Keto Almond Coconut Cream Cheese Pancakes
Just made these amazing Keto Almond/Coconut Cream Cheese Pancakes They’re so simple to whip up – just mix almond and coconut flour with cream cheese, eggs, and a hint of vanilla and cinnamon. I added some Keto Collagen for an extra boost, making them thick and fluffy. Perfect for a satisfying breakfast or brunch
Keto Almond/Coconut Cream Cheese Pancakes:
Ingredients:
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup cream cheese
- 3 eggs
- 1 full scoop Keto Collagen (optional)
- Sprinkle of vanilla extract
- Sprinkle of ground cinnamon
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Instructions:
- Begin by preparing your ingredients. If the cream cheese is not softened, you can soften it by microwaving it for about 30 seconds.
- In a mixing bowl, combine the almond flour, coconut flour, softened cream cheese, eggs, Keto Collagen (if using), vanilla extract, and ground cinnamon.
- Mix all the ingredients together until well combined. You should have a smooth batter. If the batter is too thick, you can add a splash of water or almond milk to adjust the consistency.
- Heat a non-stick skillet or griddle over medium heat. You can lightly grease the skillet with coconut oil or butter if desired, although the cream cheese in the batter should prevent sticking.
- Once the skillet is heated, pour a portion of the batter onto the skillet to form pancakes of your desired size. Use the back of a spoon or a spatula to spread the batter into a round shape if needed.
- Cook the pancakes for about 2-3 minutes on one side, or until bubbles start to form on the surface.
- Carefully flip the pancakes using a spatula, and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Once cooked, remove the pancakes from the skillet and place them on a plate.
- Repeat the process with the remaining batter until all the pancakes are cooked.
- Serve the pancakes warm with your favorite keto-friendly toppings such as sugar-free maple syrup, berries, or whipped cream