Recipe: Keto Pumpkin Spiced Pancakes

This is a special recipe, which you will find in my Holiday Recipe eBook, Ketogenic Living: The Holiday Edition. Which can be purchased here.


  • 1 tbsp Pumpkin Puree (not pumpkin
  • pie)
  • 1/2 C grass-fed Butter
  • 1tsp pure vanilla extract
  • 8 drops liquid stevia
  • Dash ground cinnamon
  • 4tbsp coconut oil, divided
  • 8oz mascarpone
  • 6 large cage-free eggs
  • 6 Tbsp hazelnut flour
  • 1 Tbsp pumpkin pie spice
  • Dash pink Himalayan sea salt


  1. Mix together the butter, pumpkin, vanilla extract, stevia and cinnamon in a bowl. Microwave for 20 second intervals until smooth. Set aside.
  2. In a blender, blend mascarpone, eggs, hazelnut flour, pumpkin pie spice and salt.
  3. Heat a medium non-stick pan to medium heat and add a tablespoon of coconut oil.
  4. As soon as the oil melts and begins to brown, start pouring your pancakes.
  5. Once you see bubbles popping up through the pancake, flip.
  6. Cook for another 30-60 seconds, remove from pan and add to a plate.
  7. Keep adding ghee and repeat for each pancake
  8. Top pancakes with the butter-pumpkin mixture and enjoy!
Kate JaramilloComment