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Zero Carb Pancakes

By January 15, 2017November 25th, 2023Breakfast, Dairy Free, Nut Free, Pork

 Zero Carb Pancakes

Zero Carb Pancakes

I adore pancakes for dinner and these zero carb pancakes have been a favorite from my recipe testers! It is a tasty keto meal for even those of you who don’t like to cook and those of you who are pressed for time and are HUNGRY when you get home!

Want to know my trick for making food as fast as I can when I get home and I am super hungry? I plan ahead and place the batter for these tasty zero carb pancakes in my beloved Blender (click HERE to find it on sale now!) and blend it up. I also make my keto syrup the night before (I keep it in my fridge at all times!). All I have to do when I get home is fry the zero carb pancakes in a skillet (and reheat my keto syrup while they are frying) and dinner is ready in an instant! And better yet… I like to top it with a fried egg!

Almost Zero Carb Pancakes

Maria Emmerich
Dairy Free Nut Free Option
Prep Time 3 minutes
Cook Time 4 minutes
Course Breakfast, Dairy Free, Nut Free, Pork
Cuisine American
Servings 2
Calories 253


  • 2 cups pork crumbs or pork rinds ground fine
  • 2 large eggs
  • 2 tablespoons unsweetened cashew milk or hemp milk if nut free
  • 2 - 4 tablespoons Natural Sweetener depending on desired sweetness
  • 1 teaspoon maple extract
  • 1 teaspoon ground cinnamon


  • Place the pork rinds in a blender and pulse until a fine powder. Add the rest of the ingrediuents and combine until smooth. Heat a skillet to medium heat with a teaspoon of coconut oil. Once hot, pour 1/4 cup batter in the skillet. Fry until golden brown and set, about 2 minutes. Flip and continue to cook until done all the way through. Remove from skillet and repeat with remaining batter. Serve with dairy free cinnamon syrup.


Calories: 253 | Fat: 15g | Protein: 26g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 1.6


My book signing was so amazing and emotional. Tears were shed, laughter filled the room, and amazing transformation stories were told.
The most amazing story was with these 2 amazing women. Shirley (in the middle) met with me 3 years ago. She lived with so much pain that she received weekly injections. One week her blood pressure was so elevated she was unable to get the injection. She cried because the pain was so intense. Her surgeon (on the left) told her to look me up and consult with me.
Since working with Shirley, she lost over 90 pounds and is off all medication and no longer has any pain!

Shirley and her surgeon came to my book signing. Shirley hasn’t seen her surgeon since working with me and cried happy tears when she saw her. The surgeon had a letter from Shirley thanking her for introducing me to her❤. Stories like this warms my heart❤❤❤

Zero Carb Pancakes
Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Deysi says:

    Hello Maria,
    I was wondering where you get the pork dust/rinds. Do you fry them yourself or is there a place, you can recommend, where I can purchase them ready made.
    Thank you,

    • Margaret says:

      Hey Deysi. (Thought I’d help our here Maria) Pork rinds can be found in almost all grocery store’s in the U.S. in the chips and popcorn aisle. They can also be found at the dollar stores (Dollar Tree, check expiration date). That’s where I get mine. I begin crushing mine in the bag itself (zip lock bags get holes too quickly), 1st putting a pin prick to let the air out and begin crushing between my palms (stress reliever!), then with a rolling pin to get it really fine. Sometimes I use my small food processor that has a GLASS BOWL to ‘fine’alyze (powder it, see what I did there 🙂 as my non-glass bowl processor got really fine scratches that made it look cloudy. Hope this helps. I’m definitely going to try these.

    • Susan says:

      You can purchase them the grocery store. They are called Chicharrones and come in a bag. Usually by the chips.

    • Donna says:

      You can find them in bags in grocery stores…Wegmans, Giant or any local grocery store.

  • Cynd says:

    Hi Maria,
    Your recipe looks delicious, but I have a question about the serving size and the name of “Zero Carb pancakes.” It says it serves 1 (is that a typo?) and the recipe calls for 2-4 Tablespoons of Swerve. Cronometer shows there are 5g of carbs in 1 teaspoon of Swerve, which would equate to between 30-60grams of carbs in the recipe. Not to mention the few additional carbs from the milk and eggs. Am I missing something? Thank you!

  • Kenneth Leonardo says:

    How can you these be considered no carb pancakes when Swerve has 3 Carbs per Teaspoon?

  • Gina Cincotta says:

    If you go to the Maria Emmerich amazon store it is under “pantry items”……

  • Gina Cincotta says:

    Ooops “Maria’s Amazon Store” pantry items then FLOURS and……..

  • Tammy says:

    Do you know the nutritional info for these? BTW, every recipe of yours that I’ve tried (and I have tried many) has been awesome! Thanks for all your hard work!

  • Are you still posting nutritional labels or..?

  • JP says:

    I made these tonight. I probably used at least 2 cups of pork rinds and it only gave me 1/2 cup ground. I finished the recipe with only the 1/2 cup and the pancakes were great. When your recipe calls for 2 Cups of the pork rinds ground does that mean before ground or after? The recipe says it serves 1. If I made 2 cups of ground pork rinds that would be a TON of regular pork rinds. Thanks!!

