Ingredients
1/4 cup coconut flour
4 large eggs
1/4 cup heavy cream (or unsweetened almond milk)
2 tbsp melted butter (plus more for cooking)
1–2 tbsp keto sweetener (monk fruit/erythritol)
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Instructions
In a bowl, whisk together eggs, heavy cream, melted butter, and vanilla extract until smooth.
Add coconut flour, sweetener, baking powder, and salt. Mix well until a thick batter forms. Let it sit for 2–3 minutes to thicken (coconut flour absorbs liquid).
Heat a non-stick pan over medium-low heat and lightly grease with butter.
Scoop small portions of batter (these pancakes are delicate) and gently spread slightly.
Cook for 2–3 minutes per side until golden brown, flipping carefully.
Serve warm with butter, sugar-free syrup, or berries (in moderation).
Nutritional Info (Approximate, per serving)
Net Carbs: ~2–3g
Fat: ~18–22g
Protein: ~8–10g
Calories: ~230–280 kcal
