Keto Raspberry Shortcake Pancakes

Keto Raspberry Shortcake Pancakes
Keto Raspberry Shortcake Pancakes

This Raspberry Shortcake Pancakes recipe is dangerously delicious. 
This meal plates beautifully and only takes a few minutes to make from start to finish.

Recipe makes: 2 servings

How to make these Raspberry Pancakes?


  • 30g coconut flour
  • 3 eggs
  • 2 tbsp coconut oil, melted
  • 1 tbsp erythritol
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 50-100ml water
  • 100ml heavy cream
  • 100g mascarpone
  • 50g raspberries


1- In a bowl, mix coconut flour, eggs, melted coconut oil, erythritol, baking powder, vanilla extract, and a pinch of salt until uniform. Because coconut flour is very absorbing, you may have to add between 50-100ml of water, depending on the brand you use. 
I suggest you start with 50ml and increase the amount if needed. 

2- On a greased pan, medium-low heat, add 1-2 tbsp of batter per pancake. Cook about 4-5 minutes on one side, and 1-2 minutes on the other. In a separate bowl, whip heavy cream until stiff peaks form then beat in mascarpone. 

3- In a third, small bowl, smash raspberries with a fork (you can add additional keto-friendly sweetener if you'd like). 

4- Assemble and indulge!

Macros Per Serving: 

  • 675 kcal 
  • 61.9g fat 
  • 15.6g carbs (7g net carbs)
  • 1.8g protein
Recipe From: @ketokamila

New section : Keto Recipes