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Fluffy Low-Carb Chocolate Pancakes

4.3 stars, average of 52 ratings

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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.

Hands-on Overall

Serving size 2 mini pancakes

Allergy information for Fluffy Low-Carb Chocolate Pancakes

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

Nutritional values (per serving, 2 mini pancakes)

Net carbs3.9 grams
Protein11.4 grams
Fat17.3 grams
Calories215 kcal
Calories from carbs 7%, protein 21%, fat 72%
Total carbs7.4 gramsFiber3.5 gramsSugars0.9 gramsSaturated fat9.2 gramsSodium236 mg(10% RDA)Magnesium52 mg(13% RDA)Potassium276 mg(14% EMR)

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

Optional toppings:


  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 1/2 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

Ingredient nutritional breakdown (per serving, 2 mini pancakes)

Net carbsProteinFatCalories
Cocoa powder, raw (cacao)
1.5 g1.4 g1 g16 kcal
Cocoa powder, raw (cacao)
0.3 g0.3 g0.2 g3 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Ricotta cheese, full-fat
0.9 g3.4 g3.9 g52 kcal
0 g0 g7.5 g68 kcal
Total per serving, 2 mini pancakes
3.9 g11.4 g17.3 g215 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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Comments (14)

I made this today it did not get as fluffy but I think I will be getting the molds for next time as they were really good. I made a peanut butter fluff with organic peanut butter, ricotta, and stevia. It paired so well with these pancakes. Thank you for the recipe.

That sounds like the perfect match! Yes, the molds make a big difference 😊

Any substitute for full-fat ricotta cheese?

You can use cream cheese but other than that, it you can't eat dairy, these are really good: The Best Keto Pancakes
With some tweaks - you could replace some of the almond flour with cacao powder.

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 😊 I'd bake them at 175 C/ 350 F for 30-35 minutes - similar to these: Keto Pumpkin Chia Muffins
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 😊

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

Thank you!! 😊

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

Thank you!! 😊

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: The Best Keto Pancakes
Or try this recipe (chocolate waffles but should work for pancakes too): Double Chocolate Keto Waffles
I hope this helps 😊