Keto Waffle/Pancake Batter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c Heavy Whipping Cream3 large Eggs 1 T Canola Oil8.0 oz Cream Cheese (room temp is best)2 t Vanilla Extract1 C Almond Flour2 T Pyure, or other granulated cup for cup zero cal sweetener.25 t Salt1.5 t Baking Powder.5 tsp xanthan gumAlmond Milk as needed
Important step: sift all dry ingredients EXCEPT SWEETENER into medium bowl. FYI: Xanthan gum is an important ingredient to make a stable batter!
In separate bowl, use hand mixer, mix cream cheese til smooth.
Add 1 egg at a time mix after each egg.
Add cream, mix.
Add sweetener, vanilla, oil, mix for 1 minute.
Add liquid to dry and mix with wooden spoon. Mix thoroughly.
Let sit for 2 minutes or so.
Batter should be thicker than a normal batter...it should need a little shake to be "plopped" off of spoon.
If its too thick, add Almond Milk a 1/4 c at a time, stirring thoroughly to proper thickness.
I used a mini waffle iron and a medium serving spoon to dollop and its about 1/4 cup. Each waffle iron will be different.
Using LESS is better! My first 2 oozed out.
These take much longer to cook. I timed mine at 6 minutes and they were toasty brown!
Remove carefully as they are soft. They crisp up after a minute or 2!
I served them with butter, sugar free syrup and berries.
They refrigerate wonderfully and pop right into the toaster! In the microwave if you want them more Pancake-like!
I've not made them as pancakes yet, but keto pancakes can be pan fried to your taste!!
Serving Size: 2-4" Waffle/Pancake Makes 10-12
Number of Servings: 6.0
Recipe submitted by SparkPeople user DONNAGETSCRAFTY.
Serving Size: 2-4" Waffle/Pancake Makes 10-12
Number of Servings: 6.0
Recipe submitted by SparkPeople user DONNAGETSCRAFTY.
Nutritional Info Amount Per Serving
- Calories: 402.4
- Total Fat: 38.4 g
- Cholesterol: 175.1 mg
- Sodium: 377.6 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.1 g
- Protein: 10.6 g