KETO RECIPE: Pancake Cake Bites

ATTENTION: I might have a new favorite way to eat my famous Pancake Cake!

As most of you know, we are obsessed with Keto Pancakes at our house. Recently I came up with the idea to use my Pancake Cake recipe from my Easy 5-Ingredient Ketogenic Diet Cookbook and bake them in one of those brownie pans that makes the individual brownies so that each one has a perfect crust around it. It worked perfectly! It makes these beautiful, individual servings of pancake bites and it also makes it super easy to include add-ins like berries, keto friendly chocolate chips or anything else you can imagine!

You’ll definitely want to make these for your next brunch or big family breakfast because each kid could get their own unique flavor!

Look how beautiful these bite sized morsels turned out! These brownie pans also make perfect little cakes, they rise up and bake nicely all the way through.

KETO RECIPE: Pancake Cake


  • 4 tablespoons of melted butter, cooled slightly

  • 8 eggs

  • 8 ounces cream cheese, room temperature

  • 2-4 teaspoons liquid stevia (adjust to taste)

  • 3 teaspoons baking powder

  • 1⁄2 cup coconut flour

  • 2 tsp vanilla extract

Optional Add-ins

  • Berries: Blueberries, blackberries, raspberries, diced strawberries

  • Keto-friendly chocolate chips or dark chocolate chunks, nuts, Choc Zero syrup


  1. Preheat the oven to 425°F. Grease the brownie tin well.

  2. Blend the eggs, cream cheese, coconut flour, baking powder and stevia until smooth. Add the cooled melted butter to the batter.

  3. Pour the batter evenly into the pan.

  4. Add Blueberries or Chocolate Chips

  5. Bake for about 12-15 minutes, or until a paring knife stuck into comes out clean.

  6. Place the cake on a cooling rack, and melt a few more tablespoons of butter on top if you wish.

  7. Serve up with some Choc Zero Syrup and Butter.

Get this recipe and more in The Easy 5-Ingredient Ketogenic Diet Cookbook, available on Amazon.

I recently put together a big All Things Keto Pancakes Post with a bunch of ways to enjoy Keto Pancakes, so if you’re a pancake addict like me you’ll want to check it out!

KETO RECIPE: Pumpkin Baby Bundts

This Keto Pumpkin Cake recipe is my daughter Kaia's absolute favorite thing in the whole world. No need to wait until fall to eat pumpkin, I buy my canned pumpkin at Target and they carry it all year around.


I've featured this Keto Pumpkin Cake Recipe on the site before. Sarah @livinglowcarbhighfat shared this recipe with me during her Ketogenic Tips & Tricks Interview on this blog. This morning I topped it with cream cheese glaze and Choc Zero's Maple Pecan syrup drizzled on top for a delicious, over-the-top breakfast.

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This cute and decadent little keto cake has about 4g of carbs and about 25g of fat! The key to keeping it low carb is Choc Zero .

Choc Zero 's Honest syrups are totally keto-friendly. They have no sugar, no carbs, and no preservatives. Today I chose to top these cakes with their Maple Pecan Flavored Syrup, but they have all different types of flavors. Some of my favorites are the blueberry, raspberry and chocolate syrups.

Don't forget to use the discount code ketointhecity at to get 10% off of your order.

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KETO RECIPE: Blueberry Lemon Cakes

These Keto Blueberry Lemon Cakes are gorgeous and irresistible and keto of course. 

I was so happy with how these turned out. The lemon zest adds just the right amount of freshness . Blueberries are my favorite fruit, and they add an unexpected purple-blue swirl that make these cakes look like a work of art. 

Serve these at a summer brunch or bring them to a friend for a special occasion. These keto cakes deserve to be shown off. 


Blueberry Lemon Cakes


  • 2 tablespoons butter, cut into 4 pieces
  • 4 large eggs
  • 4 ounces cream cheese
  • ¼ cup coconut flour
  • ¼ cup sweetener (I use erythritol)
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup blueberries, fresh or frozen
I love my Baby Bundt Cake Pan from Sur La Table.

I love my Baby Bundt Cake Pan from Sur La Table.



1.     Preheat the oven to 425ºF. You can coat your bundt pans with cooking spray if you want, but I don't because the butter you melt in them in the next step keeps them from sticking.

2.     Place the 4 pieces of butter in the baking pan and place in oven for 2 to 3 minutes to melt the butter. Let the butter melt, but make sure it doesn’t brown or burn. Remove from the oven.

3.     In a food processor, mixer or blender, process the eggs, cream cheese, coconut flour, sweetener, baking powder, and lemon zest, until thoroughly combined.

4.     Pour the batter into the baking pan with the melted butter.

5.     Drop the blueberries into the cake, evenly spreading throughout. Be Careful not to add too many blueberries or the bottom of the cake will be mushy. 

6.     Bake for 15 minutes, or until toothpick inserted into the center comes out clean.

7.     Allow bundts to cool on a rack. 

You can serve warm or cooled. I sprinkled confectioners Swerve on top of mine.  

TIP: If the blueberries do cause the top to be a little soft, you can place bundts on a baking sheet and place back in the oven for a few minutes to "dry out" a bit. I did that for these. 

You can find Swerve and some of my other favorite products on my Amazon Store