Low Carb Carrot Cake Pancakes

Carrot Cake Pancakes

Get creative with your low carb breakfast. These grain-free carrot cake pancakes are sure to please.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 pancakes



  • 1/2 cup almond flour
  • 1/2 cup flax seed meal or another 1/2 cup almond flour
  • 1/4 cup Swerve Sweetener or granulated erythritol
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch salt
  • 4 large eggs lightly beaten
  • 1/4 cup avocado oil
  • 2 tbsp almond milk
  • 1 cup shredded carrot
  • 1/4 cup chopped walnuts or pecans
  • 2 tbsp chopped raisins optional
  • Butter or oil for pan



For the pancakes:

  1. In a large bowl, whisk together the flax seed meal, Swerve, baking powder, cinnamon and salt.

  2. Stir in the eggs, oil and almond milk until well combined.
  3. Stir in carrots, chopped nuts and raisins.
  4. Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.
  5. Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.
  6. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

For the frosting:

  1. Beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered Swerve, vanilla extract and cream.

  2. Serve pancakes with a dollop of frosting.

Recipe Notes

Serves 5. Each serving has 13.8 g of carbs and 7.8 g of fiber. Total NET CARBS = 5 g.

Nutrition Facts
Carrot Cake Pancakes
Amount Per Serving (2 g)
Calories 55.2
% Daily Value*
Carbohydrates 13.8g5%
Fiber 7.8g31%
* Percent Daily Values are based on a 2000 calorie diet.