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Multiple ramekins of baked cherry almond pancake pots on a rustic table. Some topped, some broken open to show texture.
Healthyseries Abby

Low-Carb Cherry Almond Pancake Pots

These Low-Carb Cherry Almond Pancake Pots are the perfect sugar-free treat for breakfast,brunch or just a family gathering.it's Light, fluffy, and bursting with cherry flavor — they're baked in individual ramekins and made with almond flour and natural sweetener, making them completely gluten-free, low-carb, and keto-friendly.trust me your kids and family would love this.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 People
Course: Breakfast, Brunch, Dessert
Cuisine: American, healthy
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • ½ cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
Wet Ingredients
  • ¼ cup unsweetened almond milk
  • 2 tbsp melted butter (or coconut oil)
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 2 tbsp Stevie or monk fruit
Add - ins & Toppings
  • ½ cup pitted cherries (fresh or frozen)
  • 2 tbsp sliced almonds

Equipment

  • 4 ramekins
  • Mixing bowls
  • Oven
  • Baking sheet
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease 4 ramekins. ( You could use more ramekins)But do make sure to increase the measurements of the ingredients
  2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  3. In a separate bowl, whisk eggs, almond milk, melted butter, vanilla extract, almond extract, and sweetener.
  4. Pour the wet ingredients into the dry and stir until well combined.
  5. Fold in the pitted cherries and half of the sliced almonds.
  6. Divide the batter evenly into the ramekins.
  7. Top each with a few extra cherries and the remaining sliced almonds.
  8. Place ramekins on a baking tray and bake for 22–25 minutes, or until golden and a toothpick comes out clean.
  9. Let cool slightly before serving warm.

Notes

You can replace cherries with raspberries or blueberries for variety. These pancake pots can be stored in the fridge for up to 3 days and reheated in the microwave. For a dairy-free version, use coconut oil instead of butter.