Keto Pancakes with Peanut Butter Frosting
ChefGB HernandezDifficultyBeginnerServings 3
Serving size 6 small pancakes
Net Carbs
- Amount Per Serving
- Calories 223
- % Daily Value *
- Total Fat 11g15%
- Protein 17g
- Total Carbohydrate 23g9%
- Dietary Fiber 9g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Beat the eggs, egg whites, and cream cheese until the batter is creamy.
Mix in coconut flour, psyllium husk, stevia, baking powder, and vanilla extract until well combined (1-2 minutes)
Slowly add in the milk, continuing to mix until batter is thick and creamy.
Heat a greased skillet or griddle over medium-heat.
Using a ⅓ measuring cup, pour dough onto skillet/griddle.
Cook the pancakes for about 2-3 each side.
Mix all the ingredients in a bowl, slowly incorporating in the milk.
Drizzle frosting over warm pancakes.
Ingredients
Ingredients
Directions
Directions
Beat the eggs, egg whites, and cream cheese until the batter is creamy.
Mix in coconut flour, psyllium husk, stevia, baking powder, and vanilla extract until well combined (1-2 minutes)
Slowly add in the milk, continuing to mix until batter is thick and creamy.
Heat a greased skillet or griddle over medium-heat.
Using a ⅓ measuring cup, pour dough onto skillet/griddle.
Cook the pancakes for about 2-3 each side.
Mix all the ingredients in a bowl, slowly incorporating in the milk.
Drizzle frosting over warm pancakes.
Notes
