Keto Cream Cheese Pancakes with Almond Flour Recipe

Keto Cream Cheese Pancakes with Almond Flour Recipe - Pancakes were by far my favorite breakfast food for the majority of my life. Thankfully, these delicious keto pancakes offer the same great taste, without the added sugar or stomachache. Enjoy them plain or add blueberries, stevia-sweetened chocolate chips, crispy bacon, or a little pumpkin with cinnamon for variety! My daughter, Olivia, and I make a double batch of these almost every weekend, and they taste great even with a little eggshell in them (but hey, I’m not pointing any fingers). This batter is a little thinner than traditional pancake batter, so make sure your pan is nice and hot before you pour in the batter.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yield: 3 Pancakes (1 Serving)
Keto Cream Cheese Pancakes with Almond Flour Recipe

Ingredients for Keto Cream Cheese Pancakes with Almond Flour:

  • 2 medium eggs
  • 2 ounces cream cheese
  • ½ teaspoon vanilla extract
  • ¼ cup blanched almond flour
  • 1 teaspoon Swerve confectioners’-style sweetener
  • ¼ teaspoon baking powder
  • Salted butter, for serving
  • Sugar-free syrup, for serving

Directions for Keto Cream Cheese Pancakes with Almond Flour:

  1. Combine the eggs, cream cheese, vanilla, almond flour, sweetener, and baking powder in a blender and blend on medium-high speed until smooth. Use a fork to pop the large bubbles on the top of the batter.
  2. Coat a medium-sized skillet with coconut oil spray or ghee and place over medium heat. Once hot, pour one-third of the batter into the pan. Flip the pancake when the sides are firm and bubbles appear evenly throughout, 1 to 3 minutes, then cook for another 1 to 3 minutes on the second side.
  3. Repeat with the remaining batter to make a total of 3 pancakes.
  4. Serve topped with butter and sugar-free syrup.

If you want a large batch of pancakes, this recipe can be doubled or tripled.
After cooking each batch, you can keep the pancakes warm by placing them in a pan in a preheated 200°F oven.
Extras can be stored in the freezer between sheets of parchment paper in a zip-top plastic bag.

Per serving:
FAT: 40 g

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