Ingredients:
- 1 Tbsp. avocado oil
- 2 1/2 oz. almond flour
- 2 tsp. baking powder
- 1 serving Pumpkin Caramel Spice Keto Chow
- 1/2 Tbsp. sweetener erythritol, allulose, or xylitol
- 2 Tbsp. pumpkin pie spice
- 3 Tbsp. pumpkin puree
- 1/4 cup + 2 Tbsp. milk of your choice Fairlife, almond, etc.
- 4 eggs
Directions:
- Preheat a large skillet over a medium heat with the avocado oil.
- Place the dry ingredients (almond flour, baking powder, Keto Chow, sweetener, and pumpkin pie spice) in a medium bowl and whisk together.
- Add the pumpkin puree, milk, and eggs. Whisk with a hand mixer until mixed and free of lumps.
- Using a 1/4 cup, scoop batter onto the hot skillet, as many as will fit with room for spreading.
- Cook for 2 1/2 minutes and then flip onto the other side, cooking for 1 1/2 minutes.
- Serve with sugar-free syrup or butter.
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Nutrition Facts
Keto Pumpkin Pancakes
Serving Size
57 g.
Amount per Serving
Calories
117
% Daily Value*
Fat
7.58
g
12
%
Saturated Fat
1.43
g
9
%
Trans Fat
1.43
g
Polyunsaturated Fat
1.44
g
Monounsaturated Fat
3.86
g
Cholesterol
95.7
mg
32
%
Sodium
264.33
mg
11
%
Potassium
325.49
mg
9
%
Carbohydrates
5.23
g
2
%
Fiber
1.61
g
7
%
Sugar
1.3
g
1
%
Sugar Alcohol
0.92
g
Net Carbs
2.7
g
Protein
8.99
g
18
%
Vitamin A
142.12
IU
3
%
Vitamin C
15.8
mg
19
%
Calcium
219.04
mg
22
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
