Whenever I want to have pancakes, I always use the 2 ingredient keto pancake recipe which uses just egg and cream cheese. I like the recipe because it’s simple and yummy but it always turns out flat. And since I have been on experimenting mode the past days, I thought I would make something using this recipe as a base. I have not made anything sweet tasting lately too, so I decided to make this new experiment a little sweet. I was thinking what can make this pancake rise and fluffy. I saw a lot of recipes using almond flour to make keto pancakes more dense. But since I have been avoiding almond flour because it is expensive, I thought I would use coconut flour instead. And of course, I need to add baking powder to make it rise. For sweetness, I added erythritol.
And instead of making many single sized pancakes, I decided to make one big family sized pancake. I also baked it instead of cooking in the pan. The outcome? So yum! And the texture is just as what I want it to be. I think I can make this a base recipe for cakes or cup cakes. I am thinking I can add cocoa powder to make a chocolate cake or add some lemon taste to make a lemon loaf cake. There’s a lot of possibilities with this.
4 oz cream cheese
1 T softer butter
1 T erythritol
4 T coconut flour
1 1/2 tsp baking powder
Mix eggs, cream cheese, butter, erythritol in food processor until fully incorporated. Then add coconut flour and baking powder. Mix until you make a pancake batter look. Pour in 9 inch round baking pan of any baking pan (you can make this a loaf cake, cup cake). Bake at 325F at 35 mins or until fully cooked (when toothpick is inserted, it comes out clean). Time will be lesser if you bake in small batches.
You can store in fridge for several days and warm up in microwave before serving. Enjoy!