Low Carb Pancake Brownies

Low Carb Pancake Brownies are the perfect fusion of breakfast and dessert. Soft, fluffy like pancakes and rich, chocolaty like brownies, this easy recipe satisfies cravings without the carb overload. Whether you’re following keto, low carb, or simply reducing sugar intake, these low carb pancake brownies are your ticket to delicious, diet-friendly indulgence.

Traditional brownies contain up to 40g of carbs per serving—mostly from white flour and sugar. But with this low carb version, you’ll get all the flavor and satisfaction for just 3g net carbs per serving. They’re gluten-free, refined sugar-free, and totally customizable.

Let’s dive into how to make these game-changing low carb pancake brownies your new go-to treat.

Ingredients List

This recipe is packed with nutrient-rich, low carb ingredients that deliver big flavor and the perfect texture:

• 1 cup almond flour – Adds protein, healthy fats, and a soft crumb.

• ¼ cup coconut flour – Essential for structure and lightness.

• 3 tbsp unsweetened cocoa powder – Rich and velvety without added sugar.

• ¼ cup monk fruit erythritol sweetener – A natural, zero-calorie blend.

• ½ tsp baking powder – Gives the pancake brownies their lift.

• ⅛ tsp salt – Enhances chocolate flavor.

• 2 large eggs – Provides protein and binds ingredients.

• ¼ cup unsweetened almond milk – Keeps it moist without dairy.

• 2 tbsp melted coconut oil – Adds richness and moisture.

• ½ tsp vanilla extract – For a warm, sweet aroma.

• ¼ cup sugar-free chocolate chips – Optional, but adds melty chocolate pockets.

Ingredient Tip: Want nut-free low carb pancake brownies? Swap almond flour for sunflower seed flour (1:1 ratio).

Timing

Quick to prep and bake, these low carb pancake brownies are perfect even on busy days:

• Prep Time: 10 minutes

• Bake Time: 18–20 minutes

• Total Time: 30 minutes

That’s 30% faster than many traditional brownie recipes!

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment or lightly grease it with coconut oil.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Almond flour

• Coconut flour

• Cocoa powder

• Sweetener

• Baking powder

• Salt

Make sure it’s well-combined to avoid clumping.

Step 3: Add Wet Ingredients

In a separate bowl, whisk eggs until frothy. Stir in almond milk, coconut oil, and vanilla. Combine wet with dry ingredients and mix until smooth.

Pro Tip: Let the batter rest for 5 minutes to allow coconut flour to absorb moisture.

Step 4: Fold in Chocolate Chips

Gently fold in chocolate chips and pour batter into the prepared pan. Smooth the top evenly.

Step 5: Bake and Cool

Bake for 18–20 minutes or until the center is set but slightly soft. Let your low carb pancake brownies cool for 10 minutes before slicing.

With only 3g net carbs, low carb pancake brownies offer a guilt-free way to enjoy chocolate—great for low carb, keto, and diabetic-friendly diets.

Healthier Alternatives for the Recipe

Want to boost the nutrition or tailor your low carb pancake brownies to your needs? Try these smart swaps:

• Vegan version: Use flax eggs instead of regular eggs.

• More fiber: Add 1 tbsp of ground flax or chia seeds.

• Extra protein: Stir in a scoop of collagen or whey isolate.

• Zucchini addition: Shred in ¼ cup zucchini for added moisture and nutrients.

These adjustments enhance the health benefits without compromising flavor or texture.

Serving Suggestions

Make your low carb pancake brownies even more memorable with these serving ideas:

• Breakfast twist: Top with Greek yogurt and a drizzle of sugar-free maple syrup.

• Dessert mode: Serve with keto vanilla ice cream and chopped pecans.

• Post-workout snack: Pair with a protein shake for a balanced treat.

• Entertaining: Cut into mini squares and sprinkle with powdered monk fruit sweetener for a classy, low carb dessert platter.

Common Mistakes to Avoid

To ensure your low carb pancake brownies come out perfect every time, steer clear of these pitfalls:

• Overbaking: Take them out while still soft in the center—they’ll firm as they cool.

• Too much coconut flour: It’s absorbent and can dry out your brownies. Stick to the recipe.

• Skipping the rest period: Give the batter time to hydrate for a smoother texture.

• Using the wrong sweetener: Choose powdered erythritol or blends that won’t crystallize.

Storing Tips for the Recipe

Low carb pancake brownies store well for meal prep or future indulgence:

• Room Temp: Store in an airtight container for 3 days.

• Refrigerator: Keep up to 1 week—just warm before serving.

• Freezer: Freeze individual pieces in parchment wrap, then store in a bag for up to 2 months.

Freezer Tip: Thaw overnight or microwave for 20 seconds for a quick chocolate fix.

Conclusion

Low carb pancake brownies are proof that you don’t need to sacrifice taste to stay on track with your health goals. They’re easy to make, satisfying to eat, and endlessly customizable. Whether you enjoy them for breakfast, as a snack, or for dessert, these brownies will become a regular in your low carb kitchen.

Give these low carb pancake brownies a try today and share your thoughts or favorite tweaks in the comments! Hungry for more guilt-free indulgence? Explore our Low Carb Recipe Hub for sweet and savory options that work with your lifestyle.

FAQs

How many carbs are in low carb pancake brownies?

Each brownie contains just 3g net carbs, making it ideal for keto and low carb diets.

Can I make these brownies dairy-free?

Yes! This recipe is naturally dairy-free when you use almond milk and coconut oil.

Do they taste more like pancakes or brownies?

They have the soft, cakey fluff of a pancake with the rich, chocolaty flavor of a brownie—a true hybrid!

Can I use stevia or allulose instead of erythritol?

Yes, but be sure to adjust for sweetness. Allulose may also give a slightly softer texture.

Can I double this recipe?

Absolutely. Just bake in a 9×13-inch pan and increase bake time to 25–28 minutes.