- 4 ounces cream cheese softened
- 4 eggs at room temperature
- 3/4 cup almond flour
- 2 tbsp monkfruit brown sugar
- 1/4 cup heavy cream
- Dash vanilla extract
- Pinch salt
Combine all ingredients in a blender until mixed thoroughly and a smooth batter forms. Pay extra attention to any lumps of cream cheese and blend a few more times if necessary.
Lightly coat a non-stick pan with your oil of choice. Avocado oil or coconut oil is ideal.
Add the pan to medium heat and pour small rounds, ideally 10-12 cm. Cook for a few minutes until ready to flip.
Flip and repeat the cooking process until both sides are lightly brown.
When done, serve the pancakes and enjoy as-is or if preferred add a selection of your favorite low-carb toppings.
Calories: 96kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 56mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg