Fluffy Low Carb Keto Sugar Free Pumpkin Pancakes
These fluffy low carb Sugar-Free healthy Pumpkin Pancakes are a perfect fall breakfast that even your teen can make! These low carb pancakes are keto, gluten free and have no added sugar!
Low Carb Pumpkin Pancakes
Whether you’re following a low carb diet or keto diet, these low carb pumpkin pancakes can fit easily into your daily macros!
These paleo pumpkin pancakes are our favorite pancake recipe for anytime of the year but especially in the fall!
Basic Ingredients
Exact measurements, nutrition info and printable recipe card are below at the bottom of this blog post.
Room temperature Eggs
Coconut milk or Almond Milk
Pumpkin Pie Spice– Try our homemade easy pumpkin spice recipe!
Baking soda
pinch of salt
Low Carb Sweetener- We use pumpkin liquid stevia, but vanilla stevia or liquid Monk fruit could also be used.
Is Pumpkin Keto?
Yes, real pumpkin puree is keto friendly. Do not use pumpkin pie filling which is loaded with sugar.
1 cup of pumpkin puree has 8 net carbs and in this recipe for our homemade pancakes, we are making 10 pancakes using just a 1/2 cup of pumpkin puree.
How Many Carbs in a Pumpkin Spice Pancake
Traditional pumpkin pancakes are made with all purpose flour or regular flour or white whole wheat flour and include white refined sugar or brown sugar.
According to Cronometer, the total carbs for regular pancakes from Trader Joes using 1/3 cup mix would be 36 total carbs with 170 calories!
Our low carb pumpkin pancake recipe has just just 2 grams of net carbs for one pancake and 4 grams of protein and 112 calories.
Healthy Pancakes
The theme on my mind was to get my kids to be more independent in the kitchen and it has truly and wonderfully made such a difference in all of our lives!
Not only did we create new and delicious low carb recipes together, that were all geared for my kids ages.
The little man who is just 9, has made some fabulous no heat cooking recipes with me and my daughter just 12, has also made some wonderful sugar free treats and lunchbox snacks!
Easy Keto Pumpkin Pancakes
It’s now Pumpkin season!
Today’s fluffy pancakes recipe was a goal of mine to get my reluctant 15 year old to cook at the stove. I knew he could do it, but he never wants to. He’d just rather me do all the cooking for him and that was not going to work for me anymore!
I asked him, “How do you know when to flip?” He said, “Flip it when it’s good”.
Yep. That is a 15 year old. I gave him some tips, but he did well on his own.
Although he really didn’t want to participate in this adventure this year, I think he’s glad I pushed him into cooking more on his own. Having confidence is the kitchen is an important skill I want my kids to learn.
He’ll be off to college in just 3 years so this makes me happy he can actually fend for himself rather than rely on others or have to eat unhealthy options for convenience.
These pumpkin pancakes came out fantastic! Soft and amazingly almond flour free! Not a lot of coconut flavor if that’s a concern for you.
The pumpkin flavor is the star in these gluten-free pumpkin pancakes!
Keto Pancake Favorite Toppings
Lakanto Sugar Free Maple Syrup– this is our favorite sugar-free maple syrup substitute as it doesn’t have an aftertaste.
Grass Fed Butter
Can I use butter to fry the fluffy pumpkin pancakes?
It’s not recommended to use butter to fry these low carb pancakes because they do take a bit of time to cook in the center as opposed to regular pancakes.
Butter tends to burn quickly and you’ll end up with very dark golden brown pumpkin pancakes. For best results, use avocado oil or coconut oil.
Can I replace the Pumpkin Stevia?
Sure, you can use any low carb sweetener you like. Here’s my Sweetener Guide & Conversion chart to help you decide how much to use in place of what I used.
I personally think the pumpkin stevia really enhances the pumpkin flavor of these pumpkin spice keto pancakes and there isn’t an aftertaste. .
Leftover Canned Pumpkin?
Use up leftover canned pumpkin with any of these delicious pumpkin recipes:
Keto Pumpkin Cloud Bread
Keto Pumpkin Pie Cheesecake Mousse
Keto Pumpkin Custard
More Keto Pancake Recipes
Low Carb Keto Ricotta Pancakes
Sheet Pan Pancakes (No Flour Needed)
This is the best pumpkin pancakes recipe and it was first posted in September of 2015!
