Name: Keto Four-Ingredient Pancake with Almond Flour Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 cups (150 g) of almond flour; 2 Tablespoons erythritol, or to taste; ½ cup unsweetened almond or coconut milk (from a carton, not cans); 2 eggs, whisked; ¼ cup (60 ml) ghee, softened, to cook the pancakes with

Ingredients

1 1/4 cups (150 g) of almond flour
2 Tablespoons erythritol, or to taste
½ cup unsweetened almond or coconut milk (from a carton, not cans)
2 eggs, whisked
¼ cup (60 ml) ghee, softened, to cook the pancakes with

Instructions

Mix together the almond flour, erythritol, almond or coconut milk, and eggs together.
Melt some of the ghee in a non-stick pan and carefully pour 1/4 cup of the batter into the frying pan.
Cook on a medium heat until the pancake starts bubbling on top. Then use a spatula to carefully test the bottom of the pancake to make sure it’s cooked.
Carefully flip and cook the other side for a few minutes.
Repeat for the rest of the batter (makes 7-8 small pancakes).

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

Calories: 321
Sugar: 1 g
Fat: 31 g
Carbohydrates: 7 g
Fiber: 4 g
Protein: 9 g