Tired of the same old low-carb breakfast? Let’s shake things up! These Coconut Cherry Pancakes are a game-changer, delivering a burst of sweet cherry and tropical coconut flavor in a wonderfully fluffy, satisfying pancake. And the secret weapon? The Instant Pot! It steams them to perfection, creating a unique, cake-like texture without any flipping or fuss. This recipe is your new go-to for a quick, delicious, and keto-friendly start to your day.
Ingredients
• (Total Time: 20 MIN | Serves: 3)
• 1 cup / 112g almond flour
• 1 tsp / 4g baking powder
• ½ cup / 113g cream cheese, softened
• 3 large eggs, beaten
• 2 tbsp / 30ml full-fat coconut milk
• 1 tbsp / 14g coconut butter, melted, plus more for greasing
• 1 tsp / 4g powdered stevia, or to taste
• 1 tsp / 5ml cherry extract
• ¼ tsp / 0.5g ground nutmeg
• For Serving (Optional)
• Plain Greek yogurt or coconut cream
• Unsweetened shredded coconut
• Fresh cherries or berries
Instructions
1. Directions
2. In a large mixing bowl, whisk together the dry : almond flour, baking powder, stevia, and ground nutmeg.2. Add the softened cream cheese, beaten eggs, coconut milk, melted coconut butter, and cherry extract to the bowl. Using a hand mixer or a whisk, beat the mixture until it is completely smooth and creamy, with no lumps remaining.3. Generously grease the bottom and sides of your Instant Pot’s stainless steel insert with coconut butter. Pour approximately 1/3 of the pancake batter directly into the pot.4. Securely lock the lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on “High” pressure.5. Once the cooking cycle is complete, carefully perform a quick release of the pressure by moving the valve to the “Venting” position. Once the pin drops, open the pot.6. Gently remove the large, fluffy pancake and set it aside. Repeat the cooking process with the remaining batter to make two more pancakes.7. Serve immediately, topped with a dollop of plain yogurt and a sprinkle of shredded coconut, if desired.
Nutritional Information
• Per Serving (1 large pancake)
• Calories: 350 kcal
• Total Fat: 31.3g
• Net Carbs: 4.2g
• Fiber: 3g
• Protein: 12.1g
Pro Tips
• Ensure your cream cheese and eggs are at room temperature. This is crucial for achieving a smooth, lump-free batter when you mix the .
• For a different flavor profile, swap the cherry extract for vanilla or almond extract. You can also add a tablespoon of unsweetened cocoa powder for a rich chocolate-cherry version.
• No Instant Pot? You can cook these on the stovetop. Heat a greased non-stick skillet over medium-low heat. Pour ¼ cup of batter per pancake and cook for 2-3 minutes per side until golden brown and cooked through.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a toaster oven for a quick breakfast.
FAQ
Q: Can I make these coconut cherry pancakes without an Instant Pot
A: Yes, absolutely! You can cook these on the stovetop. Heat a greased non-stick skillet over medium-low heat. Pour ¼ cup of batter per pancake and cook for 2-3 minutes per side until golden brown and cooked through.
Q: Is this pancake recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly. With only 4.2g of net carbs per large pancake, it’s a perfect fit for a ketogenic diet. The use of almond flour, cream cheese, and stevia keeps the carbohydrate count low.
Q: How do I get a smooth pancake batter with no lumps
A: The key to a smooth, lump-free batter is using room temperature ingredients. Ensure your cream cheese and eggs are softened and not cold from the fridge before mixing them together.
Q: How do I store and reheat leftover pancakes
A: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For a quick breakfast, reheat them gently in the microwave or a toaster oven until warmed through.
