Looking for something warm and comforting with just a hint of nuttiness to take that craving to the next level for a nice meal in the morning? Look no further because these Keto Peanut Pancakes will be your new best friend on your keto diet. Pancakes are a perfect meal for a quick lunch on a weekday or for a slow brunch on the weekend because they’re packed with protein and healthy fats. These peanut pancakes go above and beyond the traditional low-carb pancakes by having their own little peanut flavor. And who cares about texture? It’s like heaven—it feels perfectly filling yet light. Whether you opt for just a few drizzles of butter, crushed peanuts, or sugar-free syrup these pancakes will satisfy you all while staying on the keto diet.

Preparation Time:

Just 10 minutes from start to finish. Quick easy and great for busy keto mornings!

Cooking Tips:

1. Use Natural Peanut Butter

You want unsweetened natural peanut butter since it ‘s low carb and keto friendly. Avoid added sugars and hydrogenated oils.

2. Don’t Overmix the Batter

Combine ingredients until just combined. Over mixing will make the pancakes dry rather than fluffy.

3. Cook on Medium-Low Heat

And they ‘re crispy fast. The medium low heat helps them cook evenly without burning.

4. Let the Batter Rest

Let the batter sit for a few minutes and it will thicken up and give you better pancakes.

5. Grease the Pan Well

Coconut oil or butter will prevent sticking and add healthier fats. Must for keto cooking.

EQUIPMENT:

1. Mixing bowl
   
2. Whisk or spoon
   
3. Non-stick skillet or griddle
   
4. Measuring cups and spoons
   
5. Spatula

INGREDIENTS:

Roasted Peanut Filling:

INGREDIENT NOTES :

Almond Flour

A low carb flour with structure. You ‘ll want to make sure it is ground very finely ( to make the cookies lighter ).

Peanut Butter

You ‘ll want natural unsweetened peanut butter. It ‘s flavorful and helps add healthy fats to the batter.

Eggs

You want them to give the pancakes fluffiness and hold them together. You can do this with room temp eggs.

Baking Powder

Helps the pancakes rise and stay fluffy. Make sure it ‘s fresh to help with the lift.

Almond Milk (or any keto-friendly milk)

It adds moisture without adding any carbs. Unsweetened is key for ketotie.

Sweetener (Optional)

You want to use erythritol, monk fruit or stevia depending on how sweet you want your pancake.

INSTRUCTION :

1. Roast the Peanuts

Roast 1. 8 oz freshly shelled peanuts in a pan until golden brown and fragrant.

2. Make the Peanut Filling

Roast the peanuts with 1/2 tsp stevia / salt (to taste) in a mortar and pestle or food processor. Store in an airtight container.

3. Prepare Keto Condensed Milk

At a high heat bring 1/4 cup heavy cream and 2 drops liquid sucralose to a boil then lower heat and simmer until thickened like condensed milk. Cool then pour into a bowl.

4. Mix Dry Ingredients

In a bowl mix 1/2 cup almond flour 1/2 tsp baking soda 1/2 tsp baking powder and 1/8 tsp salt.

5. Add Wet Ingredients

Sprinkle with 1/4 cup almond milk, 1 large egg, 5 drops liquid sucralose, and 1/2 tsp coconut oil, mix together.

6. Cook the First Pancake

Preheat a small non-stick pan over medium heat. Melt 1/8 tsp coconut oil and add half of the batter. Cover the pan with cling film.

7. Add Peanut Filling

After about 1 minute ( once the pancake is half done ) sprinkle half the peanut filling on top.

8. Add Condensed Milk & Butter

Put half the keto condensed milk on one side and a little butter on the other. Cover it again and cook till it ‘s golden.

9. Remove and Cool

Remove the pancake carefully from the pan and let it cool on a plate.

10. Repeat and Serve

Repeat steps 6–9 for the second pancake. Once cooled, fold each pancake and cut into bite-sized pieces. Serve and enjoy!

Nutritional Facts :

Calories: ~240 kcal	Fat: 21g	Protein: 7g
Carbohydrates: 6g	Net Carbs: 3g	Fiber: 3g
Sugars: <1g

Key Notes:

Low-Carb & Keto-Friendly

Made with almond flour and natural sweeteners, perfect for staying within your carb limits.

Customizable Filling

Replace peanuts with almonds / hazelnuts or sweeten to your preference.

Quick Breakfast Option

It takes less than 20 minutes to prepare, good for busy mornings / meal prep.

Great for Snacking Too

Cut up into little chunks and you ‘ve got a delicious keto fudge snack to take anywhere.

TIPS :

1. Use Freshly Roasted Peanuts

People like the peanuts more when they ‘re freshly roasted and more flavorful.

2. Keep the Heat Low

Keto pancakes burn easily—cook on medium-low heat for even browning.

3. Let the Batter Sit

Allowing the batter to sit for a few minutes thickens it and changes texture.

4. Use Non-Stick or Greased Pan

Coconut oil / butter also helps prevent sticking and contains healthy fats.

5. Store Leftovers Properly

Put extras in an air tight container in the fridge for up to 2 days. Reheat gently on a pan.

FOR MORE FREE KETO MEAL PLAN : Flavor Keto