Keto Recipes

Keto Raspberry Shortcake Pancakes

Keto Raspberry Shortcake Pancakes

Keto Raspberry Shortcake Pancakes
Keto Raspberry Shortcake Pancakes

This Raspberry Shortcake Pancakes recipe is dangerously delicious. 
This meal plates beautifully and only takes a few minutes to make from start to finish.

Recipe makes: 2 servings

How to make these Raspberry Pancakes?


  • 30g coconut flour
  • 3 eggs
  • 2 tbsp coconut oil, melted
  • 1 tbsp erythritol
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 50-100ml water
  • 100ml heavy cream
  • 100g mascarpone
  • 50g raspberries


1- In a bowl, mix coconut flour, eggs, melted coconut oil, erythritol, baking powder, vanilla extract, and a pinch of salt until uniform. Because coconut flour is very absorbing, you may have to add between 50-100ml of water, depending on the brand you use. 
I suggest you start with 50ml and increase the amount if needed. 

2- On a greased pan, medium-low heat, add 1-2 tbsp of batter per pancake. Cook about 4-5 minutes on one side, and 1-2 minutes on the other. In a separate bowl, whip heavy cream until stiff peaks form then beat in mascarpone. 

3- In a third, small bowl, smash raspberries with a fork (you can add additional keto-friendly sweetener if you’d like). 

4- Assemble and indulge!

Macros Per Serving: 

  • 675 kcal 
  • 61.9g fat 
  • 15.6g carbs (7g net carbs)
  • 1.8g protein
Recipe From: @ketokamila

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