These portable Keto Pancake Muffins make breakfast meal prep a breeze! Add keto-friendly toppings before baking or bake them as-is... both ways will give you a delicious and enjoyable breakfast treat.
In a medium bowl, mix melted (but not hot) butter, vanilla extract, and eggs. Whisk until the yolks are incorporated and mixture is well-combined.
In a small bowl, combine coconut flour, Swerve, and baking powder. Mix thoroughly to combine.
Add dry ingredients to wet, then mix thoroughly until well-combined.
Using a silicone muffin pan or a regular muffin pan lined with liners, add mixture to pan. Each slot takes about 2 1/2 tbsp.
Add toppings if desired.
Place pan in oven and bake for about 18-19 minutes, until a toothpick comes out clean.
Cool and enjoy! One serving equals two muffins.
Notes
Serving size is TWO muffins.
Nutrition facts do not include toppings.
Use a regular-sized muffin pan.
Store in an airtight Ziploc bag or plastic container in the fridge.
I find these taste best after sitting at least overnight in the fridge.
Yes, you can freeze these pancake muffins! They are perfect for meal prep.
As long as your toppings don't need to be refrigerated, these can be stored outside of the fridge if necessary (e.g., while traveling).
If your muffins come out dry, it may be the coconut flour you used. I've noticed that some coconut flours are denser than others and that can result in a different final texture.