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.
Nutrition
Calories: 740kcal
Originally posted 2019-02-20 18:29:58.
