Keto Pancakes 1 serving = 4 pancakes

2 extra large Egg, fresh, whole, raw
2 fl oz Heavy Whipping Cream
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.25 tsp Baking Powder
1 tbsp Butter, salted
1 tsp Erythritol (optional)
Pinch of salt

In a large mixing bowl, combine the egg yolks, whipping cream, low carb sweetener, and salt until the mixture is smooth.

In a small mixing bowl, combine almond flour with baking powder; whisk it into the creamy egg mixture until uniform in appearance.

Using an electric mixer, beat the egg whites in a separate bowl until soft peaks form. Fold the egg whites into the batter.

Melt butter in a large non-stick frying pan over medium heat, then wipe with a paper towel to evenly distribute the butter for cooking. Spoon in the batter to make your pancakes; use about 2 tablespoons (30ml) per pancake.

Cook for 3 minutes, or until lightly browned, and then gently flip each pancake and cook for an additional 2 minutes on the other side. Take care not to agitate the pancake before it's ready to flip or disaster will ensue.

Recipe Notes
Total recipe yields 8 small pancakes.

Serving Size: Makes 8 small pancakes