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Pumpkin Pancakes – Keto, Low Carb & Gluten Free


  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons coconut flour
  • 2 teaspoons pumpkin puree
  • 4 large eggs, separated
  • 1/2 teaspoon pumpkin pie spice (see my recipe)
  • 2 tablespoons powdered erythritol (or swerve confectioners)
  • 2 teaspoons baking powder
  • 1/4 cup unsweetened almond milk (as needed)
  • clarified butter/ghee for the pan
Pumpkin Pancakes – Keto, Low Carb & Gluten Free

  1. Separate 4 eggs. Whip the egg whites until you get soft peaks and set aside.
  2. In a separate bowl, mix together the egg yolks, erythritol, cream cheese and pumpkin puree.
  3. Add coconut flour, baking powder and pumpkin pie spice and mix until well combined. Add almond milk until you get a smooth batter, then fold in the egg whites.
  4. ..............
  5. Click Here to view complete recipe

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