Rather than spend time over a heated stove top in the morning, prepare these fun on-the-go Keto pancakes in cupcake form! Not only are they low carb, gluten free, and sugar free, they’re so delicious, no one would guess these are Keto-friendly! Plus, who doesn’t love a little variety in life?! Try our simple ingredient add-ins to keep things fresh and exciting every day of the week!
Servings: 12 | Prep time: 15 minutes | Total time: 40 minutes
Ingredients:
- 1 cup Good Dee’s Pancake Mix
- 2 eggs
- 3 tbsp heavy cream
- 1 tbsp Lee’s Good Fat Blend - 50/50 Blend (melted)
- ½ tbsp vanilla extract
Optional Add Ins:
- ½ bar Coco Polo Chocolate Bar (chopped)
- 30g raspberries (chopped)
- Good Dee’s Sugar Free Sprinkles
Directions:
- Whisk together eggs, heavy cream, Lee’s Ghee and vanilla extract
- Mix Good Dee’s Pancake mix with the whisked ingredients
- In 6 lined cups, pour mixture and top with a Sugar Free Maple Syrup (1 tsp per cup)
- In the other 6 cups, add chopped Pili Hunters PiliBar and raspberries
- Bake in the oven at 400 for approximately 15-20 minutes (times may vary)
- Enjoy straight from the oven or store for meal prepped breakfasts for the week
Macros:
Pancake Base Only
Servings: 12 | Calories: 50 | Net Carb: 2g | Total Fat: 4g | Total Carb: 3g | Fiber: 1g | Protein: 3g
Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.
Tips:
- Add sprinkles within the last few minutes of baking to avoid sinking sprinkles
- If storing for the week, let the cups cool before storing in a seal tight container for up to one week