Keto Sticky Bun Pancakes Recipe

Why make this recipe

Reasons to try it

Keto Sticky Bun Pancakes are not only delicious but also a guilt-free treat for those following a low-carb diet. These pancakes combine the warm, sweet flavors of traditional sticky buns without the carbs. Perfect for breakfast or brunch, they are easy to make and are sure to impress family and friends. Plus, the ingredients used are budget-friendly and kid-approved, making them a great addition to any household. Enjoy these scrumptious pancakes on a weekend morning or serve them during a special holiday brunch.

How to make Keto Sticky Bun Pancakes Recipe

Step-by-step overview

Making Keto Sticky Bun Pancakes can be done in just a few simple steps:

1. Prepare the sticky bun topping.
2. Make the pancake batter.
3. Cook the pancakes.
4. Assemble and serve the pancakes with the sticky topping.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp melted butter or coconut oil
• 2 tbsp keto-friendly sweetener (monk fruit or erythritol)
• ½ cup chopped pecans
• 3 tbsp butter
• 2 tbsp keto brown sugar substitute (Swerve Brown)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp heavy cream

Directions

Make the Sticky Bun Topping:

1. Melt the butter in a saucepan over medium heat.
2. Stir in the keto brown sugar and cinnamon.
3. Add the vanilla, heavy cream, and pecans. Cook for about 2 minutes until thickened. Remove from heat.

Prepare the Pancake Batter:

1. In a bowl, mix the almond flour, coconut flour, baking powder, cinnamon, and salt.
2. In another bowl, beat the eggs, then mix in the almond milk, vanilla, melted butter, and sweetener.
3. Combine the wet and dry ingredients. Let the batter sit for 5 minutes to thicken.

Cook the Pancakes:

1. Heat a non-stick skillet over medium-low heat and grease it with butter.
2. Pour ¼ cup of batter onto the skillet and cook for 2-3 minutes until bubbles form. Flip and cook for another 1-2 minutes.
3. Repeat with the remaining batter.

Assemble and Serve:

1. Stack the pancakes on a plate and spoon the warm sticky bun topping over them.
2. Optionally, drizzle with sugar-free maple syrup or top with whipped cream.

How to serve Keto Sticky Bun Pancakes

Serve these delightful pancakes warm, topped with the sticky bun mixture. You can also add some sugar-free maple syrup or a dollop of whipped cream to enhance the sweetness and richness. They pair wonderfully with a side of fresh berries for a complete brunch experience.

How to store Keto Sticky Bun Pancakes

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave until heated through. For the sticky topping, store it separately in the fridge, and gently rewarm before serving.

Tips to make Keto Sticky Bun Pancakes

• Use fresh eggs and almond milk for the best flavor and texture in your pancakes.
• Letting the batter sit for a few minutes is important; this helps the pancakes become fluffy.
• Experiment with different nuts, like walnuts or pecans, for the topping if you want a change in flavor.

Variation

For a different twist, try adding some sugar-free chocolate chips to the batter. You can also substitute the pecans for other nuts or seeds, depending on your preference.

FAQs

Can I make these pancakes dairy-free?
Yes, you can substitute the butter with coconut oil and use a dairy-free heavy cream alternative in the sticky bun topping.

Can I use regular flour instead of almond or coconut flour?
This recipe is designed for a keto diet, so traditional flour will not work as it contains too many carbs. Stick with almond or coconut flour for the best results.

How can I make these pancakes fluffier?
Ensure you’re using fresh baking powder and allow the batter to rest before cooking. Also, cook the pancakes on low heat to give them time to rise properly.

Enjoy your delicious Keto Sticky Bun Pancakes!

Keto Sticky Bun Pancakes

Delicious low-carb pancakes that combine the flavors of sticky buns, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the pancake batter

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 3 large eggs Use fresh for best results.
• ½ cup unsweetened almond milk Can substitute with dairy-free alternatives.
• 1 tsp vanilla extract
• 2 tbsp melted butter or coconut oil
• 2 tbsp keto-friendly sweetener (monk fruit or erythritol)

For the sticky bun topping

• ½ cup chopped pecans Can replace with walnuts for variation.
• 3 tbsp butter Melted for the topping.
• 2 tbsp keto brown sugar substitute (Swerve Brown)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp heavy cream Can use dairy-free alternative.

Method

 

Make the Sticky Bun Topping

1. Melt the butter in a saucepan over medium heat.
2. Stir in the keto brown sugar and cinnamon.
3. Add the vanilla, heavy cream, and pecans. Cook for about 2 minutes until thickened. Remove from heat.

Prepare the Pancake Batter

1. In a bowl, mix the almond flour, coconut flour, baking powder, cinnamon, and salt.
2. In another bowl, beat the eggs, then mix in the almond milk, vanilla, melted butter, and sweetener.
3. Combine the wet and dry ingredients. Let the batter sit for 5 minutes to thicken.

Cook the Pancakes

1. Heat a non-stick skillet over medium-low heat and grease it with butter.
2. Pour ¼ cup of batter onto the skillet and cook for 2-3 minutes until bubbles form. Flip and cook for another 1-2 minutes.
3. Repeat with the remaining batter.

Assemble and Serve

1. Stack the pancakes on a plate and spoon the warm sticky bun topping over them.
2. Optionally, drizzle with sugar-free maple syrup or top with whipped cream.

Notes

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. The topping should be stored separately and gently rewarmed before serving.