Keto Carrot Pancakes
- 8 ounces full fat cream cheese softened
- 8 whole eggs
- 1/2 cup coconut flour
- 1/2 cup granulated sugar substitute
- 1/2 cup heavy whipping cream
- 1/4 cup of grated unsweetened shredded coconut
- 1 cup of grated carrots
- 2 teaspoons baking powder
- 1 teaspoon of vanilla extract
- 2 teaspoons of cinnamon powder
- 1/2 teaspoon of ground ginger
- ¼ teaspoon of nutmeg
- 1/4 tsp salt
- 2-3 tablespoons of water to thin the batter if necessary.
Keto Maple Cream Cheese Topping
- 4 ounces of cream cheese softened
- 1/4 cup of sugar-free syrup
- 1/2 cup of powdered sweetener
- 2 tablespoons of heavy whipping cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon powder
- 1/8 teaspoon of sea salt
Instructions:
- Grate the carrots finely.
- Squeeze dry the carrots with paper towels to remove any extra liquid. Set aside.
- Using a high-powered blender, add cream cheese, eggs, coconut flour, sugar substitute, heavy whipping cream, baking powder, vanilla extract, spices and salt. Set the blender to high. Don’t forget to scrape the sides!
- Stir in the coconut and carrots (the batter will be thick). Add a couple of tablespoons of water if the batter needs to be thinned.
- Heat a skillet pan or griddle to about medium-high heat about 300 degrees. Coat the pan with some coconut oil or cooking spray.
- Ladle about ¼ cup of pancake batter onto the hot pan.. Once the edges begin to dry and bubbles form and then collapse, flip the pancake and continue to cook the other side until golden brown. (about 3mins a side).
- To make the topping: Use an electric mixer to incorporate softened cream cheese, sugar-free syrup, heavy cream, vanilla extract, cinnamon powder and salt.
Pro tip: Store your carrot cake pancakes in the refrigerator for up to 5 days or freeze for up to 3 weeks. Reheat these on a warm griddle or in 300-degree oven for 15-20 minutes (or in a toaster/toaster oven.)
Recipe (and photo) adapted from Fit To Serve Group.
