Keto Chocolate Chip Ghost Pancakes with Sugar-Free Syrup

If you’ve ever tried sticking to keto and still wanted something sweet and fun, you’ve probably realized, most “keto pancakes” either taste like cardboard or crumble like dry sand.

Now imagine making pancakes that not only taste like chocolate chip heaven but also look like tiny ghosts. Yep, the spooky kind. And they’re still sugar-free.

These Keto Chocolate Chip Ghost Pancakes are light, fluffy, and have that warm buttery taste that makes you forget you’re even eating low-carb.

The best part? You can make them in less than 20 minutes and they’re a total show-stopper for Halloween, kids’ breakfasts, or honestly, a random Tuesday when you just want to smile at your food.

This recipe keeps everything keto-friendly, no added sugar, and comes with a creamy, sticky, homemade sugar-free syrup that’s just the right mix of sweet and smooth.

Let’s get cooking.

Why These Pancakes Hit Different

Regular pancakes are full of flour and sugar — two things your body doesn’t exactly thank you for when you’re trying to keep carbs low. But with this recipe, you get that same warm pancake feeling without sending your blood sugar up the rollercoaster.

Here’s why they work so well:

• Almond flour gives them structure without heaviness.

• Coconut flour keeps them fluffy and adds light sweetness.

• Eggs help them rise and stay tender.

• Sugar-free chocolate chips melt just enough for that perfect gooey bite.

• Erythritol or monk fruit sweetener gives you the sweetness minus the guilt.

The ghost shapes? That’s just a fun bonus. But trust me, once you start making these, you’ll want to “haunt” your breakfast table all year.

Ingredients You’ll Need

You don’t need anything fancy. Everything can be found at your regular grocery store or on Amazon.

For the Pancakes:

• 1 cup almond flour

• 2 tablespoons coconut flour

• 2 tablespoons erythritol or monk fruit sweetener

• 1 teaspoon baking powder

• A pinch of salt

• 3 large eggs

• ¼ cup unsweetened almond milk (or coconut milk)

• 1 teaspoon vanilla extract

• 1 tablespoon melted butter or coconut oil

• ¼ cup sugar-free chocolate chips

For the Sugar-Free Syrup:

• ½ cup water

• ¼ cup erythritol or allulose

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• Optional: a pinch of xanthan gum for thickness

Optional Toppings:

• Whipped cream (sugar-free)

• Extra chocolate chips

• A few blueberries for “ghost eyes”

Kitchen Tools You’ll Need

• Non-stick frying pan or griddle

• Mixing bowls

• Whisk

• Measuring cups and spoons

• Rubber spatula

• Small squeeze bottle or spoon (for ghost shapes)

If you’ve got kids, this is the time to let them help with shapes. It’ll get messy, but that’s half the fun.

Step-by-Step: Making the Pancake Batter

The key to good keto pancakes is getting the texture right, not too thick, not too watery.

• Mix the dry stuff first.
  In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, and salt. Stir it until there are no lumps. Coconut flour absorbs liquid differently, so a little goes a long way.

• In another bowl, whisk the wet ingredients.
  Crack in your eggs, pour in the almond milk, vanilla, and melted butter. Whisk until smooth and slightly frothy.

• Combine both mixtures.
  Slowly pour the wet mix into the dry ingredients while stirring. Keep mixing until everything comes together. You want the batter thick enough to hold shape, but not clumpy. If it feels too thick, add a splash more almond milk.

• Fold in the chocolate chips.
  Don’t overmix — you want those chips to stay spread out.

Cooking the Pancakes

Here’s where the fun starts.

• Heat your pan on low-medium heat and lightly grease it with butter or coconut oil.

• Using a spoon or squeeze bottle, pour the batter into ghost shapes. If you don’t care about the ghost look, just make normal rounds — they’ll still taste great.

• Cook until small bubbles appear on top and the edges start to set (about 2 minutes).

• Flip carefully using a spatula and cook the other side for 1–2 minutes until golden brown.

Repeat with the rest of the batter.

If you’re making ghosts, you can use a toothpick or butter knife to slightly drag the batter out into arms or wavy edges. It’s not about perfection — they’re ghosts; they’re supposed to look a little messy.

Making the Sugar-Free Syrup

This part is magic. No fake aftertaste, no weird chemicals, just smooth buttery sweetness.

• Add water and sweetener to a small saucepan.

• Heat on medium until it starts to bubble and the sweetener dissolves.

• Add butter and stir gently.

• Once it’s smooth, remove from heat and add vanilla.

• If you like a thicker syrup, whisk in a pinch of xanthan gum (start with 1/8 teaspoon). It’ll thicken as it cools.

You can store this syrup in a small jar in the fridge for up to a week. Warm it before serving again.

Assembling the Pancakes

Stack the ghost pancakes on a plate. Drizzle with your warm sugar-free syrup until it slides over the edges. Add a little whipped cream on top and place two mini chocolate chips or blueberries for ghost eyes.

