keto german pancakes

I’ve tried so many low-carb or keto recipes in an attempt to create a more balanced meal. This is a family favorite recipe; yes, my toddler devours this meal: a keto German pancake.

Now, I don’t need to sell you on anything here. If you’re looking at this recipe, it’s likely because you are already sold on the idea. Let’s get started.

I highly recommend these products to create keto, gluten-free German pancake that will mimic the goodness that usually includes white wheat flour and granulated white sugar.

For optimal results, use these brands:

Keto German Pancake

keto, gluten-free german pancake and berry syrup

Keto, Gluten-Free German Pancake

The easiest, crowd-pleasing German Pancake that fits nearly everyone's dietary needs.

Course Breakfast
Cuisine American, German
Keyword German Pancake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Evi Figgat | MON FIG


German Pancake

  • 2 cups Milk
  • 4 Eggs
  • 1 tsp Vanilla extract (JR Watkins Vanilla)
  • 1 1/3 cup Blanched Almond Flour (Barney Blanched Almond Flour)
  • 1/4 cup Stevia or Swerve (Pyure Stevia or Swerve)
  • 1/2 cup Butter (Kerry's Irish Butter)


  • 1 Lemon
  • 1 tbsp Powdered Sugar (not keto)


  1. First, set your oven to 400 degrees Fahrenheit. Put butter in your 9 x 13 glass baking dish and set in the oven. Allow the butter to melt, but not burn.

  2. Mix all ingredients (except garnish materials) in the blender. This includes milk, eggs, vanilla, flour, and stevia. Pour blended mix into the now melted-butter pan and place back in the oven.

  3. Bake for 20-30 minutes depending on desired consistency (I lean toward the 20-minute mark personally). Remove from oven after the elapsed 20-30 minutes. The pancake should be puffed up and will de-puff, as it cools.

  4. Squeeze the fresh lemon juice over the pancake and add the optional powdered sugar. Add optional syrup. Serve while hot.


Keto Berry Syrup

keto, gluten-free german pancake and berry syrup

Keto, Triple-Berry Syrup

Course Breakfast, Dessert
Servings 10 1 tbsp servings
Author Evi Figgat | MON FIG


  • 2 cups Diced Strawberry
  • 1 cup Diced Blackberries
  • 1/2 cup Diced Raspberry
  • 1 tbsp Stevia


  1. Mix together and blend to puree all berries. Place in small saucepan and heat on low heat, slowly mixing in the 1 tbsp of stevia. Mix until slight bubbling occurs; at which point, reduce heat until ready to be served.

  2. Store extra in a small glass jar, which can be kept in the fridge for up to two weeks. We use this on pancakes, desserts, and yogurt.

Recipe Notes

To stay in ketosis, you must use very little syrup (1 tbsp per serving). Consult your nutritionist or coach on the amount that is allowed in your macros.


keto, gluten-free german pancake and berry syrup



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