Since going Paleo my family has fallen even more in love with our grill. Paleo and grilling just work well together. The past couple of years I've even been stepping outside my grilling comfort zone more and more. Grilling things I'd never thought to have grilled before and trying new flavor combinations. I have to say I'm pretty thrilled with the results of most of my flavor experiments. In the past I'd never have thought to grill fruit, but it's amazing. Grilling fruit and adding it to traditionally savory dishes? Brilliant. Oh yes, and? New rule: every burger recipe for the rest of forever must contain grilled pineapple. OK, maybe more of a guideline. It's a seriously delicious combination though. This Smoky Grilled Pineapple Burger is always a crowd-pleaser at my house. It's not only Paleo, but Whole30, glutenfree, lower carb, and clean eating friendly. I promise you won't miss the bun! paleo, grilled pineapple burger, smoky
I'm completely obsessed with keto egg fast pancakes lately. I've been cycling on and off an egg fast to try and get some traction again with my weight loss and we all know egg fasts can get pretty boring!
I thought I'd compile all of my egg fast pancake recipes into one easy post for my egg fasting brothers and sisters...
5 Keto Egg Fast Pancake Recipes
1. First up, these Sweet Cinnamon Egg Fast Pancakes are completely delicious. They're an amazing option if you're tired of traditional low carb ways to have eggs. In describing all of my egg fast pancakes, I'd say they're maybe a tad bit crepe-like in consistency, more eggy. Definitely not the consistency of a traditional wheat flour pancake, but an amazing treat when you're egg-fasting! These Sweet Cinnamon KETO Pancakes are a seriously tasty addition. With only 4 grams of total carbs for the ENTIRE RECIPE, they'll fit nicely into your plan.This recipe makes 3 or 4 decent sized pancakes and comes in at 340 calories according to my tracking in My Fitness Pal. I generally eat the whole thing and double the batch if hubby wants some too. It easily doubles or triples or quadruples...to feed however many you'd like. I love to make a giant batch on Sunday when I'm planning an egg fast and have them ready to go.
Egg Fast Sweet Cinnamon Pancakes
For this recipe you'll need:
A mixing bowl (I like to use a large glass measuring cup to easily pour the batter in the skillet), a hand mixer, measuring spoons, a small non-stick skillet (I love my Non-Stick Ceramic Skillet), and a spatula that won't scratchyour skillet.Ingredients
2 Eggs2 oz Cream cheese softened
1/4 tsp Vanilla
2 Packets stevia or another low carb sweetener (read labels, carbs can sneak in here)
1/2 tsp Organic Vietnamese Cinnamon
Ghee for the skillet
Directions
Add all of the ingredients except the ghee to your mixing bowl and blend well with your hand mixer on medium, working up to high. The batter should be smooth with no bits of cream cheese visible (though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously). Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee. Pour just enough batter into your skillet to cover the bottom. If you add too much batter they will be hard to flip. Wait until bubbles appear and pancake appears set. Flip. Cook on the other side until done, about 30-60 seconds.Notes
The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a while or soften it in the microwave for 30ish seconds. Also, this batter will be very runny. Don't use too high of heat or it will burn on one side before it is set enough to flip. Also, these should be thin or you'll have the same problem.
Yield: 1 serving, 3 to 4 pancakes
Sweet Cinnamon KETO Pancakes
prep time: 3 minscook time: 2 minstotal time: 5 mins
This delicious Sweet Cinnamon Keto Pancake Recipe will be your new favorite way to start the day. With 340 calories and 4 grams total carbs for the entire recipe they're a quick and super easy keto breakfast option!
ingredients:
- 2 eggs
- 2 ounces cream cheese softened
- 1/4 teaspoon organic vanilla extract
- 2 packets stevia, monk fruit, or other low carb sweetener (read your labels, carbs can sneak in here)
- 1/2 teaspoon organic Vietnamese cinnamon
- ghee for the skillet (organic grass-fed is best)
instructions:
- Add all of the ingredients except the ghee to your mixing bowl and blend well with your hand mixer on medium, working up to high. The batter should be smooth with no bits of cream cheese visible.
- Preheat your small no-stick skillet to medium-low (3 on my stove top) and add a little ghee.
- Pour just enough batter into your skillet to just barely cover the bottom. They will be thin. If you add too much batter they will be hard to flip.
- Wait until bubbles appear and pancake appears set. Flip. Cook on the other side until done, about 30-60 seconds.
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2. These Hot Cocoa Egg Fast Pancakes just might be my favorite recipe I've ever done. They're just so good! And, yes the cocoa is not strict egg fast, but I find they're OK for me. I still lose the same.
