Who says you can’t enjoy the comforting flavor of sweet potato on a keto diet? This recipe is a game-changer! By using just a small amount of sweet potato, we get all that wonderful, earthy sweetness and vibrant color without the carb overload. Combined with creamy mascarpone and rich almond flour, these pancakes are unbelievably fluffy and satisfying. Using the Instant Pot makes cooking the potato a breeze, and you can even sauté the pancakes right in the same pot for minimal cleanup. It’s the perfect cozy, low-carb breakfast you’ve been dreaming of!
Ingredients
• 1 small sweet potato (about 150g), peeled and cubed
• ½ cup / 113g Mascarpone cheese
• ½ cup / 56g super-fine almond flour
• 3 tbsp / 45ml coconut oil, softened, plus more for greasing
• 1 tbsp / 9g psyllium husk powder
• 3 tbsp granulated stevia, or your preferred keto sweetener
• ¼ cup / 28g flaxseed meal
• 1 tsp / 5ml vanilla extract
• ½ tsp ground cinnamon
Instructions
1. Directions
2. Place the cubed sweet potato into your Instant Pot liner and add just enough water to cover. Secure the lid, set the steam release handle to ‘Sealing’, and cook on high pressure (‘Manual’ or ‘Pressure Cook’ mode) for 3 minutes.
3. Once the cooking time is complete, perform a quick pressure release by carefully moving the steam release handle to ‘Venting’. Once the pin drops, open the lid. Carefully drain the hot water and remove the cooked sweet potato, setting it aside to cool slightly.
4. In a food processor or high-powered blender, combine the slightly cooled sweet potato, mascarpone, almond flour, softened coconut oil, psyllium husk powder, stevia, flaxseed meal, vanilla extract, and cinnamon. Blend until the mixture is completely smooth and forms a thick batter.
5. Select the ‘Sauté’ function on your Instant Pot and allow the inner pot to heat up. Grease the pot with a little coconut oil to prevent sticking. Scoop about ¼ cup of the batter into the pot for each pancake.
6. Cook for 3-4 minutes on the first side, until the edges look set and the bottom is golden brown. The batter is delicate, so be patient.
7. Gently flip the pancake and continue to cook for another 2 minutes on the other side until cooked through. Remove from the pot and set aside.
8. Repeat the process with the remaining batter, adding more oil as needed. Serve warm, optionally sprinkled with extra granulated stevia or your favorite keto-friendly toppings.
Nutritional Information
• Per Serving: Calories 213 | Total Fats: 18.1g | Net Carbs: 4g | Protein: 5.8g | Fiber: 2.8g
Pro Tips
• Let the batter rest for 5-10 minutes after blending. This allows the psyllium husk and flaxseed meal to absorb moisture, resulting in a thicker batter that’s much easier to flip.
• For the best texture, use super-fine, blanched almond flour rather than almond meal. It creates a smoother, less gritty pancake.
• Don’t have an Instant Pot? Simply boil or steam the sweet potato cubes on the stovetop until fork-tender. Then, cook the pancakes in a non-stick skillet over medium heat.
• These pancakes are fragile when hot. Use a thin, flexible spatula for flipping and handle them gently. They will firm up as they cool slightly.
FAQ
Q: Can I really eat sweet potato on a keto diet
A: Yes, this recipe is designed to be keto-friendly. It uses only a small amount of sweet potato to capture its flavor and color while keeping the net carbs low, at just 4g per serving.
Q: Do I need an Instant Pot for this recipe
A: No, an Instant Pot is not required. You can easily prepare the sweet potato by boiling or steaming it on the stovetop until it’s fork-tender. Then, cook the pancakes in a regular non-stick skillet over medium heat.
Q: Why are my keto pancakes falling apart when I flip them
A: These pancakes are naturally delicate. For the best results, let the batter rest for 5-10 minutes after blending. This allows the psyllium husk and flaxseed meal to absorb liquid and thicken the batter, making it much easier to flip. Also, use a thin, flexible spatula.
Q: What kind of almond flour is best for these pancakes
A: For the smoothest and least gritty texture, it is highly recommended to use super-fine, blanched almond flour rather than a coarser almond meal.