Now, take a second to appreciate the cuteness before you dig in — because once you taste it, they’ll disappear faster than a real ghost.

Texture and Taste

These pancakes have that soft, melt-in-your-mouth feel with crisp edges if you cook them long enough. The chocolate chips melt slightly, giving you that bittersweet touch that balances perfectly with the buttery syrup.

The almond and coconut flour combo gives a subtle nutty flavor, while the eggs keep everything light. It doesn’t feel heavy, which is rare for keto recipes.

If you’re new to low-carb pancakes, this one’s going to spoil you. Most people won’t even realize it’s sugar-free until you tell them.

How to Store and Reheat

You can store leftover pancakes in the fridge for up to 3 days or freeze them for later.

To reheat:

• Microwave: 20–30 seconds per pancake.

• Toaster: Pop them in like you would a frozen waffle.

• Skillet: Heat on low with a tiny dab of butter until warm.

The syrup can stay in the fridge for a week. Reheat gently on low heat or microwave for 10 seconds.

Fun Ways to Customize

• Add Pumpkin Spice: Mix ½ teaspoon into the batter for a fall twist.

• Make Chocolate Ghosts: Add 1 tablespoon cocoa powder and swap vanilla for almond extract.

• Add Coconut Flakes: For more texture and a touch of natural sweetness.

• Top with Peanut Butter: Melt a little natural peanut butter and drizzle it on top for a Reese’s-style breakfast.

If you’re making them for kids, you can even color the syrup with natural food coloring (like orange or green) for Halloween vibes.

Why It Fits Keto Perfectly

Each serving of these pancakes (2 pancakes + syrup) comes in around:

• Net carbs: 4–5g

• Fat: 18–20g

• Protein: 9–10g

• Calories: About 220

That’s way better than a regular stack of pancakes that can hit 60g carbs easy.

The balance of almond flour and eggs keeps you full longer, so you don’t feel the crash or cravings mid-morning. The fats also give you steady energy — perfect if you’re doing intermittent fasting or just want breakfast that doesn’t make you sluggish.

The Story Behind These Pancakes

The first time I made these was actually by accident. I was testing a regular keto pancake recipe for a friend who swore by her low-carb diet. Halfway through cooking, my niece came running into the kitchen asking for “ghost pancakes.”

I didn’t have cookie cutters or fancy molds, so I grabbed a spoon and just dragged the batter into ghosty shapes. They came out hilarious, but when I drizzled the sugar-free syrup and added chocolate chip “eyes,” she screamed — not from fear, but pure delight.

That day, I realized keto food doesn’t have to look boring or taste bland. You just need a bit of playfulness and the right ingredients.

Now, these pancakes are a family weekend favorite. And yes, the adults love them just as much as the kids.

Troubleshooting (If Something Goes Wrong)

Problem: Batter too thick?
→ Add a bit more almond milk, one tablespoon at a time.

Problem: Pancakes fall apart when flipping?
→ Wait a bit longer before flipping. Keto pancakes are delicate. Make sure they’re set around the edges first.

Problem: They taste too eggy.
→ Try adding a tablespoon of cream cheese or a dash more vanilla next time. It balances out the flavor.

Problem: Syrup too thin?
→ Whisk in a tiny bit of xanthan gum or simmer a few minutes longer.

Problem: Syrup crystallized in the fridge.
→ Warm it gently and stir—it’ll melt right back to smooth.

Why Homemade Syrup Beats Store-Bought

Most “sugar-free” syrups you find in stores are packed with maltitol or sucralose, which can mess with your digestion or blood sugar. Making your own at home means you control everything that goes in it.

You also get that rich, real flavor from butter and vanilla that no bottled version can copy. Plus, it’s cheaper.

One batch costs under two dollars and gives enough syrup for four breakfasts.

Pair It With

If you’re going all out for brunch, try pairing these pancakes with:

• Scrambled eggs and crispy bacon

• Keto hot chocolate (made with cocoa powder and heavy cream)

• Black coffee with a touch of cinnamon

• Fresh raspberries or strawberries on top for color

If you like a fancy twist, add a dollop of whipped mascarpone on top. It sounds fancy, but it takes two seconds to whip with a little vanilla.

The Keto Trick You’ll Actually Keep

Most keto recipes make you feel like you’re compromising — less flavor, less joy, more almond flour in your teeth. This one flips that idea. You can serve these to anyone and watch them eat without once asking, “Is this keto?”

It’s the kind of breakfast that makes you feel like you’re treating yourself while still keeping your carb count low.

And once you make the syrup once, you’ll never buy the bottled kind again. Promise.

Conclusion

Keto or not, pancakes should make you happy. These Chocolate Chip Ghost Pancakes bring fun back to the breakfast table — no sugar rush, no guilt, just that cozy morning feeling with every bite.

You don’t have to wait for Halloween to make them either. They’re too good for that.

So next time you crave something sweet but still want to keep your carbs low, grab your mixing bowl, make a few ghostly shapes, and pour on that golden syrup.

Your kitchen might not be haunted, but your plate will be.

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