If you love the warm cinnamon-sugar vibes of churros but want something lighter, these fluffy keto protein pancakes are the answer. They’re soft, stackable, and kissed with a churro-style coating that tastes like a festival treat—without the sugar crash. The salted dulce cream ties it all together with a buttery, caramel-like finish that feels indulgent yet fits a low-carb lifestyle.
This is a weekend brunch you’ll look forward to, or a weekday meal prep that actually feels special.
What Makes This Recipe So Good
- Churro flavor, low sugar: A cinnamon “sugar” dusting made with a keto sweetener gives that classic churro taste without spiking blood sugar.
- Protein-packed and satisfying: Each stack is built on protein powder and eggs, so it keeps you full for hours.
- Fluffy texture: Almond flour plus a little baking powder creates a light, airy bite—no rubbery protein pancakes here.
- Easy to customize: Change the protein flavor, adjust sweetness, or add toppings without breaking your macros.
- That salted dulce cream: A quick stovetop sauce with cream and butter delivers a silky, caramel-style drizzle—no date syrup or sugar required.
Shopping List
- Almond flour (finely ground, blanched works best)
- Unflavored or vanilla whey or whey isolate protein powder (or a whey/casein blend)
- Eggs
- Unsweetened almond milk (or unsweetened cashew or coconut milk)
- Cream cheese (softened)
- Baking powder
- Cinnamon
- Fine sea salt
- Granulated keto sweetener (allulose or erythritol/monk fruit blend)
- Powdered keto sweetener (for the dulce cream; allulose powders melt best)
- Vanilla extract
- Unsalted butter
- Heavy whipping cream
- Neutral oil or ghee (for the skillet)
- Optional: Ground nutmeg, a pinch of xanthan gum, sugar-free caramel extract, and a lemon wedge for brightness
Step-by-Step Instructions
- Make the churro coating. In a small bowl, mix 2 tablespoons granulated keto sweetener with 1 teaspoon cinnamon and a pinch of salt. Set aside.
- Whisk the dry pancake ingredients. In a medium bowl, combine 3/4 cup almond flour, 1/4 cup protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, and a pinch of salt. Break up any lumps with a whisk.
- Blend the wet ingredients. In another bowl, whisk 2 large eggs, 2 ounces softened cream cheese, 1 teaspoon vanilla, and 1/2 cup unsweetened almond milk until smooth.
If you want extra fluff, add 1 teaspoon lemon juice to activate the baking powder.
- Combine and rest. Stir the wet mixture into the dry just until combined. If the batter seems thick, add 1–2 tablespoons more almond milk. Let it rest 5 minutes to hydrate the almond flour.
The batter should be pourable but not runny.
- Heat the skillet. Warm a nonstick skillet or griddle over medium heat. Lightly grease with a little butter, ghee, or neutral oil.
- Cook the pancakes. Pour batter into 3–4 inch rounds. Cook 2–3 minutes until bubbles form and the edges look set.
Flip and cook 1–2 minutes more. Lower heat slightly if browning too quickly. Transfer to a plate.
- Churro dusting. While warm, lightly brush pancakes with melted butter (optional but delicious), then sprinkle with the cinnamon “sugar” mixture.
Repeat with remaining pancakes to build stacks.
- Make the salted dulce cream. In a small saucepan over medium-low heat, melt 2 tablespoons butter. Stir in 1/2 cup heavy cream, 2–3 tablespoons powdered keto sweetener (to taste), a pinch of fine sea salt, and 1/2 teaspoon vanilla. Simmer gently 3–5 minutes, whisking, until slightly thickened and glossy.
For a deeper caramel note, add 1–2 drops sugar-free caramel extract. Remove from heat; it will thicken a bit as it cools.
- Stack and drizzle. Stack pancakes 3–4 high. Spoon the warm salted dulce cream over the top.
Finish with a dusting of cinnamon or a tiny sprinkle of flaky salt.
- Serve. Enjoy right away for maximum fluff and that just-made churro aroma.
