Keto | Paleo Flappers Recipe

Keto Paleo Flappers

Keto Paleo Flappers

Keto| Paleo Flappers

Flappers with Brie Cheese and Walnuts
5 from 1 vote
Prep Time 5 minutes
Cook Time 6 minutes
Course Breakfast
Cuisine American
Servings 16 Flappers
Calories 434 kcal



  • ½ cup coconut flour or 2 cups blanched almond flour
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsweetened almond milk
  • 2 tablespoons melted unsalted butter or coconut oil if dairy-free
  • 7 large eggs 4 eggs if using almond flour, beaten
  • 1 teaspoon apple or vanilla extract apple tastes great with Brie
  • Coconut oil for the pan


  • ½ cup 1 stick unsalted butter
  • ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • ½ cup unsweetened cashew milk or almond milk
  • 1 teaspoon maple extract


  • 1 cup raw walnut pieces
  • 8 ounces Brie cheese sliced


Make the pancakes:

  • In a large bowl, combine the flour, powdered sweetener (if using powdered), baking powder, and salt. In a separate bowl, combine the almond milk, melted butter, eggs, extract, and liquid sweetener (if using liquid). Stir the wet mixture into the dry mixture.
  • Grease a large skillet with coconut oil and place it over medium-high heat. Pour 3 tablespoons of the batter into the hot skillet, making a circle about 3½ inches in diameter. Cook the pancakes until the bottoms are golden brown, about 2 minutes, then carefully flip and cook on the other side until golden. Repeat with the remaining batter, greasing the pan as needed between batches.
  • Make the sauce:
  • Before you begin, make sure you have the sweetener, cashew milk, and extract next to the pan, ready to go in. Work fast or the sweetener will burn. Heat the butter in a heavy- bottomed saucepan over high heat. As soon as it comes to a boil, watch for brown flecks; this is browned butter (so good on veggies!). Immediately add the sweetener, milk, and extract to the pan. Whisk until the sauce is smooth, then slide the pan off the heat. (Note: The sauce can be made up to 2 weeks ahead.)
  • To serve, place 2 pancakes on each plate and top with walnuts, Brie, and sauce. Enjoy!


Store extra pancakes in an airtight container in the refrigerator for up to 3 days. Store cooled sauce in a glass jar in the fridge for up to 2 weeks. Reheat the pancakes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat the sauce in a saucepan over medium heat for 3 minutes or until warmed through


Serving: 2FlappersCalories: 434kcalCarbohydrates: 8.4gProtein: 14.2gFat: 37.3gSaturated Fat: 18.3gPolyunsaturated Fat: 6.4gMonounsaturated Fat: 4.3gCholesterol: 227.7mgSodium: 450.3mgPotassium: 183.1mgFiber: 3.5gSugar: 1g
Keyword keto, low carb, paleo, pancakes
Tried this recipe?Let us know how it was!

Fast weight Loss

Anthony MSc. Nutrition CPT

Anthony is a certified personal trainer, Certified Holistic Health Practitioner, and Strength and Conditioning coach. Today he works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid sailor, boating enthusiast, hiker, and backpacker His goal is to take the confusion out of weight loss and health and make it simple and easy to understand and follow. Anthony McGarr NASM CPT, CHHP, MSc. Nutrition, Certified Holistic Health Practitioner And Creator Of The Trans4m Diet

Recent Posts