tried, and I have tried a lot! I credit this website to keeping me on track on my keto journey. Thank you so much, Paola! And I can’t wait to try these with the reduced fat almond flour!!!

    • Paola van der Hulst says:

      It’s my absolute pleasure Brandi! And I’m certain that with the new flour they’re gonna blow your mind 😉 honestly, no comparison!!

  3. Ryan says:

    Both Amazon and Surkinusa.com are out of fat-reduced almond flour! Paola what have you done!?! Hopefully they restock soon!

    • Paola van der Hulst says:

      I know man, I’m out too lol!! I’m emailing with them already to try and figure something out for you guys (because the more I experiment with it the more I love it too!) 😉

  4. Lainey says:

    Just made these this morning for the hubby and me with a few blueberries sprinkled in the batter and the suggestion to use a little sour cream as part of the milk component. I thought they were absolutely delicious….seriously, better than a flour pancake, so thank you for sharing it with us! Question – my husband is a somewhat recent keto convert and he has a texture issue with almond flour, no matter how finely ground I think it is. He liked these, but still detected the slight texture of ground almonds and I was wondering what your thoughts were on using slightly more of the all de-fatted almond flour and leaving out the 2T of regular almond flour in this recipe? Is the addition of regular almond flour needed for structure? Thanks again!

    • Paola van der Hulst says:

      Wonderful to hear Lainey!! Regarding the flour, I did find that using the regular almond flour improved the texture… are you using a finely ground flour like Anthony’s? Those are for French Macrons, so you really should ‘feel the texture’. Otherwise try with half the amount of the defatted flour! Xo!

  5. Joni says:

    I ordered my defatted almond flour from Sukrin yesterday, plus stocked up on other things I love of theirs! I love your recipes and I love the deets (although I had to look that word up when I first started following you) haha! Thank you for all you do Paola! Appreciate it! 😊

    • Paola van der Hulst says:

      It’s my absolute pleasure Joni! Thank you for taking the time to comment! You know, Sukrin isn’t a brand I had tried much before but now I’m super psyched about some of their flours… there’s a sesame one in there which is def calling out to me! ☺️

  6. ItalianCypress says:

    I just made these with peanut flour from Costco I bought before I went keto. It is the kind that has some sugar in it. Figured this might be the way to use it up. I’m not keto-religious. I do not have a scale so I used 6 tablespoons of peanut powder and 2 tablespoons of almond flour. VERY FLUFFY PANCAKES. Cooked 2 minutes on each side. Behaved like a flour pancake in the pan. Light peanut butter cookie taste. Crunchy edges. I imagine with almond powder these would pass with the non-keto crowd. Mine only needed 4 tablespoons of liquid and more salt. I added stevia to my second batch to sweeten it up a notch. VERY GOOD. Thanks for the recipe. I’m going to evolve it over time.

  7. Cyndy Kiel says:

    I just located and purchased the low fat almond flour from http://www.legaia.com. It was $12.99 and $7.99 shipping. Can’t wait to try your recipes with a lighter flour!!
    Thanks for all the great recipes!

  8. Sherry says:

    I was able to order from the Sukrin USA website. Price is good but the shipping is over half the flour price; however, I need pancakes!

    • Paola van der Hulst says:

      Sherry thank you so much for providing deets! I saw that they offer free shipping after $75… a bit steep there but same price as amazon prime I guess 🤷‍♀️ Anyways! You’re going to love this flour, pretty much makes any recipe on the site better (I’m working on a few more details and will do a little post!) xo!!

      • LisaT says:

        I was just going to ask-could we use this reduced fat almond flour in your other baked goods, like the bread, to get a lighter texture?

        • Paola van der Hulst says:

          Def! I’m working on some more tests to give you guys proper details, but it does make for lighter textures in everything 😉

  9. Sounds great! I might have to try it with the defatted peanut flour for the time being. Checked on Amazon for the almond flour kind and they wanted $21.95 for the bag not too bad, but the shipping was $29.00. That is crazy!

    • Paola van der Hulst says:

      Whaaaat?! Clearly demand has driven up the deal! It was $19 with prime this morning! I mentioned this to other readers, but I’ll email them tomorrow and see what up! Otherwise they’re super yum with the peanut flour too!

    • Paola van der Hulst says:

      I know!! I’ve been getting emails and comments non stop from you guys 😂 I just checked and they have an online shop directly (I’ll also email them tomorrow to see if I can get you guys a discount code as I do with Lakanto and Butcherbox)

      • Tammy Wike says:

        Sukrin and LeGaia would love to hear from you 🙂 We’ve tried the recipe and we love the pancakes! Defatted almond flour is more expensive and we import from Europe. It is one of the best-defatted almond flours available in the USA. Sukrin peanut flour is 8.99 for a bag 🙂

        • Paola van der Hulst says:

          Oh Tammy lol I just got your email! So nice to be in touch with you guys at Sukrin and see what we can do for my gnom-gnom peeps here 😉

  10. Mary says:

    Hoping I can find these de-fatted flours here in Australia. Do miss a good pancake or piklet to enjoy. Also miss the texture of a delicious scone for morning tea, though using these nut flours means it’s real food and not a treat like scone would be normally. They become main meals! 😊

    • Paola van der Hulst says:

      I hope so too! Though do check out the scones (and biscuits!) on the site! They’re awesome and get great reviews from you guys 😉

  11. Kim says:

    Thanks for the information about the reduced fat almond flour! I will be reading all of the future recipes to see what the alternate recipe is. It looks like you used a 5:1 ratio of LF almond flour to regular? Since I don’t fall into the “thin” category (yet), I would rather use that extra fat in the form of BUTTER! on my bread! (I hate making a choice.) Also, I looked on Amazon, and it says the LF flour is currently unavailable. Have all of the gnom-gnom fans bought it out?

    • Paola van der Hulst says:

      Lol yeah it looks like you guys bought it all! But they have a website (I’ve mentioned to other readers that I’ll try and get a discount code for you guys tomorrow as it is proving popular). Honestly I LOVE this flour, wonderful texture and taste so it’ll open so many possibilities for other yummy stuff (think softer yeast breads in particular!). Big kiss Kim and I’ll keep you guys posted!

  12. Christy Scott says:

    These look great, but the link shows the fat reduced almond flour as unavailable. I’ll check back later to see if I can get some.

  13. Antoniette Mora says:

    Lazy question alert! 🙂

    I want to triple the recipe. Do u think this recipe would work if I mixed it in a blender?

    I love your site!!!

    Thank you!

    • Paola van der Hulst says:

      Lol! Tbh I would still just whisk it, blending nut flours can sometimes change the texture drastically and our pancakes might come out more dense 😉

  14. Roxana Lopez says:

    Used your link, and Amazon says there are not sellers providing this item at this time. (Reduced fat almond flour). I’ll check pricing another time, if it come available again. Thanks for the information on another new baking tool.

  15. Maria says:

    I can’t get fat reduced almond flour via Amazon in the UK. Will this recipe work with fat reduced peanut flour?

    • Paola van der Hulst says:

      Yup! Its a suggested ingredient right next to the almond 😉 but I think you should be able to get the Sukrin reduced fat almond one as its a German brand (and I know Sukrin is a popular brand amongst the UK readers!) xo!

    • Maria says:

      I’m sorry. Should have fully read the comments before posting! Yes, I can use reduced fat peanut flour. I’m new to your site and love your recipes. Will be trying this one out as miss pancakes for breakfast as a treat 🙂

  16. Patty P says:

    I just made them with the defatted peanut flour i use for your peanut butter blondies and can I just say WOOOOOOW!!! They’re actually fluffy and amazing!

    I ordered the almond flour now, cant wait to try! Could I sub that almond flour into other goods?

    • Paola van der Hulst says:

      Patty how wonderful to hear!!! I’m sure you’ll looove the almond ones too!

      And yes, I’m still experimenting with it to give exact details… but anything from yeast breads to muffins and cakes will all end up with a lighter texture xo!

    • Paola van der Hulst says:

      I haven’t tried tbh Sharon, but I do know its not as effective so you’d need to add a little more xo!

  17. Tom Clayton, MD says:

    Why reduce the fat content and keep carbs high? Why are you talking about total calories? This is not Keto. It is wishful thinking. Are you getting a fee for bringing up this too expensive product?

    • Paola van der Hulst says:

      Are you serious?!! If you read the blog you would know that I NEVER accept free products and only my recommend those that I myself use.

      It’s also explained in the post that since you use half the amount, in the end it comes out to the exact same price as Anthony’s almond flour.

      And it’s a product I’m incredibly excited about as it does lower the calories and creates a better texture for many baked goods. Definitely keto, just another option 😉

      Have a lovely day Tom and think (and read!) before attacking xo!

      • Eric says:

        This is my first time on the site. i was checking out this recipe for pancakes and I just want you to know after reading your recipe i got no sense you were trying to peddle any products. Dont know what crawled up this dudes ass to act like that on a free blog providing recipes for people on KETO like me. keep up the good work, you gained a follower!

        • Paola van der Hulst says:

          Thank you Eric and welcome to gnom-gnom! I’m glad to hear your feedback as a new reader, as I do take the integrity of the blog very seriously (which is why you won’t see sponsored posts, free products etc). Anyways! Thanks again for taking the time to comment and hope you enjoy the recipes!

