Keto Chocolate Pancakes [3g Net carbs and Dairy-Free]

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With only 3 grams of net carbs and six ingredients, these keto chocolate pancakes are a lightened version of your favorite breakfast! Naturally dairy-free and made with coconut flour and eggs, this small-batch pancake recipe is one you'll make over and over.

Keto chocolate pancakes stacked on a white plate and whipped cream and raspberries on top.

Made with easy, gluten-free pantry food staples, these keto chocolate pancakes are a recipe you can enjoy any morning of the week. They whip up quickly and actually reheat from the fridge easily enough.

I believe this dairy-free breakfast is one of my favorites for kids and moms alike kind of like this egg pancake recipe, which is crazy high in protein too.

Keep it keto and top it with a keto whipped cream, or enjoy the indulgence and make it into something more dessert-like depending on the occasion.

Why You'll Love Them

Healthy: These chocolate pancakes are dairy-free, gluten-free, grain-free, keto, and paleo.

Low-carb: With only 6 grams of carbs and 3 net grams of carbs the pancakes can fit into any low-carb meal plan.

Easy to make: The pancakes themselves are easy and can be reheated in the toaster the next day for a great meal prep breakfast.

Ingredients You'll Need

If you have a well-stocked gluten-free pantry, you probably already have everything on hand for these chocolate pancakes and there's not even any coconut oil required!

Coconut Flour: Also known as "a figure competitor's best friend" back in my coaching days. Coconut flour helps give keto pancakes a light but really full feeling without actual carbs. Learn about the difference between almond flour and coconut flour.

Cacao Powder: Not to be confused cocoa powder (learn the difference between cacao and cocoa powder). Cacao powder is a nutrient powerhouse of antioxidants, calcium, and lots of plant-based iron! Know that cocoa powder can be used though!

Eggs: They're a must when using coconut flour to help it bind and fluff up!

Baking powder: No one likes flat pancakes, baking powder gives them some air.

Coconut milk: Though almond milk is most commonly used, not only does coconut milk keep the chocolate pancakes recipe keto, and grain-free but it also gives the pancakes a creamier, indulgent flavor. Learn more about types of coconut milk to choose the best one for the recipe.

How To Make Chocolate Pancakes

In a large bowl combine all the ingredients. Mix well.
Let sit for five minutes.
While the batter sits, spray a pan with nonstick and heat just over medium heat.
Portion batter evenly into the pan into four pancakes and cover.
Cook for 5-10 minutes or until outer edges start to brown.
Flip the pancakes. Recover with lid for 3-5 more minutes or until cooked through.
Divide pancakes onto plates and top with your favorite toppings!

Keto chocolate pancakes stacked on a white plate and whipped cream and raspberries on top and a slice out of the pancakes.

Important Teaching Tips

After you pour the wet ingredients and mix, make sure to let the chocolate pancake batter sit a few minutes after mixing as this is when the liquid is absorbed. Otherwise, your pancakes will be uneven in texture.

If you're doubling the batch, you'll want to bring the temperature down a bit on the pan so that the subsequent batches don't burn.

If you want to lessen the calories, almond milk works in place of coconut milk.

The pancakes themselves are not sweet at all. If you don't plan to top them with maple syrup or something I would suggest adding a dash of keto sweetener or stevia to the mix.

Storing and Reheating

Store leftover chocolate pancakes in the fridge in an airtight container for up to 3 days.

To reheat them, pop them in the toaster briefly or reheat them in a pan on medium heat until warmed through.

This keto recipe hasn't been tested frozen. If you do try them, make sure you separate them with parchment paper to keep them from freezing together. Then, I'd let them thaw in the fridge overnight versus trying to reheat them from frozen.

Topping Them

If you're looking to keep these chocolate pancakes low carb for weight loss or diet reasons, you'll want to avoid topping them excessively.

Personally, I love topping them with a bit of extra coconut milk in place of syrup if this is my goal.

However, our favorite toppings are a mish-mash of:

whole30 whipped cream
maple syrup
enjoy life chocolate chips (dairy-free and gluten-free)
dairy-free chocolate ganache
toasted pecans
dairy-free caramel sauce with coconut milk

Keto chocolate pancakes stacked on a white plate and whipped cream and raspberries on top, a slice out of the pancakes on the fork in front of the plate.

Pancake Molds

I like to use pancake molds to shape my pancakes so that they come out evenly. I am obsessed with these circular egg and pancake molds.

Not only do they make the pancakes look better and more uniform but it helps to portion out the batter so everything cooks evenly too! They’re definitely one of my favorite kitchen tools. Not necessary but still freaking awesome.

Frequently Asked Questions About Dairy-Free Chocolate Pancakes

What can I use instead of milk in pancakes?

Almond milk works well in place of regular milk. Coconut will give them a more indulgent flavor though any dairy-free milk will work.

How do I store these chocolate pancakes?

The pancakes are best stored in the fridge in an air-tight container. To reheat them, you can place them in the microwave or the oven on very low. I've even popped them into the toasted quickly!

Is cocoa powder and cacao powder the same thing?

Though cocoa powder can be used in place of cacao powder they're not the same thing. Cacao powder is less processed than cocoa powder and thus retains more of its nutrients and health benefits than cocoa powder.

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