Keto or low carb fluffy pancakes with sugar free strawberry and chia seed jam

Fluffy keto pancakes

Who says you can't have fluffy pancakes on keto? This recipe makes thick, keto pancakes and it doesn't involve extra effort like whipping egg whites separately. The trick is to use the xanthan gum and cover with a lid when cooking. Spread our jam between the layers for extra fun.


3 servings

prep time

5 mins

cook time

15 mins


½ cup almond meal

2 tbsp coconut flour

1 tsp cinnamon

1 tsp baking powder

1 tbsp erythritol and stevia blend

3 eggs

¼ cup milk

¼ tsp xanthan gum


  1. Mix all the dry ingredients in a mixing bowl.
  2. Mix all the wet ingredients in a separate bowl.
  3. Add all the wet ingredients into the mixing bowl of dry ingredients and mix well with a wooden spoon. If the batter is too thick, you can add more milk if desired. But remember, a thick batter is what creates the fluffiness of this pancake. Then let batter sit for 5 minutes.
  4. Preheat a large non-stick frying pan and spray with olive oil. Once hot, pour about 1/4 cup of batter and cook for 2-3 minutes with the lid covered.
  5. Open lid and flip pancakes when they’re slightly browned on the edges and firm enough to flip. Cover with lid and cook for another 1-2 minutes.
  6. Once cooked, serve immediately with our signature Keep Keto’s Strawberry and Chia Seed Jam.

Nutrition Facts

Serving Size 2 pancakes
Calories per serving


Total fat 13.2g
Saturated Fat

Sodium 152mg

Net Carbs 4.0g
Sugars 1.9g

Protein 10.5g

% daily value*





Note on nutritional information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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