Prep Time:
Yield:
Category:
Cuisine:Ingredients
- 8 oz (227 g) brick cream cheese, softened
- 8 large eggs
- 1/2 cup coconut flour
- 1 scoop (approx. 10 g) plain collagen peptides
- 2 scoops (approx. 20 g) Ballistic Keto Salted Caramel MCT oil powderhttps://shop.ketogenic-success.com/ (OR plain MCT powder + 1/2-1 tsp caramel extract)
- 2 tsp baking powder
- splash vanilla
- 1 tbsp. (approx. 1/2 oz/ 14 g) granulated Swerve (or erythritol)
- 10 drops vanilla flavored liquid stevia
- several heavy pinches sea salt
- Powdered Swerve (or powdered eryhtritol), for dusting ( maybe a few scant tsp)
- Butter, for greasing your pie plate
- Keto Compliant pancake syrup, to top if desired
Instructions
- Preheat the oven to 350 degrees F. Rub butter along the insides of a 9-inch, deep dish pie plate.
- If using an immersion blender, put cream cheese, eggs, coconut flour, collagen, MCT powder, baking powder, vanilla, granulated Swerve, liquid stevia, sea salt in a medium bowl for blending. If using a blender or food processor, all ingredients go into your machine’s basin or carafe.
- Blend until smooth and frothy, then pour into the prepared pie plate.
- Bake at 350 for 35 minutes, or until the top is puffed and beginning to brown, and the center is no longer jiggly.
- Remove from the oven and let stand to cool for 5 minutes.
- Dust the top with powdered Swerve, cut into 8 slices, and serve warm with compliant pancake syrup, if desired.
Notes
Per slice: 229 cal, 10.7 g protein, 17.6 g fat, 7.9 g carbs, 2.5 g fiber, 1.2 g sugar alcohol, 4.2 g NET carbs
Nutrition
- Serving Size: 1/8 recipe
Keywords: pancake, souffle pancake, baked pancake, salted caramel, breakfast,