Keto Pancake Casserole made with Almond Flour for when you are either meal-prepping or cooking for a crowd and need something in under 30 minutes. This Keto Breakfast Casserole will please everyone.
I’ll be the first to admit that I am a lazy cook. . . because it is true.
I absolutely love pancakes.. there is no denying the beautiful simplicity of a Keto Pancake on a Sunday morning. However, when you are just not feeling like doing much and this Keto Pancake Casserole is our solution.
No flipping, no standing at the stove waiting for the little bubbles to show signaling it’s flipping time. ALL of that is removed with this recipe.
Why I love this keto Pancake Almond Flour Casserole so much.
Whip the batter together, pour into a pan and bake.
That is all you need to do and I think like the other lazy cooks out there like me will agree. THIS IS GOLD.
Now if you are feeling a little bit of the fall bug you can try these Pumpkin Spice Hot Cakes as well.
HOW MANY NET CARB PER Keto Pancake Square
5 Net Carbs per almond flour pancake square. when dividing them into 24 squares. This does account for the blueberries so if you decide to make them without blueberries your results will be a tad different but not by too much fortunately.
Be sure to use a sugar-free maple syrup as well.
We personally used stevia as the sweetener for this recipe and with the added sweetness of the blueberries it was grand. If you’d love to use erythritol in replacement you are more than welcome too. I can almost see using nothing with the blueberries in it if that is another route you’d like to go.
If you are new to this Low Carb/Keto lifestyle please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.
Keto Pancake Almond Flour Casserole
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 drops stevia extract
- 3 whole eggs
- 1 1/4 cup whole milk (or coconut milk for dairy-free)
- 1/2 teaspoon vanilla extract
- 1 cup blueberries optional
Instructions
- Preheat oven to 375 degrees F. Prepare a 9x13 pan by spraying or oiling with cooking spray.
- In a medium bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt.
- Make a well in the center of dry ingredients. Add stevia extract, eggs, milk and vanilla extract. Mix until it is well combined. Fold in blueberries here if you would like to at this point.
- Pour into prepared 9x13 pan. Bake for 18-25 minutes, or until toothpick comes out clean.
Nutrition Info
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Are your nutrition calculations of one square 1/12 or 1/24 of the 13×9pan?
It is 1 square(slice) – Slicing the 9×13 pan into 12 slices so nutrition information is 1/12th slice of the 9×13 pan. Hope this helps!
Can I substitute milk for almond milk?
Yes always unless we mention otherwise.
How would you substitute regular stevia for the drops? Or can you?
I don’t see why not! 🙂
Grandson approved!! He is 3 and he loved them! He actually requested NO syrup!!
Can the left overs be frozen?
Mmm I’m not sure. It is possible I would think..