Description
Delight your taste buds with these Christmas Keto Coconut Snowball Pancakes, a festive and low-carb treat perfect for the holiday season!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup cream cheese, softened
- 2 large eggs
- 2 tablespoons erythritol or your preferred keto sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsweetened coconut milk (or any low-carb milk)
- 1/4 cup unsweetened shredded coconut (for topping)
- Butter or coconut oil (for cooking)
Instructions
- In a mixing bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt. Mix well to combine the dry ingredients.
- In another bowl, beat the eggs and then add the softened cream cheese, coconut milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter should be thick but pourable.
- Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Remove pancakes from the skillet and keep warm. Repeat with the remaining batter.
- Once all pancakes are cooked, stack them on a plate and sprinkle with additional shredded coconut for a festive touch.
Notes
- For a festive twist, add a few drops of peppermint extract to the batter for a holiday flavor.
- Serve these pancakes with a dollop of whipped cream made from heavy cream for an extra indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Christmas Keto Coconut Snowball Pancakes