Ketocakes for Breakfast!

x-posted from r/keto -- if I am crossposting incorrectly please let me know.

I was inspired by the IBIH's Cream Cheese Pancakes but never content to leave well enough alone I had to mess with the recipe to make it even tastier. Behold the Ketocakes!

Ingredients:

Ketocakes: Makes 6 8in. thin pancakes

• 4 oz cream cheese
• 4 farm fresh eggs
• 2 tbsp of almond flour
• 8 drops of EZSweetz De-bittered Stevia
• 4 drops of EZSweetz Sucralose
• 1/2 tsp. Natural Almond Extract

Syrup: Makes over a half pint of syrup: I used 2 Tbsp per stack

• 2 tsp. gelatin - dissolved in about 4oz of hot water
• 10 small blueberries
• 3 medium strawberries
• 2 wild raspberries - they are super tiny but tasty
• 10 drops of EZSweetz De-bittered Stevia
• 5 drops of EZSweetz Sucralose
• 4 drops of natural Maple Flavor
• 4 drops of Almond Extract

Whipped Cream: Makes enough for two scoops

• 1oz Heavy Cream
• 2 drops of EZSweetz De-bittered Stevia
• 1 drop of EZSweetz Sucralose

Instructions:

Put all ingredients for the ketocakes in a Vitamix and ramp it up slowly -- any blender is fine. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/6th of the batter into a hot pan greased with butter or coconut oil spray - I used butter. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Dress with syrup and a dollop of whipped cream.

Nutrifional Info per serving of 2 Ketocakes

• Calories: 284
• Carbohydrates: 3
• Dietary Fiber: 1
• Net Carbs: 2
• Fat: 25
• Protein: 12
• Sodium: 97
• Sugar: 1 - from the fructose in the berries