These pancakes are fluffy and perfectly sweetened! They taste so delicious you won't believe they are gluten free, sugar free and keto friendly. Add a side of bacon and eggs and you'll have a complete breakfast.
Ingredients
2 ounces Cream Cheese
2 ½ tablespoons Butter
3 large Eggs
¼ cup Sour Cream
1 ½ cups Almond Flour
½ tsp Baking Powder
2 tablespoon Monk Fruit Sweetener
Instructions
Place the cream cheese and butter in a microwave safe bowl and microwave for 30 seconds.
Whisk the mixture together until smooth. Add the sour cream and eggs, blend well.
Whisk in the monk fruit sweetener, almond flour and baking powder until it looks like pancake batter, but not over mixing.
Heat up your griddle or pan to low/medium. With an ice cream scoop or large spoon scoop 6 mounds onto the griddle. Smooth out each with the back of the spoon or scoop to make even circled pancakes.
Cook on each side for about 2 minutes until the edges around the pancakes get firm and the pancake is golden brown. Gently flip pancake and cook until golden brown. Enjoy with butter and sugar free maple syrup!
It’s important to follow the steps as you add the ingredients to produce a smooth base. Be sure to let the pancakes cook on medium heat so it can get firm before flipping them over about 2-3 minutes on each side, but keep an eye on them so they don't burn.
This recipe makes 6 nice size pancakes. The serving macros are for one pancake. But it serves 3 pancakes each for two people.
Calories 171, Fat 15 g, Carbs 2.8 g, Fiber 0.8 g, Net Carbs 2 g, Protein 5.5 g
2 Servings (macros per pancake)
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