If there’s one thing Halloween mornings deserve, it’s a breakfast that looks like dessert… but doesn’t mess with your carbs.

These Keto Black Cocoa Pancakes, stacked parfait-style, are soft, rich, and moody in all the right ways.

Think chocolate cake meets pancake, but with barely any carbs, and layered like a fancy dessert you’d see in some downtown café.

This recipe keeps things simple. No weird powders. No thirty-dollar sweeteners. Just a dark, chocolatey stack that’s spooky enough for Halloween and low-carb enough for your keto plan to stay on track.

Let’s break it down, from ingredients to layering, to how to keep the texture soft without drying out the batter (a common mistake with keto pancakes).

What Are Black Cocoa Pancakes?

Before we jump into mixing bowls, here’s a quick rundown. Black cocoa is the dark stuff used in Oreos.

It’s not your regular unsweetened cocoa powder. It’s been alkalized more, meaning it has less bitterness, a smoother finish, and a color so dark it looks almost inky. Perfect for Halloween, right?

These pancakes use almond flour instead of wheat, and a tiny bit of coconut flour to help bind them.

They’re cooked gently, then layered like a parfait with whipped cream or mascarpone cheese and berries (blackberries, mostly). Every bite hits creamy, chocolatey, and fresh all at once.

Ingredients You’ll Need

Let’s keep it real. Here’s the full ingredient list, broken into parts to keep things easy. No almond milk drama or oat fiber fluff. Just pantry basics, keto-style.

For the Pancakes:

1 cup super-fine almond flour
2 tablespoons black cocoa powder (not regular cocoa—look for “black cocoa”)
1 tablespoon coconut flour
1 ½ teaspoons baking powder
Pinch of salt
3 large eggs
¼ cup heavy cream
¼ cup water
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
2 tablespoons erythritol or monk fruit sweetener (adjust to taste)

For the Cream Layers:

¾ cup whipping cream
1 tablespoon sweetener (again, erythritol or monk fruit)
½ teaspoon vanilla
OR
¾ cup mascarpone cheese, softened
1 tablespoon sweetener
Splash of vanilla

Toppings (Optional but recommended):

Fresh blackberries or raspberries
Shaved sugar-free dark chocolate
Chopped pecans or almonds for crunch
A light dusting of extra black cocoa (makes it look haunted)

The Tools That Help

Non-stick pan or griddle
Mixing bowls
Whisk or hand mixer
Spatula
Ring mold (optional, helps shape pancakes evenly)
Piping bag or spoon for layering cream (optional, but makes it pretty)

Step-by-Step: Making these keto Black cocoa pancakes layered parfait style

1) Mix the Dry Stuff

In a medium bowl, whisk together the almond flour, black cocoa, coconut flour, baking powder, and salt. Break up any lumps with the back of your spoon. You want it smooth so the pancakes cook evenly.

2) Mix the Wet Stuff

In a separate bowl, beat the eggs, cream, water, vanilla, melted butter (or coconut oil), and sweetener until it’s smooth and creamy.

3) Combine Carefully

Pour the wet mixture into the dry, and stir until everything is just combined. Don’t over-mix. Let the batter rest for 3–5 minutes. This gives the coconut flour time to soak up some moisture and thicken the batter.

Note: If the batter feels too thick, add a splash more water or cream. If it’s too thin, add a touch more almond flour.

4) Cook the Pancakes Slow

Heat a non-stick pan over low to medium heat. Add a small knob of butter or oil. Drop about 2 tablespoons of batter per pancake—these cook better small. Use a ring mold if you want perfect edges.

Let each pancake cook for about 2 to 3 minutes on the first side. Bubbles will not show up as clearly as with regular pancakes (thanks to the dark color), so you’ll need to check the edge and gently flip once it’s set. Cook the other side for another minute.

Tip: Keep the heat low. These burn fast because of the cocoa and nut flour.

5) Stack and Cool

Let the pancakes cool for a couple of minutes on a wire rack. If you stack them hot, the steam makes them soggy. You want them soft, not mushy.

While the Pancakes Cool, Whip the Cream

This is the easy part. Choose either whipped cream or mascarpone as your layer base.

For Whipped Cream:

Whip the cream, sweetener, and vanilla together until you get soft peaks. Don’t over-whip it into butter.

