Table of Contents
Description
This Keto Sugar Free Oven Pan Cake is fluffy, golden, and low-carb — an easy sugar-free breakfast bake perfect for busy mornings!
Introduction
If you love pancakes but hate standing over the stove flipping batch after batch, this Keto Sugar Free Oven Pan Cake is about to become your new favorite breakfast. Imagine a warm, fluffy pancake that bakes all at once in the oven — no flipping, no mess, and no sugar crash afterward. Just slice, serve, and enjoy. 🥞✨
This recipe is perfect for anyone following a keto, low-carb, or sugar-free lifestyle who still wants a comforting, homemade breakfast. It has the soft, tender texture of classic pancakes but uses wholesome keto-friendly ingredients that keep carbs low and flavor high. Whether you’re meal-prepping for the week or making a relaxed weekend brunch, this oven pancake fits right in.
I first made this on a busy morning when I wanted something cozy but simple. One bowl, one pan, and the oven did all the work — and the result was golden, fluffy, and lightly buttery. If you’re looking for an easy healthy recipe that feels indulgent without breaking your macros, this baked pancake delivers every time.
Recipe Equipment
- 9×9-inch baking dish or oven-safe skillet
- Mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Silicone spatula
- Oven
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25–30 minutes |
| Total Time | 40 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Diet | Keto, Low-Carb |
| Texture | Fluffy & Soft |
| Sweetness | Lightly Sweet (Sugar-Free) |
Ingredients
Main Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- ⅓ cup keto sweetener (erythritol or monk fruit)
- 1 teaspoon vanilla extract
Why These Ingredients Work
Almond and coconut flour create a light yet sturdy texture, while eggs provide lift and structure. Keto sweetener adds gentle sweetness without sugar, and butter keeps the pancake moist and rich.
Ingredient Notes
- Almond Flour: Use finely ground blanched almond flour for the fluffiest texture.
- Coconut Flour: A little goes a long way; it helps absorb moisture.
- Sweetener: Granulated monk fruit or erythritol blends work best.
- Milk: Unsweetened almond milk keeps it low-carb, but coconut milk also works.
- Butter: Adds flavor, but coconut oil is a great dairy-free option.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or non-stick spray to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. This ensures even rising and prevents clumps.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk eggs until smooth. Add almond milk, melted butter, sweetener, and vanilla extract. Mix until creamy and well combined.
Step 4: Create the Batter
Slowly pour the wet mixture into the dry ingredients. Stir gently until a smooth, pourable batter forms. It should be thick but not stiff.
Step 5: Bake to Golden Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes until puffed, lightly golden, and set in the center.
Step 6: Cool and Slice
Let the pancake cool for 5 minutes before slicing. The texture will firm slightly while staying fluffy and tender.
Pro Tips & Variations
For extra flavor, add cinnamon, nutmeg, or lemon zest to the batter. Blueberries or sugar-free chocolate chips make great mix-ins — just use sparingly to keep it keto. Want a crisp edge? Bake in a cast-iron skillet. To meal prep, bake ahead and reheat slices in the toaster oven. This Keto Sugar Free Oven Pan Cake also works as a base for savory toppings like cream cheese or almond butter. Don’t overbake — a slightly soft center keeps it moist and fluffy.
Serving Suggestions
Serve this oven pancake with:
- Sugar-free maple syrup
- Fresh berries (in moderation)
- Whipped cream (keto-friendly)
- A sprinkle of powdered keto sweetener
- Scrambled eggs or bacon on the side
It’s perfect for breakfast, brunch, or even a light dessert 🍓
Storage Information
- Refrigerator: Store slices in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 1 month.
- Reheating: Warm in the oven or toaster oven for best texture.
Nutrition Facts (Per Serving – Estimated)
- Calories: ~210
- Net Carbs: ~3g
- Fat: ~17g
- Protein: ~8g
(Nutrition values may vary based on ingredients used.)
This Keto Sugar Free Oven Pan Cake proves that eating low-carb doesn’t mean giving up comfort food. It’s simple, fluffy, and incredibly satisfying — perfect for busy mornings or relaxed weekends. 🥞💛 Give it a try, and let me know how you served yours in the comments! If you loved this recipe, don’t forget to share it with fellow keto friends.