Low Carb Red Velvet Pancake Brunch
How to Make It
Step 1
In one bowl, sift together almond flour, baking powder, salt, cocoa powder, and tapioca flour. In a second bowl, whisk together eggs, cream, liquid stevia, vanilla extract, butter extract, erythritol, and melted butter. Make sure you whisk in the melted butter last, so the heat doesn’t cook the eggs. Then, whisk the dry ingredients into the wet ingredients in 2-3 additions, until a semi-lumpy batter comes together. You may also include red food coloring at your discretion, but it’s not necessary and not included in the ingredients.
Step 2
Choose a non-stick or cast-iron skillet to cook the pancakes in. Melt ½ teaspoon of coconut oil in the skillet on medium heat per pancake. Once the oil is hot, pour ½ cup of batter into the skillet and let it spread into a large pancake. Let the pancake cook on one side until the batter begins to set in the middles and bubbles appear throughout. Flip the pancake over, and finish cooking on the other side. Continue cooking pancakes until all the batter is used up.
Step 3
Set all finished pancakes aside on a serving plate. To make the cream cheese icing, blend softened cream cheese and cold butter in a stand mixer with a paddle attachment. Use a spatula to scrape down your mixing bowl and mix the ingredients together until you have a smooth, creamy icing. Blend vanilla extract and Swerve into the icing, then serve it immediately alongside or on top of the pancakes.
Step 4
Return to the stove, and cook the bacon strips to your preferred type of doneness. Transfer the cooked bacon to a serving plate, but reserve a small amount of bacon grease in the pan. Heat the pan on your stove again, and crack the eggs into the pan. You may cook the eggs in your preferred style, but this recipe features fried eggs. Include pinches of salt and pepper to season them. Each serving of the brunch includes 1 pancake with frosting, 2 slices of bacon, and 1 egg.
Ingredients
- Almond flour – 0.5 cup
- Baking powder – 0.25 tsp
- Salt – 1 dash
- Cocoa powder – 2 tsp
- Tapioca flour – 1 tsp
- Raw egg – 2 large
- Cream Heavy Whipping – 1 tbsp
- Liquid stevia – 10 Drop
- Vanilla extract – 0.25 tsp
- Butter Flavoring Extract – 0.13 tsp
- Erythritol Granulated – 0.5 tsp
- Butter, unsalted – 1 tbsp
- Coconut oil – 1 tsp
- Cream cheese – 2 oz
- Butter, unsalted – 1 tbsp
- Vanilla extract – 0.25 tsp
- Powdered Erythritol (Icing Sugar) – 0.5 tsp
- Bacon – 4 slice – 6″ long
- Raw egg – 2 large
- Salt – 1 dash
- Black pepper – 1 dash