Keto Waffle/Pancake Batter

1 c Heavy Whipping Cream
3 large Eggs
1 T Canola Oil
8.0 oz Cream Cheese (room temp is best)
2 t Vanilla Extract
1 C Almond Flour
2 T Pyure, or other granulated cup for cup zero cal sweetener
.25 t Salt
1.5 t Baking Powder
.5 tsp xanthan gum
Almond 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.