AuthorTeamKeto
RatingDifficultyBeginner

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Yields15 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 1 cup Almond flour, sifted
 1 tsp Baking powder
 Pinch of salt
 1 tsp Cinnamon
 ¼ tsp Nutmeg
 ¼ tsp Allspice
 ¼ tsp Ground ginger
 ½ tsp Ground cardamon
 1 ½ tbsp Ground erythritol
 ½ cup Heavy cream
 2 tbsp Butter, melted
 3 Large eggs, whites and yolks separated
 ¼ tsp Cream of tartar
 1 tsp Vanilla extract
Instructions
1

Mix dry ingredients, including spices and erythritol.

2

Separate the egg yolks from the whites. Place the whites with the cream of tartar in a separate bowl and whisk until stiff peaks form.

3

While that is mixing, mix the cream, yolks and extract.

4

Add the butter to the flour mixture, mix and then add the cream and mix.

5

Starting with the half the fluffed egg whites, gently fold into the batter. Continue with the other half. Careful not to overmix.

6

Using about 2 spoonsful for each pancake, cook until golden brown. Keep warm in the oven.

 

Category

Ingredients

Ingredients
 1 cup Almond flour, sifted
 1 tsp Baking powder
 Pinch of salt
 1 tsp Cinnamon
 ¼ tsp Nutmeg
 ¼ tsp Allspice
 ¼ tsp Ground ginger
 ½ tsp Ground cardamon
 1 ½ tbsp Ground erythritol
 ½ cup Heavy cream
 2 tbsp Butter, melted
 3 Large eggs, whites and yolks separated
 ¼ tsp Cream of tartar
 1 tsp Vanilla extract

Directions

Instructions
1

Mix dry ingredients, including spices and erythritol.

2

Separate the egg yolks from the whites. Place the whites with the cream of tartar in a separate bowl and whisk until stiff peaks form.

3

While that is mixing, mix the cream, yolks and extract.

4

Add the butter to the flour mixture, mix and then add the cream and mix.

5

Starting with the half the fluffed egg whites, gently fold into the batter. Continue with the other half. Careful not to overmix.

6

Using about 2 spoonsful for each pancake, cook until golden brown. Keep warm in the oven.

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