Description
Gooey Keto Pancake Cookies: A Deliciously Easy Treat!
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no clumps.
- In a separate bowl, whisk together the eggs, almond milk, erythritol, vanilla extract, and cinnamon until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. If using, fold in the sugar-free chocolate chips.
- Using a spoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a fluffier texture, let the batter rest for 5-10 minutes before baking.
- Add a tablespoon of peanut butter or almond butter to the batter for a nutty flavor and extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0g
- Sodium: 0g
- Fat: 7g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg