🍂 Keto Pumpkin Pancakes (with Allulose)

Fluffy, warmly spiced, and rich in pumpkin flavor — these keto pumpkin pancakes bring all the comfort of autumn mornings without the carb crash. Perfect with a pat of butter and a drizzle of sugar-free syrup.

🥞 Ingredients (Makes 8–10 small pancakes)

Dry Ingredients:

• 3/4 cup almond flour
  Provides the base structure. Almond flour is naturally low in carbs, gluten-free, and gives a mild, nutty flavor that pairs well with pumpkin.

• 2 tbsp coconut flour
  Helps absorb excess moisture and gives the pancakes a fluffier, cake-like texture. It also keeps the batter from being too loose, especially with wet pumpkin.

• 1 tbsp Keystone Pantry Allulose
  Allulose adds a subtle sweetness without spiking blood sugar. It caramelizes slightly during cooking, giving a soft golden edge to the pancakes.

• 1 ½ tsp baking powder
  Adds lift and fluff. Crucial for keto pancakes, which lack the rise you’d normally get from gluten-based batters.

• 1/2 tsp baking soda
  Boosts the rise further and balances the acidity of the pumpkin and yogurt.

• 1/2 tsp salt
  Enhances overall flavor and balances sweetness.

• 2 tsp ground cinnamon
  The star spice for pumpkin! Adds warm, earthy depth.

• 1/2 tsp ground ginger
  For a slight kick and brightness that cuts through the richness.

• 1/4 tsp ground nutmeg
  Adds a soft, aromatic edge that enhances the pumpkin.

• 1/8 tsp ground cloves
  A little goes a long way — gives that classic autumn spiced flavor.

Wet Ingredients:

• 2 large eggs
  Bind the batter and help create structure. They also give the pancakes a nice golden color.

• 1/3 cup roasted fresh pumpkin puree (or canned, see tip below)
  Brings real pumpkin flavor and moisture. Roasting intensifies sweetness and depth — but canned 100% pumpkin puree works perfectly too.

• 1/4 cup Greek yogurt (or sour cream)
  Adds creaminess and a slight tang to balance the sweet spices. Also helps keep the pancakes moist.

• 1/4 cup unsweetened almond milk
  Loosens the batter for easy pouring and helps with fluffiness. Can sub with any low-carb milk alternative.

• 1 tsp vanilla extract
  Enhances the warmth of the spices and ties the whole flavor profile together.

• 2 tbsp melted butter or coconut oil
  Adds richness and moisture. Helps the pancakes cook evenly with golden-brown edges.

Optional Add-ins:

• 1/4 cup chopped pecans
  For texture and a buttery crunch — plus, pecans are keto-friendly!

• Sugar-free chocolate chips (like Keystone Pantry chips)
  Because why not make pumpkin pancakes even more indulgent?

🔥 Tip: Using Fresh Pumpkin vs. Canned

Fresh pumpkin: Roast small pie pumpkins at 375°F for 45–50 minutes until tender. Scoop out the flesh and puree until smooth. This gives a rich, authentic flavor.

Shortcut: Use 100% canned pumpkin (not pumpkin pie filling). It’s convenient, consistent, and still delicious — just be sure to check the label for added sugars.

👩‍🍳 Instructions

1. Mix Dry Ingredients:
   In a large bowl, whisk together almond flour, coconut flour, allulose, baking powder, baking soda, salt, and all the spices. Set aside.

2. Mix Wet Ingredients:
   In another bowl, whisk eggs, pumpkin puree, Greek yogurt, almond milk, vanilla, and melted butter until smooth and fully combined.

3. Combine:
   Pour the wet ingredients into the dry ingredients. Mix gently until a thick batter forms. Let the batter sit for 5–10 minutes — coconut flour absorbs liquid and thickens the mix.

4. Cook:
   Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or coconut oil. Scoop 2–3 tablespoons of batter per pancake and gently spread into a circle.

   Cook for 2–3 minutes until bubbles form and the edges begin to set. Flip and cook another 1–2 minutes until golden and cooked through.

5. Serve Warm:
   Stack them high and top with butter, chopped pecans, and sugar-free maple syrup. Or go big and add a dollop of whipped cream!

🧠 Why This Recipe Works

• Allulose gives sweetness without insulin spikes — perfect for keeping the glycemic load low.

• Combining almond and coconut flours balances moisture and density — almond flour is soft, while coconut flour absorbs and fluffs.

• Spice layering makes the flavor deep and cozy, not flat.

• Greek yogurt or sour cream prevents dry pancakes (a common issue in keto recipes).

• Eggs and leavening agents team up to give that essential rise.

📊 Nutrition Estimate (Per Pancake without toppings, based on 10 pancakes)

• Calories: 80

• Net Carbs: 2g

• Protein: 3g

• Fat: 6g

• Fiber: 2g

• Sugar: <1g (from pumpkin only)

try with our pancake syrup

Keystone Pantry Pancake Syrup Maple flavored sugar-free 11 oz