Keto Pancakes with Cinnamon Cream Cheese Butter

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Starting a day with high protein breakfast is a must for me, especially during the busy holiday season. Ordinarily, I have smoothies for breakfast, but when the cold weather sets in I have something warm and comforting like these keto pancakes with cinnamon cream cheese butter. If you are watching your carbs or are following a keto diet, you will love these pancakes because they have only about 1.2 net carbs per medium pancake. But it is the cinnamon cream cheese butter that makes these pancakes outrageously delicious. The best part is the pancakes are grain-free and gluten-free, accommodating many diets. Enjoy!

Ingredients

  • 2 extra large eggs
  • 2 oz. cream cheese, at room temperature
  • 1 Tbsp. Almond flour
  • 1 tsp. erythritol
  • 1/2 tsp. Pure vanilla extract
  • 1/4 tsp. Baking powder
  • CINNAMON CREAM CHEESE BUTTER
  • 1 Tbsp. Cream cheese, at room temperature
  • 1 Tbsp. Unsalted butter, at room temperature
  • 1 tsp. Fresh lemon juice and pinch of lemon zest
  • 1/2 tsp. erythritol
  • 1/4 tsp. GF ground cinnamon
  • Instructions

  • For the pancakes, blend all the ingredients in a blender until smooth. I used a bullet blender
  • Pour approximately 1/4 cup of batter into a preheated and lightly greased with butter pan
  • Cook over medium heat about 3 minutes per side. The bottom of the pancake should be golden before you cook the other side
  • CINNAMON CREAM CHEESE BUTTER
  • Mix all the ingredients until smooth
  • Serve warm and top with cinnamon cream cheese butter


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