405 kcalLow Carb Keto Pancakes
20 min serves 2
Vegetarian
16gprotein16gcarbs33gfat
Ingredients
- •2 large eggs
- •1 tablespoon water
- •2 oz cream cheese
- •⅔ cup almond flour
- •1 teaspoon baking powder
- •2 teaspoons vanilla extract
- •½ teaspoon cinnamon
- •½ teaspoon stevia
- •sugar-free syrup
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Method
- Place all the ingredients in a blender, beginning with the eggs, water, and cream cheese to avoid sticking at the bottom.
- Blend until the mixture is smooth, occasionally scraping down the sides if necessary.
- Allow the batter to rest for 2 minutes.
- Warm a non-stick skillet over medium heat.
- Pour 3 to 4 tablespoons of the batter onto the skillet for each pancake.
- When bubbles start to appear, flip the pancake and cook until it is browned on both sides.
- Repeat this process until all the batter is used up.
- Top the pancakes with sugar-free syrup and serve.
- Makes 6 pancakes, serving size 3 pancakes.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI.