Let’s dig right in and get into the nuts and bolts of things shall we? Fun fact about me, I was diagnosed with Celiac Disease earlier this year with a whole long list of inflammatory disorders that go along with it. I had been self diagnosing and treating myself by being “gluten free” for 2 years because you know, nurses know best. Right? Wrong.
Although the diagnosis felt devastating, I decided Celiac was better than the 9,000 diseases I had come up with myself having after being in bed for a week staring at the ceiling with hot packs on my tummy. My doctor recommended me trying the FODMAP diet and I asked her about trying Keto instead for the inflammatory purposes and my doctor gave me her full support (cause she is rad).
I started Keto in May and honestly found a lot of freedom in buying a keto cookbook and being able to have the majority of it’s recipes. My experience with Celiac cookbooks were different. Ceiliac cookbooks seemed to be recipes trying to make gluten-full things gluten free which made me feel like I was trying to preform a magic trick on my brain and think it was the same old cake I was use to. Not true. I have loved this keto journey and have found a lot of happiness doing carb cycling and sticking to keto several days each week. I personally felt it was as healing for my body as the horrifically expensive steroids I was on for months.
I first found “Keto Cakes” on facebook, a simple recipe with two ingredients- eggs and cream cheese. Sounds delightful and easy right? Well, I found them to be ‘eggy’ as I say and lacking favor so it became a fun little experiment to find a keto recipe that my kids and hubby will love. Let’s just say the final masterpiece is far more than 2 ingredients but I do love that I can make a giant batch then freeze them and have them on the days I need to get out the door fast. I searched over and over then landed on a small portion recipe which I adapted to work for us.
Let’s get started shall we? This recipe is super simple and I promise it will kill those carb cravings and make you feel like you had a cheat meal. When I cook, I make an army load of food. My girls are teens, my husband and I are flying by the seat of our pants, and I love having a fridge and freezer full of food I can eat.
The Best Keto Pancakes
Makes 2 Dozen
12 oz. Cream Cheese
3 tsp Vanilla Extract
1 1/2 C. Almond Flour
3 Tbsp Bakers Stevia in the Raw
3 tsp Baking Powder
1 tsp Salt
Natural Almond Butter
Start by softening the cream cheese. You can set it in a warm spot in the kitchen for a bit or closely soften in the microwave.
Crack those pretty eggs and adding all your ingredients into a giant bowl. Our cakes look extra yellow from our fresh eggs our chickens keep filling our fridge with.
Mix it, mix it real good girl. Just make sure all the lumps are gone. I use my hand blender or my kitchen aid.
Cook on your flat top with butter. I use my ice cream scoop to keep them nice and even.
Serve with almond butter, extra butter or sugar free syrup if that’s your jam.
Freeze extras in quart sized storage bags with parchment paper between keto cakes.
Per 1 Cake (made from an ice cream scoop) = 93 calories/8g Fat/1g Carb/4g Protein
Adapted from Simply Keto Cookbook