Ingredients
- 2 eggs large
- 60 g cream cheese softened
- 30 g almond flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract (optional)
- a pinch of salt
- Sweetener of choice (such as erythritol or stevia) to taste
Instructions
- In a blender, combine the eggs, softened cream cheese, almond flour, baking powder, vanilla extract (if desired), salt, and sweetener. Blend until you have a smooth batter.
- Heat a non-stick skillet or griddle over medium heat. You can add a small amount of butter or coconut oil to grease the pan if necessary.
- Pour a small amount of the pancake batter onto the hot skillet to form pancakes of your desired size. Keep in mind that keto pancakes tend to be more delicate than traditional pancakes, so it's best to make them smaller.
- Cook the pancakes until bubbles form on the surface, then flip them carefully with a spatula. Cook the other side until it's lightly browned.
- Remove the pancakes from the skillet and repeat the process with the remaining batter. You may need to adjust the heat to prevent burning.
- Serve your keto pancakes with toppings of your choice, such as sugar-free syrup, fresh berries, whipped cream, or a dollop of keto-friendly nut butter.
- Remember that portion control is important on a keto diet, as even low-carb pancakes can contribute to your daily carbohydrate limit. Enjoy your keto pancakes in moderation as part of a balanced ketogenic meal plan.
Nutrition Facts
Keto pancakes
Serving Size
1 Serving
Amount per Serving
Calories
256
% Daily Value*
Fat
22
g
34
%
Saturated Fat
8
g
50
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
194
mg
65
%
Sodium
264
mg
11
%
Potassium
102
mg
3
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
641
IU
13
%
Calcium
145
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.