So, this recipe was taken from The Novice Chef blog and modified with Swerve sweetener, thick cut bacon, and a couple more fall spices to give it a flavor I call bacon spice.
Yield: 12-14 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
- 4 large eggs
- 2 tablespoons of water or unsweetened almond milk
- 4 oz cream cheese, cubed
- 1 and 1/3 cup almond flour
- 4 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ cup Swerve
Combine the ingredients in a blender and blend until smooth. Add your wet ingredients (water/milk, eggs, cream cheese) first to help prevent sticking.
Blend until smooth. Using a skillet set to medium heat, pour approx 1/8 cup of batter on a non-stick skillet or skillet with grass-fed butter. Cook until you see bubbles, then flip and cook for another minute or two.
I prefer topping my pancakes with whipped cream (it adds fat without much sugar and is more keto friendly) but you can top as you see fit.
Serving size 3 pancakes Nutrition Information per serving- 592 Calories
- 6.5 net carbs
- 23.6 total carbs
- 5g fiber
- 26g protein
- 48g fat
Mama in the Middle 