Keto Red Velvet Pancakes
Red Velvet Pancakes or a Red Velvet Cake?
If you love red velvet anything you will love these red velvet pancakes. In fact I don’t know if this is a breakfast dish or a dessert but it’s definitely a sweet treat. I’ve done many pancake recipes on this channel. I started with almond flour pancakes, then coconut flour followed by chocolate chip pancakes and finally 3 ingredient Keto pancakes. But this time I decided to use a mix of coconut flour and almond flour to make a hybrid pancake.
But this recipe will work with any pancake batter, the idea is a plain vanilla pancake layered with delicious cream cheese frosting. OOhhhh Yeah!!
My tips and tricks!
Now I skipped the coco powder in this recipe which adds a bit of that chocolate flavour to the red velvet pancakes. But since I only had super dark cocoa powder it would definitely turn the pancakes a dark shade and almost maroon. I mean that happened when I made my red velvet cupcakes. They weren’t really red you know? So I skipped that in this recipe for a redder colour at the end.
I also used my blender to mix everything but honestly I think a bowl works just fine. It’s actually easier to get everything out of the bowl at the end. And don’t be scared to add a bit of water to thin out the mixture if it’s too thick. You can also turn these into waffles and if you have one of those mini waffle makers it will be PERFECT!
And finally use any sweetener you like the taste of. At the end of the day with Keto desserts the biggest hurdle is the sweetener. No matter how good the recipe is if you aren’t a fan of the artificial or natural sugar substitute you will not enjoy the dessert. So find one you like.
Keto Red Velvet Pancakes
Ingredients
For the pancakes
- 50 grams Almond Flour
- 30 grams Coconut Flour
- 60 ml Heavy Whipping Cream
- 4 Eggs
- 1/2 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- a pinch of salt
- a few drops Red Food Colour
- 3 microspoons Stevia 1 microspoon = 1 tsp so use 3 tsp of 1:1 sugar replacement
- Butter for cooking
For the frosting
- 100 grams Cream Cheese
- 50 grams Butter
- 25 grams Erythritol or Swerve This is for any 1:1 sugar replacement otherwise sweeten to taste
- ½ Tsp Vanilla Extract
Instructions
- In a large bowl or in your blender add the almond flour, coconut flour, whipping cream, eggs, baking powder, vanilla extract, salt, stevia and red food colour.
- Whisk everything well or blend till nice and smooth.
- Heat some butter in a pan and add in the pancake batter to make your pancakes.
- I like to cover the pancakes so that it sets and when you flip it you don’t splatter batter everywhere. It’s also kind of cooks it all the way through and you just need to cook it 30 seconds on the 2nd side.
- Now to make the frosting mix everything in a bowl and whip it. Then put it in the fridge to cool for a while. 30 minutes should be enough.
- Now if you eating this for breakfast just serving 1 pancake with 1 serving of the frosting.
- If you want to make it into the cake like I did then layer 1 pancake, frost it, then another and frost it and basically stack it up and keep adding a layer of frosting.
- Chill in the fridge for 30 minutes before eating so it sets.
- Enjoy.
Red Velvet has chocolate in it by definition. This is NOT red velvet. This is just red.
Yes, I realize that. I left out the cocoa because last time the cupcakes I made were too dark so I wanted a more popping red so I skipped the cocoa.
would white chocolate work for popping color easier. i must investigate.