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Keto Egg Fast Spiced Pancakes w Whipped Cream Recipe

Breakfast
Gluten Free
Quick Easy
Vegetarian
★★★★★
5/5
(1736 reviews)
By Zylo Nutritionist Team
Keto Egg Fast Spiced Pancakes w Whipped Cream
Zylo Recipes

Description

Imagine starting your day with delicate, fragrant pancakes, warm with cinnamon and a hint of nutmeg. These aren't just any pancakes; they're crafted to be a comforting and satisfying breakfast that aligns with specific dietary preferences. The recipe centers around a simple blend of egg and cream cheese, providing a surprisingly rich and tender base.

The cinnamon and nutmeg infuse each bite with a sweet warmth, complemented by a touch of vanilla that enhances the overall flavor profile. To elevate this breakfast experience, a cloud of freshly whipped cream awaits. Its cool, creamy texture is the perfect counterpoint to the warm spices of the pancakes.

A sprinkle of your favorite sweetener adds just the right touch of sweetness to the whipped cream, creating a harmonious balance of flavors and textures. Whether you're in a hurry or have time to savor each bite, these pancakes adapt to your needs. Roll them up with whipped cream for a quick and portable breakfast on the go, or slice them into bite-sized pieces for a leisurely morning dip in the creamy topping.

This recipe is also ideal for meal prepping, allowing you to enjoy a delicious and satisfying breakfast throughout the week. The key to success lies in using cold ingredients, ensuring the best possible texture and consistency. Cold eggs and cream cheese blend together seamlessly, while keeping the whipping cream chilled is essential for achieving that light and airy texture.

For those mindful of portion sizes, these pancakes can be easily adapted to suit individual needs. A single pancake, topped with a generous dollop of whipped cream, makes for a perfectly satisfying and balanced meal. For an extra touch of indulgence, consider adding a dollop of mascarpone.

Its subtle sweetness and creamy texture will complement the warm spices and create an even more decadent breakfast experience. These pancakes are more than just a recipe; they're an invitation to savor a moment of simple pleasure, a delightful way to start your day with warmth, flavor, and satisfaction.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 Pancake serving
C
Calories
430 Kcal
C
Carbs
4 g
Fi
Fiber
1 g
Sugar
2 g
P
Protein
16 g
C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 12 g
Cholestrol 250 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Raw egg
    Raw egg
    3 large
    2.
    Cream cheese
    Cream cheese
    1.5 oz
    3.
    Salt
    Salt
    1 dash
    4.
    Liquid stevia
    Liquid stevia
    10 Drop
    5.
    Vanilla extract
    Vanilla extract
    0.25 tsp
    6.
    Cinnamon
    Cinnamon
    0.25 tsp
    7.
    Nutmeg Ground
    Nutmeg Ground
    0.13 tsp
    8.
    Coconut oil
    Coconut oil
    2 tsp
    9.
    Whipping cream, not whipped
    Whipping cream, not whipped
    2 tbsp
    10.
    Brown Sugar Replacement
    Brown Sugar Replacement
    0.5 tsp
    11.
    Vanilla extract
    Vanilla extract
    0.25 tsp

Instructions

    1.
    In a food processor or high-quality blender, combine eggs, cold cream cheese, salt, liquid stevia, vanilla extract, cinnamon, and nutmeg. Blend until the batter is pale yellow, smooth, and frothy. Scrape down the sides as needed. Adjust spices, vanilla extract, and liquid stevia to suit your taste preferences without affecting macros.
    2.
    Select a non-stick or cast-iron skillet for cooking. Melt ½ teaspoon of coconut oil per pancake in the skillet (cook one at a time or multiple simultaneously). Once the oil is heated on medium heat, pour ¼ cup of pancake batter per serving into the skillet. Gently reshape the batter into a circle with a spatula as it cooks. Let it cook until golden brown and easily releases from the pan, adjusting the heat as needed.
    3.
    Flip the pancake with a spatula to cook the other side until done. Repeat the process for all pancakes. Set the cooked pancakes aside to cool while you prepare the whipped cream. In a stand mixer, whip heavy whipping cream on high speed until soft and fluffy. Add the brown sugar substitute and remaining vanilla extract. Continue whipping until smooth, medium-soft peaks form.
    4.
    Serve each pancake with about 1 tablespoon of whipped cream (remember the volume doubles when whipped). Garnish with a sprinkle of cinnamon for the final touch. Each pancake contains approximately ¾ egg, 1 tablespoon of fat, and ¼ ounce of cream cheese.