Keto Chocolate Pancakes with Almond Flour

Fudgy, fluffy, and sweet without the sugar crash, these high protein keto chocolate pancakes with almond flour feel like dessert in 15 minutes. 

Made with almond flour and cocoa powder, this high-protein keto pancake recipe flips like a dream and satisfies your sweet tooth without the sugar.

Just 5.8g net carbs and 29g protein per serving (2 chocolate protein pancakes) – all the indulgence, none of the crash.

Full guide to protein powder vs cottage cheese pancakes – read here!

Why You’ll Love This Recipe

• Fluffy texture with zero gluten, sugar, cream or dairy 
• Great for meal prep or freezer stash
• High-protein and super satisfying
• Rich cocoa flavor and melted chocolate chips
• Gluten-free, low-carb, and sugar-free
• Easy to make in one bowl, no blender
• Ready in 15 minutes

Ingredients

• Almond flour
• Whey protein powder
• Large eggs (room temp)
• Unsweetened cocoa powder
• Salt
• Baking powder
• Sweetener (Swerve, erythritol, or allulose)
• Sugar-free chocolate chips
• Optional: Vanilla extract or almond milk if needed
• Butter or coconut oil for the pan

Instructions

1. Whisk eggs in a mixing bowl until foamy.
2. Stir in dry ingredients: almond flour, protein powder, cocoa powder, baking powder, and salt.
3. Add sweetener and chocolate chips. Stir to combine.
4. Let the pancake batter rest for 2–3 minutes to thicken. If it thickens too much, add 1 tbsp almond milk to loosen.
5. Heat a non-stick skillet over medium-low heat. Grease with butter or coconut oil.
6. Scoop batter into the pan (about 1 cookie scoop per pancake).
7. Cook 2–3 minutes per side, until bubbles form and edges are set. Flip and finish another 1–2 minutes.

Expert Tips

• Use mini chocolate chips for even chocolatey bites
• Don’t overmix or they’ll get too dense
• Cook low and slow to avoid burning the cocoa
• Don’t skip resting the batter. It gives a fluffier texture
• Use vanilla whey if you want extra flavor

Ingredient Swaps

• Swap Swerve for monk fruit or stevia
• Use coconut oil instead of butter for dairy-free
• Add a splash of almond milk if the batter feels too thick
• Sub sugar-free white chocolate chips for a fun twist
• Add vanilla extract or cinnamon for extra flavor
• Swap almond flour with coconut flour – use this Coconut Flour Cottage Cheese Pancakes Recipe as a base and add cocoa powder to it.

Storage Tips

• Fridge: Store in an airtight container for 3 days
• Freezer: Freeze flat, then store in bag or container up to 1 month
• Reheat: Microwave 30–40 seconds or gently toast

What to Serve With

• Keto Nutella or chocolate almond butter
• Whipped cream or coconut cream
• Sugar-free maple syrup or berry sauce
• Sliced strawberries or raspberries
• Side of eggs or sausage for more protein

Flavor Variations

• Add cinnamon or espresso powder
• Fold in chopped pecans or walnuts
• Drizzle with keto chocolate glaze
• Serve with a dollop of peanut butter

More High Protein Keto Pancakes

• Full guide to protein powder vs cottage cheese pancakes – read here!
• Keto Almond Flour Pancakes
• Keto Blueberry Pancakes with Almond Flour
• Keto Coconut Flour Pancakes
• Cottage Cheese Pancakes (No Eggs)
• Keto Gingerbread Cottage Cheese Pancakes (Coconut Flour)
• Keto Pumpkin Spice Cottage Cheese Pancakes
• More Keto Breakfast Recipes

Conclusion

Fluffy texture with zero gluten, sugar, cream, and no dairy, these chocolate high protein pancakes are great for meal prep or freezer stash. High-protein and super satisfying, these high protein low carb pancakes are with rich cocoa flavor and melted chocolate chips. The keto pancakes are gluten-free, low-carb, high-protein, and sugar-free. Easy to make in one bowl, no blender, and ready in 15 minutes, high protein breakfast.

Since 2019, I’ve been living the keto life and lost 50 lbs by eating food that actually comforts me. These pancakes are proof that you can eat chocolate for breakfast and still hit your goals.

FAQ

Q: Can I skip the chocolate chips?
A: Totally, they’ll still be rich and chocolatey without them.

Q: Can I make these dairy-free?
A: Yes! Use a plant-based protein powder and coconut oil.

Q: Why are these high in protein?
A: Each serving has whey protein + eggs = 29g of protein.

Q: Can I meal prep these?
A: Yep, they reheat great from fridge or freezer.

Q: Can I make these without cocoa powder?
A: Sure, but they’ll be more like classic almond flour pancakes.

Q: Can I use coconut flour instead?
A: Not in this recipe. Try my coconut flour pancakes instead.

Q: What kind of cocoa powder should I use?
A: Unsweetened, Dutch-processed or natural, both work.

Q: Do I need protein powder?
A: Yes, it helps balance the almond flour and boost protein.

Q: Can I use cacao powder instead of cocoa powder?
A: Yes, but cacao has a bolder, more bitter flavor since it’s less processed. Cocoa powder is smoother and more common in baking. Either works, but make sure it’s unsweetened.

Q: What’s the difference between cocoa and cacao powder?
A: Cacao is less processed and more bitter, while cocoa is smoother and better for baking. Both work here as long as they’re unsweetened.