Cream Cheese Almond Flour Pancakes

Ingredients

• 6 oz cream cheese, softened
• 6 large eggs
• ½ cup almond flour
• 1 tbsp granulated erythritol
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp butter, for the pan
• 1 pinch salt

Steps

1. 1

   Blend or whisk the cream cheese, eggs, almond flour, erythritol, baking powder, vanilla, and a pinch of salt until completely smooth. Let the batter rest 2 minutes.

   Start 2 min timer
2. 2

   Melt a little butter in a nonstick skillet over medium-low heat.

3. 3

   Pour about 3 tablespoons of batter per pancake. Cook until the edges set and small bubbles form.

   Start 3 min timer
4. 4

   Flip carefully and cook until golden on the second side. Repeat with the remaining batter, adding butter as needed.

   Start 2 min timer

Tips

• Keep the heat medium-low. These pancakes brown quickly and are delicate to flip.
• Serve with butter and a few berries, and count the berries in your daily carbs.
• Leftovers keep 3 days in the refrigerator and reheat well in a toaster.