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Keto Bacon-Bourbon Pancakes

Keto Bacon-Bourbon Pancakes

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Makes 8-10 pancakes Calories 160 Prep Time 10 minutes Total Time 20 minutes Made with Splenda® Monk Fruit Sweetener


  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Lay bacon slices in a single layer on the baking sheet. Pour 1 tablespoon of bourbon into a small bowl and brush each bacon slice lightly with bourbon, then sprinkle each slice with about 1 teaspoon Splenda Monk Fruit Sweetener.
  2. Place in oven and bake for 10 minutes. Remove and drain off bacon grease, then place the baking sheet back into the oven for another 5 minutes, or until bacon is crispy. Remove and let the bacon cool, then set on paper towel to drain.
  3. In a medium bowl, beat eggs with a fork for 1 minute. Whisk in bourbon, coconut milk, sweetener, and kosher salt.
  4. Sprinkle almond flour and baking soda on top of wet ingredients. Stir together until ingredients are fully incorporated.
  5. Heat a pancake griddle to medium, sprayed lightly with nonstick cooking spray. Scoop batter by 2-3 tablespoonfuls at a time onto the griddle. Cook until the edges are dry on the uncooked side (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter.
  6. Crumble the Bourbon-Glazed Bacon and serve on top of pancakes. Enjoy!


  • Pancakes can be frozen for future use. Just cool completely, then place in a zip-top bag. Use within 3 months.
  • Bacon can be crumbled on top of pancakes or kept in slices.
  • Enjoy plain or use a Keto-approved maple syrup to drizzle on top of pancakes.

Nutrition Info Per Serving

Serving Size: 1 pancake and 1 slice of bacon

Net Carbs 2.75g
Calories 160
Total Fat 12g
Saturated Fat 2g
Cholesterol 55mg
Sodium 260mg
Total Carbs 9g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 8g
Contains 5.25g Erythritol