Low Carb Chocolate Chip Pancakes (Printable Version)
# What You'll Need:
→ Batter
01 -
120 g almond flour
02 -
60 g cream cheese, softened
03 -
3 large eggs
04 -
2 tablespoons unsweetened cocoa powder
05 -
1 tablespoon stevia sweetener or similar sugar-free sweetener
06 -
40 g sugar-free chocolate chips
07 -
1/2 teaspoon baking powder
08 -
1/4 teaspoon fine sea salt
→ Optional Toppings
09 -
Sugar-free whipped cream
10 -
Fresh berries (strawberries, raspberries, blueberries, or blackberries)
11 -
Sugar-free syrup
12 -
Butter
# Step-by-Step Directions:
01 -
Place almond flour, cream cheese, eggs, cocoa powder, stevia sweetener, baking powder, and sea salt in a blender or food processor. Blend until a smooth batter forms with no visible lumps.
02 -
Add sugar-free chocolate chips to the batter and pulse briefly or fold in by hand to distribute evenly.
03 -
Preheat a non-stick pan or griddle over medium-low heat. Lightly grease with butter or neutral oil if desired.
04 -
Spoon a portion of batter onto the hot pan to form 10 cm diameter pancakes. Cook until small bubbles begin to appear at the surface and the edges look set, approximately 2-3 minutes.
05 -
Carefully flip each pancake with a spatula and cook an additional 1-2 minutes, until cooked through and slightly firm to the touch.
06 -
Transfer pancakes to serving plates and top with sugar-free whipped cream, fresh berries, syrup, or butter to taste.
# Helpful Notes:
01 -
Maintaining low heat is crucial, as the chocolate batter can brown quickly. Watch closely to avoid burning.
02 -
A blender or food processor ensures a uniformly smooth batter—mixing by hand may leave lumps of cream cheese.