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Keto Sticky Bun Pancakes

Delicious low-carb pancakes that combine the flavors of sticky buns, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.