KETO FLAPPERS
These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days.
Provided by Ghoward1995
Categories Pancakes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
- Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 13.3 g, Cholesterol 170.4 mg, Fat 10.1 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 257.5 mg, Sugar 1.3 g
KETO GRANOLA
This my favorite on-the-go breakfast treat. A handful sprinkled on full-fat, plain yogurt makes a fantastic keto-friendly treat that will keep you satisfied all morning. It's a great evening snack, too. Delicious and packed with heart healthy nutrients. What could be better! Vary the nuts and seeds if you prefer. You can also use erythritol sweetener in place of the stevia. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Breakfast
Time 30m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix all ingredients until well coated. Spread evenly into a rimmed baking sheet lined with parchment. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 287 calories, Fat 29g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
KETO FLAPPERS
These are delicious keto pancakes. Store extra pancakes in an airtight container in the refrigerator for up to 3 days.
Provided by Ghoward1995
Categories Pancakes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
- Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 13.3 g, Cholesterol 170.4 mg, Fat 10.1 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 257.5 mg, Sugar 1.3 g
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