Tag Archives: coconut flour

Paleo & Keto Sheet Pan Pancakes

Cooking pancakes for a crowd has never been easier with these baked Paleo & Keto Sheet Pan Pancakes. They are fluffy and delicious, with only 5 grams of net carbs!

Pancakes are one of the easier breakfast items to make. You mix together the pancake mix and just cook it up on the griddle. However, it CAN be a bit more work when you are trying to cook for bigger group, when you end up standing next to the stove making a batch after a batch of pancakes. It becomes time-consuming, and the first batches may get cold while trying to get everything on the table at the same time.

Paleo & Keto Sheet Pan Pancakes Recipe

Well, I found an easy solution for making a big batch of pancakes with the least amount of work: sheet pan pancakes! Instead of pan frying, you bake the pancake batter at one time in a sheet pan, and the result is a big batch of fluffy and soft pancakes done in no time.

I decided to make these pancakes low carb, because regular pancakes are too high in sugar for me and I don’t feel my best afterwards. With these keto sheet pan pancakes, I can enjoy my love for pancakes without a blood sugar crash afterwards, and you won’t even know that these are low carb from the taste and texture!

Not Keto? Make These Paleo!

I know many of my readers are just paleo, and they aren’t necessary trying to be keto. If that’s the case of you, you can just omit the stevia drops, and then sweeten the pancakes later by topping with regular maple syrup, OR you can add about 3-4 tbsp of maple syrup to the batter and reduce the coconut milk to 1 cup.

Jazz It Up With Add-ins and Toppings

This Paleo & Keto Sheet Pan Pancakes recipe makes plain, unflavored pancakes so you can dress it up how you like it. Once you transfer the batter to the sheet pan, you can add fruits, chocolate chips, or any other of your favorite add-ins. Blueberry pancakes are my favorite so I ended up using fresh blueberries, and they turned out delicious.

You can also be creative with your topping choices as well! I like to load up on them because I think toppings make all the difference. Here are some ideas:

fruits
nuts
spices like cinnamon
jam
nut butter
chocolate chips
coconut chips or shredded coconut
maple syrup (love this keto version)
sour cream
coconut whipped cream
yogurt
applesauce
and… what else? Tell me your favorite pancake topping in the comments below!

Paleo & Keto Sheet Pan Pancakes

Cooking pancakes for a crowd has never been easier with these baked Paleo & Keto Sheet Pan Pancakes. They are fluffy and delicious, with only 5 grams of net carbs!

Course Breakfast

Cuisine American

Prep Time 2 minutes

Cook Time 13 minutes

Total Time 15 minutes

Servings 12 slices

Calories 236kcal

Ingredients

1 1/2 cup blanched almond flour
3/4 cup coconut flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp sea salt
6 large eggs
1 1/4 cup full-fat coconut milk or more, if needed
1/4 cup ghee melted and cooled
2 tsp vanilla extract
10 drops liquid stevia* omit or see notes if you are not keto
Optional add-ins: berries, chocolate chips, nuts, etc

Instructions

Preheat oven to 425 degrees F and line an 18×13 baking sheet with parchment paper.
Mix all ingredients (except optional add-ins) until a smooth and creamy batter forms. If the batter is too thick, add more coconut milk until it reaches the right consistency. The batter should be a bit thicker than traditional pancake batter.
Pour into the prepared baking sheet and use a spatula to spread it out evenly.
Top with your favorite optional toppings, if using.
Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
Cut into 12 slices. A pizza cutter works well for this purpose.
Enjoy with your favorite toppings! I love sour cream, coconut cream, fruits, nut butter, cinnamon, and/or keto maple syrup.

Notes

*You can replace stevia with 3-4 tablespoons of maple syrup, and reduce coconut milk to 1 cup if you are not on a low carb diet.

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Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!

The first time I tried an Irish soda bread was actually in Ireland 8 years with my then-boyfriend and now-husband. It was our first big trip together ever since we started dating and this was before I went completely gluten free.

I remember tasting the soda bread at a restaurant in Dublin without expecting much, but I was surprised by how much I like it. It was crusty, soft, slightly sweet, and amazing with a slather of butter.

Paleo Irish Soda Bread Recipe

With St. Patty’s Day quickly approaching, it made me think of that trip and decided to make this grain free and paleo Irish soda bread. At first bite, it took me right back to Dublin! With the crusty exterior and the soft inside, it is amazing and I’ve been enjoying it with some ghee or butter each day.

What is Irish Soda Bread?

Soda bread is a classic humble Irish quick bread made with the most basic ingredients: flour, baking soda, buttermilk and salt. The crust is hard and the inside is soft, and there are various version of it.

My paleo Irish soda bread has different components to make the recipe grain free and dairy free, and I added dried fruits for a touch of delicious sweetness. However, the texture and flavor is definitely authentic and if you are avoiding wheat, I think you’ll love this on St. Patrick’s Day or anytime you get a hankering for bread!

Storing This Paleo Irish Soda Bread

This bread is the best tasting fresh out of the oven because it dries out the longer it sits. However, if you do have leftovers, you can wrap it in plastic wrap and place in a resealable bag. Store in the refrigerator for up to a week, and reheat just before serving!

Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!

