Delicious Keto Gingerbread Pancakes Recipe: A Low-Carb Breakfast Delight

Keto Gingerbread Pancakes: A Festive Low-Carb Delight

Welcome to the holiday season with a twist that will keep your keto diet on track! Keto Gingerbread Pancakes are here to bring joy to your breakfast table without compromising your nutritional goals. Imagine indulging in the comforting flavors of gingerbread while adhering to a low-carb, high-fat diet. This recipe is not just about maintaining ketosis; it’s about celebrating the festive spirit with every bite.

These pancakes are a perfect blend of almond flour and coconut flour, ensuring a fluffy texture that’s hard to resist. The combination of ginger, cinnamon, nutmeg, and cloves offers that quintessential gingerbread taste that screams holiday cheer. And the best part? You can enjoy this warm, spicy treat without the sugar rush or the guilt. Let’s dive into the magic of these Keto Gingerbread Pancakes and start flipping!

Keto Gingerbread Pancakes

The Story Behind the Pancakes

These Keto Gingerbread Pancakes are not just a recipe; they’re a celebration of tradition with a health-conscious twist. Born from the desire to enjoy holiday flavors while staying true to the keto lifestyle, this recipe is a testament to the versatility of keto cooking. The key to these pancakes’ success lies in the careful selection of ingredients that align with the ketogenic diet’s requirements.

Almond flour and coconut flour serve as the base, providing a low-carb alternative to traditional wheat flour. These nut-based flours are not only keto-friendly but also gluten-free, making them suitable for a wider audience. The warm spices, synonymous with gingerbread, are naturally low in carbs, allowing us to infuse the pancakes with flavor without the added sugars.

The inclusion of erythritol as a sweetener is a strategic choice for those on the keto diet. This sugar alcohol has minimal impact on blood sugar levels, making it an ideal substitute for sugar. The result is a pancake that’s not only delicious but also aligns with your dietary goals. The use of unsweetened almond milk and healthy fats like butter or coconut oil further ensures that these pancakes are high in fat and low in carbs, adhering to the keto diet’s macronutrient ratios.

Mixing Ingredients for Keto Gingerbread Pancakes

Perfecting the Pancake Method

Creating the perfect Keto Gingerbread Pancake is an art that requires attention to detail. The process begins with whisking together the dry ingredients to ensure even distribution of the spices and leavening agents. When combining the wet and dry ingredients, it’s crucial to mix until just combined to avoid overworking the batter, which can lead to dense pancakes.

Allowing the batter to rest is a chef’s tip that can’t be overlooked. This brief pause gives the coconut flour time to absorb the liquid, resulting in a thicker, more manageable batter. When cooking the pancakes, maintaining a medium heat is essential to prevent burning the spices while still achieving that golden-brown exterior. A non-stick skillet or griddle is your best friend here, ensuring easy flipping and consistent cooking.

Remember, the first pancake is often a test run to gauge the correct temperature and cooking time. Don’t be discouraged if it’s not perfect; use it as a learning experience for the next batch. Keep an eye out for those telltale bubbles on the surface, which indicate it’s time to flip. A gentle touch with the spatula will help maintain the pancakes’ shape and prevent breakage. With these tips in mind, you’re well on your way to pancake perfection.

Cooking Keto Gingerbread Pancakes

Variations to Spice Up Your Pancakes

Pumpkin Spice Keto Gingerbread Pancakes

For an autumnal twist, add a tablespoon of pumpkin puree and a pinch of pumpkin pie spice to the batter. This variation brings a creamy texture and a new layer of seasonal flavor to your pancakes.

Chocolate Chip Keto Gingerbread Pancakes

Stir in a handful of keto-friendly chocolate chips before cooking for a delightful contrast between the spicy gingerbread and rich chocolate.

Nutty Keto Gingerbread Pancakes

Enhance the nuttiness by sprinkling chopped pecans or walnuts into the batter. This adds a satisfying crunch and a boost of healthy fats.

Smart Substitutions for Keto Gingerbread Pancakes

Adapting the recipe to suit your pantry or dietary preferences is easy with these keto-friendly substitutions:

Flaxseed Meal for Eggs: If you’re out of eggs or prefer to avoid them, flaxseed meal mixed with water can serve as a binding agent while adding extra fiber.

Heavy Cream for Almond Milk: For a richer, more decadent pancake, swap out the almond milk for an equal amount of heavy cream. This will increase the fat content, making the pancakes even more keto-compliant.

Monk Fruit Sweetener for Erythritol: Monk fruit sweetener is another excellent sugar alternative that provides a similar sweetness without the carbs or calories.

Frequently Asked Questions

Can I make these pancakes ahead of time? Yes, these pancakes can be made in advance and stored in the refrigerator or freezer. Just reheat them in a toaster or oven when you’re ready to enjoy.

How can I ensure my pancakes are fluffy? Make sure your baking powder is fresh, and don’t overmix the batter. Overmixing can lead to dense pancakes.

What can I use instead of erythritol? Any keto-friendly sweetener, like monk fruit or stevia, can be used in place of erythritol. Adjust the amount to achieve your desired sweetness.

Are these pancakes dairy-free? If you use coconut oil instead of butter and a dairy-free keto-friendly milk alternative, these pancakes can be made dairy-free.

Can I add toppings to my Keto Gingerbread Pancakes? Absolutely! Top them with keto-friendly whipped cream, nuts, or a drizzle of sugar-free syrup for extra indulgence.

Keto Gingerbread Pancakes

These Keto Gingerbread Pancakes are a festive twist on a breakfast classic. Low in carbs and high in flavor, they encompass all the warm spices of traditional gingerbread without the guilt. Perfect for a cozy morning in, these pancakes are sure to become a holiday favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 220 kcal


  • Medium mixing bowl
  • Whisk
  • Non-Stick Skillet or Griddle
  • Measuring cups and spoons
  • Spatula


  • 1 cup Almond Flour 96g / 3.4oz
  • 2 tbsp Coconut Flour 14g / 0.5oz
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • 1 tsp Ground Ginger 2g
  • ½ tsp Ground Cinnamon 1g
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • 2 large Eggs
  • ¼ cup Unsweetened Almond Milk 60ml / 2fl oz
  • 2 tbsp Erythritol 24g / 0.85oz
  • 1 tsp Vanilla Extract 5ml
  • Butter or Coconut Oil for frying as needed


  • In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves until well combined.
  • In a separate bowl, beat the eggs with the almond milk, erythritol, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until a batter is formed. Let the mixture sit for 5 minutes to thicken slightly.
  • Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil to coat the surface.
  • Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
  • Flip the pancakes carefully and cook for another 2-3 minutes or until golden brown and cooked through.
  • Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
  • Serve warm with your choice of keto-friendly syrup and additional toppings if desired.


The erythritol can be substituted with another keto-friendly sweetener of your choice. Adjust to taste.
These pancakes are freezer-friendly. Cool completely and store in airtight containers, separating each pancake with parchment paper. Reheat in a toaster or oven until warm.
For an even more authentic gingerbread flavor, add a tablespoon of molasses; however, this will increase the carb count.


Calories: 220kcalCarbohydrates: 8gProtein: 9gFat: 18gFiber: 5gNet Carbs: 3g
Keyword Gingerbread Recipe, Keto Gingerbread Pancakes, keto pancakes, low carb breakfast
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