Description
A delicious low-carb sweet breakfast recipe that’s perfect for a healthy start to your day.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon erythritol (or other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: berries, coconut flakes, or whipped cream
Instructions
- In a mixing bowl, whisk together the eggs, almond flour, cocoa powder, erythritol, vanilla extract, and salt until well combined.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil to coat the pan.
- Pour the batter into the skillet, spreading it evenly.
- Cook for about 3-4 minutes or until the edges start to set and the bottom is golden brown.
- Carefully flip the breakfast pancake and cook for an additional 2-3 minutes.
- Remove from the skillet and serve warm with your choice of toppings.
Notes
- Ensure the skillet is well-coated to prevent sticking.
- Feel free to adjust sweetener to taste.
- This recipe is gluten-free and keto-friendly.
- Prep Time: 5
- Cook Time: 7
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg