Cream cheese pancakes Low-carb/Keto (contains nuts, optional)
Cream cheese pancakes Low-carb/Keto (contains nuts, optional)
350 cals / 3 g net carbs
These are not your typical, high-carb, fluffy buttermilk pancake. BUT they are reasonably-close to a pancake IF you are sometimes craving crepes or a sweet breakfast experience you’d maybe get at Denny’s or IHOP. I’m not offering any comparisons, but if you’re not on any starchy carbs for quite awhile and have missed something like this, it’s a reasonable facsimile.
Ingredients:
• 2 oz. cream cheese (I left it on the counter 30 minutes to soften)
• 2 large eggs (not straight from fridge, a user had issue w/this)
• 1/3 tsp baking powder
• 1/2 tsp vanilla extract
• 1/3 teaspoon ground cinnamon
• 1 packet (1 tsp) stevia powder OR 2-3 drops liquid stevia (any flavor)
• Coconut oil/oil spray/butter for your griddle, if not non-stick
(I used coconut oil spray for the first batch, but wasn’t needed)
Optional:
• 1 tbsp melted butter, for topping (adds fat)
• 2 tbsp ground almonds (adds 2 g carbs)
(I added these to the mix because the first tiny blister test cake tasted like a cooked egg and I barely tolerate the taste of eggs – once I mixed in the almond dust, that went away).
Topping:
• Whatever sugar-free and/or low-carb item you like. I just drizzled melted butter on mine, and topped with 2 oz of homemade strawberry mash/sauce.
Method:
(as outlined here)
http://ketokarma.com/cream-cheese-pancakes/
I used my stick blender and Pyrex 2-cup measuring pitcher, easy-peasy. Nonstick pan. Medium-low heat.
Notes:
When it comes to low-carb stuff, I often find people raving about a homemade bread/tortilla/etc. and say it’s like the real thing…things usually LOOK like the real thing, but may not always have the right texture and taste, and vice-versa. When I did Atkins 10+ years ago, I hated this. Nothing grinds my gears like stuff that tastes like eggs when it’s supposed to be “bread” or whatever. I’m like, “No, you just made eggs in the shape of bread,” LOL.
So: Always try a test/tiny pancake to see if you like them, then go back to the batter and add salt, vanilla, cinnamon, etc., to your liking, before whacking out a bunch of pancakes you won’t eat. This is basic cooking 101 🙂
I harvested 4 lbs of strawberries this summer and froze almost all of them, so I have had small 3-5 oz vacuum-sealed packs stuffed in the freezer just waiting for something like this. I saw this recipe last night, so I took a pack of berries out of the freezer and threw them in the fridge, and this morning, they were ready. I just mashed them with a fork and threw in a packet of stevia powder to get a nice sauce. They didn’t need time to macerate, like they would have to, when using sugar. Then I measured out 2 ounces (4 tablespoons) of mashed berries w/juice, to pour over the pancakes.
Pros:
You get to eat the whole batch as ONE serving, for only 3 carbs 🙂 But you want to not make them very large, else they just spread out really thin (unless you like that sort of thing). To keep them small was best, then when you stack them up, there’s a little fluff.
If you’re on LCHF or keto, the chance of having all this on hand is very high, so it’s something you can make pretty spur-of-the-moment, although you need to devote the time.
They don’t taste like eggs IF you add the other stuff (a tiny pinch of salt, 3 drops of stevia, cinnamon). It also helped that I added 1 TB melted butter on top and then the mashed/sweetened strawberries/juice, and also the ground almonds, to the batter.
Cons:
They take awhile to cook each one. I had the heat on medium to start, and the first two cakes off the skillet were nicely browned, but pretty flat and slightly crisp, where I wanted a little more fluff, and still some browning. So I turned the flame down closer to med-low. You may have different results in cooking them on higher or lower heat, but lots of reviewers noted they had a hard time flipping them, so my trick to fix this was leaving them a longer while on lower heat, which made them nice and browned, and release very easily from the pan.
They’re hard to keep hot, since they take so damn long to make. If you have a larger griddle or skillet that can accommodate more pancakes, go for it. Also, see Pro re: size.
Verdict:
Would I make them again? Probably, but only if I was say, craving some non-savory breakfast food (for me? RARE–like not even once a year) AND had time on my hands. They really are an effort, since I can usually wack out eggs and bacon or sausage in 10-15 minutes tops for even a weekday breakfast, and I was literally fussing with these in my kitchen for over 35 minutes (including prep and clean-up).
I’m full, but I’m having a large glass of water and then my coffee. I could probably have easily eaten 1-2 slices of bacon with this and be sated (update, a few hours later, I am not hungry – this satisfied me).
Oh, forgot to mention…YES, I totally think I would have added a dollop of freshly whipped heavy cream, had I any – I’m out and until next grocery delivery/payday, I am using half & half for coffee/cooking (whoops). I really think adding a dollop would totally have upped my happiness with these. I don’t have sugar-free pancake syrup in my pantry, nor is that something I would spend money on for a rare treat like this, but if you do or that’s your thing, go for it! Cary’s has a great sugar-free syrup, I’ve also heard Walden Farm’s makes a decent one (I have only tried Cary’s ages ago, when my dad was first diagnosed with Type 2).
Let me know if you make these and how they turn out for you.
Nutrition breakdown:
Original version is 3 g carbs – my version with the added almond flour in the batter, and topping of 1 tbsp melted butter and 2 oz. mashed strawberries/juice was 6 g net carbs, 530 cals, 11 g fat, for the whole meal.
Nutrition breakdown:
• Serving Size: 1
• Calories per serving: 350 kcal
• Fat per serving: 28 g
• Carbs per serving: 3 g (net)
• Protein per serving: 16 g
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Is that unicorn blood I see?! Lol
Naw. Maybe just a little.
I’ve made these, I added bananas and didn’t have the berries (though that would have been perfect) I also doubled down with the leavening. I’m scheming to make a low carb yeast cinnamon sticky bun but that’s been a hurdle I haven’t gotten over for a few years. I can make a dough that’s close to the real thing but it’s as you said a little bit too much eggy blah.
If I wasn’t strict low carb (~20 g or less/day) or maybe on maintenance, I could do a banana. But nope.