No Flour Gluten Free Keto Pancakes
This recipe is designed to teach everyone how to make gluten free keto friendly waffles without the use of flour.
Servings 6 pancakes
Ingredients
- 1 medium banana, very ripe
- 1/4 cup creamy peanut butter
- 2 large eggs, room temperature
- 1/8 tsp cinnamon, optional
- 1/4 tsp vanilla, optional
Instructions
- Preheat electric skillet to 350 or 3-4 inch skillet over medium heat. Lightly spray with cooking spray to prevent the batter from sticking.
- In a small bowl break and mask the banana until smooth. Add peanut butter and mash until smooth.
- Add eggs, vanilla and ground cinnamon and whisk until fully combined and smooth
- Pour batter 1/4 cup at a time onto prepared skillet and cook 2 minutes or until slightly bubbly around the edges. Flip pancake over and cook 1 more minute or until golden on each side.
- Place on serving platter and top with favorite toppings.
Nut Butter Keto Waffles
This recipe is designed to teach everyone how to make nut butter keto waffles
Servings 6 waffles
Calories 192kcal
Ingredients
- 4 large room temperature eggs
- 1/2 cup creamy nut or peanut butter
- 1 TBS granulated monk fruit sweetener
- 1/2 tsp baking powder
- 1/2 tsp vanilla, optional
- 1/4 tsp cinnamon, optional
- 1 TBS melted butter
Instructions
- Preheat waffle iron according to manufacture directions. Lightly spray waffle iron with cooking spray
- In a large mixer bowl add eggs and beat 10-15 seconds to break and combine the yolks
- Add peanut butter and melted butter. Beat on low 30 seconds or until fully combined.
- Add sweetener, baking powder, vanilla and cinnamon. Beat on low 20 seconds then on medium 15 seconds or until smooth.
- Pour batter 1/4 cup at a time into prepared waffle iron. Pour batter slowly and spread it evenly over the waffle cups.
- Close the lid and cook according to manufacture directions. Repeat until all the batter has been cooked. Top with your favorite toppings
Nutrition
Serving: 1waffle | Calories: 192kcal | Carbohydrates: 2g | Protein: 9g | Fat: 16g
5 Minute Keto Maple Syrup
This recipe is designed to teach everyone how to make gluten free keto syrup that is diabetic friendly quick and easy.
Servings 2 cups
Ingredients
- 1/3 cup brown Swerve or sweetener of choice
- 1/3 cup monkfruit sweetener of sweetener of choice
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 cup room temperature water
- 1/2 tsp maple extract,
Instructions
- In a small bowl whisk together brown Swerve, monkfruit sweetener, xanthan gum, and salt until fully combined
- In a medium saucepan bring the water to a low boil over medium low heat
- Reduce heat to low and gradually add monkfruit sweetener mixture. Whisk while adding the mixture.
- Simmer on low 1-3 minutes or until smooth and thickened. Make sure all granules have dissolved
- Remove from heat and add vanilla and maple. Stir to fully combine flavors.
- Let cool and use immediately or let cool completely and store in airtight container at room temperature for up to 3 weeks. If the syrup starts forming crystals after being stored don't worry as soon as you warm it up again it will smooth out.
