Keto Soufflé Pancakes

"The ultimate fat stack of fluffy pancakes, keto soufflé pancakes are thick, spongy and ready to soak up that melted butter and maple syrup."

Key Ingredient

cream cheese

– cream cheese, softened – eggs – coconut flour – sugar free sweetener – nut milk or heavy cream – baking powder – vanilla – biscuit cutters

Keto Soufflé Pancakes Ingredients

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Keto Soufflé Pancakes Recipe

Yield

18 Servings

PROTEIN

2.7g

Time

20 Minutes

TOTAL CARBS

2.3g

1. To a blender or food processor, add cream cheese, eggs, coconut flour, sweetener, nut milk or heavy whipping cream, baking powder and vanilla. Blend or pulse until smooth.

Make pancake batter

2. Preheat griddle to low heat. Spray with cooking oil. Coat the inside of each biscuit butter with cooking spray and line with a ring of parchment paper. Place on the griddle.

Preheat griddle

3. Scoop pancake batter into each ring. Add enough to fill about halfway up. Cover with a pot or dome shaped lid and let cook for 8-10 minutes.

Add pancake batter

4. Pancakes are ready to flip when the edges look set on top. Remove the biscuit cutter and flip. Let cook for 30-60 seconds on this side. Remove and repeat with remaining batter.

Flip pancakes

Visit KetoFocus for more Tips and Notes on Keto Soufflé Pancakes!

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Enjoy!

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