Keto Pumpkin Pancakes

Keto Pumpkin Pancakes

Ingredients

• 4 oz cream cheese ((at room temperature))
• 4 tbsp coconut flour
• 2 tsp pumpkin purée
• 4 large eggs ((at room temperature))
• 1/2 tsp pumpkin pie spice
• 2 tbsp erythritol ((at room temperature))
• 2 tsp baking powder
• 1/4 cup unsweetened almond milk ((at room temperature))
• clarified butter ((at room temperature))

Instructions

1. Separate 4 eggs.
2. Whip the egg whites until you get soft peaks and set aside.
3. In a separate bowl, mix together the egg yolks, erythritol, cream cheese and pumpkin puree.
4. Add coconut flour, baking powder and pumpkin pie spice and mix until well combined.
5. Add almond milk until you get a smooth batter, then fold in the egg whites.
6. Add some clarified butter/ghee to a skillet on medium heat and add the pancake batter to make pancakes of about 4-5” in diameter.
7. Top with grass-fed butter and Choc Zero sugar-free maple syrup.
8. Enjoy!