Buttermilk Keto-Cakes

Photo & recipe courtesy thecastawaykitchen.com


  • 1 cup full fat canned coconut milk
  • 1 tbsp coconut vinegar (or apple cider vinegar)
  • 4 large eggs, separated
  • 1/4 cup + 1 tbsp coconut flour (5 tablespoons)
  • 1 tbsp golden flax meal
  • 1/8 teaspoon fine Himalayan salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Ghee or coconut oil for cooking


  1. Measure out the coconut milk and add the vinegar to it. Set aside.
  2. Put the egg whites in the bowl of your stand mixer. Mix with the whisk attachment on medium speed until the egg whites become thick and begin to stiffen, about 5 minutes. They should look like clouds and cling to the whisk, with soft peaks, but not be completely stiff like merengue.
  3. Set a skillet or griddle to heat on the stove over medium heat.
  4. In the meantime, sift together the coconut flour, baking powder, salt and cinnamon in a large bowl.
  5. Whisk in the flax meal.
  6. Stir the egg yolks into the buttermilk and then slowly add that to the dry mix while you whisk until fully combined.
  7. Let the flour mix sit until the egg whites are ready.
  8. In this time the flour mix will become very thick. If it doesn’t add in coconut flour by the tsp (1-2 usually) to the batter until it does thicken.
  9. Fold the egg whites into the flour mix until fully combined. To do this, empty half the bowl of egg whites into batter and use a spatula to mix it in, in a folding motion, from the bottom of the bowl, bringing the batter over the egg whites and in. Do this until fully incorporated, then add and repeat with the remaining egg whites.
  10. Brush the griddle with fat. Use 1/4-1/3 cup to measure out the batter for each pancake.
  11. Cook 2-3 minutes a side. Flip when the edges are dry.
  12. Serve hot with your favorite add-ons!

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