Soft, fluffy keto pancakes made with black cocoa and almond flour, layered parfait-style with whipped cream and berries. Perfect for Halloween breakfast or dessert. Low in carbs, full of chocolate flavor, and easy to make.
1 cup almond flour (super-fine)
2 tablespoons black cocoa powder
1 tablespoon coconut flour
1½ 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
¾ cup heavy whipping cream
1 tablespoon sweetener
½ teaspoon vanilla
OR
¾ cup mascarpone cheese
1 tablespoon sweetener
Splash of vanilla
Fresh blackberries or raspberries
Shaved sugar-free dark chocolate
Chopped pecans or almonds
Extra dusting of black cocoa powder
Mix dry ingredients: In a bowl, combine almond flour, black cocoa, coconut flour, baking powder, and salt.
Mix wet ingredients: In another bowl, whisk eggs, cream, water, vanilla, butter/oil, and sweetener.
Combine: Mix wet and dry together until smooth. Let batter rest for 5 minutes to thicken.
Cook pancakes: Heat a non-stick pan over low-medium. Add butter or oil. Pour 2 tablespoons batter per pancake. Cook 2–3 mins on one side, flip carefully, and cook 1 more minute. Let cool on a rack.
Make the cream: Whip cream, sweetener, and vanilla until soft peaks form. Or mix mascarpone with sweetener and vanilla until smooth.
Layer it up: On a plate or in a jar, layer pancake, cream, and berries. Repeat for 3–4 layers. Top with more cream and optional toppings.
Batter will be thick—add a splash of cream if needed.
Keep heat low to avoid burning the cocoa.
Store extra pancakes in the fridge for 4 days or freeze for later.
Perfect for kids too—just go easy on sweetener types that may upset little tummies.