Low-carb matcha pancakes

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  • 4 eggs
  • 3 oz almond flour
  • 0.7 oz coconut flour
  • 1.2 oz allulose (or 1.5 oz erythritol)
  • 4 oz cream cheese
  • 1 tsp matcha
  • 1 tsp baking powder
  • Butter
  • Chantilly cream
  • Raspberry and pomegranate
  • Mint


Put the ingredients in a bowl and stir until well mixed, there will be lumps of cream cheese but you won’t feel them.
When the mixture is ready, put some butter in a hot pan, pour the amount you want with a ladle and brown on both sides.
Once ready, serve with whipped cream, raspberries, pomegranates and mint or the red fruits you like.
To make the whipped cream you need 7 oz of heavy cream and a tablespoon of allulose; add lots of ice to a large bowl and put a smaller bowl over the ice, then add the cream and whip until stiff and add a tablespoon of allulose. Putting the container over ice makes it easier for the cream to reach Chantilly consistency.

If you only have almond flour, you can add 3.5 oz of flour; I only had 3 oz of almond flour so I added 0.5 oz of coconut flour.
If you want your pancakes to have a more intense Matcha flavor, add 2 teaspoons.


Recipe by: @de_cocina_y_mas