Ingredients:
– 4 large eggs
– 4 ounces cream cheese, softened
– 2 tablespoons coconut flour
– 1 tablespoon granulated erythritol (or any keto-friendly sweetener)
– 1/2 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Coconut oil or butter for cooking
Instructions:
1. In a blender or food processor, combine the eggs, cream cheese, coconut flour, erythritol, baking powder, vanilla extract, and salt. Blend until smooth and well combined.
2. Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to grease the surface.
3. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until the edges start to set and bubbles form on the surface.
4. Flip the pancakes and cook for an additional 1-2 minutes, until cooked through and golden brown on both sides.
5. Remove the pancakes from the skillet and repeat the process with the remaining batter. You should be able to make about 8 small pancakes.
Each serving of these Keto Pancakes (2 pancakes) contains approximately 5 grams of total carbs. The carb count may vary slightly depending on the specific brands of ingredients used and any variations in portion sizes. Feel free to serve these pancakes with your favorite keto-friendly toppings such as sugar-free syrup, berries, or whipped cream. Enjoy!
