Cream Cheese Keto Pancakes



Pancakes remind me of relaxing Saturday mornings and conjure feelings of comfort going back to childhood. The traditional version of pancakes with syrup are a carb bomb but these are zero carbs without the syrup, 5 net carbs with as noted below, and are generous on fat and protein. These are great for the weekend but can be stored in the fridge for up to four days or frozen for months to reheat and enjoy whenever.



Macros: 3 servings (4 pancakes per serving)
Calories: 252 | Fat: 22g | Protein: 11g | Carbs: 5g (all carbs from sugar free syrup)


Ingredients:
  • 4 ounce, Organic Cream Cheese (Bar)
  • 4 egg, Large Brown Eggs
  • 1 tsp, Vanilla Extract
  • 0.62 tsp., Himalayan Pink Sea Salt
  • 1 tsp(s), Spices, nutmeg, ground
  • 5 drops, Stevia Clear Liquid Stevia
  • 1 Tbsp (14 g), Kerrygold Butter Unsalted
  • 0.25 cup, Vermont Pancake Syrup {Sugar Free}
Directions: 

Add cream cheese, eggs, vanilla, stevia, salt and nutmeg to a blender. I used a NutriBullet. Blend for about 20 seconds until ingredients are combined. Heat your pan over a low heat. Add 1/2 tablespoon of butter to the pan. Pour about 1/8 cup batter into the heated pan once the butter has melted evenly in the pan. Repeat process and add additional 1/2 tbsp butter to the pan when needed as you continue to cook the remainder of the batter. Top pancakes with butter and sugar free syrup. Enjoy!

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