Cream cheddar flapjacks are keto low carb hotcakes made of eggs, cream cheddar and almond flour. They are light, cushioned with a delectable cheesecake season.
You will cherish the feathery surface of those keto cream cheddar hotcakes with blueberries. They suggest a flavor like customary fleecy hotcakes. Also, they are prepared in just 2 minutes in a blender. Let see the basic fixings you have to begins making this low carb flapjack almond flour formula.
This is a simple keto flapjack formula with 2 straightforward steps.First, you need a blender to turn every one of the fixings, aside from the blueberries, into a velvety hotcake player. Next, mix in crisp blueberries into the player. In the event that you need to utilize solidified blueberries, I prescribe you include those straightforwardly in the dish, over every flapjack before you flip them on opposite side. The motivation behind why I don't prefer to include solidified blueberries into my flapjack player is that those discharge water and shading the hitter in a purplish shading.
Obviously YES you can and that will be as heavenly! It will bring the carb down to 1.6 g net carb per hotcakes so you can include more fixings ! Else you can swap the blueberries for raspberries , they contains less carbs as well.
Ingredients
- 4 large eggs
- 4 oz cream cheese (110 g)
- 1 1/3 cup almond flour (5.1 oz, 145 g)
- 3 tablespoon sugar free crystal sweetener or 1/4 teaspoon stevia drops
- 2 teaspoon vanilla
- 1 teaspoon baking powder or 1/2 teaspoon baking soda
- 1/2 cup fresh blueberries or frozen * see note (2.8 oz, 80g)
- Add all the ingredients into a blender, except the blueberries.
- Blend on high speed until creamy and smooth. If some batter stuck to the bottom or sides of the jug, stop the blender, and use a spatula to un stick the batter on sides/bottom. Blend again few seconds.
- Pour the batter into a mixing bowl and stir the blueberries. Let the batter rest for 3 minutes.
- Heat a non stick pancake griddle or crepe pan under medium heat. Rub the surface of the pan with a piece of absorbent paper covered with a teaspoon of coconut oil or butter
- Poor 2 tablespoons of batter per pancakes (not more) or it will be difficult to flip them without breaking especially if you use heavy fresh blueberries.
- Cook gently, about 2-3 minutes or until you see bubbles forming on the surface and sides starts to dry. Now flip on the over sides and keep cooking for few more minutes until golden brown.
- Serve with sugar free monk fruit syrup or butter
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