This is a way to have cake for breakfast and add in some protein with eggs!
It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.
DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!
If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!
Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!
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Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them!
Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
Preheat oven to 350F. Grease or line a 12 cup muffin pan.
Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
Add remaining ingredients and whisk well until smooth.
Let it sit 5-8 minutes to thicken.
Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.
I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!
I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!
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Low Carb Crepes
Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
Blend until very smooth.
Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
Move spatula around to loosen the whole crepe then carefully flip over.
Cook an additional minute to set the other side.
Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!
I have another pancake recipe called Keto Blender Pancake Recipe , but it uses cream cheese and the blender, which usually is not a problem, but I wanted to re-create the pancakes that mix in a bowl!
Spring is approaching and it has gotten me thinking of recipes I can have on hand for camping season!
This recipe works out well for any mix and pour situation! Another nice thing about these is that the texture is improved with the mixing of the flours in the base 🙂
They also re-heat well in a toaster!
Tap photo to PIN to PINTEREST
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Low Carb Whisked Pancakes
Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
In a large bowl, whisk all of the dry ingredients, Set aside.
In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.
Now you can whip up a pancake breakfast quickly and have extras for the week!
That is IF you have leftovers😊
You can easily double this recipe to make a 9×13 pan and freeze some also!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
If you are from the Midwest, or the South, you grew up with biscuits and gravy!
Now the gravy that I prefer is a sausage gravy, even though you CAN use ground beef, I don’t like it that way.
Make the biscuits 1st, then start the gravy once you get them in the oven.
This recipe is for 1 to 2 servings and can easily be doubled with successful results.
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!
Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Ok, now you have your waffles which is the base of this casserole!
If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.
Cut waffles into small squares and distribute evenly in a greased 8×8 pan.
Pour liquid mixture over waffles.
Press down with a spoon to soak up mixture better.
Dot the top with cold butter cut into pea-sized amounts.
Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.
Sprinkle on top of casserole.
Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.
The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.
You can let this sit for overnight covered in the fridge if desired.
Since starting keto I have found that there are many different companies catching on and making sugar free versions of the most beloved condiments. Ketchup, dressings and maple syrup.
I have and still do enjoy pancakes and waffles😋 They are the ultimate breakfast, especially when they are keto!
I have tried monkfruit maple syrup topping and walden’s calorie free maple syrup. They are ok. They work for what they are but I think they are too thin.
I figured I could get the ratios right if I tried and I DID!!
There are two odd ingredients in this recipe, one is glucomannon. I have brought it up before and you can get it online. I recommend the NOW brand one. Its a small investment that lasts as you only use a tiny 1/4 to 1/2 tsp per recipe. It is used in my baking mix as well. Its worth it, get some!
The 2nd is Organic Maple Extract. I get both of these online. The extract is not only good for this maple syrup recipe but also for my Keto Breakfast Sandwich recipe and make your own Keto Brown Sugar! I love adding a little to my Keto Pancakes too!
Keto Mock Maple Syrup
3/4 cup water + 2 Tbsp
3 Tbsp erithrytol
1/4 tsp stevia
1 tbsp butter
1/2 tsp maple extract
Pinch salt
1/2 tsp blackstrap molasses
1/4 tsp glucomannon
Put all in a medium saucepan EXCEPT for glucomannon. Bring to boil then sprinkle glucomannon in while whisking briskly.
Turn down to simmer while still whisking. Whisk 1 to 2 minutes until thickened.
Remove from heat and let it cool a little before putting in a jar, or recycled syrup bottle!
Lemon is keto? Yes, when it is Organic Frontier Lemon extract it is!!
This muffin is moist, full of great fiber and oh so delicious!
You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves. It all tastes great! Plus the poppyseeds give it a nuttiness that cannot be beat!!
KETO LEMON POPPYSEED MUFFINS
¾ cup almond flour
¼ cup flaxseed meal
1/3 cup erythritol
1 teaspoon baking powder
2 tablespoons poppy seeds
¼ cup salted butter, melted COOLED
¼ cup heavy cream
3 large eggs
3 tsp lemon extract
1 teaspoon vanilla extract
10 drops liquid Stevia
….
Preheat oven to 350F.
Blend all wet ingredients in a blender, blend well. Add all of the rest of the ingredients, blend well. Scraping sides a couple of times.
Bake 20 to 30 min.
You need to check at the 20 min mark in case your oven runs hot.
You want them to be lightly golden on top.
Cool 8 min in pan.
Makes approximately 9 muffins
3.1g carb
1.8g fiber
1.3g net carb
Watch me make these tasty muffins here in my video!