Tag: almond flour

Pumpkin Spice Pancakes (Keto/Low Carb/Gluten Free)

 

pumpkin spice pancakes

I was talking with a few friends recently about the role food has played in my life. Vacations have been planned with our favorite restaurants in mind. Anniversaries and birthdays have always included favorite foods, as have the holidays.

It is true that I do not have the hunger pains eating keto like I would if I were eating carb-filled foods. It does not bother me when someone eats something like cheesecake, pasta or a big juicy burger on a bun. However, there have been a few occasions when my mind takes over.  I had always thought a craving was something my body needed.  However, I am thinking that could be wrong.  Maybe cravings are psychological. It completely makes sense. Perhaps it’s all entirely a mind game.  If you know more on this subject, I would love to hear from you!

I now loved a poached egg, but all my life, my favorite breakfast foods have been filled with carbs. French Toast is high on my list as is scones, muffins, pancakes, and waffles. This is why I call myself a carb addict. Is it understandable that I would be craving real pancakes, right?

To satisfy my craving, I recently made these Pumpkin Spice Pancakes. They are delicious topped with butter and sugar-free maple syrup and served with sausage I was totally satisfied. They are a bit tricky to flip.  My suggestion would be to spray your nonstick griddle or pan well with nonstick cooking spray and do not make them too big. My first one was a disaster, but I figured it out after that.

pumpkin spice pancakes
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Pumpkin Spice Pancakes

Course Breakfast
Servings 6
Calories 182kcal
Author Amye Melton

Ingredients

  • 1 c. finely ground almond flour
  • 1 tsp. baking powder
  • 3 Tbsp. Swerve brown sugar
  • 1 tsp. pumpkin pie spice
  • 4 lg. eggs beaten
  • 1/2 c. 100% pure pumpkin puree
  • 1/2 tsp. vanilla extract
  • 7 drops liquid stevia

Instructions

  • In a medium bowl whisk together the flour, baking powder, Swerve brown sugar, and pumpkin pie spice. 
  • In a small bowl beat the eggs. Add the pumpkin, vanilla and liquid stevia and whisk well.
     
  • Pour wet ingredients into the dry ingredients and whisk until mixed well.
  • Heat a nonstick griddle or pan over medium-high heat.  Spray with nonstick cooking spray.
  • Ladle about 1/3 cups of the pancake batter into the pan and cook until brown (about 3 - 4 minutes).  Carefully flip and cook until brown.  
  • Serve with butter and sugar-free maple syrup.

Notes

3 g net carbs
13 g fat
4 g protein
182 calories

Faux Jalapeño Cheddar Cornbread (Keto/Low Carb/Gluten Free)

Faux Jalapeño Cheddar Cornbread

 

I would say that I am a cornbread expert. I may not be the best in preparing cornbread, but I can spot good southern cornbread with just one taste. There are occasions when I don’t even need to taste it. I can tell if it’s the good stuff by the way it looks. You see, I was raised on the best southern cornbread! I would put my mama’s cornbread up against any cornbread.

I know that just like anything else, cornbread is a matter of personal taste. However, in my opinion, the criteria for good cornbread is a crispy, golden brown crust, it has to be moist, and no sugar.

Cornbread is a must for chili or stew, and it’s that time of year. I have been experimenting with a keto version of Jalapeno Cheddar Cornbread, and I think I have found a winner.

This Faux Jalapeno Cheddar Cornbread is an excellent substitution for the real thing. It’s moist, and the texture is so much like cornbread you may even fool yourself!

Faux Jalapeño Cheddar Cornbread
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Faux Jalapeño Cheddar Cornbread

Course Keto
Cuisine American
Servings 12 servings
Calories 296kcal
Author Amye Melton

Ingredients

  • 2 c. almond flour
  • 2 Tbsp. coconut flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4 eggs
  • 4 Tbsp. heavy whipping cream
  • 1 c. sour cream
  • 1 stick butter melted
  • 1 lg. jalapeno chopped
  • 2 Tbsp. chopped green onions
  • 1 1/2 c. shredded cheddar cheese

Instructions

  • Heat butter in a medium cast iron skillet.  
  • Preheat oven to 375℉.
  • In a large bowl mix the almond flour, coconut flour, baking powder and salt.    
  • In a medium bowl mix the eggs, whipping cream, sour cream, and melted butter.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Stir the shredded cheese, chopped jalapeño and green onions to the mixture.
  • Pour mixture into the heated cast iron skillet.  
  • Bake at 375℉ for 20 - 30 minutes or until golden brown and cooked through.

Notes

Calories = 296
Net Carbs = 3 g
Fat = 26 g
Protein = 9 g