Keto recipe
Cheesecake Pancakes
An excellent low carb substitute for pancakes. Note: can be served with butter, fruit, whipped cream, or syrup made of sugar-free honey substitute with artificial maple extract.
- 20 min
- 2 servings
- 3.5 g net carbs per serving
Macros split: 4% net carbs · 14% protein · 81% fat
What you’ll need
Ingredients
For 2 servings
- Butter1 pat (1" sq, 1/3" high; 5g)
- Cinnamon0.5 tsp
- Cream Cheese4 oz
- Egg (Whole)2 large
- Flaxseed Seeds1 tbsp(ground)
- Salt1 dash (0.4g)
- Sweeteners (Splenda Packets, Sucralose)3 serving 1 packet
Step by step
Method
In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside.
In a large bowl, beat cream cheese until smooth.
Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.
Fold in the egg whites.
Heat large heavy fry pan over medium low heat. Grease lightly with butter.
Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don't rush - if the temperature is too high, the butter will burn.
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