Keto Dutch 'Pannenkoeken' (Pancakes)

Ingredients

• 1 cup Almond Flour
• about 113 g Cream Cheese
• 3 large Eggs
• 2 tbsp Sweetener (Erythritol or Stevia)
• 1 tsp Vanilla Extract
• for frying Butter
• to taste Sugar-Free Syrup
• to taste Berries

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender or food processor, combine the 1 cup Almond Flour, about 113 g Cream Cheese, 3 large Eggs, 2 tbsp Sweetener, and 1 tsp Vanilla Extract. Blend until the mixture is completely smooth.
2. 2Place a 25.4 cm non-stick skillet over medium heat. Allow the skillet to heat up for 1-2 minutes.
3. 3Add 1 teaspoon of Butter to the heated skillet. Swirl the pan to coat the bottom evenly. Wait until the butter is melted and lightly bubbling.
4. 4Pour 1/4 cup of the batter into the center of the hot skillet. Cook for 2 to 3 minutes, or until the edges of the pancake begin to look dry and set.
5. 5Carefully flip the pancake using a spatula. Cook the other side for another 2 to 3 minutes, or until it is golden brown and cooked through.
6. 6Repeat steps 3 through 5 until all the batter is used, adding more butter to the pan for each new pancake. You should have about 4 pancakes.
7. 7Serve the Keto Dutch 'Pannenkoeken' immediately while hot. Top with Sugar-Free Syrup and Berries as desired.

Substitutions

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