Separate eggs into 2 mixing bowls (egg whites in one and yokes in the other).
Whisk eggs yokes, whipping cream, low carb sweetener, and salt in mixing bowl until mixture is smooth.
In an additional mixing bowl, combine almond flour and baking powder. whisk into creamy egg mixture.
Using an electric mixer, beat the egg whites until soft peaks form.
Fold egg whites into creamy egg batter.
Heat a pan and melt butter. Spoon 2-3 tablespoons of batter into the pan for each pancake. Cook on low-medium heat for about 3 minutes or until the bottom is golden brown (watch carefully, they burn very easily). After flipping cook for anther 2 minutes.
Victoria Jensen has been creating and improving recipes for over 10 years. She is passionate about physical health and loves to explore new food-related concepts in the health and fitness world. Her favorite thing to do is transform dishes she loves into diet-friendly meals. She now is exploring and improving Keto friendly recipes to share!
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