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Fluffy Low-Carb Chocolate Pancakes

|Fluffy Low-Carb Chocolate Pancakes

These amazing low-carb pancakes are sugar-free, grain-free and nut-free. Like in my other keto pancakes, I used ricotta cheese to make them fluffy and soft inside, and crispy on the outside. Make them in batches and freeze for a quick keto breakfast or treat.

Preparation time


Nutritional values (per serving, 2 mini pancakes):

4.2 grams 3.2 grams 11.4 grams 17.3 grams 9.2 grams 215 calories
Total Carbs7.4grams
Net Carbs4.2grams
of which Saturated9.2grams
Magnesium52mg (13%)
Potassium276mg (14%)

Macronutrient ratio: Calories from carbs (8%), protein (21%), fat (72%).

Ingredients (makes 8 mini pancakes, 2-4 servings):

Instead of Erythritol, you can use other healthy low-carb sweeteners from this list.

Optional toppings (per serving):


  1. Mix the dry ingredients: cacao powder, Erythritol, cream of tartar, baking soda and vanilla powder (or cinnamon).
    Note: Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of gluten-free baking powder, you need ½ a teaspoon of baking soda and 1 teaspoon of cream of tartar. Instead of this mixture, you can also use gluten and aluminum free baking powder. |Fluffy Low-Carb Chocolate Pancakes
  2. Crack the eggs into a bowl, add the ricotta cheese, and beat using a hand whisk. |Fluffy Low-Carb Chocolate Pancakes
  3. Add the dry ingredients and mix well. |Fluffy Low-Carb Chocolate Pancakes
  4. Grease a pan with some ghee or coconut oil and once hot, using a spoon or ladle, create small pancakes. You can use pancake molds like these to create perfect shapes. |Fluffy Low-Carb Chocolate Pancakes
  5. Cook on low-medium heat for about 5 minutes until the top of the pancake starts to firm up and you see bubbles forming on top. Then, remove the pancake mold (if used), and flip on the other side. Cook for another minute just to crisp up. Repeat for the remaining pancakes and grease the pan as needed.
    |Fluffy Low-Carb Chocolate Pancakes
  6. Enjoy with your preferred toppings or let them cool down and place in the fridge in an airtight container for up to 5 days - or freeze for up to 3 months. |Fluffy Low-Carb Chocolate Pancakes You can optionally serve the pancakes with full-fat yogurt, sour cream, berries and sugar-free syrup. Apart from sugar-free maple syrup, you can make any flavours you like. I made cherry syrup using Sukrin Clear syrup and cherry extract. |Fluffy Low-Carb Chocolate Pancakes

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Comments (10)

Can you bake these into small cupcakes?  If so how long and can you freeze them? Perfect for a snack when missing your treats.


I would think so - they should be great as muffins/cupcakes Smile I'd bake them at 175 C/ 350 F for 30-35 minutes - similar to these:
Once the cool down, you can keep them in the fridge or freeze in an airtight container.


These sound awesome!  Have you ever used coffee flour for any of your recipes?  I just saw some on and it looks very healthy.


Thank you Jill! I've seen it but have never tried it myself. Let me know if you do Smile


The thickness of these pancakes are REAL!  OMG I love when pancakes are fluffy and contain chocolate!  YUM!


Thank you!! Smile


OMG YES!!!! These are super sexy! ;)


Thank you!! Smile


I was just curious, is there any way to make them dairy free? These sound wonderful, but several in our family can't have dairy!
Thank you!


You can try my "basic" keto pancakes instead - just add cocoa powder (2-4 tbsp) and use less almond flour or coconut flour if the dough too thick:
Or try this recipe (chocolate waffles but should work for pancakes too):
I hope this helps Smile


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