Chocolate Brownie Keto Pancakes


Ingredients

Batter

4 Large Cage-Free Eggs

4oz. Pastured Cream Cheese (softened)

5tsp. Psyllium Husk Powder

4TBSP Chocolate Pili Nut Cream

4TBSP Walden Farms Calorie Free Chocolate Syrup

Topping

2TBSP Nikki’s Chocolate Hazlenut Brownie Coconut Oil

2tsp. Ghee

Frying

2tsp. Any approved cooking fat

Equipment Needed

Blender

Frying Pan

Instructions

  1. Add all batter items to blender, and blend for 2-3 min until smooth.

  2. Let the contents of the blender sit and thicken as you prep everything else (give it about 5 minutes).

  3. Heat cooking fat in pan on medium.

  4. Add Nikki’s Chocolate Hazelnut Coconut Oil and Ghee to a glass measuring cup and microwave for 20 seconds.

  5. Pulse your blender a few times to re-mix the thicker batter.

  6. Pour batter into pan and cook a few minutes on each side (should make about 3-4 medium sized pancakes).

  7. Drizzle the chocolate ghee blend over the top of finished product.

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