Oven Baked Low Carb Keto Pancake

I can never say no to old fashioned pancakes, served with a generous drizzle of maple syrup. However, I’m always too lazy to make them frequently, lol. Because it takes a fair bit of time to be standing in front of the cooker hob and flipping pancakes one by one. Like many families, we only have a regular sized frying pan in the kitchen and it’s impossible to do several pancakes all at once. Just imagine the amount of work if you’re making pancakes for a big family. 😯

Oven Baked Low Carb Keto Pancake

Today, I’m sharing a low carb keto pancake recipe that is super easy and quick to make. Just spread the pancake batter over a 10″ x 14″ baking tray or sheet pan and pop it into the oven. Yes, no more waiting and flipping!

Oven Baked Low Carb Keto Pancake

For this keto pancake, I’ve used frozen raspberries, blueberries and almond slices as toppings. You can of course change to whatever you prefer.

Some tasty combinations that I’ve tried previously

  • 40g cocoa powder + unsweetened chocolate chips
  • unsweetened chocolate chips + pecans or walnuts
  • raspberries + almonds
  • strawberry + cream cheese
  • blueberries + cacao nibs

If you’re not on a low carb diet, you can also include bananas, dates and dried fruits.

There are endless possibilities so go ahead and mix and match.

Oven Baked Low Carb Keto Pancake

When the pancake is out of the oven, you can see that the berries have popped. Set it aside to cool before cutting and portioning it.

Oven Baked Low Carb Keto Pancake

This one tray of pancake is good for 10 servings. As it’s made with almond flour and coconut flour, I’d say it’s quite substantial as compared to regular pancakes so 1-2 slices like this is really good enough to fill you up. You won’t need a stack, lol.

And before you tuck into the pancake, drizzle some sugar-free maple flavoured syrup over. I highly recommend Pyure Organic Maple Flavored Syrup which you can get from iHerb. Yums!

Oven Baked Low Carb Keto Pancake
  • 250g almond flour
  • 30g coconut flour
  • 4 eggs (60g each)
  • 3 tsp baking powder
  • 70g powdered erythritol
  • 2 tsp vanilla extract
  • 100ml unsweetened almond milk
  • 100g unsalted butter, melted
  • 250g frozen berries (raspberries & blueberries)
  • 20g sliced almonds
Preheat oven to 180 deg C. Line a 10″ x 14″ baking tray with parchment paper.
Put all ingredients into a large mixing bowl. Stir till well combined.
Transfer the batter onto the lined baking tray.
Bake in the middle shelf of the oven for 20 minutes.
Turn off the oven and leave the pancake in it for another 15 minutes.

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