Course Appetizer

Cuisine Irish

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 8 servings

Calories 169kcal

Ingredients

1 cup blanched almond flour
1/4 cup flaxseed meal
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/4 cup chopped dried apricots or raisins
3 tbsp full fat coconut milk
2 large eggs at room temperature
2 tsp apple cider vinegar
2 tsp honey

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt. Stir together.
Stir in dried apricots and/or raisins and disperse evenly.
In a separate bowl, whisk together coconut milk, eggs, apple cider vinegar, and honey.
Pour wet ingredients to dry and mix together until a dough forms.
Shape the dough into a circle that’s 7 inches wide and place on the baking sheet.
Use a knife to cut an X on top of the dough.
Bake for 30-35 minute until toothpick inserted in the center comes out clean.
Cool for 30 minutes before slicing.
Enjoy with ghee or butter!

14 reply

Air Fryer Keto Popcorn Chicken (Paleo, Whole30) – Oven Method Included!

Easy and extra crunchy air fryer keto popcorn chicken that’s perfect for a snack or a meal! It also happens to be Whole30-friendly and you can make it in the oven if you don’t have an air fryer!

I’ve been in love with my air fryer recently. I use it almost everyday to reheat leftovers, cook veggies, and crisp up meat pieces. I’m just so obsessed with how delicious and crispy the results are at a fraction of the time of the oven or the stovetop!

Air Fryer Keto Popcorn Chicken Recipe

My latest delicious creation in the air fryer is this ultra crispy and flavorful keto popcorn chicken. This is so crunchy and delicious, covered in spices like paprika, garlic, and onion powder. It’s a great snack or meal for both kids and adults!

Best of all, this recipe is Whole30 friendly and paleo as well, and it’s a healthy alternative to a childhood favorite dish!

No Air Fryer?

If you don’t have an air fryer, no worries! You can make these in the oven. They won’t turn out as crispy as an air fryer would make them, but they’ll still be flavorful and yummy. I included both directions under the instructions for the recipe.

Pork Panko for Keto Popcorn Chicken

What makes this recipe keto and low carb is the use of pork panko instead of breadcrumbs or other types of flour. I only recently discovered pork panko, and it’s my new favorite thing. It’s just so perfect to use as breading for fried crispy recipes like this air fryer keto popcorn.

Pork panko is just ground up pork rinds and that’s the only ingredient. No salt or extra oil added! So it’s a delicious high protein, low carb way to add a crunchy texture to a recipe.

Best Sauce for Dipping

You can of course enjoy this air fryer keto popcorn chicken with any sauce you prefer, like ranch, ketchup, tartar sauce, or teriyaki sauce. However, my absolute favorite is with my Whole30 “Honey” Mustard! There’s something so delicious about that tart and slightly sweet flavor with the popcorn chicken.

How to Reheat Leftovers

The best way to eat these keto popcorn chicken is to eat it as soon as it’s cooked for that crispy outer layer with the juicy chicken meat inside. You definitely can reheat them, but the texture won’t be the same because the chicken breast meat will dry out a bit the 2nd time around.

However, I have eaten the leftovers and here’s my favorite way to reheat them so they taste ALMOST as good as the first time around:

Keep them in an airtight container in the refrigerator for up to 5 days.
When ready to reheat, preheat the air fryer to 400 degrees F for about 5 minutes.
Place keto popcorn chicken in the air fryer basket in a SINGLE LAYER (work in batches if you need to) for 4-5 minutes until they are crispy again.
Enjoy!

I wouldn’t reheat them more than once, because the chicken will dry out too much.

This keto popcorn chicken is my new favorite air fryer recipe, so let me know how they turn out for you in the comments!

Air Fryer Keto Popcorn Chicken (Paleo, Whole30) – Oven Method Included!

Easy and extra crunchy air fryer keto popcorn chicken that’s perfect for a snack or a meal! It also happens to be Whole30-friendly and you can make it in the oven if you don’t have an air fryer!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6 servings

Calories 263kcal

Ingredients

1.5 lb chicken breasts
1/4 cup coconut flour
1/2 tsp sea salt
1/4 tsp ground black pepper
4 eggs
2 1/2 cups pork panko
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

Instructions

In a small bowl, combine coconut flour, sea salt, and ground black pepper.
In another bowl, crack the eggs and whisk them together.
In the 3rd bowl, mix together pork panko, onion powder, garlic powder, and paprika.
Cut the chicken into bite-sized pieces, and transfer to a large mixing bowl.
Sprinkle the coconut flour mixture over the chicken and toss together gently until all of the chicken is covered evenly.
Working in batches, dredge the chicken pieces in the egg wash.
Shake off the excess and press into the pork panko mixture. Transfer to a plate and repeat with the rest of the chicken.

Air Fryer Method

Lightly grease the air fryer basket, then preheat the air fryer to 400 degrees F for about 5 minutes.
Add the chicken into the air fryer basket in an even layer. If you have a small air fryer, you may need to split it up into 2 batches.
Cook for 10-12 minutes in the air fryer, shaking halfway through.
If you’d like, enjoy dipped in Whole30 “honey” mustard!

Oven Method

Preheat the oven to 400 degrees F and line a baking sheet with a wire rack.
Place the chicken pieces on the wire rack without touching each other.
Bake for 15 minutes until crispy and golden.
If you’d like, enjoy dipped in Whole30 “honey” mustard!

18 reply