keto macro cakes final KETO MACRO CAKES
If you’re a newcomer to the keto pancake game, then I’d like to offer you a warm welcome. Your likely to stumble upon all types of low carb pancakes that are a mixture of cream cheese and eggs. Those are good, but we don’t settle for good around here. That’s why we took a classic low carb protein pancake recipe I’ve been making for years and pumped up the fat content to achieve the perfect keto pancake recipe.
From concept to finished product this recipe took us about 2 weeks. We’re fast approaching holiday season, and that means we spend every waking hour perfecting Thanksgiving recipes. Thanksgiving is the busiest time of the year for food bloggers, and we’re putting in a lot of work at the moment. However, sometimes an idea will strike you, and nothing else seems to matter. That idea was these keto pancakes!
KETO MACRO CAKES
COURSE: BREAKFASTKEYWORD: KETO MACRO CAKESPREP TIME: 5 MINUTESCOOK TIME: 20 MINUTESTOTAL TIME: 25 MINUTESSERVINGS: 20 PANCAKESCALORIES: 100KCAL
INGREDIENTS
- 8 oz Cream Cheese
- 8 large eggs
- 4 tbsp Butter
- 2 scoops(62g) Protein Powder
- 1 tsp vanilla extract
- Sugar Free Maple Syrup(for topping)
INSTRUCTIONS
- In a food processor or large mixing bowl combine cream cheese, butter and eggs. It is easiest to use room temperature butter and cream cheese.
- Add the protein powder to the wet ingredient mixture and mix until fully combined. Add the vanilla extract and mix again.
- Heat a skillet on medium heat. Pour in the pancake batter and cook for 2 minutes on each side. See "notes on serving size" section for info on how much batter to use for 100 calorie cakes.
- Enjoy!
NOTES
Net Carbs: 1g
NUTRITION
Calories: 100kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g