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Add some variety to your breakfast with these Keto Apple Pancakes. They are soft, delicate, and fruity!
These Keto Apple Pancakes are inspired by Russian Oladi pancakes: small, fluffy pancakes that can be filled with apple pieces. My dad used to make them about once a month for me and my brother, and I just loved them! However, I think I may like my KETO version even more! They are soft, sweet, have that apple crunch. Best yet, they are quite easy to make. As long as you have a skillet with a lid, you will be good to go!
Keto breakfast doesn’t have to be boring or just bacon and eggs! Just check out my keto pancakes recipes alone, like Royal Austrian Pancakes, Blini, or Cream Cheese Pancakes. And yes, they are all grain-free and low-carb!
Can you eat apples on keto?
Well, not a whole apple! BUT, some occasional apple pieces will not kick you out of ketosis. One medium Granny Smith apple or Honeycrisp (that’s all we need for this recipe) has about 22-23 grams of total carbs. (Remove about 3 more grams of carbs after peeling.) One batch of this recipe makes 12 small pancakes, so as long as you don’t eat the whole batch yourself at once, your intake will stay low.
You can also use other varieties of apples, BUT other sweeter varieties, like Fuji can have up to 30 grams of carbs. I don’t mind using sweeter varieties, since it’s usually my kids for whom I make this breakfast treat, but definitely be mindful about this! As long as you pick Granny Smith or Honeycrisp, you only add 5 grams of net carbs with every 3 apple pancakes that you eat.
Tips for making delicated low-carb apple pancakes!
Apple. Peel and core your apple. Dice it finely for an even batter.
Egg whites. Separate the eggs, and then beat the whites with a dash of salt until peaks form. Make sure no yolk finds its way into the whites.
Folding. Mix the yolks with the almond flour, erythritol, and some heavy cream. Then carefully fold in the beaten egg whites. Lastly, fold in the diced apple pieces.
Right heat. Make sure your pan is hot before you add your batter (otherwise you will end up with scrambled pancakes!). Cook the pancakes over medium-low heat. By using a skillet with a lid, the pancake will be ready to flip in about 5 minutes. The pancake is ready to flip when you see little bubbles come up to the surface.
Enjoy your morning with these lovely Keto Apple Pancakes!
It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!
MORE KETO BREAKFAST IDEAS
Keto Apple Pancakes
- large skillet with lid
- Peel, core, and finely dice apple. Set aside.
- In a medium bowl, beat the egg white with a dash of salt until firm peaks form.
- In a medium bowl, mix together egg yolks, heavy cream, almond flour, erythritol, and cinnamon. Fold in whipped egg whites. Then fold in diced apple pieces.
- Heat a large skillet over medium-low heat and grease with 1 tablespoon butter or coconut oil. Use about 1 heaping tablespoon of batter for each pancake and spread into little circles (about 2 inches wide). Cook the pancakes with the lid on for about 5 minutes until you see little bubbles.
- Flip the pancakes and cook for another 2 minutes (without the lid) until golden brown on the second side. Set aside. Grease pan with another tablespoon of butter or coconut oil and repeat with the remaining batter.
- Serve with butter, sugar-free syrup, and/or powdered erythritol, or anything else you like! You can store leftovers in an air-tight container in your fridge for about 5 days.
- One medium Granny Smith apple or Honeycrisp (that’s all we need for this recipe) has about 22-23 grams of carbs. (Remove about 3 grams of carbs after peeling.) Other varieties are higher in sugar and carbs, so be mindful about the variety you pick.
- Make sure your skillet is hot before you add the batter. Keep the heat on the lower side, as otherwise the bottom of the pancakes could brown before they are ready to flip.