My husband John, makes the best Dutch Baby and often when we stay with friends he makes one for breakfast. I just love how it puffs up and we often eat ours with bacon on the side. After this, I don’t need to eat a lot more!
However, I cannot eat it anymore as his has gluten. So I tried to adapt the many keto pancake recipes out there to one that I like. My chai spices gave this one a sweet and spicy touch!
My friend Lilise makes such a pure Apple Ginger Butter with no added sugars. I am rarely addicted to products but hers is an exception that I can eat from the jar! I paired this pancake with her apple ginger butter. Lilise is such a special exceptional human being, just like her products. I top mine with yacon root syrup, please contact me if you would like to order some. It is hard to find and I try to get pre-orders!
Note: The nutrition label does not include the toppings.
Preparation & Cooking Time: 45 minutes – Makes 1 serving
1 egg, farm-fresh
1/4 c cream or half and half
1/4 c almond flour
1/2 tsp cinnamon or Trudy Ann’s Chai Spices
2 tsp erythritol (non-GMO)
1 tsp butter (melted on cast iron skillet)
Topping: (pick one as together the carbs add up)
1/4 C blackberries (2g net carbs)
1/4 Tbsp pure yacon root (drizzle on top) (5.5g net carbs)
1 Tbsp Apple Ginger butter (optional) (3.5g net carbs)
Preheat the oven to 200C or 400° F. Add butter to a 5 to 6 inch cast iron or oven safe dish and melt on low. In a separate bowl, beat the egg, add cream, almond flour, spices and erythritol. Remove any lumps from flour so that the batter is smooth. Pour into the cast iron skillet and put it in the oven. Bake for 10 minutes and check to make sure it is cooked. Top with one of your favorite berries or low carb nuts and butters. I drizzle a little yacon root syrup on mine.
Chai Chai x Trudy Ann
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