Cranberry Keto Pancakes
Prep: 5 minutes
Cook: 4 minutes
Total: 9 minutes
Ingredients
For the Keto Pancakes
- 3 tablespoon Blanched Almond Flour
- 1-2 teaspoon Sweetener (to taste) Erythritol, stevia, etc.
- ½ teaspoon Baking Powder gluten-free
- 1 large Egg
- 4 tablespoon Almond Milk unsweetened
- 1 tablespoon Coconut Oil
For the Low Carb Cranberry Sauce
- ¼ cup Cranberries
- 1 sachet Sweetener Erythritol, stevia etc
Instructions
Cooking the Keto Pancakes
- Start by whisking the almond flour, sweetener, baking powder, egg, and almond milk together in a bowl. Mix until the batter has no lumps and is the consistency of traditional pancake batter.
- Heat the coconut oil in a pan over medium heat. Drop two tablespoons of the batter into the hot pan and form into pancakes. Cook for around 2 minutes until you see bubbles form on top and the edges turn brown. Flip and cook for 2 minutes until the other side is golden brown. Repeat until you've used all the batter.
Making the Cranberry Topping
- In a saucepan, heat the cranberries until warm. Add sweetener and gently mix until smooth. Serve the cranberries drizzled over your fresh pancakes.
- You can also make the topping in the microwave. Heat them for 1 minute (2 minutes if frozen) and then gently mix in sweetener.
Makes 1
Nutrition
Serving: 4pancakesCalories: 250Fat: 22.1gProtein: 7.7gTotal Carbs: 6gNet Carbs: 4.6gFiber: 1.4gSugar: 1.4g