KETO Eggnog Pancakes

I’m back to low carb, keto to be specific, and developing new recipes to make it easier to stick with. I find I just plain feel great when I eat ketogenic, and I definitely have better progress with weight loss when I eat this way. It can be a challenge to stick with, but with a little creativity, it’s a piece of cake…
Low carb pancake that is.
Gnarf, gnarf, pun totally intended.
Anyways, yes, back to the low carb pancakes. I’m completely obsessed with low carb pancakes lately. Keto Eggnog Pancakes no less. They’re pretty darned tasty…

Whether you’re seriously bored on your egg fast or just a low carb, LCHF, or keto style eater these Eggnog Low Carb Pancakes are for you! With only 4 grams of carbs for the ENTIRE RECIPE they’ll fit nicely into your plan. They’re a quick and super easy breakfast option. Plus, yes, they’re delicious! And oh so appropriate for this time of year. OK, who am I kidding, I eat them year-round.

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.

Keto 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 Eggs
2 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.
These low carb pancakes are delicious. They’re an amazing option if you’re tired of traditional low carb ways to have eggs. In describing them I’d say maybe a tad bit crepe-like in consistency. Definitely not the consistency of a traditional wheat flour pancake, but an amazing treat when you’re egg-fasting, LCHF, low carb, or keto!

Let me know if you try them!