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Keto pancakes recipe
Keto pancakes recipe
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Whip up a fluffy, low-carb keto pancake using almond flour, cream cheese, and eggs for a satisfying breakfast on the ketogenic diet.
Ingredients:
  • 80g (2/3 cup) almond meal
  • 125g cream cheese, chopped, at room temperature
  • 3 eggs
  • 4.40 gm vanilla extract
  • 1.00 gm baking powder
  • Melted butter, to cook
  • Butter, to serve
  • Coles Pistachios, chopped, to serve
  • Fresh raspberries, to serve (optional)
Instructions:
  • Combine almond meal and cream cheese using a wooden spoon until smooth. Slowly mix in eggs until fully incorporated and smooth. Add vanilla and baking powder, stirring well.
  • Heat a non-stick frying pan brushed with melted butter over medium heat. Pour three 1/4 cup measures of the mixture into the pan and cook for 2 minutes until golden underneath. Gently flip (the pancakes are delicate) and cook for another minute. Transfer to a plate and repeat with the remaining batter.
  • Top the pancakes with butter, pistachios, and raspberries before serving.

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