Low Carb Chocolate Chip Pancakes

These Low Carb Chocolate Chip Pancakes bring a chocolatey twist to breakfast without all the carbs and gluten. Made with almond flour, cocoa powder and sugar-free chocolate chips, they deliver classic pancake comfort in a way that fits both low-carb and keto lifestyles. The batter comes together in minutes with the help of a blender for that essential smooth texture, and the results are thick, tender and absolutely satisfying. I love cooking these up on a weekend morning while the kitchen smells like chocolate and the kids fight over the last pancake.

From personal experience these pancakes are among the only ways I get my whole family excited to sit at the table together on Saturdays. I still laugh about the morning I tried making them without a blender and got cream cheese chunks in every bite but now they come out perfect every single time.

Ingredients

• Almond flour: because it keeps the pancakes light and low carb look for super fine almond flour to avoid graininess
• Cocoa powder: for rich chocolate flavor choose unsweetened and sift it if it looks lumpy
• Eggs: to bind and fluff the pancakes use large eggs at room temperature for best mixing
• Cream cheese: for creamy moisture and tenderness use the block style and bring it to room temperature first
• Sugar free chocolate chips: for chocolatey pops in every bite look for brands that use stevia or erythritol for a clean taste
• Sweetener: to bring balance without sugar powders like stevia or monk fruit blend seamlessly
• Vanilla extract: to accentuate the sweetness and add a bakery scent go for pure vanilla if possible
• A pinch of baking powder: to add lightness make sure it’s labeled gluten free if that’s a concern
• Optional toppings: like sugar free whipped cream berries or syrup for serving pick your family favorites or fresh fruit in season

Step-by-Step Instructions

Make the Batter:

Combine almond flour cocoa powder eggs softened cream cheese sweetener baking powder and vanilla in a blender

Blend:

Blend on high for one to two minutes until the batter is completely smooth and no lumps remain scraping the sides as needed

Prepare the Pan:

Set a nonstick skillet or griddle over medium low heat and allow it to preheat for about four minutes. Lightly oil the surface using a paper towel and a small drizzle of avocado or coconut oil

Fold in Chocolate Chips:

Pour the batter into a large bowl and gently stir in the sugar free chocolate chips until evenly distributed

Cook the Pancakes:

Pour one fourth cup of batter for each pancake onto the hot skillet. Let the pancakes cook slowly without moving them watching for bubbles to start forming in the center. After about three to four minutes when the edges look set and a few bubbles have popped in the middle flip with a broad spatula. Cook the second side for two more minutes or until fully cooked through. Repeat for remaining batter cleaning the skillet if any chocolate chips burn.

Keep Warm and Serve:

Transfer finished pancakes to a warm plate or a 200 degree oven to keep warm while you finish cooking. Serve hot with your choice of sugar free whipped cream berries or syrup

Save Pin

Every time I serve these pancakes I am reminded of Sunday breakfasts where my daughter tries to steal extra chocolate chips before they go in the batter. I always let her sneak a few because it makes the process that much more fun for both of us.

Storage Tips

Store any leftover pancakes in an airtight container in the fridge for up to three days. To reheat use a nonstick skillet or a toaster for a crispier texture or microwave if you are short on time. These pancakes also freeze well. Stack them with a piece of parchment between each and freeze up to two months.

Ingredient Substitutions

If you do not have almond flour you can use hazelnut flour but expect a slightly nuttier flavor. Cream cheese ensures tenderness but mascarpone or full fat Greek yogurt can work in a pinch. For a dairy free version try vegan cream cheese and chocolate chips made without milk solids.

Serving Suggestions

These pancakes shine with a touch of sugar free maple syrup and a crown of fresh berries like raspberries or blueberries. For an extra treat try a dollop of whipped cream or a dusting of cocoa powder. For a brunch spread consider adding eggs cooked your way and some crisp bacon or turkey sausage for extra protein.

Save Pin

Family Fun and Pancake Memories

Chocolate chip pancakes in general have always meant celebration in my house. These low carb ones were invented out of necessity when I began cutting carbs but still wanted our tradition of special breakfasts. Now my family agrees they like this chocolate version sometimes more than the diner original. Every time I flip a pancake and get it perfectly golden I remember the disasters from my first tries and how far I have come.

Commonly Asked Questions

→ What flour works best for these pancakes?

Almond flour is ideal, giving a low carb profile and a light, fluffy texture. Finely ground varieties blend best.

→ How can I prevent the pancakes from burning?

Keep the heat at medium-low and watch closely. Flip when bubbles appear at the center to avoid over-browning.

→ What are some low carb toppings?

Sugar free whipped cream, fresh berries, butter, or a drizzle of sugar free syrup complement the pancakes well.

→ Can I make the batter without a blender?

A blender or food processor is best for a smooth batter, but a hand mixer may work with softened ingredients.

→ How many pancakes does this make?

The batch yields six 4-inch pancakes, but they are filling, so three may suffice for one serving.