Keto Fun Pancake Poppers
These delicious mini pancake bites are easy to make, keto-friendly, and perfect for snacking or meal prep. Enjoy warm or freeze for later!
Ingredients
Dry Ingredients
- 1.5 cups Almond flour, superfine if possible For the best tender crumb
- 1 tablespoon Coconut flour Helps them hold shape without drying out
- 1.5 teaspoons Baking powder For lift
- 3 tablespoons Granulated keto sweetener Allulose or erythritol blend works great
- 1 pinch Fine sea salt To balance sweetness
Wet Ingredients
- 3 large Eggs Room temp if you can
- 0.5 cups Unsweetened almond milk Or another low carb milk
- 1 teaspoon Vanilla extract
- 3 tablespoons Melted butter or coconut oil Adds moisture and flavor
Optional Add-ins
- Mini sugar free chocolate chips
- Blueberries Dry them well first
- Chopped nuts
- A touch of cinnamon
- Tiny cream cheese cubes
Instructions
Preparation
- Preheat your oven to 350 F and grease a mini muffin tin very well.
- Whisk dry ingredients in a bowl: almond flour, coconut flour, baking powder, sweetener, and salt.
- In the same bowl, add eggs, almond milk, vanilla, and melted butter. Whisk until smooth and let the batter rest for 2 to 3 minutes.
- Fold in any add-ins you like.
Baking
- Scoop the batter into the mini muffin cups, filling about 3/4 full.
- Bake for 10 to 12 minutes, or until the tops spring back lightly and an inserted toothpick comes out clean.
- Cool in the pan for 3 to 5 minutes, then run a thin spatula around the edges and pop them out.
Notes
The batter should be thicker than regular pancake batter. If it feels runny, add a teaspoon more coconut flour and rest it for 2 minutes to thicken. These poppers freeze well and can be reheated easily.