8 slices of thinly-cut bacon
1/4 cup coconut flour
3/4 cup almond flour
1/4 cup whey protein or egg white protein powder or collagen
1/4 cup Erythritol or Swerve, powdered
1/2 tsp baking soda
1 tsp cream of tartar
4 large pastured eggs
1/4 cup virgin coconut oil, ghee or butter, melted plus more for frying
1/2 cup unsweetened almond milk – or use 1/4 cup coconut milk plus 1/4 cup water
10 to 15 drops liquid stevia
2 tbsp raw cacao powder or Dutch process cocoa powder (10 g/ 0.4 oz)
1/4 cup virgin coconut oil (60 ml/ 2 fl oz)
2 tbsp powdered Erythritol or Swerve (20 g/0.7 oz)
First, prepare the crispy bacon. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
Line a baking sheet with parchment paper. Lay the bacon strips out flat on the paper, leaving space so they don’t overlap.
Place the tray in the oven and cook for about 10 to 15 minutes until the bacon is browned.
Remove the tray from the oven and transfer the bacon to a serving plate.
For the pancakes,
first combine the coconut flour, almond flour, whey protein powder, erythritol, baking soda, and cream of tartar into a bowl and mix well.
Crack the eggs in a separate bowl and add the melted coconut oil, almond milk, and liquid stevia. Slowly add the dry ingredients to the wet and keep mixing until well combined.
Heat a large pan greased with coconut oil. When hot, pour in the batter: you can use a piping bag for precise shapes or a regular spoon for oval pancakes.
As the pancakes are cooking, top each one with a slice of crispy bacon and cook until small bubbles start to appear along the edges of each pancake.
Then flip to the other side and cook for another minute.
For the chocolate dip, mix the cacao powder, melted coconut oil, and erythritol and serve with the pancakes.
To store, refrigerate for up to 4 days. The chocolate sauce will solidify and you can melt it by gently reheating in a microwave oven.