There are TONS of low-carb, keto-friendly pancake recipes floating around the internet. I first tried some version of the “cream cheese and egg” pancake and loved them …but their not quite pancakes. They’re pancake-like, certainly. But for me, they always came out flat and tasting just a little TOO much like eggs to really be a replica of the fluffy breakfast pastry.

Still, the recipe was a good starting point. With a little tweaking, I was able to come up with something just a little closer to the real thing.

Oh, and the best part? It’s still a simple recipe and pretty quick to make. Not to mention that it’s a flexible recipe. Throw in blueberries, use it for waffles, omit the cinnamon and vanilla and make some bread …the options are endless!


Keto Cakes

Ingredients:
Instructions:
  1. Combine cream cheese, eggs, vanilla, sugar substitute, and cinnamon with a blender or hand mixer.
  2. Add baking powder and coconut flour until well combined
  3. Please note * the batter may thicken if left for to sit for more than a few minutes. If this happens, add a splash of almond/coconut milk or heavy cream to thin it out again.
  4. Use a greased pan over medium heat, pour batter to form circle.
  5. Flip pancakes when the edges begin to harden and surface begins to bubble (2-3 minutes per side)

Yields 4 Pancakes. (I usually find that I can eat 2 at a time)

Nutrition Facts (1 pancake = 1 serving): 3g net carbs – 14.8g fat – 9.3 g protein – 202 calories

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