Keto-Friendly Breakfast // Keto Focus // Low Carb Love //

 

Keto Pancakes

  • 8 oz. cream cheese, softened at room temperature
  •  4 eggs
  •  ½ cup coconut flour
  •  ¼ c monkfruit sweetener, or other favorite keto sweetener
  •  ½ cup heavy cream, or keto approved milk of choice
  •  2 teaspoons baking powder
  •  1 teaspoon vanilla extract

Preheat

Preheat your griddle or non stick skillet to low. (A griddle is the preferred cooking method for these keto pancakes)

Add them all

Add all ingredients in a blender.

Ingredients

  • Cream cheese
  • Eggs
  • Coconut flour
  • Monkfruit sweetener
  • Heavy cream
  • Baking powder
  • Vanilla extract

Blend it

Blend until mixture is combined

Pour the batter

Pour pancake mixture onto the pre-heated, greased griddle or non stick pan. Pour enough to form a 3 inch in diameter pancake. Larger pancakes are harder to flip.

Cook them up

Cook the pancakes on low heat until the edges start to set and the underside of the pancake is golden brown. Takes about 2-3 minutes on the first side.

Flip'm

Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 1-2 minutes.

Baked Oatmeal

Servings: 10

INGREDIENTS:

  • 1 1/2 cup hemp hearts

  • 1 cup chia seeds 

  • ½ cup chopped nuts of choice 

  • ⅓ cup sweetener 

  • 1 tsp molasses 

  • 3 tbsp Choczero maple syrup or honey (discount code: lowcarblove)

  • ½ cup heavy cream or coconut cream 

  • 2 cup unsweetened almond milk 

  • ½ cup unsalted butter, melted 

  • 2 eggs 

  • ½ tsp vanilla extract

DIRECTIONS:

  1. Preheat oven to 325F 

  2. In a large bowl, add in all of your ingredients 

  3. Prepare your baking dish by spraying it with avocado oil spray

  4. Bake for 25-30 minutes until a toothpick comes out clean. 

  5. Enjoy or refrigerate for up to 4-5 days. 

NUTRITION:

Nutrition per serving:

  • Calories - 415

  • Fat - 36g

  • Protein - 13g

  • Total Carbs - 18g

  • Net Carbs - 5g (subtracted from allulose and fiber)

Mini Veggie Frittatas

INGREDIENTS:

  • 4 eggs 

  • ¼ cup almond milk 

  • ¼ cup shredded cheddar cheese 

  • ½ tsp garlic powder 

  • ½ tsp onion powder 

  • ½ tsp paprika 

  • Salt and pepper to taste 

  • ½ red bell pepper, diced 

  • ¼ cup diced mushrooms 

  • ½ cup spinach 

  • ¼ onion, diced 

DIRECTIONS:

  1. Preheat oven to 350F

  2. In a large bowl, add all of your ingredients and whisk until combined 

  3. Grease your mini cupcake pan with avocado oil spray 

  4. Fill your mini cupcake pan with your egg batter, about ¾ of the way up. 

  5. Bake for 8-10 minutes or until your fully cooked. If you’re using a regular cupcake pan, you will bake them for longer (about 15-17 mins).  

  6. Allow to cool and serve! You can store these in sandwich bags or an airtight container in the fridge. 

NUTRITION:

Nutrition per serving:

  • Calories - 65

  • Fat - 4g

  • Protein - 5g

  • Total Carbs - 1g

  • Net Carbs - 1g

Southern Frugal Mama
Keto Chicken Nuggets: 2 cans of can chicken 1-2 eggs 1/2 cup shredded cheese salt n pepper "mock hibachi" Fried "rice" 2 bags of riced cauliflower 1 bag frozen mixed veggies 3 eggs 2 TBS Soy sauce 1/2 ts sesame oil onions, onion powder, or easy onions to taste 1TBS minced garlic pinch of ginger 1TBS chicken boulion Butter for cooking pepper garlic powder "hibachi chicken" pound of chicken diced butter for cooking pinch of ginger 1/4 ts sesame oil onions, onion powder, or easy onions to taste 1 tbs minced garlic garlic powder




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