Keto Pancakes

Ingredients

• 1 cup almond flour

• 1/4 cup coconut flour

• 2 teaspoons confectioners’ erythritol sweetener

• 1 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 1/2 cup unsweetened coconut milk

• 1/4 cup heavy cream

• 3 tablespoons unsalted butter, melted and cooled

• 1 teaspoon pure vanilla extract

• 3 large eggs

• 2 tablespoons toasted unsweetened coconut flakes

• 2 tablespoons toasted chopped macadamia nuts

• Zest of 1/2 lemon

• Butter for the skillet

Directions

1. In a large bowl, whisk together almond flour, coconut flour, erythritol sweetener, baking powder, and salt.

2. In another bowl, whisk coconut milk, heavy cream, melted butter, vanilla extract, and eggs until well combined.

3. Pour the wet ingredients into the dry ingredients and mix until smooth.

4. Stir in the toasted coconut flakes, chopped macadamia nuts, and lemon zest. Let the batter rest for about 10 minutes.

5. Heat a nonstick skillet over medium heat and add a little butter to coat the pan.

6. Scoop about 2 tablespoons of batter into the skillet and gently spread into a small round pancake.

7. Cook for about 3 minutes until the bottom is golden brown and the pancake rises slightly.

8. Flip and cook the other side for about 2 minutes until fully cooked and golden.

9. Repeat with the remaining batter. Serve warm.