  • Sue Griffin says:

    I am wondering about the 20grams of crushed pork rind in the recipe. 20 grams would probably be only around 1/4 of a cup at best. Please clarify.
    Sue, NZ

  • Ann Stiman says:

    I must be doing something wrong. I used a bag of pork rinds, ground them into fine powder. I got 1 cup, so I halved the recipe. I got a very thick paste that no way resembled pancake batter. Even with adding water to the mixture it was clumpy and pasty. When I cooked them the pancakes wouldn’t hold together and just became a scrambled mess – what did I do wrong?

  • Leann w says:

    Yes…we need clarification…I did 2 cups of pork rind dust and it was very thick like cookie dough…I had to pat out my pancake in a round shape cause it was soooo thick!

  • Giovanna says:

    He there,
    I put the ingredients together and calculated this for the nutritional info using almond milk. I don’t have cashew milk.
    KCal 229,. 14 gms fat, 3.4 carbs and 20.1 protein.

  • Jeanice B says:

    Where can I find the cinnamon syrup referred to in this recipe?

  • Giovanna says:

    I made them again and no liquid added, so no milk of any kind. I think they don’t need it since the eggs add the liquid.

  • Kate says:

    Delish! Very fun, easy, and substantial. I’ve made them every day this week!

  • mrsmimigal says:

    made these this morning – added no milk – they were soooo good!! will be making them again!

  • mrsmimigal says:

    made these this morning – added no milk – soooo goood!

  • Made these this morning for breakfast. They were very tasty. Followed the recipe to a T except for the maple extract of which I substituted Vanilla extract for and Cashew milk for coconut milk. The sugar is really unnecessary since you will be using syrup anyway. Great recipe. Look forward to more!

    Btw, my macros if anyone would like to know:
    284 cals, 17.6 g Fat, 11.8 g Carb, 23.6 g Protein, 4.2 g Fiber, 7.6 g Net Carbs
    Not 0 carbs like I hoped but I can live with this damage for one meal!

  • Candie Miller says:

    I made these this morning, and they are amazing. Just like a traditional pancake, if you have enough oil and your pan is hot enough (just medium) you can get the crispy edges that I love! I am ecstatic right now ❤️ A tablespoon of butter and a little sugar free syrup sent this recipe over the top. Thank you so much for sharing!

  • Ann says:

    Maria…. can you sub vanilla extract for the maple ? I don’t have it at the moment.

  • Elaine Flannery says:

    If I double the recipe (1/2 of pork rinds ground), do I have to double the eggs, sugar etc. too?

  • Ann says:

    MARIA ! can I sub vanilla extract for maple ?
    ALSO …. would egg whites work in this recipe in place of eggs ?


  • Aryana Perez says:

    Hi Maria
    I’ve recently discovered I can’t eat eggs 😫 I’m having a hard time finding dairy and egg free recipes that are also low carb, especially pancake and waffles recipes. What can I use to replace eggs in this recipe? Do you have any other dairy and egg free low carb pancake, waffle or dessert recipes?

  • Ann says:

    Thanks for NOT answering me Maria …. I been following you for years….. don’t I deserve a yes or no answer on my questions…. I don’t think what I am asking you is unreasonable. why haven’t you answered me ? I don’t want to make recipes till i get some kind of answer from you since you have made them…. i can’t afford to waste food if it doesn’t work.
    Anyone else that has an answer I would appreciate it.


    • Maria Emmerich says:

      I’m sooooo sorry! I didn’t see your question. I’ve been working so much. I never mean any disrespect.

      Can you repeat the question?

    • Maria Emmerich says:

      It is so easy to miss comments when I get so many:(

    • Tiffany says:

      I don’t know where you get this overblown sense of entitlement where you think you can chew her out for not answering you fast enough when she has hundred of pages of recipes that you can enjoy for FREE. Just try the substitutions and find out, or make something else.

  • Ann says:

    OK Maria…. can I sub vanilla extract for maple ?
    ALSO …. would egg whites work in this recipe in place of eggs ?

    thanks very much.

    • Kate says:

      I’ve made this recipe several times with several different flavorings. These are completely delicious! I just crushed up a bag of chicharrones and used a quarter-cup with the eggs daily. I’ve tried the maple, vanilla, caramel, banana, and cinnamon. All the flavors were fun. And I absolutely cannot believe how amazingly wonderful your browned-butter syrups are; my husband is over the moon with the cinnamon syrup. Gorgeous! Maria, you make Keto so much fun. Thank you for all you are and all that you do. You are a blessing.

    • Maria Emmerich says:

      Yes, vanilla should work. Egg whites should work too.

  • Lisa says:

    is there something that could be used instead of pork rinds? especially since they are being ground down to a powder. Would a egg protein powder work? i have both egg white and egg yolk powders.

  • Pat says:

    Can you update the recipe stating the amount of ground pork rinds? It’s confusing. Thankfully I read the comments. Thanks!

  • Pat says:

    I ended up using a little over a half cup ground pork rinds. The first pancake was more crepe like, so I added a smidge of baking powder and a tiny bit of vinegar. Vinegar makes them airy. Don’t worry, you don’t taste it. Looks more like a pancake. Both were good though. I put homemade blueberry “syrup” on them. Cooked down frozen blueberries with water, allulose and some gelatin added. Yum.

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