This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Are you still looking for more low carb and keto pancake recipe ideas? Give these Keto Cinnamon Roll Pancakes or these Mini Keto Pancake Bites a try!
INGREDIENTS NEEDED TO MAKE LOW CARB PUMPKIN PIE PANCAKES
INGREDIENTS
For the Pumpkin Butter
- Pumpkin puree
- Butter
- liquid stevia
For the Pancakes
- Almond flour
- Cream cheese
- Eggs
- real vanilla extract
- homemade pumpkin pie spice
- liquid stevia
- gluten-free baking powder
HOW TO MAKE LOW CARB PUMPKIN PIE PANCAKES
Please see the recipe card below for the complete recipe, including measurements and cooking time!
For the pumpkin butter
STEP 1
Heat the pumpkin puree and butter in a small saucepan over medium heat. Whisk occasionally until the butter has melted and it is well combined with the pumpkin puree. Remove from the heat and add the liquid stevia to taste.
For the pancakes
STEP 1
Combine everything in a small bowl with a hand mixer until smooth.
STEP 2
Heat butter in a skillet over medium-low to medium heat. When it begins to bubble pour 1/4 cup of the batter into the skillet.
STEP 3
When the edges set, and the center begins to bubble, about 2 to 3 minutes, turn the pancake over and continue to cook the other side for an additional minute or so.
STEP 4
Top the pancakes with the pumpkin butter and toasted walnuts or pecans (if using). Can also add a drizzle of sugar-free syrup if desired.
FAQS ABOUT LOW CARB PUMPKIN PIE PANCAKES
Do I have to use superfine almond flour? I use superfine almond flour in everything. I prefer the texture to regular almond flour.
Can I use granulated or powdered low carb sweetener in this recipe? I use it in this recipe because I find that the other sweeteners can cause the pancakes to burn easily. But, if that is al you have, I would go for it and just cook them at a little lower heat and watch carefully.
Can I freeze the cooked pancakes? Absolutely! I let the cooked pancakes cool, then place a piece of waxed paper between the cooled pancakes and freeze them in zip-top bags. I have reheated them in the microwave and toasted them in the toaster.
Are you a pumpkin lover like me?
Every year I ask myself why I only consume it in the fall.
I mean, I make my own puree, so I have it year-round.
Now I need to convert my Pumpkin French Toast Cups to low carb because ooohhhhh they are SO good!
But seriously.
Would it be sacrilegious to have pumpkin in the spring? Or summer?
I think not.
But, I guess there is just something about the cooler weather that calls out to pumpkin goodness.
It is cold, and rainy here right now and I could really go for a pumpkin something or other.
Sweet, or something savory like this Creamy Pumpkin Chipotle Soup.
Mmmmm creamy, pumpkiny, with a bit of spice?
How can you go wrong with that?
So what else do you do to usher in fall?
Aside from obsessing over pumpkin, I break out my hoodies, long sleeve t-shirts, Ugg boots, and fuzzy socks.
We also love to hang out by the fire pit, and I break the bank at Bath and Bodyworks buying ALL of the fall scent candles!
MORE KETO AND LOW CARB PUMPKIN RECIPES
- Keto Pumpkin Cream Cheese Muffins
- Low Carb Pumpkin Chocolate Chip Cookies
- Pumpkin Alfredo Sauce
- Keto Pumpkin Mug Cake
- Keto Pumpkin Donuts with Pumpkin Spice Glaze
- Sugar Free Pumpkin Bread
Low Carb Pumpkin Pie Pancakes With Pumpkin Butter
Equipment
Ingredients
For the pumpkin butter
- 2 tbsp pumpkin puree
- 1 1/2 sticks unsalted butter
- 6 to 9 drops liquid stevia
For the pancakes
- 1/2 cup Wholesome Yum almond flour
- 1/2 cup cream cheese softened
- 4 large eggs room temperature
- 1/2 tsp real vanilla extract
- 1/2 tsp pumpkin pie spice blend
- 5 drops liquid stevia or to taste
- 1/2 tsp gluten-free baking powder
- Butter for cooking
- Toasted walnuts or pecans for garnish (optional)
- Sugar-free syrup (optional)
Instructions
For the pumpkin butter
- Heat the pumpkin puree and butter in a small saucepan over medium heat. Whisk occasionally until the butter has melted and it is well combined with the pumpkin puree. Remove from the heat and add the liquid stevia to taste.
For the pancakes
- Combine everything in a small bowl with a hand mixer until smooth.
- Heat butter in a skillet over medium-low to medium heat. When it begins to bubble pour 1/4 cup of the batter into the skillet. When the edges set, and the center begins to bubble, about 2 to 3 minutes, turn the pancake over and continue to cook the other side for an additional minute or so.
- Top the pancakes with the pumpkin butter and toasted walnuts or pecans (if using).
- Can also add a drizzle of sugar-free syrup if desired.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Anonymous
I see that the recipe makes 8 pancakes and the nutritional information says 1.99 net carbs. What is the serving size for 1.99 net carbs?
Bobbi | Bobbi's Kozy Kitchen
The nutritional info is per pancake.
Unknown
Thank you!