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Keto Coconut Flour Layer Bake Pancake Recipe

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Soft, layered coconut flour pancakes baked in the oven, perfect for a low carb breakfast or snack. Great for the keto diet and made with simple pantry staples like eggs, coconut cream, and butter.

Ingredients

  • ½ cup coconut flour

  • 1 tsp baking powder

  • ½ tsp cinnamon

  • Pinch of salt

  • 5 large eggs

  • ⅓ cup coconut cream (thick part only)

  • 1 tsp vanilla extract

  • ¼ cup melted butter or coconut oil

  • 2–3 tbsp keto-friendly sweetener

  • Optional: ¼ cup chopped walnuts, 2 tbsp cream cheese, low carb berries

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.

  2. In a large bowl, whisk eggs, coconut cream, melted butter, vanilla, and sweetener.

  3. In another bowl, mix coconut flour, baking powder, cinnamon, and salt.

  4. Combine wet and dry ingredients. Let sit for 1–2 minutes to thicken.

  5. Pour half the batter into the baking dish and spread evenly.

  6. Add optional cream cheese or walnuts for a middle layer.

  7. Pour the remaining batter on top and smooth it out.

  8. Bake for 30–35 minutes, or until a toothpick comes out clean.

  9. Let cool slightly before cutting into squares.

Notes

  • Swap coconut cream with sour cream for a tangier taste.

  • Add almond flour for a softer texture like pancakes with almond flour.

  • Store leftovers in the fridge for up to 4 days or freeze for later.

  • Works great as a meal prep idea or paleo snack.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coconut-flour-layer-bake-pancake/