Ease into your day with this low-effort recipe that delivers tasty, low-carb deliciousness straight from the oven!
I’m not much of a breakfast eater. I like to ease into my day with just coffee, letting solid food wait until at least midmorning. But when I watch my little nieces and nephews for the weekend, they expect food as soon as they’re out of bed! That’s been a challenge for me.
Enter this baked chocolate chip keto pancake recipe. It’s a lifesaver for all of us. I don’t have to face any complicated morning mixing or babysit a skillet on the stovetop—in fact, I often prep the batter the night before, cover it in the baking dish, and stash it in the fridge overnight. Then, I just pop it in the oven while I’m making coffee, and voilà! The kids get a fun, flavorful breakfast, and I get to be the favorite aunt who gives them chocolate at every meal.
Whether you’re like me and looking for an easy breakfast solution, or you’re just trying to break up your typical routine without carbo-loading—this easy, adaptable recipe is a winner.
Mix up your pancake routine
This baked keto pancake recipe easily adapts to creative mix-ins and flavor twists. Swap the sugar-free chocolate chips for other flavors, like butterscotch, peanut butter, or white chocolate, for a fresh spin. Or sprinkle in some unsweetened coconut flakes, chopped nuts, or seeds for crunch. A splash of vanilla or almond extract infuses subtle flavor, while a dash of cinnamon, pumpkin pie spice, or orange zest brightens every bite. For fruity pancakes, sub in a handful of keto-friendly berries for the chips, such as raspberries or blueberries—either mixed into the batter or scattered on top before baking.
Customize even more by adding protein powder or a tablespoon of cream cheese for extra richness or tossing in bacon crumbles for a savory option.
How do I store leftovers?
Once your keto pancake has cooled, refrigerate leftover pieces in an airtight container. They’ll keep in the fridge for up to 1 week. You can also freeze leftovers for up to 3 months in a freezer-safe container or resealable bag, separating layers with parchment paper. Reheat directly from the fridge or freezer in a toaster oven, air fryer, or microwave until piping hot throughout.
Similar recipes to try
Hungry for more low-carb pancake options? For a more traditional stovetop version, try these Fluffy Keto Pancakes that are “like the real ones!” Or level up with this Keto Pancakes Recipe that adds cream cheese to the batter. Looking for something even more decadent? These dairy-free Chocolate Paleo Pancakes double the deliciousness with cocoa powder and chocolate collagen peptides.
Baked Chocolate Chip Keto Pancake
Ingredients
- 2 cups almond flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 3 tablespoons granulated erythritol
- 3 eggs
- 8 tablespoons butter melted
- 1/4 cup water
- 1/4 cup sugar-free chocolate chips
- Sugar-free maple syrup optional, for serving
Instructions
- Preheat oven to 350°F degrees. Prepare a 9×13-inch baking dish with a coating of butter or nonstick cooking spray. Set aside.
- Add the almond flour, baking powder, salt, erythritol, eggs, melted butter, and water to a blender or food processor. Blend or pulse until the batter is smooth and all ingredients are fully combined, scraping down the sides as needed.
- For best texture, let the batter rest for 5 minutes to allow the almond flour to fully hydrate and thicken.
- Transfer the batter to the prepared baking dish. Sprinkle chocolate chips on top.
- Bake uncovered for 18-22 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean. Avoid overbaking to keep the pancake moist.
- Remove from oven and let the pancake rest in the baking dish for 5-10 minutes
- Cut into 8 equal squares. Serve with sugar-free maple syrup, if desired.
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