Keto Peanut Butter Pancake Bites

Fluffy bite-sized keto pancake muffins flavored with peanut butter — a perfect grab-and-go breakfast or snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 bites
Course: Breakfast, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 2 large eggs room temperature
  • 1/4 cup unsweetened almond milk
  • 1/4 cup natural peanut butter smooth
  • 2 tbsp erythritol or keto sweetener to taste
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Whisk
  • Mini Muffin Tin

Method
 

  1. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a mixing bowl, whisk together almond flour, coconut flour, and baking powder.
  3. In another bowl, beat the eggs, almond milk, peanut butter, sweetener, and vanilla until smooth.
  4. Combine wet and dry ingredients to form a thick batter.
  5. Scoop batter evenly into mini muffin tin, filling each about 2/3 full.
  6. Bake 12–15 minutes, until golden and set. Let cool before removing from tin.

Notes

These bites store well in the fridge for up to 5 days or in the freezer for up to 1 month. Delicious with sugar-free syrup or a drizzle of extra peanut butter!