For Mascarpone:

Stir it until smooth. Add your sweetener and vanilla. If it’s too thick, add a spoonful of cream.

Let’s Assemble the Parfait Stack

Now the fun part, stacking them like a parfait.

Option 1: Stack-Style on a Plate

Think of it like mini cake layers.

Place one pancake on a plate.
Spread a spoonful of whipped cream or mascarpone.
Add berries or chocolate bits.
Repeat with 3–4 pancakes high.

Top with extra cream, a berry or two, and maybe a little black cocoa dusted on top for drama.

Option 2: In a Jar (Portable & Cute)

Layer broken pancakes, cream, and berries inside a clear jar. You can prep these ahead, pop on a lid, and chill them until serving.

Kids love these. Adults love these. Your Pinterest board will love these.

Flavor Variations (Still Keto)

You can switch it up if you’re feeling creative. Here’s what works:

Pumpkin Spice Layer: Add pumpkin puree and spice to the cream layer for a fall twist.
Peanut Butter Cream: Whip peanut butter with cream cheese and sweetener.
Spooky Swirl: Add a drop of orange food coloring to one layer of whipped cream.

How to Store Leftovers

You can store leftover pancakes in the fridge for up to 4 days. Keep the cream separate until you’re ready to eat. Reheat the pancakes gently in a toaster or microwave.

They freeze well too. Layer parchment between each one, store in a zip-top bag, and freeze for up to a month.

The Keto Nutritional Breakdown

So, where does this sit on your carb count?

Per serving (3 pancakes with cream and berries):

Net carbs: 4–5g
Fat: 28g
Protein: 10g
Calories: Around 320

That’s solid for a breakfast that looks like dessert and tastes like cake.

A Few Pro Tips

Let’s be honest, keto pancakes can be tricky. Here’s what helps:

a) Don’t Skip the Resting Time

Letting the batter rest gives you fluffier pancakes. If you rush, you’ll get flat and crumbly ones.

b) Cook Low and Slow

Black cocoa burns fast. It’s darker and more sensitive than regular cocoa powder.

c) Taste the Sweetener First

Everyone has a different sweet tooth. Start with 1 tablespoon, taste, and add more if needed. Some sweeteners are stronger than others.

d) Get a Good Non-Stick Pan

It makes all the difference with almond flour pancakes. If your pan sticks, your pancakes will tear or fall apart.

Halloween Styling Tips (Optional, But Fun)

If you’re making these for a party or breakfast table, here’s how to make them scream Halloween without fake spiders:

Black + Orange: Use black cocoa pancakes and a whipped orange-tinted cream (natural coloring or turmeric works).
Layer in Skull Cups or Clear Goblets: Looks way cooler than a regular plate.
Add Eyeball Candies or Sugar-Free Gummy Worms: If you’re okay with a few more carbs for the kids.
Drizzle with Sugar-Free Chocolate Syrup: For extra drama.

Can Kids Eat These?

Yep. These are soft, easy to chew, and naturally sweetened. Just make sure you’re not using a sweetener that causes tummy troubles (like too much xylitol or maltitol). Monk fruit or erythritol usually plays nice.

If you’re making these for toddlers, skip the berries with seeds and go for mashed pumpkin or banana (if not strictly keto).

A Quick Backstory

We made this recipe last Halloween when the candy was flying and everything was sugar-loaded. My nephew asked for pancakes that “look like Halloween but taste like Oreos.” After some experiments with black cocoa and almond flour, this one stuck.

Since then, it’s become a go-to for spooky season breakfasts. And trust me—it looks fancy, but it’s low-fuss once you’ve got the base pancake down.

Conclusion

This isn’t the kind of keto recipe where you need to fake it. It’s not trying to be something it’s not. It’s just a really good, chocolate-rich, low-carb pancake that happens to be dark enough to look cool on Halloween and layered enough to feel like a treat.

And if you’re anything like most folks, you’ll want to make these even after October 31st. Just maybe hold the eyeball toppings.

If you want to save this for later, go ahead and pin it. Or better yet, print it and keep it on your fridge. These pancakes don’t disappoint—and if you’re doing keto and missing out on baked stuff, they’ll hit the spot without pushing your macros out of whack.

Enjoy the stack, and Happy Halloween. Or Tuesday. Whenever you make ’em.