Keto Cream Cheese Pancakes
Keto Cream Cheese Pancakes - Recipe developed by Vered DeLeeuw | nutritionally reviewed by Rachel Benight MS, RD
These delicious keto pancakes are made with just five ingredients. They are REALLY good! In fact, I think they are better than traditional pancakes. They have this wonderfully delicate cheesecake-like texture that I really like.
Serves 4 (One Serving: 1/4 of a 4 serving recipe)
Ingredients List:
Cream cheese: Make sure you use full-fat cream cheese in this recipe. It's possible that reduced-fat cream cheese will work, but I haven't tested it.
Eggs: I use large eggs in most of my recipes, this one included.
Vanilla: Pure vanilla extract adds great flavor to these pancakes. Try to use the real thing and not the artificially flavored stuff.
Sweetener: I use stevia glycerite to equal 2 tablespoons of sugar. You can use your favorite granulated sweetener instead.
Butter: Used for frying the pancakes. Use unsalted butter - the cream cheese adds enough saltiness. I like to use European butter because it's so creamy and delicious, but any butter will be great.
Instructions:
Your first step is to soften the cream cheese. This is easily done in the microwave. Make sure it's truly soft (but not liquid), or it won't mix well into the eggs.
Next, whisk the eggs, cream cheese, vanilla, and stevia until very smooth. This will take some time, so try to be patient!
Now, cook the pancakes in butter over medium heat until golden, about 2 minutes on the first side and 1 more minute on the second side.
Source: healthyrecipesblogs.com
