Crispy Bacon Pancakes with Chocolate Dip - Keto, Gluten Free
Calories 740kcal
Ingredients
- 8 slices bacon (thinly-cut)
- 1/4 cup coconut flour (thinly-cut)
- 3/4 cup almond flour (thinly-cut)
- 1/4 cup whey (thinly-cut)
- 1/4 cup erythritol (thinly-cut)
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 eggs (large pastured)
- 1/4 cup coconut oil (thinly-cut)
- 1/2 cup almond milk (thinly-cut)
- 15 drops liquid stevia (thinly-cut)
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup extra virgin coconut oil
- 2 tablespoons erythritol (thinly-cut)
Instructions
- First, prepare the crispy bacon.
- Preheat oven to 375°.
- Line a baking sheet with parchment paper.
- Lay the bacon strips out flat on the paper, leaving space so they don’t overlap.
- Place the tray in the oven and cook for about 10 to 15 minutes until the bacon is browned.
- Slowly add the dry ingredients to the wet and keep mixing until well combined.Heat a large pan greased with coconut oil.
- When hot, pour in the batter: you can use a piping bag for precise shapes or a regular spoon for oval pancakes.As the pancakes are cooking, top each one with a slice of crispy bacon and cook until small bubble start to appear along the edges of each pancake.
- Then flip to the other side and cook for another minute.For the chocolate dip, mix the cacao powder, melted coconut oil, and erythritol and serve with the pancakes.
Originally posted 2019-02-20 18:29:58.
