Ingredients:

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons erythritol or preferred sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or any low-carb milk)
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar-free chocolate chips
  • Butter or coconut oil for cooking

Instructions:

  1. Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
  2. Add Wet Ingredients: In another bowl, whisk together eggs, almond milk, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
  3. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil.
  4. Cook Pancakes: Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  5. Serve: Stack pancakes on a plate and serve warm with sugar-free syrup, whipped cream, or extra chocolate chips if desired.

Cooking Time:

  • Total Cooking Time: 15 minutes
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Servings:

  • Makes about 4 servings (2 pancakes per serving)

Nutritional Information (per serving):

  • Calories: 280
  • Fat: 22g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Net Carbs: 5g
  • Protein: 10g

Enjoy these delicious and fluffy Keto Chocolate Chip Pancakes for a satisfying low-carb.