
Ingredients:
- 2 large eggs
- 2 tablespoons cream cheese
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons sweetener of your choice (e.g., stevia, erythritol)
- Pinch of salt
- Butter or coconut oil for cooking
Instructions:
- In a blender or mixing bowl, combine eggs, cream cheese, almond flour, coconut flour, baking powder, vanilla extract, sweetener, and salt. Blend or whisk until smooth batter forms.
- Let the batter rest for a few minutes to allow the flours to absorb the liquid.
- Heat a non-stick skillet or griddle over medium-low heat and grease it with butter or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
- Flip the pancake and cook for an additional 1-2 minutes until golden brown on both sides.
- Repeat with the remaining batter.
- Serve the pancakes warm with your favorite keto-friendly toppings such as sugar-free syrup, berries, or whipped cream.
Nutrition per Serving (recipe makes approximately 4 pancakes):
- Calories: around 240
- Fat: around 19g
- Protein: around 10g
- Total Carbohydrates: around 5g
- Fiber: around 2g
- Net Carbs: around 3g
Please note that the nutrition information provided is an estimate and may vary depending on the specific ingredients and brands used. It’s always a good idea to double-check the nutrition labels of the products you use to ensure accuracy.