Keto Pancake Bites
Nutrition facts per serving
Carbs
2.2g
Protein
14.8g
Fat
18.8g
Kcal.
243
Carbs
Protein
Fat
Kcal.
243
Prep
Cook
Total
Prep
Cook
Total
It’s basically a super fluffy and delicious shredded pancake that’s perfect as a sweet breakfast, especially if it’s paired with a cup of freshly brewed coffee.
Ketogenic breakfasts can become a bit redundant if all you’re eating is eggs – this recipe will bring a bit of variation to your mornings on keto.
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Ingredients
The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.
ml unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g melted butter
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
pinch of salt
(optional) powdered erythritol
fl oz unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz melted butter
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
pinch of salt
(optional) powdered erythritol
cup unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp melted butter
eggs
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
pinch of salt
(optional) powdered erythritol
Step 1
eggs
eggs
eggs
Step 2
g erythritol, pinch of salt
oz erythritol, pinch of salt
cup erythritol, pinch of salt
Step 3
g melted butter, tsp vanilla extract
oz melted butter, tsp vanilla extract
tbsp melted butter, tsp vanilla extract
Step 4
oz full-fat cream cheese, fl oz unsweetened almond milk
Whisk until no big cream cheese chunks are left.
Step 5
It’s best to not add both at once but to alternate between the two and mixing in between.
Start by adding 1/4 of the almond flour through a sifter to the egg-yolk-butter-mixture.
Whisk until no almond flour chunks are left.
Continue by adding 1/4 of the cream-cheese-almond-milk-mixture and whisk again.
Repeat this step until all of the almond flour and cream-cheese-almond-milk-mixture is added to the bowl with the egg-yolk-butter-mixture.
Step 6
Repeat this step with the other half of the stiff egg white.
Step 7
Set the heat to medium-low and wait until the butter has melted.
If you don’t have a frying pan that big, you can use two smaller ones or repeat this step.
Step 8
The pancake mixture should be about as thick as a finger at this point.
Step 9
Step 10
If it isn’t “jiggly” you can proceed to the next step, if it still is, you should wait a few more minutes before continuing.
Step 11
Flip each of the pieces onto the other side and fry them for approx. 5 minutes.
Step 12
Step 13
Simply rip it into bite-sized pieces.
Step 14
Storage
If that doesn’t bother you too much, you can also keep it until the next day.
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Learn more about keto
Meat myths debunked
What you can eat on the keto diet
Why keto works
Erythritol: The better sugar?