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prep time
10 min
cook time
15 min
ready time
25 min
Keto Egg Fast Spiced Pancakes w Whipped Cream
Even on a diet, breakfast can be sweet! If you’ve enjoyed any Carb Manager egg fast waffle recipes, you’ll love this pancake meal. Each pancake is made with just egg, cream cheese, and flavoring agents. Sweet cinnamon and spiced nutmeg flavor these Keto pancakes with a hint of vanilla. The real whipped cream topping includes the fat macros you need and is sweetened with your preferred brand of brown sugar sweetener. You can find a variety of Keto sweetener substitutes in the specialty section of the baking aisle or the gluten-free section at your grocery store. You can make breakfast fast and on the go by rolling up your pancake with whipped cream, or you can enjoy bites of pancake dipped in whipped cream at your leisure. Since it’s best to make multiple pancakes at once, this is also a great Keto egg fast recipe to meal prep with.
Cold Or Room Temperature Ingredients?
You’ll notice the directions call for some cold ingredients. When you’re working with eggs and dairy products, some process faster when they’re cold and some when they’re at room temperature. It can be confusing to remember! Whipping cream always needs to be cold when it’s whipped, and it actually won’t whip up at all when it’s at room temperature.
Can I Have More?
Since the egg fast diet only allows you to eat about one egg per meal, you should only have one serving of pancake. With a little whipped cream, you meet your needs for the meal. However, if you’d like to add a little bit more for the sake of calories, you can incorporate more cheese. For a sweet egg fast recipe, a smear of extra cream cheese or mascarpone cheese on your pancake can help you out.
Jessica L.
Net Carbs
1.4 g
Fiber
0.1 g
Total Carbs
2 g
Protein
5.5 g
Fats
12.2 g
140 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
3 large
Cream cheese
1.5 oz
Salt
1 dash
Liquid stevia
10 Drop
Vanilla extract
0.25 tsp
Cinnamon
0.25 tsp
Nutmeg Ground
0.13 tsp
Coconut oil
2 tsp
Whipping cream, not whipped
2 tbsp
Brown Sugar Replacement
0.5 tsp
Vanilla extract
0.25 tsp
Recipe Steps
steps 4
25 min
Step 1
To make the pancake batter, blend eggs, cold cream cheese, salt, liquid stevia, vanilla extract, cinnamon, and nutmeg in a food processor or good-quality blender. Blend until the batter is pale yellow, free of lumps, and frothy. You may need to scrape down the batter and blend two or three times to achieve this. You may include, adjust, or substitute the spices, vanilla extract, and liquid stevia to your liking without affecting your macros.Step 2
Choose a non-stick or cast-iron skillet to cook the pancakes. Melt a ½ teaspoon of coconut oil per pancake in the skillet (you may choose to make one at a time or multiple at once). When the oil is heated on medium heat, pour a ¼ cup of pancake batter per serving in the skillet. As the batter starts to cook, you can gently reshape it into a circle with a spatula. Let the batter cook on one side, adjusting the heat as necessary, until the pancake turns golden brown and naturally releases from the pan.Step 3
Use your spatula to flip the pancake over to complete cooking on the other side. Repeat the process until all pancakes are made. Set the pancakes aside to cool while you make the whipped cream. In a stand mixer, whip heavy whipping cream on high speed until the cream begins to look soft and fluffy. Then, add in your brown sugar substitute and the final amount of vanilla extract. Whip until the whipped cream comes together in smooth, medium-soft peaks.Step 4
For serving, include about 1 tablespoon of completed whipped cream with each pancake. Do not get this confused with the amount of liquid heavy cream you used in the recipe, since it doubles in size when it whips. Each pancake includes about ¾ egg, 1 tablespoon fat, and ¼ ounce cream cheese. Garnish the pancakes with a sprinkle of cinnamon for a final touch.
Comments
MyBetterMe 3 years ago
My first keto crêpe recipe. Tastes like an omelette which I really was not impressed with. Great to use as a wrap for breakfast....not as a dessert. Will definitely try another recipe for my sweet tooth.