Cinnamon-Spiced Keto Pancakes with Whipped Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy almond flour pancakes with a hint of cinnamon, topped with sugar-free whipped cream. This American-inspired keto recipe (sugar-free), ready in about 20 minutes, layers almond flour, eggs, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 cup almond flour, 1 teaspoon baking powder, and 1/2 teaspoon cinnamon in a bowl. In another bowl, beat 3 large eggs with 2 tablespoons melted butter until smooth.
  2. Step 2: Combine wet and dry ingredients, mixing until fully incorporated. Let rest for 5 minutes to thicken slightly.
  3. Step 3: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges set. Flip and cook for another 2 minutes until golden brown.
  4. Step 4: Whip 1/2 cup heavy cream with 2 tablespoons erythritol until stiff peaks form. Serve pancakes topped with whipped cream.

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