Keto Mug Pancakes Recipe

Keto Mug Pancake on a white plate with raspberries on top.

Nothing is easier than whipping up this Keto Mug Pancake for breakfast. With 16 grams protein and only 5.8 grams of carbs, it will kick your day into high gear!

Course Breakfast

Cuisine American

Keyword mug pancakes

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 213kcal

Ingredients

1/3 cup almond flour
3 tbsp unflavored whey protein powder
1 tbsp granular sweetener
1/2 tsp ground cinnamon
1/2 tsp baking powder
Pinch salt
1 large egg
2 tbsp almond milk
1 tbsp avocado oil or melted butter
1/2 tsp vanilla extract

US Customary - Metric

Instructions

Lightly grease 2 (two) mugs or ramekins that hold at least 6 ounces each.
In a medium bowl, whisk together the almond flour, protein powder, cinnamon, baking powder, and salt.
Add the egg, almond milk, oil, and vanilla extract and stir until the batter is smooth. Divide evenly between the two mugs.
Microwave one at a time on 50% power for 60 to 90 seconds, until the pancake is puffed and just cooked through. Do not overcook.
Remove and let cool a few minutes before serving.

Notes

Storage Information: Cover the mug pancakes tightly and store at room temperature for 1 day. You can also store them in the refrigerator for up to 5 days. To reheat, place it in the microwave for 15-20 seconds until just warm.

Nutrition