Keeping It Fresh
- Fridge: Store pancakes and dulce cream separately in airtight containers for up to 4 days. Reheat pancakes in a dry nonstick pan over low heat or in the toaster. Warm the sauce gently on the stove, adding a splash of cream if it thickens too much.
- Freezer: Freeze pancakes in a single layer, then transfer to a bag with parchment between layers.
Freeze up to 2 months. Reheat from frozen in a toaster or oven at 325°F (165°C) until heated through.
- Meal prep tip: Portion the dulce cream into small jars for grab-and-go drizzle control.
Why This is Good for You
- High protein: Protein powder and eggs support satiety and muscle repair, making these pancakes a solid breakfast or post-workout option.
- Low carb: Almond flour and keto-friendly sweeteners reduce the sugar load while keeping flavor front and center.
- Healthy fats: Almond flour, cream, and butter provide fats that help with fullness and flavor without relying on added sugar.
- Blood sugar friendly: Allulose and monk fruit don’t spike blood sugar the way regular sugar does, helping maintain steady energy.
Pitfalls to Watch Out For
- Overmixing the batter: Stir just until combined. Overmixing can make pancakes tough.
- Too much heat: High heat browns the outside before the center cooks.
Medium to medium-low works best.
- Wrong protein powder: Some plant proteins can turn the batter gummy. Whey isolate or a whey/casein blend gives the best fluff. If using plant protein, add extra almond milk and a 1/4 teaspoon xanthan gum for structure.
- Grainy sweeteners: Use powdered sweetener in the dulce cream so it melts smoothly.
Granulated can feel gritty.
- Skipping the rest: Give the batter a few minutes so almond flour hydrates and pancakes rise nicely.
Alternatives
- Dairy-free: Use coconut cream instead of heavy cream, dairy-free butter or refined coconut oil, and a plant-based protein powder. Add 1/4 teaspoon xanthan gum to help with structure.
- Flavor twist: Swap vanilla for almond extract, or stir a pinch of cardamom into the churro coating for a warm, aromatic note.
- Texture boost: Fold in a tablespoon of finely ground pork rinds or psyllium husk for extra lift with minimal carbs.
- Extra caramel vibe: Brown the butter for the sauce until it smells nutty before adding cream and sweetener.
- Sweetness level: Start with less sweetener, then taste and adjust. Different keto sweeteners vary in sweetness and aftertaste.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent, so a straight swap won’t work.
If you must use it, start with 2–3 tablespoons coconut flour, increase the eggs to 3, and add more almond milk to reach a thick but pourable batter. Expect a slightly drier texture.
What protein powder works best?
Whey isolate or a whey/casein blend makes the fluffiest pancakes with a tender crumb. Unflavored or vanilla is ideal.
If using plant-based protein, you may need more liquid and a small pinch of xanthan gum to avoid a chalky texture.
My dulce cream didn’t thicken. What now?
Simmer it a few minutes longer over gentle heat, whisking often. If it’s still thin, whisk in a small pinch of xanthan gum or reduce it until it coats the back of a spoon.
It will also thicken slightly as it cools.
Is allulose better than erythritol for this recipe?
Allulose melts and caramelizes more like sugar, which makes the dulce cream silkier. Erythritol can recrystallize as it cools. A monk fruit–allulose blend is a great middle ground.
Can I make the batter ahead of time?
Yes, but for best lift, cook within 30 minutes.
If you refrigerate the batter, it may thicken—just whisk in a splash of almond milk before cooking.
How do I keep pancakes from sticking?
Use a reliable nonstick pan or a well-seasoned griddle, preheat it properly, and lightly grease between batches. Give the pancakes time to set before flipping.
What’s the best way to reheat?
A dry nonstick skillet over low heat keeps edges crisp and centers fluffy. The toaster also works for individual pancakes.
Warm the sauce separately and drizzle just before serving.
In Conclusion
These Fluffy Churro-Style Keto Protein Pancake Stacks are cozy, simple, and macro-friendly. You get warm cinnamon sweetness, a tender bite, and that lush salted dulce cream—all without a sugar-heavy batter. Keep the ingredients on hand and you’ll have a reliable, high-protein breakfast or dessert that feels like a treat any day of the week.