Low Carb Cloud Bread Pancakes (Ketogenic)
Are you on the hunt for a fluffy, low-carb breakfast that satisfies your pancake cravings without the guilt? Look no further! These Low Carb Cloud Bread Pancakes (Ketogenic) are the answer. Made with simple ingredients and bursting with flavor, they are a perfect fit for anyone following a ketogenic lifestyle. With just a few steps, you’ll have light and airy pancakes that are not only delicious but also delightfully simple to whip up.
Why This Recipe is a Keeper
The beauty of Low Carb Cloud Bread Pancakes (Ketogenic) lies in their versatility and ease of preparation. They are low in carbohydrates, making them an excellent choice for breakfast, brunch, or even a quick snack. These pancakes are not only fluffy and satisfying but also packed with protein from the eggs and cream cheese, keeping you full and energized throughout the morning. Whether you dress them up with toppings or enjoy them plain, they are bound to become a staple in your household.
What You’ll Need
- 4 large eggs, separated
- 3/4 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- 1 teaspoon ground cinnamon
- 1 teaspoon stevia (equivalent to 2 tablespoons sugar)
- 1/4 teaspoon salt
Before You Start: Equipment
- Mixing bowls – for separating and mixing ingredients.
- Electric mixer – to whip the egg whites to perfection.
- Non-stick skillet or griddle – for cooking the pancakes.
- Spatula – for flipping the pancakes.
- Measuring spoons – for accurate ingredient measuring.
Low Carb Cloud Bread Pancakes (Ketogenic) — Do This Next
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Ensure your cream cheese is softened to room temperature for easy mixing. This will help achieve a smoother batter.
Step 2: Separate the Eggs
Carefully separate the egg whites from the yolks into two different mixing bowls. It’s essential to keep the yolks and whites separate for this recipe.
Step 3: Whip the Egg Whites
Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. This process incorporates air into the eggs, giving your pancakes that signature cloud-like texture.
Step 4: Mix the Egg Yolks
In the bowl with the egg yolks, add the softened cream cheese, ground cinnamon, stevia, and salt. Whisk together until you achieve a smooth mixture.
Step 5: Combine the Mixtures
Gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the egg whites, as they provide the pancakes’ fluffiness. Use a spatula to combine until just incorporated.
Step 6: Preheat Your Skillet
Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with coconut oil or butter for extra flavor.
Step 7: Cook the Pancakes
Spoon about 1/4 cup of the batter onto the preheated skillet for each pancake. Cook for 2-3 minutes, until the edges are set and the bottom is golden brown. Flip and cook for an additional 2-3 minutes on the other side.
Step 8: Serve and Enjoy
Once cooked, transfer the pancakes to a plate and serve warm. Top with your favorite low-carb toppings, or enjoy them plain!
Seasonal Serving Ideas
- In fall, serve with sautéed apples and a sprinkle of cinnamon.
- In winter, try them with a sugar-free cranberry sauce.
- In spring, pair with fresh berries and a dollop of whipped cream.
- In summer, drizzle with sugar-free syrup or a nut butter of your choice.
Don’t Do This
Here are a few things to avoid to ensure your pancakes turn out perfectly:
- Do not overmix the batter once the egg whites have been folded in; this will deflate the air bubbles.
- Avoid using cold cream cheese, as it can lead to lumps in the batter.
- Don’t skip the cream of tartar; it’s essential for stabilizing the egg whites.
- Do not rush the cooking process; allowing the pancakes to cook thoroughly ensures a fluffy texture.
Storage & Reheat Guide
If you have leftovers, store the Low Carb Cloud Bread Pancakes (Ketogenic) in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for 15-30 seconds or on a skillet over low heat until warmed through.
Reader Q&A
Can I use full-fat cream cheese instead of low-fat?
Absolutely! Full-fat cream cheese will work just as well and will add a richer flavor to your pancakes.
Can I make these pancakes dairy-free?
Yes, you can replace the cream cheese with a dairy-free cream cheese alternative, or try using pureed silken tofu for a different texture.
How can I make these pancakes sweeter?
Feel free to adjust the amount of stevia to your taste, or use other sweeteners like erythritol or monk fruit sweetener as substitutes.
What can I serve with these pancakes?
These pancakes pair beautifully with low-carb syrup, fresh berries, or a dollop of sugar-free whipped cream. You can also experiment with nut butters or Greek yogurt for extra creaminess.
Next Up in Your Queue
Ready, Set, Cook
Now that you have the knowledge and the recipe for Low Carb Cloud Bread Pancakes (Ketogenic), it’s time to roll up your sleeves and get cooking! These pancakes are not only a delightful way to kickstart your day but also a great option for those cravings that hit throughout the day. Enjoy the fluffy goodness and happy cooking!
Low Carb Cloud Bread Pancakes (Ketogenic)
Ingredients
Equipment
Method
- Gather all your ingredients. Ensure your cream cheese is softened to room temperature for easy mixing.
- Carefully separate the egg whites from the yolks into two different mixing bowls.
- Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
- In the bowl with the egg yolks, add the softened cream cheese, ground cinnamon, stevia, and salt. Whisk together until smooth.
- Gently fold the whipped egg whites into the egg yolk mixture until just incorporated.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it if desired.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes.
- Transfer the pancakes to a plate and serve warm with your favorite toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 15-30 seconds or on low heat in a skillet.
- Experiment with different low-carb toppings like berries or sugar-free syrup.
