How to Make Nutty Pecan & Cinnamon Keto Pancakes with Maple Butter
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In a blender, combine eggs, cream cheese, ground pecans, almond flour, baking powder, cinnamon, and salt. Blend until smooth.
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Heat 2 tbsp butter in a nonstick skillet over medium heat. Pour small circles of batter into the pan.
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Cook 2-3 minutes per side until golden and cooked through. Continue with remaining batter.
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In a bowl, mix 2 tbsp softened butter with sugar-free maple syrup for the topping.
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Stack pancakes and dollop with maple butter to serve.
Pro Tips for Perfect Nutty Pecan & Cinnamon Keto Pancakes with Maple Butter
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Nutty Pecan & Cinnamon Keto Pancakes with Maple Butter?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Nutty Pecan & Cinnamon Keto Pancakes with Maple Butter?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.