Sugar Free Low-Carb Pumpkin Pancakes
Fluffy Low Carb Keto Sugar Free Pumpkin Pancakes
Ingredients
- 4 eggs room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup Unsweetened Coconut Milk or unsweetened almond milk if no nut allergies
- 1/2 cup coconut flour
- 2 tsp vanilla extract
- 1 tsp Pumpkin Liquid Stevia
- 1/2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp baking soda
- 4 tbsp avocado oil or coconut oil for frying pancakes
Instructions
- Blend all ingredients into a high powered blender or food processor and blend until smooth.
- Heat 2 tbsp avocado oil in a large skillet over medium heat.
- Use 1/4 cup measuring cup to fill pancake batter.
- Make 5 pancakes in a single layer in pan.
- Flip over once batter is bubbling around edges and center, about 5 minutes.
- Cook an additional 5 minutes on this side.
- Heat remaining 2 tbsp oil and finish cooking another 5 pancakes.
- Enjoy immediately topped with butter and choice of sugar free syrup.
- Store leftover pancakes in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven for 2-3 minutes or microwave.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I just made these!
I had everything except pumpkin stevia so I just used erythritol monkfruit. They were delicious paired with keto syrup and blueberries. I also opted for ghee instead of coconut oil. Coconut oil made it a watery mess so I drained that and replaced with ghee instead . So easy to make!!
Made these for my husband today and he liked them. I used Maple grove SF syrup instead of the other as it was to expensive.
These are so yummy. I used English toffee stevia and they were awesome!
Thanks!
Dose the stove have to be high medium or low?
High medium to start then as you make the next batch you might want to lower it.
I’m not able to pin it currently, it isn’t working for some reason. I even refreshed your website page and tried again.
what about using a mixer to whip the eggs to make it fluffier? A blender does not whip the eggs
Could Monkfruit be used instead of Stevia? Stevia tends to leave a bitter aftertaste and I am told Monkfruit does not.
Sure!
The pancakes look amazing. Regarding your son in the kitchen, it reminded me of what my high school home ec department did. Rather than attempting to pitch home ec for guys, they introduced a series of courses called *Preparation for Bachelorhood.*
Those classes stayed full. With a name like that, what guy wouldn’t sign up?! ??
LOL!!
I’m seeing an error in the recipe, too. It says:
1/2 cup1 cup 1/2 cup 2 tsp vanilla extract
I’m having the same problem. Not seeing all of the ingredients 🙁
glitch in the recipe plug in working on fixing it
Would you Please Fix the Ingredients List. 1/2 Cup of what, 4 tbsp of what ? etc.
Not sure what you are seeing, but everything is accurate on the ingredient list, nothing is missing on my end.
The last ingredient is 4 Tbl of coconut oil. Does that go in the batter, or is it for cooking the pancakes?
I was confused, since the instructions say to “Blend all ingredients.”
Sorry about that, it’s for cooking the pancakes.
I just made these last night for the first time. Amazing! Really. I was skeptical as in the past, other grain free pancake recipes did not turn out well at all. These were perfect. A hit for the whole family. Thank you:)
I’m so happy everyone liked them!
I approached these with the expectation that it would be a new way to eat boring old eggs and not that they would resemble pancakes from my grain days . I really liked them. So much so that I just ate them all before hubby got out of bed. I liked the texture and subtle taste. I put a little raw honey with blueberries on them. Pumpkin pancakes is a real stretch. The taste and texture I would describe as mildly pumpkin flavored, watery scrambled egg patties. This recipe needs a lot of work. I was excited by how simple the ingredients were beforehand, but the results are lacking.
May I ask how long you’ve been grain free or low carb and sugar free? Whenever I hear someone compare a traditional white flour and white refined sugar recipe to a grain free, sugar free recipe there will always be a “lacking”. I’ve been sugar free for the last 11 years and rarely need to compare to my old eating. The more you become accustomed to eating grain free, low carb and sugar free the less you will compare recipes to their unhealthier counterparts.Not enough pumpkin flavor for your palate, add more pumpkin pie spice next time. I’m glad you still enjoyed them as you did eat them all.
Would almond milk work? I don’t care much for coconut milk.
Yes that would be fine to sub.
I just realized our kids are the same genders and ages! Now to get MY teen in the kitchen…….
Yes!!!
I’m looking forward to trying this recipe. I made another recipe last weekend and they were a bit too crumbly and fell apart.
These look delicious. I am not crazy about coconut flour. I think maybe the pumpkin would help it though. I figured up these are 6 points on WW.
My boys don’t really like the flavor of coconut either but the flavor is masked by pumpkin and everyone ate them.
I see a number of recipes for flavored stevia……can I use unflavored stevia?
Sure you can.
coconut flour is my all-time favorite flour to use! these look so darn yummy, pinning 🙂
thanks!