Keto Pancake Tacos

These Keto Pancake Tacos combine fluffy almond flour pancakes with savory breakfast fillings like scrambled eggs, bacon, and avocado. A fun and delicious low-carb twist on breakfast tacos!

Course Breakfast

Cuisine American

Keyword Breakfast Tacos, keto, low-carb, Pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings tacos

Calories 340kcal

Equipment

Nonstick Skillet
Whisk
Spatula

Ingredients

Pancake Batter

1 cup almond flour finely blanched
2 large eggs
1/4 cup unsweetened almond milk
1 tbsp coconut flour
1/2 tsp baking powder
1/8 tsp salt
1 tbsp butter melted (plus more for cooking)

Filling

4 slices bacon cooked and crumbled
4 large eggs scrambled
1/2 avocado sliced
1/4 cup shredded cheddar cheese
1 tbsp sour cream optional topping

Instructions

In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In another bowl, beat eggs, almond milk, and melted butter. Combine wet and dry ingredients to form a smooth batter.
Heat a nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter per pancake, spreading slightly to form a 4–5 inch round. Cook 1–2 minutes per side until golden and set. Repeat with remaining batter.
Prepare fillings: scramble eggs to your liking, cook bacon until crisp, and slice avocado.
To assemble, fold each pancake in half taco-style. Fill with scrambled eggs, bacon, avocado, and shredded cheese. Top with a dollop of sour cream if desired.
Serve warm and enjoy your keto breakfast tacos!

Notes

Customize these pancake tacos with sausage, spinach, or even a drizzle of sugar-free maple syrup for a sweet-savory combo. The pancakes can be made ahead and stored in the fridge for up to 3 days.

Nutrition