Description
Start your day with a fluffy, delicious, and low-carb breakfast made in just minutes! This Keto Pancakes in a Mug recipe is a quick and easy way to satisfy your pancake cravings without the carbs or the hassle. Made with almond flour, a touch of sweetness, and your favorite keto-friendly toppings, this single-serving pancake is perfect for busy mornings or a guilt-free snack. It’s ready in under 5 minutes and so good you won’t even miss the traditional version!
Ingredients
- 1/4 cup almond flour
- 1/4 teaspoon baking powder
- 1 tablespoon erythritol (or your preferred low-carb sweetener)
- 1/4 teaspoon cinnamon (optional)
- 1 large egg
- 2 tablespoons unsweetened almond milk (or any low-carb milk)
- 1 tablespoon melted butter (or coconut oil)
- Fresh strawberries and blueberries for topping (optional)
- Sugar-free syrup for drizzling (optional)
Instructions
- Mix Dry Ingredients
In a microwave-safe mug, add the almond flour, baking powder, erythritol, and cinnamon (if using). Use a fork to stir until the dry ingredients are evenly combined. - Add Wet Ingredients
Crack the egg into the mug and whisk it into the dry mixture. Add the unsweetened almond milk and melted butter (or coconut oil). Stir until the batter is smooth and free of lumps. - Cook in the Microwave
Microwave the mug on high for 90 seconds. The pancake should puff up and set in the middle. If it’s still slightly undercooked, microwave in 10-second intervals until done. - Cool Slightly and Top
Let the pancake cool for 1-2 minutes before adding toppings. This prevents the pancake from being too hot and ensures it holds its shape. - Serve and Enjoy
Top with fresh strawberries, blueberries, or sugar-free syrup for added sweetness, and enjoy straight from the mug with a fork!
Notes
- Microwave Power: Cooking times may vary depending on your microwave’s wattage. Start with 90 seconds and adjust as needed.
- Sweetener Options: Swap erythritol with monk fruit, stevia, or your preferred keto-friendly sweetener. Adjust the sweetness to taste.
- Topping Ideas: Besides berries and syrup, you can add sugar-free whipped cream, chopped nuts, or a dollop of almond butter for extra flavor.
- Storage: This pancake is best eaten fresh, but you can refrigerate it in the mug for up to 24 hours and reheat for 20-30 seconds.
- Coconut Flour Substitute: You can use coconut flour instead of almond flour, but reduce the amount to 1-2 tablespoons and add extra almond milk as needed.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Microwave
- Cuisine: Keto, Low-Carb