Low Carb Chocolate Chip Pancakes

Low Carb Chocolate Chip Pancakes: these gluten free pancakes made with almond flour, cocoa powder & sugar free chocolate are only 5 net carbs & family approved!

Hola, my low carb friends, I have another amazing pancake recipe for you: Low Carb Chocolate Chip Pancakes!!

I took all of our favorite Low Carb Pancakes and put a chocolate twist on them.

I was a little nervous they wouldn’t be as good as the original, but I promise they are just as good!

You can top them with sugar free whipped cream, sugar free syrup or plain old butter. So good either way!

These Low Carb Chocolate Chip Pancakes are really easy to make – just like the original recipe.

The main thing you need is a blender or a food processor to whip up the batter.

I have tried mixing them by hand and with a hand mixer, but you just can’t get the cream cheese broken down enough.

You really need to use a blender or food processor to puree it all together until super smooth – like you would a smoothie.

The first time I made these Low Carb Chocolate Chip Pancakes, I burnt them. Bad.

If you don’t pay close attention, they can easily burn because of the dark chocolate batter.

Make sure you keep the heat on medium-low and watch them closely!

I flip them as soon as I see the first couple of bubbles pop up in the center of the pancake.

You can top them with just about anything, but I honestly love them best with some sugar free whipped cream and fresh fruit.

To keep them low carb, I usually add just a few berries like strawberries, raspberries, blackberries or blueberries.

Other topping options include butter, sugar free syrup, extra sugar free chocolate chips or even sugar free chocolate syrup.

They definitely make you feel like you are having a major treat without actually cheating!

To keep my pancakes as low carb as possible, I do use a few particular brands in this recipe.

For the almond flour, I use Kirklands Almond Flour (Costco brand) because it has a great price and is only 2 grams net carbs for 1/4 of a cup. 

It is my favorite almond flour and I love that it’s in a big 3 lb bag that I can store in my fridge.

I use Lily’s Sugar Free Chocolate Chips (I buy these at Sprouts or Whole Foods), Sweetleaf Stevia Sweetener and Philadelphia Cream Cheese (the lowest carb cream cheese I have found).

Lastly, if you want you will need sugar free whipped cream or sugar free syrup for toppings!

These pancakes are a great healthy option compared to regular pancakes. They are gluten free, keto friendly and low carb!

You can make them with regular sugar for the kids and they are still a lot healthier than regular all purpose flour pancakes would be.

This recipe makes six, 4 inch pancakes, but are very filling. Most people only eat 3 of these pancakes!

The recipe can easily be divided to make just 3 pancakes, or doubled to make 12 if you are feeding a crowd!

Also, to speed the process along, I like to cook my pancakes on a 2 burner griddle pan.

When you are feeding a 6’4 man and two hungry toddlers, it helps to be able to cook multiple pancakes at once!

Make sure and don’t miss my other favorite low carb breakfast recipes: the original Low Carb Pancakes and The Best Low Carb Bagels!

Low Carb Chocolate Chip Pancakes

Yield: 6 (4-inch) pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Low Carb Chocolate Chip Pancakes: these gluten free pancakes made with almond flour, cocoa powder & sugar free chocolate are only 5 net carbs & family approved!


  • 2 large eggs
  • 1 1/2 tablespoons water
  • 2 oz cream cheese, cubed
  • 1/2 cup almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Sweetleaf – stevia sweetener (or 2 tablespoons regular sugar)
  • 1/4 cup sugar free chocolate chips (I recommend Lily’s brand)

Optional Toppings:

  • butter
  • sugar free syrup
  • sugar free whipped cream
  • fresh fruit, I recommend raspberries or strawberries


  1. Add all ingredients to blender. Start with eggs and water and cream cheese so you don’t have anything get stuck at bottom.
  2. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
  3. Heat a non-stick skillet to medium-low heat. For each pancake, pour approximately 4 tablespoons of batter onto skillet.
  4. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
  5. Serve pancakes topped with any of the optional toppings you like!


  1. Update: I have been making double/triple batches of these and refrigerating the leftovers in a ziplock bag and reheating the in the microwave. They still taste great and make the busy weekday mornings much easier! You can also individually wrap them in saran wrap and freeze them!
  2. By my calculations with the brands I use, this entire batch of pancakes has 5 net carbs. However, I am not a nutritionist, I just share recipes! So calculate your own recipes using the brands you used for 100% accurate nutrition.