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Low-Carb Fig & Cinnamon Coconut Pancakes

4.8 stars, average of 97 ratings

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Low-Carb Fig & Cinnamon Coconut PancakesShareFollow us 261.1k

As I discovered earlier, raspberries go great with vanilla, while fresh figs are amazing with cinnamon.

Don't be afraid to include fresh figs in your diet — fresh figs are not as high in carbs as dried figs. They are rich in fiber and a good source of vitamins and minerals such as potassium, beta carotene and calcium. The carb count in fresh figs is similar to blueberries. You can also use peanut or almond butter instead of the yogurt.

Hands-on Overall

Serving size 4 mini pancakes

Allergy information for Low-Carb Fig & Cinnamon Coconut Pancakes

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 4 mini pancakes)

Net carbs6.8 grams
Protein15.2 grams
Fat29.6 grams
Calories364 kcal
Calories from carbs 8%, protein 17%, fat 75%
Total carbs9.5 gramsFiber2.8 gramsSugars5.2 gramsSaturated fat20.3 gramsSodium277 mg(12% RDA)Magnesium44 mg(11% RDA)Potassium386 mg(19% EMR)

Ingredients (makes 8 mini pancakes)

  • 1/2 cup full-fat yogurt or coconut yogurt or whipped cream (125 g/ 4.4 oz)
  • 1/2 tsp cinnamon
  • 4 fresh baby figs (40 g/ 1.4 oz) or 1 regular fig


  1. Crack the eggs into a bowl and beat them well with a whisk or fork.

  2. In a separate bowl, mix coconut flour, desiccated coconut, almond flour, cinnamon and baking soda. Add it to the bowl with eggs and spoon in the coconut milk. Mix well.

  3. Add the sweetener (stevia or Erythritol are great low-carb options).

  4. In a small bowl, mix the yogurt with cinnamon. Wash the fresh figs and place them on a paper towel.

  5. Grease the pan with half of the coconut oil and set the cooker on low heat. Spoon about 1 tablespoon of the pancake batter on the pan creating small pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.

  6. When done, place on a serving plate by creating two layers of pancakes and yogurt. Top each of them with freshly cut baby figs, and sprinkle with cinnamon!

Ingredient nutritional breakdown (per serving, 4 mini pancakes)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Coconut flour, organic
0.6 g1 g0.9 g22 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.2 g0.6 g0.4 g10 kcal
Almond flour (blanched ground almonds, almond meal)
0.4 g0.9 g2.1 g24 kcal
Baking soda
0 g0 g0 g0 kcal
Coconut milk (full-fat, unsweetened)
0.6 g0.5 g4.8 g44 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Coconut oil, extra virgin
0 g0 g13.5 g121 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
2.4 g5.6 g3.1 g60 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Baby figs, fresh
1.9 g0.3 g0.1 g9 kcal
Total per serving, 4 mini pancakes
6.8 g15.2 g29.6 g364 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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