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Keto Chocolate Chip Ghost Pancakes Recipe

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Soft, fluffy keto pancakes shaped like cute little ghosts. Made with almond flour, sugar-free chocolate chips, and topped with a smooth, buttery sugar-free syrup. Fun to make, low in carbs, and perfect for breakfast or a spooky brunch.

Ingredients

Scale

For the Pancakes:

  • 1 cup almond flour

  • 2 tablespoons coconut flour

  • 2 tablespoons erythritol or monk fruit sweetener

  • 1 teaspoon baking powder

  • 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: pinch of xanthan gum (for thickness)

Optional Toppings:

  • Sugar-free whipped cream

  • Extra chocolate chips or blueberries for ghost “eyes”

Instructions

  • Mix the dry ingredients: In a bowl, combine almond flour, coconut flour, sweetener, baking powder, and salt.

  • Whisk the wet ingredients: In another bowl, whisk eggs, almond milk, vanilla, and melted butter.

  • Combine: Pour the wet mix into the dry bowl and stir until smooth. Add more almond milk if it feels too thick.

  • Add chocolate chips: Gently fold them into the batter.

  • Cook the pancakes: Heat a non-stick pan on low-medium heat. Grease lightly.

    • Pour batter using a spoon or squeeze bottle to make ghost shapes.

    • Cook for 2 minutes until bubbles form on top.

    • Flip and cook 1–2 minutes on the other side until golden.

  • Make the syrup: In a small pot, heat water and sweetener until dissolved. Add butter, stir, then remove from heat and mix in vanilla. Add xanthan gum if you like it thicker.

  • Serve: Stack the ghost pancakes, drizzle syrup, and decorate with whipped cream and chocolate chip “eyes.”

Notes

  • Batter too thick? Add 1 tablespoon of almond milk at a time.

  • Wait until the edges set before flipping—keto pancakes are delicate.

  • Store leftovers in the fridge for up to 3 days or freeze for later.

  • Reheat in toaster or microwave for 20–30 seconds.

  • Syrup keeps in the fridge for a week—warm before serving again.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-chocolate-chip-ghost-pancakes-sugar-free-syrup/