Simple and Scrumption Keto Pancakes

Keto Pancake Recipe

Ingredients:

• 2 oz cream cheese, softened
• 2 large eggs
• 1/2 cup almond flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1-2 tbsp erythritol or any keto-friendly sweetener
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a blender, combine cream cheese, eggs, almond flour, baking powder, vanilla extract, sweetener, and a pinch of salt.
2. Blend until smooth and well combined. Let the batter sit for a few minutes to thicken.
3. Heat a skillet or griddle over medium-low heat and add butter or coconut oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
5. Repeat until all the batter is used.

Nutrient Breakdown:

(per serving, makes about 4 pancakes):

Calories: 300 kcal

Protein: 12g

Fat: 25g

Carbohydrates: 6g (Net Carbs: 3g)

Variations:

Chocolate Chip Pancakes:

Add a handful of sugar-free chocolate chips to the batter.

Blueberry Pancakes:

Fold in a handful of fresh or frozen blueberries.

Cinnamon Swirl Pancakes:

Mix cinnamon into the batter and swirl in a bit of sugar-free syrup.

Keto Toppings:

Sugar-Free Maple Syrup:

Look for syrups sweetened with erythritol or monk fruit.

Whipped Cream:

Make your own with heavy cream and a keto-friendly sweetener.

Berries:

Fresh strawberries, raspberries, or blueberries.

Chopped Nuts:

Pecans or almonds add crunch and flavour.

Sugar-Free Jam:

Choose jams sweetened with erythritol or stevia.

Remember, the key to staying keto is being mindful of the total carb content, especially for the toppings. Adjust the recipe based on your dietary needs and preferences. Enjoy your keto pancakes!