Enjoy a family-approved breakfast on Christmas morning with these delicious Keto cookie cutter pancakes for Christmas!
Made with almond milk, almond flour, monk fruit, and more, these keto pancakes are fluffy, low-carb, keto-friendly, and oh so delicious!
Although perfect for Christmas, these pancakes are a hit all year long and for any occasion.
Keto Cookie Cutter Pancakes
There is nothing more delicious than the smell of pancakes in the morning! However, if you live a ketogenic lifestyle, you know the smell of pancakes will probably make you drool and drive you insane since they are the furthest thing from keto friendly.
…. Until today!
I found the idea on Pinterest and I knew I had to try it! You know me, I was on a mission to enjoy my favorite pre-keto foods with a keto twist while still enjoying them!
This took SEVERAL attempts to make pancake shapes without destroying them. If you’d like to check out my failed and successful attempts, you can watch here!
Make these pancakes and Christmas morning more fun with the perfect toppings like butter, low carb maple syrup and Christmas-colored whipped cream using my Homemade Sugar Free Whipped Cream recipe and top with sugar-free sprinkles!
Ingredients Needed to Make Keto Cookie Cutter Pancakes for Christmas
- 4 large eggs
- ¾ cup almond milk
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups almond flour
- ¼ cup Powdered Monk Fruit
- 2 teaspoons baking powder
- ¼ teaspoon salt
Additional Ingredients (optional):
- Coconut oil for the griddle
- Coconut spray for the cookie cutters
- Lakanto Maple Syrup
- Sugar-Free Whipped Cream
How to Make Keto Cookie Cutter Pancakes for Christmas
Combine.. Add all the batter ingredients to a high-powered blender in the order they are listed, or add all the ingredients to a bowl and beat until well combined.
Mix. Blend on the batter setting or pulse on high for about 20 seconds.
Pour. Funnel the batter into a squeeze bottle. I cut the tip a little wider than normal for this recipe.
Prep Pan. Melt coconut oil on a non-stick skillet or griddle over medium-high heat (300-350 degrees F for griddle)
Prep Shapes. Spray the metal Christmas cookie cutters with cooking spray, then place them on the heated griddle or skillet.
Fill. Squeeze batter about 1/3 up the side of the cookie cutter.
Flip. Once bubbles start to rise to the top, gently flip the cookie cutter with the batter inside over, using tongs.
Carefully Remove. Gently break free the edges of the pancakes from the cookie-cutter so that the entire pancake falls into the cookie cutter, and is back on the skillet. Wait about 10 seconds and then gently lift the cookie cutter off the pancake. Continue cooking the Christmas pancake for about 1 minute before transferring it to a plate.
Repeat. Finish with the rest of the keto pancake batter.
Serve. Top with butter and a low-carb maple-flavored syrup or have fun by making Christmas colored whipped cream using my Sugar-Free Whipped Cream recipe Homemade Sugar-Free Whipped Cream (Keto Approved) and topped with sugar-free sprinkles.
Helpful Kitchen Equipment:
Check out some of my favorite kitchen equipment that made making these keto pancakes even easier!
- High powered blender or electric hand mixer
- Squeeze Bottles
- Metal cookie cutters
- Non-stick griddle or skillet
- Tongs and spatula (you’ll use both) for flipping
Can you Freeze Keto Pancakes?
Freezing pancakes is easy!
Grab a sheet pan and lay them all out, ensure nothing is touching, and place the pan in the freezer. After about 30 minutes they should be frozen.
Once they are frozen, pull the pan out, grab a freezer bag and toss them in! This is helpful because the pancakes won’t freeze together and you can grab one, two, four, or more out as needed!
Can you Refrigerate Keto Pancakes?
Of course! Store your pancakes in an air-tight container after they have cooled off completely. You want to ensure they are completely cooled because if you don’t, condensation will affect the quality and it can be a breeding ground for bacteria.
Pancakes will stay good in the fridge for about 2-3 days. If you need them to last longer, I definitely recommend tossing them in the freezer!
How do you reheat Keto Pancakes?
Made too many pancakes and now you have extra? Don’t sweat! You can reheat them later the same day for lunch, dinner, or even a snack! Reheating pancakes is super easy.
Pull them out of the freezer and pop them in the microwave for about 1-1.5 minutes. I recommend putting a damp cloth over them to ensure they don’t get soggy.
If you aren’t a fan of reheating in the microwave, you can use the oven! Set the oven to 375 degrees Fahrenheit and let them warm up for about 8-10 minutes.
You can even use a toaster! Just put a pancake in each slot and toast on high. Once finished, check the middle, and if it’s still cold toast once more but for half the time.
If you are reheating from the fridge, follow these easy instructions:
If you’re only reheating 1-2 pancakes you can microwave them for about 20 seconds. For a stack of 5 pancakes try 50-60 seconds.
Prefer to use the oven? No problem. Preheat to 350° and place your pancakes on a sheet pan. Lay some parchment paper underneath to eliminate sticking and foil on top to seal in moisture. Cook for 5-10 minutes and enjoy!
What other toppings can I add to Keto Pancakes?
There is nothing better than toppings to dress up your pancakes! Change up the flavor with popular low-carb toppings like fresh berries, keto-friendly chocolate chips, healthy fats like avocado, keto syrups, or even peanut butter!
- Add all the batter ingredients to a high-powered blender in the order they are listed, or add all the ingredients to a bowl and beat until well combined.
- Blend on the batter setting, or pulse on high for about 20 seconds.
- Funnel the batter into a squeeze bottle. I cut the tip a little wider than normal for this recipe.
- Melt coconut oil on a non-stick skillet or griddle over medium-high heat (300-350 degrees F for griddle)
- Spray the metal Christmas cookie cutters with cooking spray, then place on the heated griddle or skillet.
- Squeeze batter about 1/3 up the side of the cookie cutter.
- Once bubbles start to rise to the top, gently flip the cookie cutter with the batter inside over, using tongs.
- Gently break free the edges of the pancakes from the cookie cutter so that the entire pancake falls into the cookie cutter, and is back on the skillet.
- Wait about 10 seconds and then gently lift the cookie cutter off the pancake.
- Continue cooking the Christmas pancake for about 1 minute before transferring to a plate.
- Repeat with the rest of the keto pancake batter.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 11gCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 4g