Low Carb Keto Pancakes Recipe
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
- 4 medium Eggs
- 4 oz Greek Yogurt
- ½ cup Coconut Flour
- ¼ cup Heavy Cream
- 1 ½ tablespoon Low Carb Sugar Substitute
- 4 tablespoon Melted Butter or Vegetable Oil divided
- 1 teaspoon Baking Powder
- ⅙ teaspoon Sea Salt
Optional Toppings
- Seasonal Low Carb Fruit
- Sugar Free Maple Syrup
Instructions
- Process the eggs with the yogurt, coconut flour, heavy cream, Erythritol, baking powder, a pinch of salt and 2 tablespoons of the melted butter using a mixer to get a smooth batter.
- Allow the batter to rest for 2-3 minutes.
- Brush a non-stick pan with some of the remaining butter, heat over medium heat and add dollops of the batter to make the pancakes.
- Cook each pancake for 1-1 ½ minutes and then flip, cooking for another minute until golden on each side.
- Continue the same process until you run out of batter.
- Serve the pancakes hot, with fresh, seasonal fruit, sugar free chocolate shavings or keto friendly syrup.
Makes 4
Nutrition
Serving: 2pancakesCalories: 248Fat: 20.6gProtein: 9.9gTotal Carbs: 6.2gNet Carbs: 3.7gFiber: 2.5gSugar: 3g