Low Carb Pancakes

  • 3 eggs
  • 3 oz cream cheese (full fat)
  • 2 oz heavy cream
  • *2 Tbsp coconut flour
  • 1/4 tsp baking soda
  • pinch of salt
  • dash of cinnamon
  • splash of pure vanilla

Blend it all together, let it rest for a minute or two, grease the skillet, the first time… and go… no need to add butter between each batch, unless it sticks.  This recipe made about 14 little pancakes, perfect for two.

*You could use fine almond flour as well, but if you do, use only 1 oz of heavy cream.  Add more cream to thin the batter/pancake.

Rasberry Topping

  • 6-8 oz Rasberries
  • 8 grams Swerve

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Keto Crackers

Made some gluten free, keto friendly crackers this morning, they taste a bit like wheat thins, probably would be more so if we added some sesame seeds before toasting.  Here’s some pics and the recipe if you are interested in trying them!

  • 2 cups almond flour
  • 1 scoop protein powder
  • 1 tbsp water
  • 1 tbsp butter
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Place all ingredients into a food processor, or bowl.
  2. Stir until it becomes dough like.
  3. Roll dough out between 2 pieces of parchment paper, until it is approx 1/16 inch thick
  4. Transfer dough to a cookie sheet
  5. Slice with pizza slicer, or sharp knife, into squares or rectangles
  6. Poke crackers with fork, this helps the cracker get crispy
  7. Bake at 350 degrees for about 15 minutes.  Watch it so they don’t burn.

 

I forgot to poke my crackers with a fork before I cooked it, so I had to add an extra 10 minutes… If the edges get done early, pull those crackers out and keep cooking the center.