Defeat Diabetes

Cherry Almond Pancake Pots

< 1 min read

Our Almond Cherry Pancakes Pots make for a decadent brekkie or sweet treat.

Cherry Almond Pancake Pots

Light and fluffy, these low carb pancakes-in-a-pot will melt in your mouth!
3.53 from 19 votes
Prep Time 7 minutes
Cook Time 15 minutes
Meal Type Breakfast, Snack, Sweet Treat
Cuisine Global
Servings 4
Dietary Gluten-free, Vegetarian


  • 3 eggs, large
  • ½  cup sour cream
  • 2 tbsp granulated monk fruit sweetener
  • 1 tsp baking powder
  • ¼ cup almond flour, (or substitute for 1 tbsp coconut flour)
  • ¼ cup almonds, slivered
  • 1 cup fresh cherries, quartered and drained on paper towel to absorb some of the juice, leaving a few with stalks on
  • 2 tbsp butter
  • 1 tbsp monk fruit icing powder (optional)


  • Preheat the oven to 220°C/428°F.
  • Place the eggs, sour cream, monk fruit sweetener, baking powder and almond flour into a blender. Blend on high for 3-5 minutes or until fluffy.
  • Add the slivered almonds and quartered cherries and gently mix through on a low speed.
  • Distribute the butter evenly between 4 ovenproof ramekins and place in the hot oven, allowing the butter to melt and become bubbling hot.
  • Remove the ramekins from the oven. Pour the pancake batter evenly into each dish, and then return to the oven and bake for 15-17 minutes or until the pancake is golden and puffy.
  • Remove from the oven and sprinkle with monk fruit icing powder if using before serving.


These are delicious cold the next day as a quick breakfast on the run. Remove once cooled from the ramekin pots and store in an airtight container for up to three days. 

Nutrition (per serve)

Net Carbs: 8.6gProtein: 8.8gFat: 22.3gFiber: 22.4g
Keyword Cherries, Christmas, Pancakes

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