The Best Keto Pancakes Recipe (w. Cream Cheese)

The Best Keto Pancakes Recipe

The Best Keto Pancakes Recipe

Pancakes.  Is there anything so yummy for breakfast? When I started my way on this Ketogenic / Low Carb diet I thought i’d seen the end of things like Pancakes, but it turns out I was a little wrong.  I’ve discovered that when you look deep, almost every single recipe can be converted to be Keto friendly.

So here is my favorite Keto Pancakes Recipe, and only 4 net carbs per serve!

This makes 8 pancakes (2 serves).

Keto Pancakes Recipe

  • 120g (4 oz) Cream Cheese
  • 4 eggs
  • 1 tsp Cinnamon
  • 1 Tbsp Coconut Flour
  • 1 tst Stevia (to taste)

How you make these incredible Keto Pancakes

  1. Place all ingredients in a blender and blend until smooth.
  2. Heat skillet / pan and add butter or coconut oil.
  3. Add batter to pan and cook like you would normal pancakes.
  4. Top with butter and/or sugar free syrups of your choice.

Nutritional Data:

  • Calories: 488
  • Fat (g): 42.9
  • Protein (g): 17.12
  • Carbs: 3.8g

For those tracking macros, this recipe comes in as Fat (82%), Carbs (3%) and Protein (15%).  Adding an optional Tbsp or 2 of coconut flour in the recipe will add “substance” to the pancakes while adding a little carbs.

For more Low Carb and Ketogenic Recipes please visit my Keto Website, Becoming Keto Adapted.

 

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Modern Take Maori Pork & Puha Boilup

Pork and Puha.  It’s about as Kiwi as Split Enz, the Haka & Billy T. James.  Often known simply as “Boilup”, this NZ dish is a concoction of pork bones, Puha (watercress), vegetables and a delicious broth, often served with doughboys / dumplings.

Sadly, outside of New Zealand, Pork and Puha is pretty much unheard of. Afterall, it’s not exactly the kind of dish you serve up at a restaurant.

I wanted to make cooking it for dinner, though, being the creative person I am, decided to put a modern take on it.  Where the classic recipe uses Pork Tenderloin and Pork Bones, I opted to go with Lamb, which would give a more hearty flavour. 

What you need:

  1. 0.5 / 1kg Lamb Bones (or Pork Bones)
  2. Bunch of fresh Puha (watercress)
  3. 6 small tomatoes (i used cherry tomatos)
  4. 1 small Kumara (sweet potato)
  5. 3 spring onions
  6. 1 small onion
  7. 2 – 4 cups chicken stock (or stock cubes / water)

How you do it:

  1. Place the stock in a saucepan and add lamb / pork bones.  Bring this to the boil and simmer for at least 1 hour, so the meat cooks and almost falls off the bone.

    MaoriBoilup01

  2. Prepare all the vegetables except the watercress.  I chopped the sweet potato into small 2cm cubes so they cook quickly.  I recommend keeping the onions in chunky pieces so you get large flavoursome chunks when eating it.  You can add extra vegetables if you wish.

    MaoriBoilup02

  3. After the bones have been stewing for an hour, add the prepared vegetables and cook for a further 15 minutes.

    MaoriBoilup03

  4. While the vegetables are cooking, prepare the watercress by soaking it in cold water for 10 minutes.  This helps wash away some of the bitterness that watercress can have.  If you like the strong flavour, feel free to simply rince the watercress and set aside instead.

    MaoriBoilup04

  5. After the 15 minutes are done, add the watercress to the pot and stir in. 

    MaoriBoilup05

  6. Serve immediately by spooning into bowls and garnished with spring onions (optional).

MaoriBoilup06

It’s a messy dish to eat that may involve picking the delicious meat off the bones with your fingers, but it tastes oh so good!

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Roast Chicken Caesar Salad (by Jamie Oliver)

Jamie Oliver's Caesar Salad
Total Time
1 hour 50 minutes
 
Preparation
Cooking
45 minutes
1 hour 5 minutes
 
Makes
4 – 6 serves

 

First and foremost I want to stress that this is not my own recipe. I first game across this recipe last week while channel surfing on TV. I came across the show, “Jamie at home” in which Jamie Oliver was cooking this really nice looking caesar salad. My lovely wife found the recipe online for me, and the other night I made it. It is quite possibly one of the nicest caesar salads I have ever had. The recipe is incredibly simple to make, even for the most novice of cooks. Give it a go.

I have copied this from the Food Network website, so all credit goes there, and to Jamie Oliver, of course.

Jamie Oliver’s Comments About This Recipe
With my own versions of the classics, like Caesar salad, it’s not about changing things entirely; it’s about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It’s a lovely little salad with just a hint of attitude – and it’s versatile, as you can serve it hot or cold.

P.S. Use your imagination – if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.

Ingredients

4 whole free-range or organic chicken legs, skin on
1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
3 sprigs fresh rosemary, leaves picked and roughly chopped
Olive oil
Sea salt and freshly ground black pepper
12 thin slices pancetta or bacon
1/4 clove peeled garlic
4 anchovy fillets in olive oil, drained
3 ounces freshly grated Parmesan, plus a few shavings to serve
1 heaped tablespoon creme fraiche
1 lemon, juiced
Extra-virgin olive oil
2 or 3 heads romaine lettuce, outer leaves discarded

Directions

Preheat the oven to 400 degrees F.

Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.

After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they’re cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.

Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.

Pull the chicken meat off the leg bones – you can use 2 forks to do this, or your hands if you’re tough like me – and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.

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