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Keto Bacon Pancakes

Pancakes! Bacon! Pancakes and Bacon! They go together like peanut butter and Jelly! And they are great to dunk in sugar free syrup! Plus, you can freeze the leftovers for next time. Seriously, these can't be beat!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Cuisine: American
Calories: 549.2
Ingredients Equipment Method Video

Ingredients
  

  • 93.8 g vital wheat gluten with the next 6 lines, replaces 1 ½ cup Ketonia bread Mix (discontinued)
  • 50.2 g golden flax meal
  • 22.7 g oat fiber
  • 20.9 g almond flour
  • 3.6 g salt
  • 0.6 g xanthan gum
  • 0.3 g citric acid
  • 1 tbsp Swerve
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 eggs (separated)
  • 3 tbsp butter (melted)
  • 1 ⅔ cup heavy cream
  • 6 slices bacon (cooked and crisp.)

Equipment

  • 1 High-speed blender
  • 1 Piping bags

Method
 

  1. Over a large bowl, sift Ketonia mix. What does not fit through a sifter, grind in a small blender or coffee grinder, then sift.
  2. Add in the swerve, baking powder, and salt. In a small bowl, whisk together egg yolks and butter.
  3. Add to the egg mixture alternately with heavy cream into the dry ingredients.
  4. Beat egg whites until stiff peaks form; fold into batter.
  5. Let batter stand for 5 minutes.
  6. Pour batter into a piping bag or zip top baggie. Heat pan to medium and spray with cooking spray. Pipe pancake into an oblong just slightly longer than your bacon strip.Place bacon on top of batter.
  7. Turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Top with butter and sugar-free syrup if desired. Yum!