Air Fryer Keto Pumpkin Pancakes Recipe | Low-Carb & Delicious

The Air Fryer Keto Pumpkin Pancakes Recipe is a delicious and healthy breakfast option for those following a low-carb or ketogenic lifestyle. These pancakes are made with simple ingredients like almond flour, pumpkin puree, eggs, and spices such as cinnamon, nutmeg, and cloves. The pumpkin adds a rich flavor while providing a boost of vitamins and fiber. Using an air fryer to cook the pancakes ensures a crispy texture without the need for extra oil or butter, making them a healthier alternative to traditional fried pancakes. The recipe is easy to follow, with the batter being quickly mixed and spooned onto a parchment-lined air fryer tray. After a few minutes of cooking, you’ll have perfectly golden, fluffy pancakes ready to serve. Top them with sugar-free syrup or a dollop of whipped cream for an indulgent, yet low-carb treat. This Air Fryer Keto Pumpkin Pancakes Recipe is perfect for autumn mornings or any time you crave a keto-friendly breakfast.

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Air Fryer Keto Pumpkin Pancakes Recipe | Low-Carb & Delicious

If you’re on a keto diet and craving a warm, comforting breakfast, look no further than this Air Fryer Keto Pumpkin Pancakes Recipe! Combining the rich, earthy flavor of pumpkin with the crispiness of an air fryer, this recipe is perfect for those who want a healthy and low-carb alternative to traditional pancakes. These pancakes are not only keto-friendly, but they’re also gluten-free, grain-free, and a great way to sneak in some extra nutrients from pumpkin. Thanks to the air fryer, they cook in a fraction of the time it would take on a stovetop, making this recipe ideal for busy mornings.

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Pumpkin is a powerhouse of nutrients, full of fiber, vitamins, and antioxidants, making it a perfect fall ingredient. With the addition of keto-approved ingredients, you can enjoy the flavors of fall without kicking your body out of ketosis. Whether you’re following a ketogenic diet, gluten-free lifestyle, or just want a tasty seasonal treat, these keto pumpkin pancakes will soon become a go-to recipe.

Nutrition Information (Per Serving):

• Calories: 170 kcal
• Fat: 14g
• Protein: 6g
• Carbohydrates: 4g
  • Fiber: 2g
  • Net Carbs: 2g
• Sugar: 1g
• Cholesterol: 70mg
• Sodium: 160mg

Prep Time: 10 minutes
Active Time: 15 minutes
Resting Time: 0 minutes
Total Time: 25 minutes

Servings: 4 pancakes (2 servings)

Cuisines: American
Course: Breakfast

Equipment:

• Air fryer
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Pancake molds (optional, for uniform pancakes)

Ingredients:

• 1/2 cup canned pumpkin puree (unsweetened)
• 2 large eggs
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsweetened almond milk (or other keto-friendly milk)
• 1 tablespoon melted butter or coconut oil
• 1 tablespoon erythritol (or your preferred keto sweetener)
• Pinch of salt
• Non-stick spray (for the air fryer basket)

Instructions:

1. Preheat the Air Fryer: Preheat your air fryer to 350°F (175°C). If your air fryer requires preheating, make sure to follow the instructions for your specific model to ensure even cooking.
2. Prepare the Wet Ingredients: In a medium mixing bowl, whisk together the pumpkin puree, eggs, melted butter (or coconut oil), vanilla extract, almond milk, and erythritol. Mix until smooth and fully incorporated. The pumpkin should blend nicely with the eggs and liquids to create a batter-like consistency.
3. Mix the Dry Ingredients: In another bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, nutmeg, ginger, and a pinch of salt. Whisk these dry ingredients together until well combined. These ingredients will help give the pancakes structure while keeping the carbs low.
4. Combine Wet and Dry Ingredients: Slowly add the dry mixture to the wet ingredients while stirring continuously. The batter will thicken slightly due to the coconut flour, but it should still be thick enough to pour easily into your pancake molds. If the batter feels too thick, add a tiny bit more almond milk to loosen it up.
5. Prepare the Air Fryer Basket: Lightly spray the air fryer basket with non-stick cooking spray. If you have pancake molds, place them in the basket and lightly spray them as well. This will help prevent the pancakes from sticking during cooking.
6. Form the Pancakes: Pour about 1/4 cup of the pancake batter into each pancake mold, or simply spoon the batter directly onto the basket if you’re not using molds. Ensure the pancakes are evenly spaced to allow for proper air circulation and even cooking.
7. Cook the Pancakes: Place the basket in the air fryer and cook the pancakes at 350°F (175°C) for about 8-10 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Keep in mind that air fryer models vary, so check the pancakes halfway through to ensure they don’t overcook.
8. Serve and Enjoy: Once cooked, remove the pancakes from the air fryer carefully. Serve them warm with your favorite keto-friendly toppings such as sugar-free syrup, whipped cream, or fresh berries. Enjoy a delicious, low-carb fall breakfast!

Tips for Success:

• Consistency of the batter: The batter should be thick but still pourable. If you find it too thick after mixing, feel free to add a little more almond milk to achieve the right consistency.
• Customizing your pancakes: You can add other keto-friendly ingredients like chopped nuts (walnuts, pecans) or sugar-free chocolate chips to the batter for added texture and flavor.
• Air fryer size: Depending on the size of your air fryer basket, you may need to cook the pancakes in batches.
• Check the doneness: Since air fryer models vary in cooking times, it’s important to check the pancakes halfway through the cooking time to avoid overcooking. If they are too soft in the middle, cook for another 2-3 minutes.

Serving Suggestions:

These keto pumpkin pancakes can be served in various ways to complement the delicious pumpkin flavor:

1. Sugar-Free Maple Syrup: A classic topping for pancakes, and you can easily find sugar-free versions at most grocery stores.
2. Whipped Cream: Make your own whipped cream by whipping heavy cream with a touch of vanilla extract and a low-carb sweetener.
3. Berries: Fresh raspberries or blueberries are great for adding antioxidants and a touch of natural sweetness.
4. Chopped Nuts: Top your pancakes with chopped pecans or walnuts for a little crunch and extra healthy fats.

Why Choose Air Fryer Keto Pumpkin Pancakes?

These keto pumpkin pancakes offer a healthier, low-carb alternative to traditional pancakes. By using almond flour and coconut flour instead of regular flour, they become a keto-friendly treat that can satisfy your breakfast cravings without derailing your diet. The air fryer ensures that these pancakes cook up crisp and golden brown, giving you a delightful texture without the need for excessive oil or butter. This recipe is quick and easy to make, making it perfect for busy mornings or weekend brunch.

Final Thoughts:

These Air Fryer Keto Pumpkin Pancakes are a delicious, low-carb breakfast option that’s perfect for anyone following a ketogenic or low-carb diet. They are quick to prepare, full of autumn flavors, and packed with nutrients from the pumpkin. Whether you’re enjoying them for a special breakfast or meal prep, these pancakes are a must-try. Enjoy a cozy, fall-inspired breakfast that keeps you in ketosis and satisfies your pumpkin cravings.

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.