Making keto pancakes for a crowd has never been easier. These keto sheet pan pancakes are fluffy, buttery, and delicious.
Ingredients
5 large
Egg
((room temperature)
1 1/2 cup
Almond flour
1/3 cup
Coconut flour
1/3 cup
Stevia sweetener, powder
1/3 cup
Butter, unsalted
(melted and cooled))
1 cup
Almond milk, unsweetened
(unsweetened)
2 tsp
Vanilla extract, pure
1 tsp
Baking powder
1/2 tsp
Salt
86 gm
Lily’s Dark Chocolate Baking Chips
(sugar-free)
1/4 cup
Blueberries
(fresh or frozen))
1/4 cup
Strawberries
(fresh or frozen))
Instructions
Preheat the oven to 350F/180C and line a 13x18 inch sheet pan with parchment paper. Grease the sides and set aside.
In a large bowl, combine eggs, unsweetened almond milk, melted butter, and vanilla extract using an electric mixer. Mix for 1-2 minutes or until frothy.
Add the dry ingredients: almond flour, coconut flour, sweetener, baking powder, and a pinch of salt, and continue mixing until smooth. Do not over-mix. Allow the batter to rest for 5 minutes to thicken as coconut flour absorbs the moisture.
Pour the batter into the prepared pan. Use a spatula to spread the batter evenly. Shake the pan to make sure the batter is evenly spread.
Top with sugar free chocolate chips, berries or any of your favorite toppings.
Bake for 15 to 20 minutes, or until the center is springy to touch and the pancakes look golden brown on the edges.
Remove from the oven and brush the surface or the pancakes with melted butter.
Allow to cool a few minutes, then cut into 12 (medium)or 16(small) squares.
Serve warm with butter, low carb pancake syrup, fresh berries, or your favorite nut butter.
