Keto Connect Pumpkin Pancakes

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 152.3
  • Total Fat: 12.7 g
  • Cholesterol: 70.9 mg
  • Sodium: 191.9 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Keto Connect Pumpkin Pancakes calories by ingredient
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Yum! From keto connect website Added 1 extraTbsp butter for griddle Yum! From keto connect website Added 1 extraTbsp butter for griddle
Number of Servings: 7


    2 large Egg, fresh, whole, raw
    1 serving Egg white, large
    0.25 cup Libbys 100% pure pumpkin, canned
    4 tbsp Butter, unsalted
    0.1 cup Swerve Erythritol Granular low carb sweetener
    20 serving(s) Liquid Stevia Drops
    1.5 oz Almond Breeze Unsweetened Vanilla Almond Milk
    1 tsp Vanilla Extract
    0.5 cup Almond Flour Kirkland Blanched (superfine)
    3 tbsp Bobs red mill coconut flour
    1 tsp Baking Powder
    1 tsp Pumpkin Pie spice
    0.25 tsp Himalayan Pink Salt Grinder Frontier Co-Op

    ▢ 2 large Eggs
    ▢ 1 large Egg White
    ▢ 1/4 cup 100% pumpkin puree canned
    ▢ 3 Tablespoon Butter melted and cooled
    ▢ 2 teaspoons erythritol
    ▢ 20 drops Liquid Stevia
    ▢ 3 Tablespoons unsweetened almond milk
    ▢ 1 teaspoon vanilla extract
    ▢ 1/2 cup Almond Flour
    ▢ 3 Tablespoons Coconut flour
    ▢ 1 teaspoon Baking powder
    ▢ 1 teaspoon Pumpkin Pie Spice
    ▢ 1/4 teaspoon Pink Himalayan Salt


Instructions: In a large bowl, beat eggs until combined (save the egg white for a later step), then whisk in pumpkin, cooled butter, erythritol, stevia, milk and vanilla. Mix until smooth. Add almond flour, coconut flour, baking powder, pumpkin pie spice, and salt, stirring until batter is combined. In a separate bowl, whip the egg white to stiff peaks, then gently fold into the batter. Allow batter to rest for 3-5 minutes. This helps the batter thicken. Meanwhile, preheat a griddle or a large skillet on medium-low heat. Spray cooking surface generously with oil cooking spray or butter. Drop about 1/4 cup of batter onto the griddle. Cook 3-5 minutes, until edges are golden brown and bubbles form on the top. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through. Serve with fresh whipped cream, butter, sugar free syrup, toasted pecans, or your desired toppings.

Serving Size: Makes 7 small 1/4 cup pancakes 4” each

Number of Servings: 7

Recipe submitted by SparkPeople user FBEEZY.

TAGS:  Desserts |

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