My Hot Cocoa Egg Fast Pancakes have only 6 grams of carbs for the ENTIRE RECIPE (4 grams net carbs). They've gotten me through many a tough day 3 on my egg fasts. And? If eating these for lunch is wrong, I don't want to be right.
This recipe makes 3 or 4 decent sized pancakes and comes in at 360 calories according to my tracking in My Fitness Pal.
Egg Fast Hot Cocoa PANCAKES
For this recipe you'll need:
A mixing bowl (I like to use a large glass measuring cup to easily pour the batter in the skillet), a hand mixer, measuring spoons, a small non-stick skillet (I love my Non-Stick Ceramic Skillet), and a spatula that won't scratchyour skillet.
Ingredients
2 Eggs2 oz Cream cheese softened
1/2 tsp Vanilla
2 Packets stevia or other low carb sweetener (read your labels, there can be sneaky carbs here)
1 Tablespoon Cocoa Powder
Gheefor the skillet
Directions
Add all of the ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth with no bits of cream cheese visible (though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously). Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee. Pour just enough batter into your skillet to cover the bottom. Wait until bubbles appear and pancake appears set. Flip. Cook until done, about 30-60 seconds on the second side.Notes
The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a bit or soften it in the microwave for 30ish seconds. Also, this batter will be very runny. The pancakes will be crepe-like and thing. Be sure the pancake is set well enough before you flip, and don't cook on too high heat.
For a special keto treat serve them with a little heavy whipping cream.
Yield: 1 serving, 3 to 4 pancakes
KETO Hot Cocoa Pancakes
prep time: 3 minscook time: 2 minstotal time: 5 mins
With THIS recipe, who can feel deprived on keto? These Keto Hot Cocoa Pancakes are not only scrumptious, but only 6 grams total carbs and 360 calories for the entire recipe.
ingredients:
- 2 eggs
- 2 oz cream cheese softened
- 1/2 tsp vanilla
- 2 packets stevia, monk fruit, or other low carb sweetener (read your labels, there can be sneaky carbs here)
- 1 Tablespoon cocoa powder
- ghee for the skillet
instructions:
- Add all of the ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth with not bits of cream cheese visible.
- Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee.
- Pour just enough batter into your skillet to cover the bottom. Wait until bubbles appear and pancakes appear set. Flip. Cook until done, about 30-60 seconds on the second side.
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3. This Egg Fast Strawberry Cheesecake Pancakes recipe makes 3 or 4 decent sized pancakes and comes in at 348 calories and 6 grams TOTAL carbs according to my tracking in My Fitness Pal. As with all of these recipes, tt easily doubles or triples or quadruples...to feed however many you'd like. I personally kind of like these cold. I make them ahead and eat them straight from the fridge. They taste like little slices of cheesecake that way.
For this recipe you'll need:
A mixing bowl (I like to use a large glass measuring cup to easily pour the batter in the skillet), a hand mixer, measuring spoons, a small non-stick skillet (I love my Non-Stick Ceramic Skillet), and a spatula that won't scratchyour skillet.
Yield: 1 serving, 3 to 4 pancakes
KETO Strawberry Cheesecake Pancakes
prep time: 3 minscook time: 2 minstotal time: 5 mins
These Keto Strawberry Cheesecake Pancakes will make a tasty addition to your keto or low carb diet. With only 6 grams total carbs and 348 calories for the whole recipe you can enjoy them freely!
ingredients:
- 2 eggs
- 2 oz cream cheese, softened
- 1/4 tsp vanilla
- 2 packets stevia, Truvia, or other low carb sweetener (read labels, I have realized some have 2-4 grams of carbs per packet)
- ghee for the skillet
- 2 medium strawberries, sliced. For topping.
instructions:
- Add all of ingredients except the ghee and strawberries to your mixing bowl and blend well with your hand mixer on medium, working up to high. The batter should be smooth with no bits of cream cheese visible. (Though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously).
- Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee.
- Pour just enough batter into your skillet to cover the bottom. If you add too much batter they will be hard to flip. You want them thin. Wait until bubbles appear and pancake appears set. Flip. Cook on the other side until done, About 30-60 seconds.
- Serve them with the sliced strawberries on top!
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Ingredients
2 Eggs
2 oz Cream Cheese softened
1/4 tsp Vanilla
2 Packets stevia or another low carb sweetener (read labels, I have recently realized some have 2-4 grams of carbs per packet)
Ghee for the skillet
2 Medium Strawberries, sliced. For topping.
Directions
Add all of the ingredients except the ghee and strawberries to your mixing bowl and blend well with your hand mixer on medium, working up to high. The batter should be smooth with no bits of cream cheese visible (though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously). Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee. Pour just enough batter into your skillet to cover the bottom. If you add too much batter they can be hard to flip. Wait until bubbles appear and pancake appears set. Flip. Cook on the other side until done, about 30-60 seconds.
