Keto Pumpkin Pancakes | Anti-Inflammatory, Gluten-free, Dairy-free

Cooking breakfast for everyone on the weekends is one of my husband’s favorite things to do. And this is seriously one of my favorite breakfasts for fall.

Because how can you beat pancakes and pumpkin?

And since we’re on a mission to control our blood sugar levels, we’re doing it with an anti-inflammatory keto version of pumpkin pancakes that you’re gonna love!

One thing I wanna highlight for these keto pumpkin pancakes is that they’ve got a good amount of protein in them.

What we’ve found in our house is that the kids tend to veer more towards carbs in the morning, so if I use a higher protein recipe, they’re getting a better balanced meal that leads to less blood sugar spikes (and crashes) and keeps us full longer.

But the norm to accomplish this is to use a protein powder. Instead, I like to use egg white powder for that extra protein. (This trick also keeps it dairy-free.)

Also, if you don’t have pumpkin pie spice mix, grab that recipe HERE.

If you want MORE anti-inflammatory seasonal fall recipes, check out my Fall Freestyle Meal Prep Session where I grabbed random fall produce to make 4+ anti-inflammatory meals with NO meal plan in place!

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Keto Pumpkin Pancakes

Anti-Inflammatory, Gluten free pancakes perfect for fall

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast, Snack

Ingredients

Units Scale
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 1/2 cup almond flour
  • 1/4 cup egg white powder
  • 1 TBSP pumpkin pie spice
  • 1/4 tsp salt
  • 2 TBSP erythritol (or other granulated sugar-free natural sweetener)
  • 2 TBSP water
  • 1 TBSP avocado oil (to cook pancakes)

Instructions

  1. Place all ingredients except avocado oil in a blender; blend until combined- stopping halfway through to scrape the edges down.
  2. Heat a large nonstick skillet to medium. Add avocado oil.
  3. Pour batter into pan, trying to keep it equal to serving size.
  4. Cook 3-4 minutes, flip and cook about 2 minutes until golden brown.
  5. Serve warm. Enjoy!

Keywords: anti-inflammatory, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free

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Egg, Bacon, + Avocado Bowl

This high-protein, high-fat breakfast bowl will keep you satisfied and focused for hours in the morning. Plus it’s a perfect post-workout muscle builder!

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Egg, Bacon, + Avocado Bowl

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast

Ingredients

Scale
  • 2 slices bacon (organic, uncured)
  • 2 eggs (medium to large)
  • 1/2 avocado (chopped)
  • 1 TBSP red onion (finely chopped)
  • 1 TBSP red bell pepper (finely chopped)
  • sea salt + pepper (to taste)

Instructions

  1. Prep all vegetables per the ingredients list
  2. Fry the bacon until crisp on a non-stick pan. Let it cool slightly and chop.
  3. Combine the bacon, eggs, avocado, onion, and bell pepper in a bowl.
  4. Season with salt and pepper to serve.

Notes

Per serving:

32 g fat

14 g carb

23 g protein

*For vegan option, replace eggs with meat-free substitute

Nutrition

  • Calories: 378

Keywords: Dairy-Free, Gluten-Free, Low-Carb, Sugar-Free, Vegan

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

egg bacon avocado bowl breakfast low carb

Egg Broccoli + Turkey Muffins

These little savory muffins are full of comfort, without the carbs. They’re gluten-free, dairy-free, low-carb, and amazing as a batch-prepped breakfast or snack!

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Egg Broccoli + Turkey Muffins

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Breakfast, lunch, Snack

Ingredients

Units Scale
  • 1/2 head broccoli
  • 5 eggs (medium to large)
  • 1 clove garlic (minced)
  • 1 pinch chili flakes (optional)
  • 4 slices turkey (from deli)
  • 1/3 cup cheddar (shredded)

Instructions

  1. Preheat the oven to 360°F(180°C).
  2. Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.
  3. Beat the eggs in a medium-size bowl, add the minced garlic and season with salt and pepper, and chili flakes if using.
  4. Grease a 6 muffin tray with oil or butter, and fill the muffin tin with evenly divided broccoli, ham, and grated cheese. Pour the beaten eggs into the muffin tin and bake in the oven for 10-15 minutes, or until eggs have set.

Notes

Per muffin nutrition:

6 g fat

4 g carb

10 g protein

*For vegan option, replace cheese with plant-based cheese + replace turkey with meat-free option.

Nutrition

  • Calories: 102

Keywords: Dairy-Free, Gluten-Free, Low-Carb, Sugar-Free, Vegan

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!