Skillet-Cooked Almond Flour Pancakes with Raspberry Compote

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Fluffy almond flour pancakes paired with a tangy raspberry compote, ideal for a protein-packed keto breakfast. This American-inspired keto recipe (low carb), ready in about 25 minutes, layers Almond flour, Eggs, Unsweetened almond milk 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 280 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.

Ingredients

• 1 cup Almond flour
• 2 large Eggs
• 1/2 cup Unsweetened almond milk
• 1 tablespoon Baking powder
• 1/4 teaspoon Salt
• 2 tablespoons, melted Butter
• 1 cup, fresh or frozen Raspberries
• 1 tablespoon Sugar substitute (erythritol)
• 1 teaspoon Lemon zest
• 1 tablespoon Lemon juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup almond flour, 2 large eggs, 1/2 cup unsweetened almond milk, 1 tablespoon baking powder, and 1/4 teaspoon salt until smooth. Stir in 2 tablespoons melted butter until fully incorporated.
2. Step 2: Heat a non-stick skillet over medium heat and add 1 teaspoon butter. Once melted, pour in 1/4 cup of batter per pancake. Cook for 2-3 minutes on each side until golden brown and cooked through.
3. Step 3: In a small saucepan, combine 1 cup raspberries, 1 tablespoon sugar substitute, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Simmer over low heat for 5-7 minutes until berries break down and mixture thickens, then remove from heat.