Keto Cinnamon Tahini Swirl Skillet Pancake (15 Min)

About This Recipe

Meet your new weekend (or weekday!) brunch star: a fluffy almond-flour skillet pancake marbled with a rich cinnamon–tahini swirl and finished with buttery gloss. It’s one-bowl, bakes in 15 minutes, and delivers big flavor with very few carbs—perfect for a cozy, keto-friendly breakfast any time of year.

Quick Facts

• Category: Breakfast
• Difficulty: Easy
• Servings: 4
• Cook Time: 15–18 minutes
• Seasonality: Year-round

Ingredients

For the pancake batter

• 3 large eggs
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, melted (plus 1 tbsp for brushing)
• 2–3 tbsp erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• Pinch of fine sea salt
• 1 cup fine almond flour
• 1 tsp baking powder

For the cinnamon–tahini swirl

• 3 tbsp tahini
• 1–2 tsp erythritol (to taste)
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet (cast iron is ideal) with 1 tsp butter and set aside.
2. In a mixing bowl, whisk together the eggs, heavy cream, 2 tbsp melted butter, erythritol, vanilla, and a pinch of salt.
3. Fold in the almond flour and baking powder until you have a smooth, pourable batter. If needed, thin with 1–2 tbsp water. Pour the batter into the prepared skillet.
4. In a small cup, mix tahini with erythritol and cinnamon until syrupy (microwave 10 seconds if too thick). Spoon 6–8 small puddles over the batter and gently swirl with a knife or skewer—don’t overmix.
5. Bake 15–18 minutes, until the center is set and edges are golden. Brush the top with 1 tbsp melted butter.
6. Cool 5 minutes, slice into 4 wedges, and serve. Optional: drizzle with extra tahini or sugar-free syrup.

Keto Focus

Grain-free almond flour and sugar-free erythritol keep carbs low, while tahini and butter add satisfying fats. With moderate protein and about 4–5g net carbs per serving, this pancake fits cleanly into low-carb goals without sacrificing comfort-food vibes.

Nutrition Facts (per serving)

• Calories: 367
• Protein: 12.4g
• Fat: 33.6g
• Total Carbs: 8.6g
• Fiber: 3.9g
• Net Carbs: 4.7g

Tips & Variations

• Dairy-free swap: Use coconut cream and coconut oil (or ghee if tolerated) in place of heavy cream and butter.
• Flavor twists: Add a pinch of cardamom to the swirl, or fold sugar-free chocolate chips into the batter.
• Make it mini: Divide into 4 greased ramekins and bake 10–12 minutes for personal pancakes.
• Extra tender crumb: Replace 1–2 tbsp almond flour with finely ground coconut flour and add 1–2 tbsp extra cream if needed.
• Serve with: Whipped cream, fresh berries, or a drizzle of warmed tahini and cinnamon.
• Storage: Refrigerate slices up to 3 days; reheat in a 300°F (150°C) oven or air fryer for a few minutes until warm.