Serve with the sliced strawberries on top!
Notes
- The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a while or soften it in the microwave for 30ish seconds.
- Also, this batter will be very runny. That is normal. This version of my low carb pancake recipe tends to be tougher to flip. The cinnamon and cocoa powder in other recipes act a bit like flour and make the consistency of the other recipes easier to handle. This recipe is worth the effort though!
For a special keto treat, try topping them with a little whipped heavy whipping cream (this isn't included in the calorie count above).
This recipe makes 3 or 4 decent sized pancakes and comes in at 345 calories according to my tracking in My Fitness Pal.
For this recipe you'll need:
A mixing bowl (I like to use a large glass measuring cupto easily pour the batter in the skillet), a hand mixer, measuring spoons, and a small non-stick skillet (I love my Non-Stick Ceramic Skillet).
keto, keto pancakes, keto pumpkin pancakes, keto pumpkin pie cream cheese pancakes recipe
keto recipes
keto, ketogenic diet, paleo, gluten-free, low carb, dairy-free, soy-free
Yield: 1 serving - about 4 pancakes
Egg Fast Pumpkin Pie Cream Cheese Pancakes
prep time: 5 minscook time: 3 minstotal time: 8 mins
These Keto Pumpkin Pie Cream Cheese Pancakes come in at just 5 TOTAL carbs for the entire recipe and will make a delicious addition to your keto meal plan.
ingredients:
- 2 large eggs
- 2 oz cream cheese, softened
- 2 teaspoons Farmers Market Organic Pumpkin
- 1 packet stevia or other low carb friendly sweetener
- 1/2 teaspoon organic Vietnamese cinnamon
- pinch organic ground cloves
- pinch organic ground nutmeg
- organic grass-fed ghee for the skillet
instructions:
- Add all ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth without lumps of cream cheese.
- Preheat your non-stick skillet to medium-low (3 on my stove top) and add a little ghee.
- Pour in just enough batter to cover the bottom of the skillet. Wait until bubbles appear and pancake seems set. Flip. Cook until done through. About 30 to 60 seconds on the second side.
copyright Kerri Olkjer 2016
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And, yum!
Notes
The batter should be smooth with no bits of cream cheese visible, though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously. The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a bit or soften it in the microwave for 30ish seconds. Also, the batter will be very runny. Don't cook on too high heat or they will burn on one side before setting enough to flip. Also, they should be thin. If you pour them too thick they won't set well enough to flip.5. These Eggnog Keto Egg Fast Pancakes have only 4 grams of TOTAL carbs. This recipe makes 3 or 4 decent sized pancakes and comes in at 340 calories according to my tracking in My Fitness Pal.
Keto Egg Fast Eggnog Pancakes
For this recipe you'll need:
A mixing bowl (I like to use a large glass measuring cupto easily pour the batter in the skillet), a hand mixer, measuring spoons, and a small non-stick skillet (I love my Non-Stick Ceramic Skillet).Ingredients
2 Eggs2 oz Cream cheese softened
1/2 tsp Vanilla
1 Packet stevia or another low carb sweetener (check labels, carbs can sneak in here)
1/4 tsp Nutmeg
1/8 of Cloves
Gheefor the skillet
Directions
Add all of the ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth with no bits of cream cheese visible (though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously). Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee. Pour just enough batter into your skillet to cover the bottom. Wait until bubbles appear and pancake appears set. Flip. Cook until done, about 30-60 seconds on the second side.Notes
The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a bit or soften it in the microwave for 30ish seconds. Also, this batter will be very runny. Definitely don't cook these on too high a heat or they will burn on one side before they are set enough to flip. Also, the pancakes will be a bit thin and crepe-like. I don't like my pancakes very sweet (and don't use syrup either). If you prefer them sweeter add 2 packets of sweetener, and if low carb syrup is your jam have at it.
Yield: 1 serving, 3 to 4 pancakes
KETO Eggnog Pancakes
prep time: 3 minscook time: 2 minstotal time: 5 mins
Shake up your keto breakfast routine with some yummy KETO Eggnog Pancakes! 340 calories and 4 grams total carbs per recipe.
ingredients:
- 2 eggs
- 2 oz cream cheese softened
- 1/2 tsp vanilla
- 1 packet stevia or another low card sweeter (check labels, carbs can sneak in here)
- 1/4 tsp nutmeg
- 1/8 tsp of cloves
- ghee for the skillet
instructions:
- Add all of the ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth with not bits of cream cheese visible (though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously). Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee. Pour just enough batter into your skillet to cover the bottom. Wait until bubbles appear and pancakes appears set. Flip. Cook until done, about 30-60 seconds on the second side.
Created using The Recipes Generator