          • Paola van der Hulst says:

            Awww thank you so much Reena! So sweet to take the time to leave a note 😉

        • Paola van der Hulst says:

          Def! But also note Joni that its a misconception that with keto you guys need to ‘make up’ for fats. If you’re keto for weight loss, keep in mind that you want to use your own body fat while in ketosis, so no need to go crazy on the extra fats 😉

    • Patty P says:

      You clearly don’t read Gnom Gnom!!! Arghhh Paola is too polite I want to scream at you looool!!! She consistently uses the same flours throughout in the past year I’ve been following, so when she recommends something new its because it is the best option.

      I just made these with the defatted peanut flour and they were great, cannot wait to try with the almond this weekend 🙂

      • Paola van der Hulst says:

        Lol thank you Patty! And yes she’s right, if you go through all the recipes in the blog you’ll see the same flours… this is the first time I’m introducing something new, and its because I’m excited about all the possibilities this will open up… but you’re welcome to not make any of them 😉

    • LaWanda says:

      I am going to assume that you are a newbie to Gnom-Gnom; otherwise, I would have to hold your comment against you. 🙂 Paola is the real deal!

  18. Matt says:

    I’m confused…

    The link you made to the “fat reduced almond flour” on Amazon is just plain old Anthony’s organic almond flour, and it’s fat content is no different than Bob’s Red Mill Super Fine Almond Flour.

    In fact, it has one more gram of fat than Bob’s (but honestly that’s negligible). So either the link is wrong, or there is nothing special about that particular brand from a pure nutritional facts stand point.

    Can you enlighten me as to the particular advantage of that flour? I’ll be trying your recipe from the stuff I can source locally first, as you can’t know how old Amazon’s stock is until its been delivered and inspected.

  19. Kim says:

    I just ordered the fat reduced almond flour through the link you provided. Can’t wait to try these!! Your recipes never disappoin!
    Is this reduced fat almond flour something I can sub out in other recipes or do you have any other recipes for this stuff?

    • Paola van der Hulst says:

      Yeah definitely Kim! It’s going to come particularly handy for the yeast recipes, but it will lighten up the texture in everything- so you’ll see notes for it in recipes from now on 😉

  20. Deborah says:

    Paola, do you think peanut flour (which is also fat-reduced) might be a decent substitute? Since there is also some regular almond flour I wonder if that might work ok. I have the peanut flour and the regular almond flour would love to try these tomorrow for breakfast.

    • Paola van der Hulst says:

      Its a perfect sub Deborah! You might want to up the salt a bit, as I find that peanut flour needs a little bit more seasoning (also why peanut butters are generally on the salty side) 😉

  21. Charmaine says:

    A bit pricey is an understatement. Can this recipe be made with just regular almond flour and if yes, how much is needed?

    • Paola van der Hulst says:

      Hi Charmaine, (as explained) because you use 50% less in EVERY recipe it comes out to the exactly the same price as regular almond flour 😉

      If you use regular almond flour (twice the amount) you just won’t get the same fluffy texture xo!

      • Charmaine says:

        Went ahead and ordered the fat reduced almond flour from the seller directly (Amazon prices jumped once you posted your recipe). Shipping was quick and I’ll say this is ABSOLUTELY the best pancake recipe I’ve had 😋. Others that claimed fluffy pancakes fell flat. I’ll definitely be making these again. Thank you.

        • Paola van der Hulst says:

          Charmaine this is super awesome to hear, always happy to hear that I delivered lol! I’m hoping that I can get you guys some sort of deal directly with Sukrin, I’ll keep you guys posted 😉

  22. chaggers says:

    what happens if you only have the regular almond flour? can you use it instead of the reduced fat one?

  23. Claire says:

    Excited to try these tonight! I bought that almond flour a while back per another bloggers suggestion, but she didn’t quite seem to know what to do with it and neither do I lol… so looking fwd to see what you do with it!

    Do you also think oat fiber would work?

    • Paola van der Hulst says:

      Its such a wonderful flour (at least from my experiments thus far!). It also seems to lighten up A LOT all the yeast recipes on the site (like to sandwich bread and cinnamon rolls!).

      I did try oat fiber, and tbh I wasn’t completely sold on it. Taste and texture is not 100% there in my opinion. And I’ve noticed that I get inflammation from it in larger amounts, so just a heads up that it might not be a great choice for those of us with autoimmune diseases.

      Hope this helped xo!

  24. LaWanda says:

    Hi Paola! Is the fat-reduced almond flour an absolute must? Love your site, love your recipes, love you!

    • Paola van der Hulst says:

      Hi LaWanda! The thing is that with using regular almond flour you’ll get the same situation as with all almond flour pancakes… a sort of wet texture that’s not properly fluffy. You can use de-fatted peanut flour too in its place as well! Hope this helps xo!

  25. Diane McAlear says:

    Hi, So excited to try these. I wanted to order the fat-reduced flour, but the link opens the ‘regular’ almond flour. I searched amazon, but it didn’t find any ‘reduced fat’ almond flour.

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