Keto Diner Style Pancakes With Whipped Blueberry Butter Recipes

KETO DIET LOW CARB PANCAKES

Keto Diet Low Carb Pancakes image

Delicious, easy, and quick keto pancakes. Serve with syrup and customize with your choice of toppings, like pecans, whipped cream, or blueberry jam. If you are strictly Keto, leave out the sugar.

Provided by Arabenigma

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 1

Number Of Ingredients 5

Ingredients

2 ounces cream cheese, softened
2 eggs
1 teaspoon white sugar
½ teaspoon ground cinnamon
cooking spray

Steps:

Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 7.4 g, Cholesterol 434.4 mg, Fat 30 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 15.6 g, Sodium 307.9 mg, Sugar 5.1 g

KETO DINER-STYLE PANCAKES WITH WHIPPED BLUEBERRY BUTTER

Keto Diner-Style Pancakes With Whipped Blueberry Butter image

Make and share this Keto Diner-Style Pancakes With Whipped Blueberry Butter recipe from Food.com.

Provided by Natasha Feldman

Categories Breakfast

Time 45m

Yield 4 Pancakes, 2 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup grass-fed salted butter, room temperature
1/4 cup fresh blueberries
3/4 cup superfine almond flour
1 teaspoon cream of tartar
1 1/2 teaspoons stevia (powder)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
4 large eggs
1/4 cup melted salted butter (plus extra for the pan)
1 vanilla bean, seeds scraped to remove
6 ounces fresh blueberries

Steps:

To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.
Nutrition Info Per Serving.
Calories: 528.
Total Fat: 50 grams.
Saturated Fat: 24 grams.
Total Carbohydrate: 13 grams.
Sugars: 6 grams.
Protein: 12 grams.
Sodium: 800 milligrams.
Cholesterol: 277 milligrams.
Fiber: 4 gram.
Net Carbs: 9 grams.

Nutrition Facts : Calories 818.4, Fat 79, SaturatedFat 46.9, Cholesterol 555, Sodium 1647.7, Carbohydrate 17.1, Fiber 2.6, Sugar 11, Protein 14.1

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