By Abby Cronin
It’s the biggest diet trend happening right now: the ketogenic diet. Featuring a menu of high fat, low carbohydrate food items, keto die-hards brag about being able to eat steaks, bacon, and butter to their heart’s content all while staying slim and satisfied. While this sure sounds nice, some of us sweet tooth savants may question just how realistic it is to forego our favorite foods for the rest of our lives (or however long this keto thing lasts).
Trust me when I say, you are not alone in this fear! While it may not be as convenient as rolling up to an iHop and demolishing a stack of funfetti pancakes, these keto pancakes make for a meal that’s just as good- and won’t kick you out of ketosis.
Yield: 10 pancakes
1/2 cup of coconut flour
4 oz of full fat cream cheese, softened
4 large eggs
1/4 cup of coconut cream
Coconut oil or butter to grease pan
In a medium bowl, whisk the ingredients together until it forms a smooth batter.
Using a nonstick pan over low-medium heat, melt roughly a tablespoon of butter or coconut oil in your pan. After fully melted, pour about 3 tablespoons of pancake batter into your pan and cook until golden brown on both sides.
Remove from pan and serve warm with a dollop of coconut cream on top. For a little extra sweetness, try adding some berries or dark chocolate bits on top of your keto pancakes!
Macros: 1,171 Calories for Full Recipe / 117 Calories Per Pancake
Carbohydrates: 38g for Full Recipe / 3.8g per pancake
Protein: 41g for Full Recipe / 4.1g per pancake
Fat: 91g for Full Recipe / 9.1g per pancake