Easy Keto Sheet Pan Pancakes (Fluffy, Low-Carb & Family-Friendly Recipe!)

Ingredients

• 5 large Eggs (room temperature)
• 1 cup Almond Milk (unsweetened, room temperature)
• 1/3 cup Butter (unsalted, melted and cooled slightly)
• 2 tbsp Vanilla Extract (pure vanilla extract)
• 1-2 cups Almond Flour (blanched almond flour, sifted if clumpy)
• 1-3 cups Coconut Flour (fine coconut flour; absorbs a lot of liquid)
• 1-3 cups Keto‑Friendly Sweetener (e.g., erythritol, monk fruit blend; adjust to taste)
• 1 tbsp Baking Powder (gluten‑free)
• 0.5 tbsp Salt (fine sea salt)

Instructions

1. Combine Wet Ingredients

   Crack 5 large eggs into a mixing bowl, add 1 cup almond milk, 1/3 cup melted butter, and 2 tbsp vanilla extract. Whisk for about 2 minutes until the mixture turns light and frothy.

   Time: PT2M

2. Incorporate Dry Ingredients

   Add 1‑2 cups almond flour, 1‑3 cups coconut flour, 1‑3 cups keto‑friendly sweetener, 1 tbsp baking powder, and 0.5 tbsp salt to the wet mixture. Mix until the batter is completely smooth and creamy.

   Time: PT3M

3. Line Sheet Pan

   Line a standard sheet pan with parchment paper, making sure the paper covers the entire bottom.

   Time: PT1M

4. Pour Batter onto Pan

   Evenly spread the batter across the prepared pan using a spatula. Aim for a thickness of about ½ inch so the pancakes bake evenly.

   Time: PT2M

5. Bake Pancakes

   Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 20‑25 minutes, or until the top is golden and the pancakes are fluffy.

   Time: PT22M

   Temperature: 350°F

6. Cool and Slice

   Remove the pan from the oven, let it cool for about 5 minutes, then cut the baked sheet into squares or rectangles.

   Time: PT5M

7. Serve

   Top each square with sugar‑free syrup, fresh berries, or chopped nuts as desired. Serve immediately or store for later.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

4 g

Fat

12 g

Fiber

2 g